The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1914-07-07
Pepper Sauces and Salads
BY JANE EDDINGToS.

Tho hotter tho country or weather
the more acceptable are very pro-
nounced fiavors. The aromatic condi-
nents are acceptable In temperate
climates. People who eat much fat
like acid things and the condiments
OF animal origin. but where meat is
used mostly for a navoring material
and vegetables are used in great gum
Titles. pcppery things and all those
called ''alliaceous." or onionlike are
favored. The Italian loves his pep
croni." and the Spanish have half a
dozen words the FIRST part of which Is
piment' ono form OF which, the .'pi-
niento.' VIC have adopted for the name
OF canned sweet pepper
IN not few Of the warmer coun-
tries pepper dishes are served the year
around. as the smaller varieties when
red or ripe arc dried or almost as
simply preserved in oil. II is quite
universally true ms regards civilized
countries. perhaps. that the poorer
they are II solid food supplies, the
more condiments they have. using the
latter to very great effect In making
leanncss tolcrablc. The pcpper IL
especially helpful with fish. which is
not rs stimulating as meat. Cnfor-
tunately. II is soinetimcs used to dis
guisc dishes OF doubtful freshness
but II liz somewhat an,iseptic. Gar
lie ana mustard arc especially anti
septic
In an Italian cook book there is
statement which may he translated az
follows:
The pod OF the pepper one uses in
various manners. One eats II green
simply seasoned with oil. salt and
sometimes with vinegar One pre-
serves both the ripe and the green
pepper. in order to eat them later.
with oil and salt 4 certain more
piquant quality IL obtained By drying
them. II the seeds are not extracted.
which. pounded and reduced to n pow
der. constitute the thing called cay
cnnc pepper. which Is much used In
piquaHt sauces
Pepper Sauce translated from tho
italian Of ArtusD.-Take large green
peppers. open. clean OF the seeds and
cnt icnBthwtse in four or five strips
Then give the strips little scorching
In frying pan in "A little oil IN ordnr
10 peel them. Then take off the skin
Put on the fire Glove of garlic, chop
ped fine, with some oil and butter, and
when II is brown throw In the pep
pcrs. Salt. leave 10 draw out the SAVIOR
little and then add tomato sauce
DO not cook too much. because then
the sauce loses It's piquancy. which
Is what gives II charm. Serve with
boiled meat.
Pepper Sauce TRANSLATED from Ital-
ian book on cooking vegetables 500
ways).-Takc one red pepper and one
green one and chop fine. Then cut
UP hard cabbage TO which add two
tablcspoonfuls Of mustard, ono OF pep
per, one OF Glove aud last the peppers.
chopped with little salt. Mix tho
whole we'll. Then put into an Garth
q Al
vinegar and leave over night before
using. This sauce Will last two or
three days. but is better used the nrst
day, after II has stood the requisite
time.
Red Sauce lfrom the Spanish).-
Pound 10 q paste a little garlic and
two red peppers softcned In boiling
water. Thin with water and add some
oil heated with salt and vinegar. Cook
fish In this sauce.
Pepper Sailed TRANSLATED from old
Frcnch) Take some fine peppers. as
many green as ripe ones. Take off
their skin by heating them on the
grill and blanch them in boiling wat
err (thc ordinary time for this process
IL Ave minutes) Take out and put
into cold water and then drain. Ar
range them on salad dish and mix
them in rounds of white onions bIanch-
ed in tepid water. Cover the whole with
matoes and salt.
Pepper and Beet SaIad.--Chop four
peppers and cup of cold boiled beeia
separately and mix lightly. GarnIsh
and servo in any preferred way. Add
an onion and sliced cucumber if to
taste.
Cabbage and pepper salads arc just
cabbage salad with some chopped pep
per In them, just chopped pepper
is added to give the characteristic
touch 10 potatoes OBricn Sour cream
whipped and favored with either
vinegar or lemon juice makes the fin-
est dressing for these salads.
All sorts Of mixtures OF fruits and
vegetables are put into pepper con-
tainers and served as salads, but the
mixtures OF chopped celery. parsley,
cucumber, pepper and bit of tomato
are perhaps the most suitable.
To Prepare a Pepper for Salad STUFF
hnG.-Run a slender pointed knife
around the stem cap from a quarter
to half an inch outside this. then tho
cone of seeds will come out whole.
The DIS may DO scrapcd off the pith
of this cone, which may then be used
10 flavor soup or put In with fish when
IT is boiled. II there are any seeds
along the rib lines remove them. BE
careful about this. One pepper seed
in tho throat may almost strangle a
man. and sensitive hands suffer from
handling these seeds.
Her Own Desire.
English C!ergyman--And when YOU
arrive in London, my dear lady, don't
fni tn Pc