CANNED PEAS WITH ONION
Put 1 tablespoon of butter in a saucepan, and when melted add 1 tablespoon of chopped onion; let simmer for five minutes, then add 1 can of peas, drained of their juice, and ¼ of a cup of cream or milk; season well with salt and pepper, and serve after ten minutes’ slow cooking.
STUFFED PEPPERS
Slice the stem-end from sweet peppers, cut out the insides, and fill with a mixture made of 1 cup of fine crumbs, 1 grated onion, ½ cup of chopped nuts, 1 teaspoon of salt, and 2 tablespoons of melted butter. Set in a pan containing a little water and melted butter, and bake from twenty minutes to half an hour, basting occasionally.
Peppers can be parboiled for ten minutes before stuffing, but though softer they lose their colour to some extent.
PEPPERS STUFFED WITH MUSHROOMS
Cut the stem-end from sweet peppers, remove the inside, and fill with mushrooms Czarina, or mushrooms in tomato sauce, and bake twenty to thirty minutes, basting with a little butter and water, which should be in the pan in which they are cooked.