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Show Choose tho largo red garden peppers, wash them in cold water and wipe them perfectly day; put them in a pan in a hot oven or liefore tho firo, turning them, bo that the heat strikes all parts, until they aro tender; cnt tho peppers open, remove the seeds and rub the flesh through a sieve with a potato masher; the eyes should not bo held over the sieve, because tho pepper fumes are very irritating, hut if by any mischance they should bo hurt they should either bo bathed in milk or covered with cloths saturated with it. Tho pulp of tho peppers pep-pers after being passed through tho sieve should liavo enough boiling water added to make it the proper liquid consistency, con-sistency, seasoned with salt and then bottled for use. There is a very good essence of pepper upon the market. Juliet Corson. "Damo Naturs Herself Gives a Hint lor the Adultoration of Certain Brands of Pood. HUE AHT OF MAKING GOOD JELLY. Are Yon Eating fruit or Vegitable Jelly? Mexican Dulces Made of Squash-; Other Practical Hints. Many a good housewife wonders when the juice of fruit remains liquid, obstinately obsti-nately declining to meet her expectations expecta-tions of a jelly. The total perversity of inanimate things verities itself too speedily speed-ily for her comfort, much to her wonder, perhaps, or possibly repeating old puzzling puz-zling conditions. Tho fruit may seem identical with that previously used with success. The question has often been asked how the proper condition may be known by the appearance, flavor, color. By none of these indications. It really neems to be one of Lord Dundreary's, problems "that no fellow over can find out." Undoubtedly it is of the handiwork handi-work of that great choinist tho sun. The pectose of unripe fruit is transf ormed by the heat of the sun into pectin, tho basis of fruit jelly, This substance (poctose), which exists in a number of edible roots, such as carrots, turnips and parsnips, can be changed by boiling into pectin or vegetable jelly. As a matter of fact the chemical analysis of fruits and vegetables vege-tables has yielded sovoral almost identical identi-cal substances which are classed as pectose, pec-tose, but it would be difficult in the present stage of chemical inquiry to say which is the actual basis of jolly. Perhaps Per-haps it is as vague as the origin of the cdor of the fruit. Associated with tho pectose group in both fruit and vogei ables is tho substance called cellulose, the basis of the cell walls in fruits, leaves, stalks and roots. Its elements aro similar to those of starch, and it probably figures in jams and solid sweetmeats, because it is not soluble in boiling water. The flavor lacking in vegetables is duo to the presence pres-ence of acids in fruits. In tho orarge family, which includes all tho bitter varieties, va-rieties, and the shaddock, lime and lemon, gooseberries, enrrants, barberries, barber-ries, cranberries, blackberries, strawberries strawber-ries and raspberries, citric acid prevails in combination with some potash and traces of malio acid. The intense acid of garden rhubarb is oxalic, like that of sorrel. The taste of green grapes is somewhat liko that of apples, owing to the presence of malio acid. As the fruit ripens the quantity of tartaric acid increases, and the fruit acquires ac-quires diuretic and laxative qualities. The seeds and skins are astringent from the amount of tannic acid they contain. It is this which causes the unpleasant taste when they are crushed in eating and which gives the astringeucy to wine. The chemical analysis of grapes is confined con-fined to those varieties best known as wine producers. There aro over 1,500 distinct varieties, and their medicinal properties have been known since the earliest historic or traditional times, when Bacchus was but another Siva, creator, destroyer and restorer, even as lie is in those prosaic days, wh'en five pounds of white Ohasselas are allotted as a day's subsistence. Any ono who has eaten the delicious Tokay and sweet white clusters of Southern California would be content with such semi-liquid nectar. The daily quantity advised when grapes are to bo tho diet is from three pounds to ten or twelve, eaten from the vine proforably, thus adding the tonic of outdoor life to the food Talue of tho delicious fruit. Apples, pears, peaches, plums, cherries and tomatoes aro all excellent from their abundance of malic acid and the cellulose and poctose necessary to produce pro-duce jelly or jam. Since chemical ,' analysis shows all these elements to be present in tho vegetables already mentioned, men-tioned, it gives tho tip to unscrupulous manufacturers of supplying tho deficient flavoring acids, and presto, change! Thero yon are! Tho clearest, finest of jellies, flavored witli whatever nicety of taste nature has bestowed as a makeweight make-weight for lack of conscience. In the tubs of "apple butter" sold as the pure fruit any of tho vegetables specified . above might bo recognized if the observer ob-server were a clairvoyant, and pumpkin and squash masqnerado as citron anil kindred Bweets. A legitimate dulce is made in Southern California and Now Mexico from our familiar yellow squash, for which the recipe was obtained from the obliging restaurateur. The menu for the entire dinnor may interest our readers. It was served to Mrs. Laura B. Starr. I Vermicelli Soup. Spanish DiJh of Kie, with Tomato Sauce. Tortillas, with Red Pepper Sauce. Enchiuulin. Frijoles. Tomalea, with Spanish Sauce. Lettuce aud TonuUo Sauce. Dulces. Coffee. The dulces, or candied squash, was made of yellow squash, peeled and cut in half inch dice, the seeds being scraped away. Half a pailful of quicklime was slaked in a tnbful of water, and in this tho squash was soaked over night. The next morning the squash, drained from the limewater, was boiled for fifteen minutes in water actually boiling at first; meantime a sirup was made from sugar equal in weight with the squash, about a gill of cold water being added to the sugar as a basis for the sirup; tho squash being skimmed from the boiling wator is boilod in tha sirup until it looks clear, like citron melon preserve, A lit- tie lemon may be preserved with the squash. It is skimmed from the sirup as soon as it cooks clear, and when all is done tho sirup is boiled down until it jellies slightly when cooled. 'When the simp and preserve are both cold jars containing them can be closed air tight and will keep very well. HIGHLY SEASONED HOT WEATHER DISHES. The rule seems well founded that very highly seasoned sauces or relishes are needed as a foil for the farinaceous foods so largely eaten in hot countries, and the practice is satisfactory in our own climate cli-mate in summer. For instance, pepper pancakes, cayenne sauce and peppered macaroni, some of the writer's hot weather dishes, all are mado ns hot with the expressed juico of rod garden peppers, pep-pers, or with pepper essence, as the palate can enduro. As these are special 1 dishes readers will do well to keep these ' recipes, for thoy are not yet included in any of the writer's published books. CATEflKE SAUCE, |