Steam fifteen minutes, pour off water

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4 Chicke n Chili UT up two and z chickens when stew nearly done add a little parsley and two Take half dried chili p oun d onions remove seeds and on boiling pour peppers water Steam fifteen minutes pour off water and rub through sieve add this to the chick en let cook half hour Add butter size of an egg salt and thicken with flour This is de liciousserved with rice Mex ican Chili Stew OUR sized four large medium- 7 potatoes one sized Cut all tomatoes good- onion in small pieces two pounds of lean beef cut in dice Put beef in pot with two table spoonfuls of heated butter and the onion and stew half hour then add rest of vegetables with one quart of hot water one tablespoonf ul of chili powder and three of Worcestershire sauce salt and pepper to taste with one clove of garlic cook on slow fire until thoroughly done

5 Span ish Beef pounds of round steak cut into dice W0 put in saucepan and brown in own its fat add butter if needed two chopped one onionsbrowned can of tomatoes st r ained salt and pepper to taste Mix all together add water Cook until meat is tender and thicken with a little flour Chili con Carn No e 1 a sized piece of soup meat not c AKE good- a soup bone boil until thoroughly ten der take out the mince very fine water have ready two sized also minced good- onions Put into a skillet a of tablespoonful fine butter and after having coated the meat with flour turn same with the onions into the skillet and brown Add to it the water in which the meat was boiled and one teacupful of bayou beans that have been previously boiled done boil slowl y for about three hours ust before taking from the fire add salt to taste and a heaping tablespoonful of chili powder or suf ficient to make it hot must be rich and hot with pepper to make it good

6 Chili Car con n e No 2 pound of chopped beef add two 0 ONE small two potatoes and half can onions Cover with boiling water tomatoes season with salt and one tablespoonful chili powder Cook slowly for one hour and thick en with flour and water Chili con Carn No e 3 two pounds chopped beef cover AKE with boiling add one can toma water butter size of and table toes salt egg spoonful chili powder cook slowly for two hours thicken with flour mixed with cold water

7 Chili con Carn e No 4 ACE in covered stew pan two pounds quarter pound suet chopped beef one- fine steam until tender Remove seeds and veins from eight red chili peppers boil soft and rub through sieve Add to meat with also one teaspoonful lemon juice mer for one hour in tightly covered kettle Sim Span ish Stew No 1 EMOVE the seeds from one dozen large R chili peppers boil until tender then scrape the throwing away the skins chili add three fried sliced three onions tomatoes a little and salt to and teaspoon water taste ful of sugar Rub through a sieve and then add two pounds of round steak cut in small pieces which has been stewed in very little water until tender let all simmer slowly for twenty Thicken With flour and minutes cream

8 Span ish Stew No 2 ROWN two sliced onions and one and a half pounds chopped beef in two table spoonfuls of butter then add five to two or three one or two seeded matoes carrots red peppers soup stock cut fine salt to taste one pint Cook slowly and thicken with a little flour and butter rubbed together Span ish Stew No 3 some nice young peas in plenty of OOK lamb chops a delicate Fry water remove the chops and thicken brown the gravy with flour po r the peas and the u water in which they were boiled into the fry ing when add the chops pan and thickened cover and let simmer for ten minutes adding salt pepper and a little Worcestershire sauce

9 Span ish Stew No 4 tablespoonful of washed rice table NE 0 spoo nful of butter fry to a golden rich stirring Cut up one brown constantly onion two potatoes fo u r peeled tomatoes boil three red peppers soft scrape the pulp from the inside with a knife add one tea spoonful salt place all in a covered stew pan cook one hour slowly Chicken Stew S p an ish St y le in deep saucepan in two tablespoon RY 7 fuls of best olive one chopped oil onion one clove garlic season to taste and fine enough to brown add one can flour tomatoes with a little sugar to Put in sized good- taste chicken cut in pieces and simmer until done

10 Mex ican Meat Balls pound of one pound of NE 0 pork beef chopped fine a third as much bread as one one small chopped meat egg onion fine salt and pepper to taste tablespoonful of chili powder Put all into a pan with the beaten egg and mix thoroughly roll into small balls Cook in a sauce which has been made as follows One quart of tomatoes one chopped onion one tablespoonful of chili pow der salt and pepper to taste Place the meat balls in the sauce boil gently for about an hour Thicken the sauce with a little flour and pour over meat Span ish Meat Hash HOP fine cold meat beef lamb or veal about one pint chop one medium sized onion mix with meat season with salt Put in baking pan put over top tea cupful of stewed tomatoes sprinkle with Spanish pepper and a dash of cayenne pepper B ake until brown

11 Mex ican Rou n d Steak in oven for half a pound AKE hour two- slice of the tender side of round steak in pint of basting often sea half- water with salt and pepper take from oven cover top of meat with finely chopped onion cook again for fifteen minutes then add a covering of tomatoes cut fine Cook a quar ter of an then hour cover with grated cheese put back in oven until cheese melts This must be cooked in moderate oven will be very and have a delicious rav tender g y The meat

12 recipe will require a HIS Metata can be purchased at any Spanish store which oil in water with half cup of lime B two quarts of dried When well yellow corn wash then grind on the cooked thoroughly Metata three until very oil B times fine two sized chickens until quite tender medium- cool and cut in small pieces Mix with corn enough of the water in which the chickens were cooked to make a soft dough and add two small cups of lard season with salt and knead well Then take three red chili pep pers remove seeds and roast in oven for a few take place in tepid then minutes out water grind on the Metata several with times two cloves of garlic In a saucepan put table ul of lard when hot drop in one chop spoonf ped onion and of flour let cook tablespoonful a then add the then cut the minute chili chicken one cupful each of seeded raisins and stoned olives and salt and pepper to taste take from stove and cool let come to boil Have some dry corn husks well soaked for several hours in cold water shake them well and spread a thin layer of the dough on the half of each leaf then put a spoonful of the stew on the prepared leaf and cover with the prepared leaves tie the ends with strings made of the When the are tamales leaves place them in a large pot with a finished little boiling water and boil gently for one hour Any other meat can be used

13 Beef Tam ales B one pound of beef and pour over it some hot beef Scald thoroughly one fat quar of corn adding one t teaspoon meal OI ful of salt and a tablespoonful of lard Cut off the upper end of corn shucks and put to boil in cold water let scalded meal and shucks cool off chop the beef fine and season to taste with the salt and chili powder Put a thin layer of meal on shucks leaving shuck enough to turn ends and sides over quantity of meat in center then put a small Put a few shucks in the bottom of the pot to prevent scorching and pack in the tamales placing a weight on top Cover with boiling water adding one tablespoonful each of lard and chili powder

14 E n chiladas P IT open and remove seeds and veins of two dozen chili peppers Soak in cold water about two hours throw off water cover with fresh and simmer on back of stove for one hour then boil rapidly for teen min fif utes Remove from fire and with dull knife scrape the pulp from the skins be about a quarter inch thick which should chop a Now large onion very fine and fry a delicate brown in butter then into same pan brown two spoonfuls of and add the chili flour pulp onion and cup each of strained tomato juice and the water in which the chilis were boiled simmer until consistency of thick cream sea son with salt To prepare the tortillas or pancakes take one quart flour a large table as for biscuits spoonful lard salt and moisten with of water Take piece of dough size of egg and roll out the size of a breakfast plate They can be baked on top of stove or by fry ing in deep but not and the fat fat brown must not be as hot as for doughnuts This will make about a dozen Have tortillas ready one pound grated one quart of cheese stoned olives or some finely chopped p imolas fried one pound of stoned onion lightly three boiled chopped raisins hard- eggs fine the tortillas in the chili sauce Di p which must be hot one at a time place on a hot plate in which it is to be served on half put a one- little of the and raisins olives cheese egg po r a spoonful of the sauce over it and fold over u the other Pour over remaining half sauce and sprinkle rated cheese over g all

15 Span ish Fish Stew RY in bottom of large granite saucepan one sized cut in thin good onion slices in two tablespoonfuls olive oil butter or bacon fat fry a light brown add one cup tomato and one cup water and cook twenty minutes Have two pounds sea bass or rock cod skinned and cut in four pieces put in saucepan and if necessary add boiling water until sauce nearly covers fish Season with salt and pepper one good pinch of saffron and one tablespoonful of origano et simmer twenty minutes or until fish is done Thicken sauce with flour made smooth with water sprinkle the fish with finely minced parsley and serve on dish with small pieces of toast The origano or Mexican wild marjoram can be purchased at groceries where Spanish people trade and saffron can be bought at drug stores reen peppers two cut fine and cooked with the tomato is an improvement

16 Te n derloin of S ole S p an ish OUR ripe tomatoes or one-half can two sliced and fried a light onions brown two chili chopped half peppers fine one- pound of salt pork cut in small pieces and fried a pinch of salt cook all together until tender then thicken with a teaspoonful of cornstarch and set aside to cool while pre paring the Put one and half table one- fish spoonfuls good olive oil into a frying pan of when put in which has been rolled hot fish in corn meal fry a nice brown Put fish in center of dish and pour sauce over it Serve garnished with parsley and sliced lemons or limes Shrim p Cre ole NE tablespoonful of butter in a sauce pan add a small chopped fine onion cook until onion is done then add one third of a can of tomatoes cook this fifteen minutes add a can of shrimps a cup of sweet thickened with one flour milk teaspoonful of fourth spoon of cayenne a salt one- pepper da h of black Take when boiled s off pepper and tu n over toasted Serve on hot r bread plates

17 Span ish Ham burg S oup UT one pound of round steak through a meat chopper with the fingers form into balls size of marbles then fry one the sized onion in a golden brown add good- suet teacupful of tomatoes two green chili peppers seeds removed and about a quart of water when add the meat balls let simmer boiling for half then hour one- add two small pota toes cut into dice boil another half hour or until potatoes are done season with salt and pepper Serve with crackers Span ish Eggs No 1 three large into hot for two N E fat minutes green peppers remove with a coarse dry towel the skin of each then cut into halves lengthwise and take out seeds Have a frying o on fire with two pan tablespoonfuls olive oil Cut six very thin slices raw ham place in pan add the peppers and cook gently for fif teen minutes Prepare six pieces of toast put them on a hot dry platter put a slice of ham on each piece of toast then half a pepper over the ham fry six eggs in clarified butter and gently place one on each pepper

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19 Stu ffed ree n Peppers No 2 EMOVE seeds from six large green pep pers stew pound of steak with one small onion until thoroughly done and about half cup of stock of the meat put meat and stock in chopping bowl with one half tomato one hard- ul half cup tablespoonf onion butter raisins boiled egg red pepper and salt to taste Chop fine and stuff the peppers and fry in butter until brown on all sides These can be eaten hot or cold Stuffed reen Peppers No 3 UT off stems and remove seeds from eight bull peppers chop fine scraps of cold beef or one sized onion add pork good- some of the pepper seeds and some bread previously moistened with hot water butter salt and pepper fill peppers and bake in oven till tender

20 Stuffed ree n Peppers No 4 tender one cup rice put in skillet OOK one slice raw chopped one bacon fine tablespoonful chopped onion one tea spoonful butter let fry but not brown add teaspoonful curry powder one cup stock and heaping spoonful of the cooked rice for each pepper Mix all together and stuff peppers which have previously had the seeds removed and plunged in boiling water for ten minutes B ake in oven and serve with tomato sauce F r1 ] S p an ish B e an s UT one pint of pink beans to soak over night then put them on to boil in salted water until tender While they are cook fry two sized onions in bacon fat ing good- add half can about six or eight one- tomatoes red chili peppers that have been cleaned and part of the veins removed unless one likes them very hot put them on in water and let boil a few minutes then scrape off the red jelly- like chili from the tough skin and add with the onions and tomatoes to the beans et all boil several hours until very soft stir ring frequently to prevent burning

21 Span ish Bean s ASH one pint of Spanish beans in se v eral waters place on the fire in cold water and allow them to cook half hour drain off this water and cook them an other half hour add more fresh water drain once then put them on adding more again fresh several slices of and f at water bacon salt to ter cooking one hour add Af taste third of a pint of canned tomatoes one one- large sliced and one red onion fine pepper chopped and let boil until well done Span ish Baked Bean s FTER thoroughly soaking over night one heaping pint of beans fry one finely cut onion in butter or olive oil until brown add one can of the soft insides of tomatoes large chili peppers or cayenne to taste four salt to taste mix with beans and bake four all hours in moderate oven salt pork or bacon if desired Add small piece of

22 Span ish Strin g Bean s HOP one medium- sized onion very fine Fry in one tablespoonful lard add one half can of tomatoes cook a little Season with chili pepper salt and a little sugar to counteract acidity of tomatoes Prepare one and one- half pounds of string beans put them with the tomatoes and onions cook for teen fif minutes beans can boil then add enough water so the Cook until the beans ten are der and the water is boiled down Mex ican Strin g Bean s UT fine one red pepper one onion fry in olive oil until brown add four toma three teaspoonfuls of toes chopped flour salt and pepper to taste cut in small pieces two pounds of string beans mix all together with quart of cold water and cook until well done Add water if needed

23 Span ish Spaghetti pound of round steak and two NE onions chopped fine cook with a good- sized piece of butter in skillet add a half can of tomatoes season with salt and chili pep Add one quarter pound of out cheese per fine or When thoroughly add cooked grated half pound of which has been pre spaghetti viousl y boiled stir all together and serve Span ish Asparagu s IVIDE two bunches of aspara g us into six bunches wash thoroughly and cover with boiling water cook half hour each bunch add one teaspoonful of salt and cook for a few minutes longer place in a skil let two tablespoonfuls of one cut fin el butter y- F or five or six pepper one bay leaf onion corns cook until tender without browning add two c ps of chicken or veal a little u broth nutmeg and two tablespoonfuls of flour cook sauce slowly for quarter of an hour after sauce is the beaten yolk of two strained add slowly eggs a little lemon juice and a tablespoonful of butter put on stove where it will not boil Serve aspara g us on toast sauce in separate

24 Span ish Stuffed O COOP out centers of six medium- sized on ions parboil them for three minutes then place upside down on cloth to drain stuff with forcemeat of sausage or bacon mixed with heart of minced bread onions fine mace and tablespoonful crumbs pepper salt of cream simmer in oven for an hour basting often with melted butter When done place carefully on platter without breaking add to gravy in baking pan the juice of half lemon four tablespoonfuls of cream and a little browned flour boil up and pour over onions Span ish 0 UT two pounds Spanish onions in sufh cient boiling water to cover them with te poonful of as salt der remove from water and boil until ten pull apart with two forks and put in buttered earthem baking dish in layers with bread crumbs previously moistened with milk add tablespoonful of butter cut in small pieces Place dish in oven and bake until onions are well browned

25 O n ion Sau ce sauce which is good with N ONION roast duck is made by peeling and chopping fine a small onion put it in a saucepan over the fire with a tablespoonful of and when the butter begins to brown butter stir in a tablespoonful of flour When the flour is add half a pint each of port brown wine and boiling a level teaspoonful of water salt a quarter of saltspoonful of pepper and a little grated nutmeg stir the sauce until it and then keep When the ducks boils hot are done pour the drippings from them into the sauce mix them well with it then serve hot

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27 Span ish Fritter Puffs tablespoonful powdered sugar two NE ounces one teaspoonful one butter salt cup water and yolks of four eggs put the water into the saucepan salt and butter add the sugar and while it is boiling stir in flour enough to have it leave the pan then stir one by the yolks of the eggs now in one drop a teaspoonful into boiling lard and fry to a light brown nicely done If Will be very puffy Alligator Pear Salad E E and remove the stones from two large alligator pears cut in small dice add salt to taste two or three tablespoonf uls of best olive oil onion cut very fine to flavor Surround with crisp lettuce leaves and add cayenne pepper if desired

28 Span ish Salad separately and very four large HOP fine four large one cucumbers tomatoes bunch of crisp two heads fresh celery lettuce and three g reen chili peppers Mix all together add one tablespoonful vinegar two tablespoonfuls olive oil salt and pepper to taste until ready to serve juice of one lemon Set in cool place Span ish u n cheon Dish UT half cup of olive with a clove one oil of garlic and an sliced in a onion fine frying pan fry then add a pound brown of cold roast meat fry then add a can brown of tomatoes and a chili pepper B oil sticks of macaroni in salted water twenty minutes then add to meat with a cup of fresh mush rooms pepper and salt to taste When ready to serve cover thickly with Parmesan cheese Serve hot Cut meat in inch- thick pieces be fore frying

29 Span ish Rice No 1 RY for a few seconds in two tablespoon fuls of fresh lard one cupful of rice add a little chopped onion and a clove of gar lic one cupful of chopped cold chicken veal or ham season with salt pepper and a tea sugar cover all with boiling water spoonful of and cook without When rice slowly stirring is nearly remove done cover Span ish Rice - No 2 UT two cups of rice in frying pan with two tablespoonfuls of lard and one small on sliced thin let cook short ion a time then add one can of tomatoes and two ounces grated cheese season with salt and cayenne pepper cook slowly until done adding hot water or stock if too dry cient for twelve persons This will be suffi

30 Span ish Rice No 3 ASH well two cupfuls of rice to boil in one of quart water put on one tea ul When it begins to spoonf oi salt get add one small chopped tender onion fine one cupful of chopped ripe tomatoes as much of the juice as is possible drained two table spoonfuls a dash of two tea of butter pepper spoonfuls of chili powder mixed with a little cold water and three heaping tablespoo nfuls of sugar let all cook slowly until well done Delicious if served with mutton Span ish Catsup NE - HA gallon green one F cucumbers half gallon one quart cabbage tomatoes one pint beans one dozen onions one dozen ears of green corn two cups of white mustard three tablespoonfuls of seed tumeric two tablespoonfuls grated horseradish three tablespoonfuls of celery seed two tablespoon fuls olive one tablespoonful one ta oil mace bles p oo one tablespoonful of nf ul cinnamon cayenne pepper Peel and slice the cucum sprinkle with and let them stand bers salt six hours prepare the cabbage in the same way chop the onions let them stand in boil ing water half hour chop tomatoes beans and corn scald and drain mix all and place in a jar and cover with boiling vinegar

31 Chili Sau ce KE two gallons tomatoes boil one hour add two quarts chopped onions two cups brown half cup mustard seed sugar one- tie in cloth one tablespoonful each of whole black pepper allspice and cinnamon bark and add to tomatoes one teaspoonful add also cayenne salt to and three reen pepper taste g and three red peppers chopped boil four hours then add two quarts of vinegar and boil one hour Span ish Pickle HRE E dozen large ripe tomatoes two dozen onions eighteen red peppers chop add twelve tablespoonfuls of fine salt twelve tablespoonfuls of brown sugar seven cups of six teaspoonfuls each of vinegar cloves allspice and cinnamon boil three hours and put in glass jars

32 Span ish Cheese UT six large green chili peppers in a hot oven and blister them then rub off outer skin wrap peppers around thin slices of cheese and fry in good lard Make a Spanish gravy of six one red chili tomatoes pepper one clove of small small piece of garlic onion butter and salt and pepper Cook all together thoroughly strain and thicken with flour and and when ready to pour over the water serve fried peppers and Serve very cheese hot