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Meats at Any Time

Pickled Bell Peppers. Cut a slit in the side of each pepper, and carefully scrape out the veins and seeds. Soak two days in a brine that will hold up an egg; then drain and wash in cold water. Put over the fire sufficient vinegar (do not have the vinegar strong), to cover the peppers, adding a little stick of cinnamon, a little blade of mace and a few cloves; when boiling pour it over the peppers and put them away. When they are wanted for use, take them out of the pickle and soak for an hour in clear cold water. Drain and stuff and bake.