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Show From the Scrap Book Week's Best Recipe Stuffing for Green Peppers Chop a small onion and cook in one tablespoon of fat until yellow. yel-low. Remove from stove, add one and one-half cups of ground cooked cook-ed meat, one-third cup dry bread crumbs, one eg? slightly beaten, one-half teaspoon salt, two teaspoons tea-spoons chopped parsley, and tomato toma-to juice to moisten. Fill par-boiled peppers with this mixture, cover with buttered crumbs and bake in 375-dtgree oven for 30 minutes. This recije fills four peppers. A lleauty Ilint The small, light summer freckle clears away with summer's pa:-s-ing. Large, dark, disfinurinu freckles are slower to go, and some jst won't ko- I-nj n juice is often enough to bleach out the light freckles. The heavy ones call for stronger ointnu-nts and bleaches, bleach-es, lio veiy careful with freckle i-ieams. Your best protection is tb complete reliability of the manu facturer. ,-For the Kitchen Any leftover bits of chicken, meat or vegetables can be added to scrambled eggs and served for supper. . . Stale cake can be freshened by dipping into cold milk for an instant and then re-baking re-baking slowly. . . To freshen celery, cel-ery, place it in water containing a little baking soda. The only individual who hasn't kicked about the short skirts the women wear is the mosquito. |