Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-09-17
House.
HOLD
| lINTS

ANJl-
While constant and unlimited indulgence
IN highly spiced foods has been proven dis
astrous to health, 1t is equally true that
condiments and spices judiciously employed
assist digestion. 1t goes without saying
that spices should be pure. On this ac-
count in making the various pickles ana
relIshes that are just now timely IL is pet-
ter to use the whole spices or else grihu
them yourself. If you do not care to use
your coffee mill small spice mills come on
purpose-pretty ones to be used at the table
or less ornamental ones for the kitchen.
To most people pepper is pepper. simply
differentiated into black, white and red.
There is, however a great difference IN
peppers even of the same color.
The commercial grades Of black pepper
alone are Singapore, Allepey, Tellicherry,
Trang Acheen and Lampong, named from
the province or port from which they are
shipped. Singapore pepper, grown In the
Malay peninsula, constitutes the larger
portion of all the pepper raised, and is the
highest priced by reason of Its dark color
and fairly uniform quality. The only OBJ
lection to Singapore pepper Tor grinding
purposes is the smoky odor which 1t re-
tains to a considerable extent even after
grinding. 1t is this test that the merchant
applies when he wishes to be certain he Is
getting genuine Singapore. This smoky
odor is due to the fact that the pepper ana
gambler plantations In Johore, from which
most of the Malay pep pers come. are under
one management, and the pepper picked
while still green is dried on mats placed
over the kettles In which the vegetable ex-
tract is being boiled down. 1t is, however,
one of the cleanest of peppers and, there
fore, to be commended.
Nearly all the other grades of black pep
l-s1 li.rIt
color. Lampong pepper, which comes from
Sumatra, is Inc cheapest of all peppers,
and its surface always shows considerable
dirt even when it is not otherwise adul-
terated.
White pepper is the same black, but
it's manufacture is a distinct and separate
process. The berries are allowed to ripen,
are then soaked and the shell or per1carp
removed by friction. Sometimes ordinary
pepper bleached with chlorine, is used as a
substitute. Decoricated white pepper Is
variety which has the seed coats entirely
removed, forming hard kernels. There are
various qualities dependent upon the ex-
tent to which the pearling process has been
carried.
Cayenne pepper is obtained from the cap
sicum, genus of plants belonging to the
nightshade family, which has no relation
to the real family of peppers. While there
are four varieties of species, two only are
of commercial importance-the Guinea pep
per, hot and pungent, and the West India
pepper, Wnlcl Is now also RAISED Ill Oul
own gardens. Commercial cayenne is ire
quently subjected to the grossest adultera-
lions. Red lead and vermillion or sui
phuret of mercury are the worst of ma
terials introduced, and cases of lead and
mercurial poisoning have been traced d.
rectly to them. They are added to keep up
the color, which is apt to fade with age,
and at the same time increase the weight.
Ceres are also employed for the same pur-
poses. Other materials in common use as
pepper aduterants are pepper shells and
the sweepings OF the mills, the refuse OF
wheat, corn and rice, ground olive pits CO.
coanut and almond shells and mustard
husks. The passage of the recent pure
food laws will, partially for time at least.
prevent the gross adulteration that has
characterized the pepper trade, but it is
still a good plan to use as far as possible
home-g grown peppers. Papr1ka or the Hun
garian sweet pepper is preferred by many
good cooks and bon vivants to any other
form OF pepper, while Jersey people and
Philadelphians cling, and with reason, to-
the little red Jersey sweet peppers.
A trip at this season through the Italian
quarters of any city discloses great ropes
OF scarlet chilis swinging and fiuttering
from every window, where they have been
hung to dry for winters use. This custom
American cooks are now beginning to COM
mend and follow.
In Chinatown still other peppers are
found tiny red and green ones, that come
braided together. These are especially de-
srable for soups and garnishes. Cooking
softens them too much to render them de-
sirable so If a hot sauce is required they
are chopped and added just before serving,
the seeds being vigorously excluded.
Stuffed Peppers for a Salad Course or
Garnish.-Take the tiny sweet peppers, red
or green and with small sharp pointed
knife scrape out all the seeds and soft
fiber, leaving only the shells. Now chop
as many butternuts, black walnuts or
English walnuts as are desired, salt lightly
and fill the pepper cases, which should
have been all slit one side so as not to
destroy the pretty stem end of the pepper.
The salt, the pepper and the nut make a
delicious combination sure to please. These
pepper garnshes should be prepared sew
eral hours before using.
In the putting up of homemade pickles
this month-and " here Is the housewife who
does not dote on making her own supply of
these delicacies?-the pepper plays an i'm
portant role Old-fashioned mangoes are
especially popular. and mangoes made from
the firm, green bull-nosed peppers are
among the best The mild Spanish peppers
should not be used in pickles, although they
are delightful a vegetable or in salads.
The bull-nosed pepper is much darker
green and stronger in flavor. Soak them
for twenty-four hours In a brine, not too
strong. Cut slit in one side, cut off
one end, saving 1t to serve as cover Chop
enough firm. white cabbage to fill the cavi-
amount. Use with it. II you prefer. a
quarter part of chopped celery, green GU