The times., 1898-09-18
ga PECK OF PIcKLED PEPPERS. /.
How to stuff, Preserve, and Use
These Vegetables.

Red pepper is the most wholesome con-
diment in the world, especially in malari-
Gus times and places. II 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, little out Of the ordinary. and
well worth anybody's knowing:
Green pepper catsup-Take quart OF
green peppers, cut of the stalks and split
the pods Iengthwise. Slice into them a
mild onion as big as an egg, One-eighth
of Glove of garlic, and one ripe, very
tart. apple. Strew over them a table
spoon of salt and two tablespoons OF
sugar, then put the mass into a preserv-
ing kettle, with half a gallon OF cold
water. and stew until the pepper IS soft
enough to rub through sieve Strain
the LIQUOR along with 1t. There should
he about three pints after straining- MIX
a tablespoon each of pounded cloves.
black pepper, and allspice, ada Two
grated nutmegS, teaspoon OF ce-eIS
seed. and two of coriander seed, left
whole. one-half ounce of tumeric powdzr'
and a very little finely shred mace, Gin
narnon. and yellow lemon peel Blend
the seasonings thoroughly and stir We'll
through the catsup- Finish il by adding
q ijint of pure cider vinegar Put INTO
small bottles. cork and seal
Pepper sauce EAST Indian)-Take
the smallest deep red peppers, fully ripe,
clin off the stalks and put them in a
hottie. along with whole celery seed, CO.
riander seed and black mustard seed, also
the scraped pulp of sour apple FIJI
the bottle three parts full, then add a
tablespoonful of sugar, mixed with lhe
same amount OF tumeric powder. Fill up
with pure, clear vinegar ana Keep N
a warm place for a week, shaking Well
every day.
sauce Piquant (for immediate use)-
Stew a handful OF green peppers in water
lust 10 cover them. When soft press ouL
the iuice and throw away the pulp MIX
gill of best olive oil, drop by drop, with
tablespoonful each of salt and sugar
When the mixture IS smooth ana creamy
nut in a little onion juice, then add very
gradually the expressed juice of the pep
pers. Last of all. add half a gill of very
tart claret or cider vinegar, beat hard tor
five minutes and keep cool until wanted
Stuffed peppers.-Take 4 dozen buli-nose
peppers Just beginning to turn, as many
button onions and small heads of cab
bage soak them days in strong salt
water, then for hours in fresh; slit the
peppers down one side and scrape out the
seed; stick a Glove in one end of the
I
the other; cut from the cabbage leaves
rounds big enough TO wrap the onions.
cover them inside with tumeric powder
mixed to a paste with olive oil and
suriukIe very lightly with celery seed;
vrap them neatly about the onions and
slim inside the peppers, then close the slit
with a stitch or two. Pack the peppers
in a preserving kettle with layers OF horse
radish and shred of lemon peel, cover
them over with cold vinegar and bring
slowly to a boil; let them cook minutes,
then skim out and put in jars, strewing
between them pounded cloves, allspice and
ginger. whole black peppers, mustard and
coriander seed, grated nutmeg and finely
shredded mace; on top put a thick sprin-
kle of sugar and pinch of salt, cover
with cold vinegar-be sure 1t IS cider vim
egar-tie down and let stand month be-
fore using.
An agreeable variant is to chop the
onion and cabbage with their own bulk
of tart apples, then mix in the tumeric
| paste, and use coriander in place of Gel
cry seed; ill the peppers with the mix
| ture and finish as directed.
Picked Peppers-Take a gallon of green
peppers, sliced and free of stems, a gal
Ion of green tomatoes. white cabbage and
onions, mixed and cut up, put them in a
| bag with a quart of coarse salt sprinkied
| well through. and let them drain all
night. Put them in a preserving kettle,
| cover with cold water, and bring them
gradually 10 a boil Let scald for hve
minutes, then drain off the water very
| dry. When cold pack in jars, strew1ns
well-bruised ginger, whole black peppers
/ and lemon peel between Stew pint or
chopped celery in water enough to cover
| 1t. press out the juice and set il aside.
| aI dfch ?
| ounces of tumeric powder, teaspoon Of
salt and a tablespoon of sugar; mix and
add TO them, a little at a time, gill Of
best olive oil, stir smooth. then beat in the
celery juice. Divide the mixture equally
| between your jars, then pour in cold vim
| egar TO cover the pickle an inch deep.