There are many varieties and forms of pepper; they all belong, however, to the genus Capsicum. Tabasco sauce, a liquid pepper sauce made from small Tabasco peppers, is perhaps one of the best of the pepper seasonings. Liquid pepper is less irritating than ground pepper.

The large sweet variety of the common peppers is used as a garnish to salad, or stuffed with meat and baked, or is made into sauce for chopped meat dishes. All these, however, are indigestible, and to many persons quite poisonous.

The large red "bell" pepper is used for such highly-seasoned dishes as tamales, chile-con-carne and curries.

Stuffed Pepper I

Select one large sweet pepper, cut off the stem end, and remove the seeds. Wash the pepper, soak it in cold water for thirty minutes. Fill it with chopped, nicely-seasoned, beef or chicken, or mutton; stand it in a baking pan, cover the bottom of the pan with water and bake slowly about three quarters of an hour. Just before it is done put a bit of butter on top and baste with a tablespoon-ful of the water.

Do not allow the patient to eat the skin, but the meat cooked in the pepper will have a very agreeable flavor.

Stuffed Pepper II

In cases where meat is forbidden, peppers may be stuffed with carefully-boiled rice, or chopped nuts and bread crumbs.