The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-08-19
A FIERY VEGETABLE.

A FIERY VEGETABLE.
Cayenne pepper Is ths frui: capsuies or
poss of several Ia ds OF caIsieum which
belong 70 the. s5ianacc2e. The potato and
also tomatoes and tobacco belong TO ihe
same order. These pepper plants are
grown all over the world.
The varieties differ much in thelI
pungency. some being OF such poTe- fal
fiery nature they must be used with s
creti5n. and only to imPrat slight m
agreeable warmth which viii please The
palate and he beneficial 10 the digestive
organs. a very little of the powerful
spice either powdered or il tincture Will
distribute 4 favor and warmth though
out the feed 10 which it has been added.
VINEGAR extracts the essential parts AMI
becomes very thoroughly in3r, .;nated n
a short tine ana really hotter" than
the pods used 10 favor it. The small
pods called chillies are cultivated in this
country AMI sold dried or preserved in
vinegar. The latter method produces
the active extract or tncture mentioned
ana should be used with great care by
COOKS, for unless greatly diluted i wi
cause much distress if not actual pain
to the ursuspecting guest who may rot
have acquired fire-proof digestive ap-
paratus by constant use of the hot specs
and 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 being removed they may be sliced.
stewed or fried to serve as an accory>ani-
ment TO steak, or the whole pod holowei
out and used as a case to be stuffed.
baked ana served. as vegetable or en-
tree. They are also stuffed with chopped,
spiced cabbabe, celery etc. and thea
picked AS an actual food they can
scarcely have a place in the dietary at
all. The benefit derived from their occa-
SIGNAL use being more medical, aside
from the agreeable raciness they give to
foods.
Deviled Peppers.
Remove the stems and seeds from green
bell peppers. Mix together equal guam
titles Of chopped cold boiled ham and
eggs which have been boiled hard. To
one pint of this mixture use the yoliS
Of one hard boiled egg rubbed smooth
with little melted butter or salad oil,
half a teaspoonful of sugar and half a
teaspoonful of mixed mustard, or more
If liked very not; add enough vinegar TO
make a mixture like cream; stir this in
the meat and eggs and then fill the pep
per shells heaping full. Sprinkle over
minced parsley and serve for a luncheon
dish.
Peppers Sauted.
Place in boiling water for one minute
sweet bell peppers, remove and rub off
the skin with a rough towel; divide them
in half and take out all seeds and VIII tie
tough walls. Heat tablespoonful Of
oil or butter in a saute pan, place the
peppers in this and sprinkle with some
finely chopped onions. pepper and salt;
saute slowly When done sprinkle with
minced parsley and serve on a hot platter
with slices Of crisped bacon.
or as a garnsh for boiled steak and
grilled tomatoes.
Tomato and Pepper Salad.
Remove the white walls and seeds from
two green bell peppers Place these in
ice cold water for one hour to become
thoroughly chilled. Just before serving
time wire the peppers free from all
moisture cut them in stripe; cut six
round firm tomatoes in thick slices after
having removed al skin. Arrange the
tomatoes in = circle on chop platter
and clice the shredded peppers in the
IT,
dressing and arrange a wreath of cfess
on the outer edge Of the platter. Serve
very cold.
Pepper and Onion Salad.
Chop one large Bermuda onion very
fine. add % this six green bell peppers
freed from seeds and the white inside
fiber Make French dressing Of half a
of salt. quarter of a teaspoon
full of white pepper, a quarter of tea
spoonful of dry mustard. half a pint of
olive oil and the juice of one lemon. Cut
lQ an inch of preserved ginger very line
and sprinkle over The top Serve on the
leaves of head lettuce ice cold.
Peppers Stuffed With Tomatoes.
Place six large peppers of tie same
size in boiling hot fat for one minute.
remove and with q towel rub of all the
skin. Cut carefully round the stem end
and remove the same with all the seeds
ana white fiber. Fill the cavity with
tomato stuTing composed Of finest chop
ped tomatoes. bread crumbs and a little
minced ham. Place the filed shells In a
baking pan haste frequently with olive
oil or melted butter and bake in moderate
over for haf an hour. Place on a platter
when done. pour around a tomato sauce
and serve hot
Pepper Salad.
Wash ard dry four green bell peppers,
cut off the stem end and take out all
seeds and white walls Shave as fine as
possible one head of cabbage. add to this
one ounce of celery seed, cut the pep
pers into thin shsvings. Pour cold cider
vinegar over all all little salt and
sugar and allow TO stand a few days To
really pickle the cabase and peppers.
This can be packed IN cans or 81 IS jars
for winter use.
Green Pepper Cups.
Wash carefully twelve large even sized
green sweet peppers. remove the stems
and seeds and plunge them into cold
water 10 remain for three quarters OF
an hour. Drain them and stun with the
following films. Nix a quarter CT tea
spoonful of white pepper with q table