Tomato Stuffing for Peppers
Mix one cup tomato pulp drained from juice, one half cup bread crumbs, and one cup stock; add two tablespoons flour and two tablespoons butter which have been cooked together. Season with salt, cayenne, paprika and onion juice.
Chicken Stuffing for Peppers
Chicken Stuffing prepared in the same way as Tomato Stuffing, substituting chicken for tomato.
Rice or Macaroni Stuffing for Peppers
Cook one cup rice or macaroni in chicken stock until tender; add one fourth cup onion finely chopped, two tablespoons red pepper finely chopped, two tablespoons melted butter, four tablespoons finely chopped mushrooms. Season with salt and pepper. In filling add more chicken stock or hot water if necessary.
Rice Croquettes
Cook one cup of rice in two cups of water or chicken stock in a double boiler until tender, and the liquid is absorbed. Season with salt, pepper and onion juice; add four tablespoons butter and two egg yolks.
Cool, form in croquettes, dip in crumbs, egg and crumbs, and fry in deep fat.