CAPIROTADA, A SPANISH PUDDING

Take three or four small green onions, chop fine, fry in hot lard, add a pint of hot water, put in sugar enough to make quite sweet, a handful of raisins, salt and a little fresh coriander leaf. Take slices of stale bread, wet in mixture, lay in baking pan one layer, pour over a little juice, put on some pieces of cheese, another layer of bread, etc., till the pan is filled, then pour over all the mixture and brown in the oven.

Miss H. Knickerbocker. CHILE CON HUEVOS.

Mix two tablespoonfuls of ground red chile with a teaspoon- ful of flour in a little water until smooth, fry in a tablespoonful of hot lard a few seconds, add to this plenty of salt and hot water enough to make a thick gravy. Beat yolks and whites of four eggs separately, mix lightly together, add salt, drop this mixture into hot lard by tablespoonfuls, fry like dough- nuts. When done put in a tureen and pour the chile gravy over them. Serve immediately.

Miss H. Knickerbocker. CHILES RELLENOS CON CARNE.

Prepare the green chile as for chiles rellenos con queso. Veal, beef, chicken or giblets may be used. Take one pound of cooked meat, one small onion, a sprig of parsley. Fry the onion and parsley together to a nice brown in olive oil, put in meat, one glass of port or sherry wine, a suspicion of garlic juice, a pinch of oregano* and salt. Stuff the peppers with this mix- ture. Have ready a thin batter of egg and flour, dip the pep- pers in this and fry like croquettes, lay on colander to drain and serve with tomato sauce. Stew tomatos, strain and thicken with flour rubbed in butter for tomato sauce.

Miss H. Knickerbocker. CHILES' RELLENOS CON QUESO.

Take the large green peppers, toast over fire then dash into cold water and remove the outer skin, open carefully from the top, take out the seeds and veins and lay in cold water. Use one-third onion very well chopped and two-thirds mild cheese

";: Oreg-ano is marjoram.

16 LANDMARKS CLUB^COOK BOOK.

cut very fine, dress this with olive oil, vinegar, a pinch of oregano and a few olives. Fill the peppers with this mixture, lay in baking pan, pour on a batter made of four eggs beaten lightly, half cup flour, one teaspoon baking powder. Make as many layers as you like — bake about thirty minutes.

Miss H. Knickerbocker CHONZO.

One pound fresh pork, one pound beef, one glass port wine, one-third teaspoon ful ground cloves, one teaspoon black pep- per, one teaspoon f n 1 oregano, two pods of garlic chopped very fine, salt, teaspoonful ground red chile. Mix all together. Have ready a frying pan of hot lard or olive oil about two tablespoonfuls. Put in the mixture and fry. When ready to serve drop in two eggs and stir well.

Miss H. Knickerbocker. COLA CHE.

One quart young green tender pumpkin, two medium tomatos, one good size onion, one tooth garlic, one green pepper, one large tablespoon lard. Wash pumpkin and take out seeds, cut up into dice. Put lard into pot and when hot put pumpkin in and let fry about five minutes, stir- ring often ; salt. Then put in other ingredients, cut up real fine, cover and set back ; cook about three-quarters to one hour.

Mrs. A. P. Kerckhoff. PAN RELLENO.

Prepare onions and cheese as for chiles rellenos con queso, take a loaf of French bread, cut into the long way of the loaf, put mixture between the two slices and some on top, put in oven and bake.

Miss H. Knickerbocker. ENCHILADAS.

Fifteen dried peppers, half a pint of California olives, one cup of grated cheese, four tablespoonfuls of minced chives or onions, two cups of corn meal, half a cup of flour, half a tea- spoonful of salt, tablespoonful of lard or shortening, one egg, tablespoonful of vinegar.

Remove all seeds and string from peppers, wash thoroughly,

SPANISH-AMKRICAN COOKERY. l7

put in stew-pan, cover with one pint of water, cook until the pulp on peppers is soft, about twenty minutes, strain through a colander into a deep bowl or pan, mash the chiles also through colander, the pulp will go through, leaving skins behind, mix the pulp well with the water, add the vinegar to this. Have frying pan hot, put in a heaping kitchen spoonful of lard, when melted and hot, put in a teaspoonful of chopped onions, let brown lightly, add heaping spoonful (also kitchen, and quite large) of flour, stir well together, then put in pepper pulp and the salt. Should sauce be too thick, thin down with boiling water. Cut olives in small pieces, grate cheese, and mince the onions or chives. Make a batter of the meal, flour, half tea- spoonful of salt, lard and egg, a little thicker than for hot cakes, fry in hot lard or oil, in small cakes ; cook all the cakes first, dip them in chile sauce, one at a time, put on a hot platter, sprinkle olives, onion, and lastly cheese on each one, layer by layer, until all the cakes are used up, then pour sauce over all.

Mrs. Henry Worthing! on. BERNAUIXO CHILE SAUCE.

Twelve large tomatos, twelve green chiles, twelve medium onions, chop well ; three cups sugar, three cups vinegar, two teaspoons allspice, one teaspoon cayenne pepper, two heaping teaspoons salt. Boil all together till thick.

Hannah M. Lund.