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Stuffed Peppers

6 green peppers

1 cup water or stock

½ onion

17/4 cups moistened bread-crums

1¼ cups cooked meat (veal,

Salt and pepper chicken or ham)

1 tablespoon drippings or butter

Cut a slice from the stem end of each pepper. Remove seeds and parboil peppers ten minutes. Mix finely chopped cooked meat with moistened bread-crums, add salt, pepper and the onion, grated. Stuff the peppers with this mixture and stand them in a dripping-pan. Add water or stock. Bake fifteen minutes, basting ✓ frequently. Cooked rice may be used instead of the bread-crums. Potato Recipe SCALLOPE