"Red pepper" Quotes from Famous Books
 ... had no knife or fork or spoon, but he really did not need them, for he tore the tortillas into wedge-shaped pieces and scooped up the beans and chile sauce with them, and ate scoop, beans, chile sauce, and all in one mouthful. The chile sauce was so hot with red pepper that you would have thought that Pancho must have had a tin throat in order to swallow it at all; but he was used to it, and never even winked his eyes when it went down. Just as he was taking the last bite of the last tortilla, Tonio came ...
— The Mexican Twins • Lucy Fitch Perkins
... Mater, you know I can't go onions, especially since I am down on my feed. What'll I do? I can stand their red pepper, but onions never!" ...
— The Motor Girls on Waters Blue - Or The Strange Cruise of The Tartar • Margaret Penrose
... olla podrida, a dish containing, as chief ingredient, the garbanzo or field-pea: it is a rich stew, of fowls or bacon, red peppers, and pease. Red pepper enters into most of the dishes in torrid climates, and there is a good and sufficient reason for this apparent mistake. Intense and long-continued heat weakens the action of the liver, and thus lessens the supply of bile; and red pepper ...
— The Easiest Way in Housekeeping and Cooking - Adapted to Domestic Use or Study in Classes • Helen Campbell
... prepared for the celebrants, the inflammable bundles were lit and tossed into the kivas, and the piles of firewood on the terraced roofs were thrown down upon the blaze, and soon each kiva became a furnace. The red pepper was then cast upon the fire to add its choking tortures, while round the hatchways the assailants stood showering their arrows into the mass of struggling wretches. The fires were maintained until the roofs fell in and buried and charred the bones of the victims. It is ...
— Eighth Annual Report • Various
... gait. The Rambler—that's her name—don't take the dust of anything afloat. This is my first trip on her. I'm taking a squint along this coast just to get an idea of the countries where the rubber and red pepper and revolutions come from. I had no idea there was so much scenery down here. Why, Central Park ain't in it with this neck of the woods. I'm from New York. They get monkeys, and cocoanuts, and parrots down here—is ...
— Cabbages and Kings • O. Henry
... juice and poach them over a hot fire, after which drain well; then fry a shallot colorless in some butter, together with an onion, sprinkle over them a little curry and add some of the oyster juice, seasoning with salt and red pepper. Pound the oysters to a good firm paste, moistening them with a little of their juice, and strain through fine tammy cloth. Warm them over the fire, but do not let them boil; add a small quantity of thickening of potato flour mixed with a little water. When about ...
— Good Things to Eat as Suggested by Rufus • Rufus Estes |
