From a box sold in River Forest, Illinois.
6 green peppers
1-1/2 Tbsp. butter
3/4 tsp. salt
6 Tbsp. water
Separate yolks and whites. To yolks, add salt, pepper, and milk. Heat until thick and lemon-colored.
Beat whites stiff, cutting and folding them into first mixture until well blended.
Melt butter in omelet pan. Add mixture. Spread evenly. Cook slowly, turning pan so it will brown evenly.
When well puffed and delicately brown underneath place on center grate of moderate 300 deg. oven and finish cooking on top.
Done when firm if touched with finger. If sticky, cook longer. If desired, spread with jelly [something?] cut, fold, and serve.