The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-08-22

belong to the solanaceae. The potato and
also tomatoes and tobacco belong to the
same order These pepper plants are grown
all over the world
The varieties differ much in their pun
gency. some being of such powerful fiery
nature they must be used with discretion,
and only to impart slight and agreeable
warmth which will pleasure the palate and
be beneficial to the digestive organs. A
very little of the powerful spice either pow
dered or in tincture will distribute flavor
and warmth throughout the food to which
it has been added. Vinegar extracts the
essential parts and becomes very thor
oughly impregnated in short time and
vor it. The small pods called chilies
cultivated in this country and sold dried
produces the active extract or tincture
mentioned and should be used with great
care by cooks. for unless greatly diluted
it will cause much distress if not actual
pain to the unsupported guest who may
have acquired fire-proof digestive appa
seasonings
The sweet Spanish pepper or sweet and
pungent mango, possesses a flavor much
relished by many people. These are now
used as a quite common addition to the
vegetable or salad course. The seeds be-
or fried to serve as an accompaniment to
steak. or the whole pod followed out and
served. as a vegetable or entree. They are
also stuffed with chopped spiced cabbage,
celery, etc. and then picked. AS an &C
tual food they can scarcely have a place
in the dietary at all, the benefit derived
from their occasional use being. more me-
dicinal aside from the agreeable racIness
they give to foods
DEvILED PEPPERS
Remove the stems and seeds from green
ties of chopped cold boiled ham. and eggs
which have been boiled hard. To one pint
of this mixture use the yolk of one hard
melted butter or salad Oil. half teaspoon
full of sugar and half teaspoonful Of
minced mustard, or more if liked very hot;
add enough vinegar to make a mixture like
cream; stir this in the meat and eggs and
then fill the pepper shells heaping full
Sprinkle over minced parsley and serve for
a luncheon dish. ID
PEPPERS SAUTED.
Place in boiling water for one minute
sweet bell peppers, remove and rub OF
the skin with rough towel; divide them
in half and take out all seeds and white
tough walls, Heat teaspoonful of oil or
in this and sprinkle with some finely chop
ped onions, pepper and salt. saute slowly:
and serve on hot platter surrounded with
slices of crisped bacon. or as garnish for
= TOMATO AND PEPPER SALAD.
Remove the white walls and seeds from
two green bell peppers, Place these in nice ice
oughly chilled. Just before serving time
wipe the peppers free from all moisture.
cut them in strips; cut six round firm to-
ma toes in thick slices after having re-
moved all skin. Arrange the tomatoes in a
circle on a chop platter and place the
pour over all French dressing and ar
range a wreath of cress on the outer edge
PEPPER AND Onion SALAD.
Chop one large Bermuda onion very fine.
from seeds and the white inside fiber.
Make a French dressing of half a tea
spoonful of salt. quarter of teaspoonfui
of white pepper. a quarter of a teaspoon
full of dry mustard, half pint of olive
oil and the juice of one lemon. Cut up
inch of preserved ginger very fine ana
sprinkle over-*he top. Serve on the inside
leaves of head lettuce ice cold.
PEPPERS STUFFED WITH TOMA-
TOES.
Place six large peppers of the same size
in boiling hot fat for one minute, remove
carefully round the stem end and remove
the same with all the seeds and white
stuffing composed of finest chopped toma-
toes, bread crumbs and a litue minced
ham. Place the filled shells in a baking
pan, basic frequently with olive oil or
melted butter and bake in moderate oven
for half an hour. Place on platter when
done, pour around a tomato sauce and
sew GREEN PEPPER CUPS.
Wash carefully twelve large even sized
seeds and plunge them into cold water to
remain for three-quarters of an hour.
Drain them and stuff with the following
filling: Mix a quarter of a teaspoonful Of
white pepper with a tablespoonful OF but
/ ter to cream, add one ledSpOOnIul OF
mixed mustard, one-eighth of a teaspoon
full of celery seed and one egg well beaten
Stir all together with one cupful of fine
bread crumbs Add to this one pint of
shrimps or the same amount of diced
chicken Fill each cup with the mixture
and cover with fine bread crumbs and dot
with tiny pieces of butter and bake in a
quick oven for ten minutes.
PEPPER SALAD.
Wash and dry four green bell peppers
clIt off the stem end and take out all seeds
and white walls. Shave as fine as possible
one head of cabbage. add to this ore
ounce of celery seed, cut the peppers into
thin shavings. Pour cold cider vinegar
over ALL add a little salt and sugar and
allow to stand few days to really pickle
| the cabbage and peppers This can be
/ placed in cans or glass jars for the Win
ter.
Cut into small dice eight sweet bell
peppers. add to these ten sliced canned
button mushrooms, also double the amount
of cold boiled rice. season with pepper and
salt and a dash of tarragon vinegar Dress
with mayonnaise dressing and serve on
lettuce leaves.
Inquiries Answered.
Mrs ]. writes: Will you kindly send di-
rections for canning dandelion greens?
can rot keep them and am very anxious
to can some successfully.
CANNING DANDELION GREENS.
| To successfully preserve vegetables by
! canning it is necessary to have clean glass
| lars. perfectly new rubber bands and tops
which will fit perfectly tight. These must
all be thoroughly sterilized. Then if the
| greens are washed IN clear, cold water
oil niClrp6