THE GROWING OF VARIOUS VEGETABLES 



meat. Either the green or ripe peppers may be 

 used, the flavour of the ripe fruit being somewhat 

 the finer, and their appearance on the table very 

 attractive. In preparing the fruit, it is only neces- 

 sary to cut in two lengthwise and flatten, first re- 

 moving all seeds, or to cut in rings and fry in hot 

 butter or good drippings that from bacon or ham 

 being excellent. The cooking and preparation is so 

 quickly accomplished that it may be prepared at a 

 moment's notice. 



STUFFED PEPPERS 



Are prepared by cutting a slice off the stem end 

 and removing the seeds and central core. The pep- 

 pers are then stuffed with finely minced veal or 

 other meat, mixed with a tablespoonful of bread 

 crumbs and a spoonful of butter, and seasoned 

 with salt and pepper. Replace the tops and bake in 

 a pan to which a small quantity of water or beef 

 stock has been added until the shells are tender. 



Another appetising dish is prepared by filling 

 the cases with rice and Parmesan cheese; cooked 

 rice is mixed with the grated cheese in the propor- 

 tion of one cupful of rice to two tablespoonfuls of 

 cheese and one of melted butter. When this has 



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