The Savannah morning news. (Savannah, Ga.) 1900-current, 1903-09-05


From the New York Press.
Cayenne pepper is the fruit capsules
of pods of several kinds of capsicum
which 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
pungency, SOON being of such pow
erful 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 powdered or
in tincture will distribute Il favor and
warmth throughout the food to which
it has been added.
AS an actual food they can scarce
ly have a place in the dietary at all,
the benefit derived from their occa-
siOnal use being more medicinal aside
from the agreeable raciness they give
to foods.
DeviIed Peppers.
Remove the stems and seeds from
green bell peppers. Mix together
equal quantities of chopped cold boil
ed ham, and eggs which have been boil
ed hard. To one pint of this mixture
use the yolk of one hard boiled egg
rubbed smooth with a little melted but
ter or salad oil, half a teaspOonful of
sugar and half Il teaspoonful of mixed
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 luncheon dish.
Peppers SHuted.
Place in boiling water for one min
ute sweet bell peppers, remove and rub
off the skin with a rough towel; divide
them in half and take out all seeds
and white tough walls. Heat a table
spoonful of oil or butter in a saute
pan, place the peppers in this and
sprinkle with some finely CHOPPED on
ions, pepper and salt; saute slowly.
When done sprinkle with minced pars-
ley and serve ON a hot platter sur
rounded with slices of crisped bacon.
or as "A garnish for broiled 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 be-
fore serving time wipe the peppers
free from all moisture, cut them in
strips; cut six round firm tomatoes
in thick slices after having removed
all skin. Arrange the tomatoes in a
circle on a chop platter and place the
shredded peppers in the center of a
pile, pour over all a French dressing
and arrange wreath of cress on the
outer edge of the platter. Serve very
cold.
Pepper and Onion Salad.
Chop one large Bermuda onion very
fine, add to this six green bell pep
pers freed from seeds and the white
inside fiber Make a French dressing
of half a teaspoonful of salt, quarter
of teaspoonful of white pepper, a quar-
ter of a teaspoonful of dry mustard
half a pint of olive oil and the juice
of one lemon. Cut up an inch of pre-
served ginger very fine and sprinkle
over the top. Serve on the inside
leaves of head lettuce ice cold.
Peppers stuffed with Tomatoes.
Place six large peppers of the same
size in boiling hot fat for one minute,
remove and with a towel rub off all
the skin. Cut carefully round the stem
end and remove the same with all the
seeds and white fiber. Fill the cavity
with a tomato stuffing composed of
finest chopped tomatoes, bread crumbs
Il
filled shells in a baking pan, haste fire.
quently with olive oil or melted but
ter and bake i'm moderate oven for half
an hour. Place on a platter when
done, pour around a tomato sauce and
serve hot.
Green Pepper Cups.
Wash carefully twelve large even
sized green sweet peppers, remove the
stems and seeds and plunge them into
cold water to remain for three-quar-
ters of an hour. Drain them and stuff
with the following filing. Mix a quar-
ter of teaspoonful of white pepper with
a tablespoonful of butter to a cream
and one teaspoonful of mixed mustard
one-eighth of a teaspoonful of celery
seed, and one egg we'll 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 mix
ture and cover with fine bread crumbs
and dot with tiny pieces of butter, and
bake in a quick oven for fifteen min
utes.
Pepper Salad.
Wash and dry four green bell pep
pers, cut off the stem end and take out
all seeds and white walls Cbo,,a a..