How To Make Red Pepper

No. 1113. - The pods of the cherry Peppers will furnish a quality Of Cayenne Pepper superior to that ordinarily sold. The larger and milder kinds are powdered in the same manner and make a wholesome and pleasant quality of Pepper, sufficiently pungent for ordinary use.

Broiled Bell Peppers

No. 1114. - Dip the Peppers in boiling water and then peel them. Broil them on a slow fire and serve them on toast, with a little melted butter, into which add a little fine chopped parsley.

Stuffed Bell Peppers, American Style

No. 1115. - Select one dozen nicely shaped Bell Peppers, slice off the tops and scoop out the seeds. Chop two onions finely and put them into a saucepan with a piece of butter. Fry them lightly and then add a handful of fine chopped mushrooms. Cover the saucepan, and when the moisture is reduced add four spoonfuls of reduced Allemande sauce, a handful of fresh bread crumbs, and season with salt, pepper, and a pinch of nutmeg. Mix them well together, then take the saucepan off of the fire and add the yolks of two raw eggs and some finely chopped parsley, and stir them well together. Stuff the Peppers and arrange them in a buttered baking pan. Sprinkle fresh bread crumbs over them, put a piece of butter on each one, then bake them in a moderate oven, and when nicely browned serve them on a dish with a teaspoonful of veal gravy over each one.

Stuffed Bell Peppers, French Style

No. 1116. - Prepare the Peppers as in No. 1115, then prepare a forced-meat of veal (Godiveau), to which add some cooked fine herbs. Cover each with a thin slice of fat pork, and then arrange them on a flat saucepan. Moisten them with veal gravy, then cover them with a buttered paper and bake them slowly until they are nicely glazed. Dish them up with a reduced Espagnole sauce.

Stuffed Bell Peppers, Brazilian Style

No. 1117. - Prepare one dozen Peppers as in No. 1115. Chop one onion finely and put it into a saucepan with a piece of butter. 17

Put on the cover and let it simmer. When the onion is half cooked add half its quantity of finely chopped mushrooms and the same quantity of green Peppers. Let this simmer until the moisture is reduced. Then add four spoonfuls of Allemande sauce and a handful of fresh bread crumbs. Season with salt and nutmeg, and add some finely chopped parsley and a small pinch of garlic. Mix them well together while adding the yolks of two raw eggs. Then stuff the Peppers, covering each one with a thin slice of fat pork. Arrange them in a buttered flat sauce pan, bake them in a moderate oven and serve them with a brown Italian sauce.

Green Peppers, For Garniture

No. 1118. - For large garnitures the stuffed Peppers described in Nos. 1115, 1116 and 1117, are used, alternated with stuffed tomatoes or mushrooms. For boiled meats use them as in No. 1114.

Peppers For Relishes

No. 1119. - Trim the stems off, and if the Peppers are large cut them in four or sis pieces. Remove the seeds and then serve them on a relish dish, garnished with radishes. When pickled Peppers are used, first dry them in a napkin and then slice them, adding a little oil, vinegar and salt. The large bell Peppers are broiled first, then peeled and sliced and seasoned with oil, vinegar, pepper and salt.

To Make White Pepper

No. 1120. - Soak some pepper-corns in cold water until the skin is tender, then peel and dry them and grind them in a coffee mill.