Red Pepper Butter Recipe

Instructions

1. Beat one-fourth a cup of butter to a cream; gradually beat into it the pulp from cooked red peppers, scraped from the skin and seeds, to give the color and flavor desired.
2. Finish with a tablespoon of lemon juice, added a few drops at a time.
3. For the dish shown in the illustration, chili peppers, the length of the finger, were used.
4. These come put up in small bottles, imported from England.
5. They are of good flavor and may be used in preparing anchovy sandwiches or canapes, tomato sauce, rechauffes of meat or fish, or in Philadelphia relish or other recipes, where green peppers are called for.