Sweet Peppers Stuffed with Peas

Cut a slice from stem end of pepper, or if peppers are large
cut in two. Parboil fifteen minutes. Drain water and place pep-
pers open side up in a casserole or other baking dish. Fill with
creamed peas. Cover with grated cheese and bake until cheese is
toasted. Serve with breaded veal chops. It may be served with
other meats.

Peas en Casserole
(Serves 10 to 12)
I ; 12 tiny onions peeled
1 pint water
f % teaspoon chopped mint (powdered may be used)
4 tablespoons butter
II; 4 cans Royal City peas
1% teaspoons salt
1% teaspoon pepper
Put part I in a casserole, cover and cook in oven slowly for
forty minutes. Then add part II and cook twenty minutes.

Timbales of Peas
(Serves 6)
1 No. 2 can of No. 4 or 5 Royal City peas passed through sieve
Measure and add milk to form a pint

2 tablespoons butter |
2 tablespoons flour § cooked together
1 teaspoon sugar
% teaspoon onion juice or grated onion
Puree; % teaspoon salt
1% teaspoon pepper
Beaten whites of two eggs.
Mix together and fill buttered individual molds. Steam one

half hour and serve with tomato sauce, (See below.)

Tomato Sauce

(Serves 6)
1 cup tomatoes 1 tablespoon fat
1% tablespoons flour l% teaspoon salt
1 tablespoon chopped onion Speck of pepper

Melt fat, add onion, flour and seasonings. Cook until onions
are slightly brown, and then add tomato; cook until thickened,
stirring constantly.

Creamed Peas in Toast Boxes
Cut slices of bread 2 inches thick; cut off crust, making 2-inch
cubes of each slice. Hollow out center with dull spoon. Toast on
all sides and butter in center. Fill with peas in medium cream
sauce. (See page 8.)

Seven