Daily Kennebec journal., 1903-08-21
Table
and
Kitchen.

-
Conducted by Ida Ames Willis.
Marquette Buildings, Chicago. All rights
reserved by Banning, Co., Chicago).
A FIERY VEGETABLE.
Cayenne pepper is the fruit capsules
or pods of several kinds of capsicum
which belongs to the solanaceae. The
potato and also tomatoes and tobacco
belong to the same order. These pep
per plants are grown all over the world.
The varieties differ much in their
pungency, some being Of such power
full nature they must be used with dis
cretion, and only to impart slight and
agreeable warmth which will please
the palate and be beneficial to the di-
gestive organs. A very little of the
powerful spice either powdered or in
tincture will distribute a flavor and
warmth throughout the food to which
it has been added. Vinegar extracts
the essential parts. and becomes very
thoroughly impregnated in a short time
and really hotter" than the pods used
to flavor it. 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 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
unsuspecting guest who may not have
acquired a fire-proof digestive appara-
tus by constant use of hot spices and
seasonings.
The sweet Spanish pepper or sweet
and pungent mango, possesses flavor
much relished by many people. These
are now used as a quite common addl-
ton to the vegetable or salad course
The seeds being removed they may be
sliced, stewed or fried to serve as an
accompaniment to steak, or the whole
pod followed out and used as a case
to be stuffed, baked and served, as a
vegetable or entree. They are also
stuffed with chopped, spiced cabbage
celery, etc, and then picked. AS ar
actual food they can scarcely have q
place in the dietary at all, the benefit
derived from their occasional use being
more medicinal, aside from the agree
able raciness they give to foods.
Deviled Peppers.
Remove the stems and seeds from
green bell peppers. Mix together equa
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 butter OF
salad Oil, half a teaspoonful of sugar
and half teaspoonful of mixed mus
tard, or more if liked very hot; ado
enough vinegar to make a mixture like
cream; stir this in the meat and eggs
and then fill the pepper shells heapine
full. Sprinkle over minced parsely anC
sserve for a luncheon dish.
Peppers Sauted.
Place in boiling water for one minute
sweet bell peppers, remove and rub of
the skin with a rough towel; divide
them in half and take out all seeds ant
white tough walls. Heat a tablespoon.
full of Oil or butter in a saute pan, place
the peppers in this and sprinkle witt
some finely CHOPPED onions, pepper anG
salt; saute slowly. When done sprinkle
with minced parseley and serve on 9
hot platter surrounded with slices OF
crisped bacon, or as a garnish for
broiled steak and griled 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 in a pile, pour
over all 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, quarter of a tea
spoonful of white pepper, quarter of
a teaspoonful Of dry mustard, half
n pint of olive oil and the juice
of one lemon. Cut up an inch of
preserved 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 stufffng composed of finest
chopped tomatoes bread crumbs and a
little minced ham. Place the filled
shells in baking pan, baste frequent
ly with olive oil or melted butter and
bake in moderate oven for half an hour.
Place on platter when done, pour
around 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 filings Mix quarter of
teaspoonful of white pepper with a
of butter to a cream, add |
one teaspoonful of mixed mustard, one i
eighth of teaspoonful of celery seed, |