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Stuffed Sweet Green Peppers

Six green peppers, two cups soft bread or cracker crumbs, pinch salt, two cups finely chopped cold meat. Cut a slice from stem end of pepper, remove seeds, fill with equal parts meat and crumbs, seasoned with salt, onion juice, pinch of sage and finely chopped celery and green pepper may be added. Moisten filling with milk or stock-one cup. Replace slice on top, pinning with toothpick, putting water in pan and baking until brown and soft. Serve in a ring of toast or bake in the toast.

— Mrs. C. E. Cheney