Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-08-22
Table and Kitchen.
Peppers in saute and Salads.

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 powerfully fiery
nature they must be used with discretion.
and only to impart a slight and agreeable
warmth which will pleasure the palate and
be beneficial to the digestive organs.
very little of the powerful spice either pow
dered or in tincture will distribute flavor
and warmth throughout the food to which
1t has been added. Vinegar extracts the
essential parts and becomes very thorough
ly impregnated in a short time and really
hotter than the pods used to flavor 1t.
The small pods called chillies are cultivated
in this country and sold dried or preserved
In vinegar. The latter method produces the
active extract or tncture 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 unsuspect-
ing guest who may not have acquired a
fireproof digestive apparatus by constant
use of hot spices 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
or salad course. The seeds being
they may be sliced, stewed or fried
the whole pod followed out and used a
case to be stuffed, baked and served, as a
or entree. They are also stuffed
with chopped, spiced cabbage, celery, etc,
and then picked. AS actual food they
can scarcely have place in the dietary at
all. the benefit derived from their occasional
use being more medicinal, aside from the
raciness they give to foods.
Deviled Peppers.
Remove the stems and seeds from green
bell peppers. Mix together equal quantities
of chopped cold boiled ham, and eggs which
have been boiled hard. To one pint of this
mixture use the yolk of one hard boiled
egg rubbed smooth with little melted but
ter or salad OIL half "a teaspoonful of sugar
and half a teaSpoonful of mixed mustard,
or more if liked very hot; add enough vine
gar 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 d luncheon
dish.
Peppers Sauted.
Place in boiling water for one minute
sweet bell peppers, remove and rub off the
skin with rough towel; divide them in
half and take out all seeds and white tough
walls Heat a tablespoonful of oil or but
ter in 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 parsley and
serve on hot platter surrounded 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 thor
oughly chilled. Just before 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 the
skin. Arrange the tomatoes in a circle on
a chop platter and place the shredded pep
pers in the center in a pile, pour over all a
French dressing and arrange a 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 peppers freed
from seeds and the white inside fiber. Make
a French dressing of half teaspoonful of
salt, a quarter of teaspoonful of
white pepper a quarter of a teaspoonful of
dry mustard, half pint of olive OIL and
the juice of one lemon. Cut up an inch of
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
round the stem end and remove
the same with all the seeds and white fiber.
Fill the cavity with a tomato stuffing COM
posed of finest chopped tomatoes, bread
crumbs and little minced ham. Place the
filed shells in a baking pan, basic fire.
qoently with olive oil or melted butter and
bake in moderate oven for half hour.
Place 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-quarters of an hour. Drain
them and stuff with the following filling:
Mix quarter of teaspoonful of white pep
per with a tablespoonful of butter to a
cream, add one teaspoonful OF mixed mus
tard one-eighth of a teaspoonful Of celery
seed and one egg well beaten. Stir all to-
gether 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 fif-
teen minutes.
Pepper Salad.
Wash and 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 peppers into thin
shayings Pour cold cider vinegar over all,
add a little salt and sugar and allow to
stand a few days to really pickle the cab
bage and peppers. This can be packed in
cans glass jars for winter use
Miliken Salad.
Cut into small dice eight sweet bell pep
pers 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
mayonnase dressing and serve on lettuce
leaves.
Canning Dandelion Greens.
To successfully preserve vegetables by
canning it is necessary to have clean glass
jars perfectly new rubber bands and tops
which will fit perfectly tight. These must
all be thoroughly steriized. Then If the
greens are washed in clear cold water until
free from all foreign matter. picked over
and drained, packed carefully in the Jars,
stems uppermost and the jars filed with
pure cold water stand under the faucet and
let the water run into the Jars until the pup-
III 70 rio 10 we ut