2 tablespoonfuls Crisco
6 beets
2 green peppers
2 tablespoonfuls breadcrumbs
1/2 teaspoonful onion juice
Salt and pepper to taste
Watercress
Select 6 smooth even-sized beets and boil in boiling salted water
until tender. Peel, remove root end and remove center, leaving shell
about half inch thick. Remove stems and seeds from peppers; cover
peppers with boiling water ten minutes. Dice them with scooped out
beet, add Crisco, breadcrumbs, and seasonings. Mix and divide into
beet shells, dot with Crisco and bake in moderate oven twenty
minutes. Serve garnished with watercress.
Sufficient for six beets.