The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1898-09-11
"a PECK OF PICKLED PEPPERS"
How to Stuff, Preserve and Use the
Green Vegetable.

/ Red pepper is the most wholesome
condiment in the world, especially in
maiarious times and places. 1t is also
one of the most relishful-nearly every
meat and herb flavor is accented by its
pungent saving tang. Here are some
ways of use for it, a little out of the
ordinary, and we'll worth anybody's
knowing:
Green Pepper Catsup-Take a quart
of green peppers, cut off the stalks and
split the pods lengthwise. Slice into
them a mild onion as big as an egg,
one-eighth of a Glove of garlic, and one
ripe, very tart, apple. Strew over them
a tablespoon of salt and two table
spoons of sugar, then put the mass into
a preserving kettle with half a gallon
of cold water, and stew until the pep
per is soft enough to rub through a
sieve. Strain the liquor along with
it. There should be about three pints
after straining. Mix tablespoon each
of pounded cloves, black pepper and
allspice, add two grated nutmegs,
teaspoon of celery seed and two of
coriander seed, left whole; half an
ounce of turmeric powder, and a very
little finely shred mace, cinnamon and
yellow lemon peel. Blend the season
ings thoroughly and stir well through
the catsup. Finish it by adding a pint
of pure cider vinegar. Put into small
bottles, cork and seal.
Pepper Sauce Cast Indian).-Take
the smallest deep red peppers. fully
ripe; clip off the stalks and put them
in a bottle, along with whole celery
seed, coriander seed and black mustard
seed; also the scraped pulp of sour
apple. Fill the bottle three parts full,
then add tablespoon of sugar, mixed
with the same amount of turmeric
powder. Fill up with pure cider vine
gar and keep in warm place for
week, shaking well every day.
Sauce Piquant (for immediate use).-
Stew a handful of green peppers in
water just to cover them. When soft,
press out the juice and throw away
the pulp. Mix a gill of best olive OIL
drop by drop, with tablespoon of
turmeric powder and a teaspoon each
of salt and sugar. When the mixture
is smooth and creamy, put in a little
onion juice; then ado very gradually
the expressed juice of the peppers.
Last of all. add half a gill of very tart
claret or cider vinegar; beat hard for
five minutes and keep cold until
wanted.
Stuffed Peppers.-Take four dozen.
bullnose peppers just beginning to turn
as many button onions and four small
heads of cabbage; soak them three
days in strong salt water, then for six
nouis ~ HSSh' SIT the peppers down
one side and scrape out the seed; stick
a Glove in one end of the onions and
press black peppercorn into the
other; cut from the cabbage leaves
rounds big enough to wrap the onions.
cover them inside with turmeric DOW
der mixed to a paste with olive oil and
sprinkle very lightly with celery seed:
wrap them neatly about the onions and
slip inside the peppers; then close the
Sllt with stitch fxxvA
peppers in a preserving kettle with Law
ers of horse radish and shred of lemon
peel; cover them with cold vinegar and
bring slowly to a boil; let them cook
two minutes, then skim out and put in
jars, strewing between them pounded
cloves, allspice and ginger, whole black
peppers, mustard and coriander seed,