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, 
