38 BULLETIN" 123, U. S. DEPARTMENT OF AGRICULTURE. 



Melons rank with fruits. The common varieties are almost never 

 cooked but are eaten as they come from the garden. The use of 

 melon rinds and melons in their unripe state will be considered under 

 pickles. (See Lesson XIV.) 



GREEN PEPPERS. 



The fleshy seed vessels of many varieties of garden peppers are 

 used not only for their condimental value, but particularly the 

 " sweet " varieties are prepared for the table in many ways. Green 

 peppers, which lack the " hot " taste of the garden varieties which 

 were formerly the more common, may be found in the city markets 

 most of the year at reasonable prices and are used increasingly either 

 stuffed and baked or fried like onions as an accompaniment to meat 

 or as an ingredient of omelets, soups, and salads. 



The stem and seeds of the green pepper should be removed together 

 by cutting around the stem, and the end and the " core " may be used 

 for flavoring soups. The seeds themselves are likely to be hot and 

 need not be used. 



If the peppers are small and fresh, they may be chopped or sliced 

 thin and used raw in salads or as a garnish. Often they are better 

 for parboiling. If put into a hot oven or on top of the stove for a few 

 moments, the outside skin may be easily removed. 



Garden peppers have long been popular for use in making pickles 

 and relishes of different sorts. 



The canned sweet Spanish red peppers (pimientoes) may be used 

 in similar fashion and may be obtained from any large grocery store 

 at moderate prices. Sweet peppers, like other varieties, will grow 

 well as a garden vegetable, and they are being grown and canned 

 by the members of the girls' canning clubs in the Southern States. 

 These peppers are valuable because they make tasteless foods savory 

 and attractive. Paprika is prepared from peppers of this mild 

 type (see Lesson X) ; red or cayenne pepper, from " sharp " or 

 " hot " varieties, which are also much used for making pepper sauce. 



OKRA. 



This plant succeeds best in warm climates, though it may be grown 

 as far north as New England. Fresh okra stands shipment well and 

 the pods are common in localities where the plant is not raised. Dried 

 and canned okra is obtainable in most markets. Young pods cooked 

 in boiling salted water will become tender in 20 minutes. They are 

 then drained, seasoned with butter, cream, salt, and pepper, and 

 served like any vegetable. 



The pods and seeds are used together and usually are sliced cross- 

 wise. It may be used alone seasoned with butter, salt, and pepper, 



