For this recipe six or seven molds will be needed. Beat one cup of
cream, one-fourth a teaspoonful, each, of salt and paprika till firm.
Soften half a level tablespoonful of gelatine in about one-eighth a
cup of cold water; dissolve by setting the dish in warm water. To the
dissolved gelatine add half a cup, generous measure, of grated cheese
of any variety. Stir until cool, then fold into the cream. Use this
mixture to fill the molds. When cold and firm unmold and serve with a
plain lettuce salad. French or mayonnaise dressing may be used with
the lettuce. Bread or crackers should also be provided. Hot pulled
bread or toasted crackers are excellent. As the pimentos flavor the
dish strongly, nothing that does not harmonize with them should be
presented at the same time. If the pimento prove objectionable--they
sometimes cause flatulency--strips of uncooked tomato may be
substituted.
Plain Pastry
Sift together two and one-half cups of pastry flour, a teaspoonful of
baking powder and half a teaspoonful of salt; work in half a cup of
shortening, then stir in cold water as is needed to make a paste.
Knead slightly on a floured board; cut off half the paste for the
lower rounds.
Flaky Paste
Roll the other half of the paste into a rectangular sheet, dot one
half with tiny bits of butter, fold the unbuttered paste over the
other, dot half of this with bits of butter, fold as before, dot one
half with butter, fold as before, then roll out into a thin sheet for
the upper rounds. The paste may be chilled to advantage before
rolling. In pastry making a magic cover may be used more successfully
than a marble slab.
[Illustration: PEARS BÉATRICE]
Pears Béatrice
Cut choice pears in halves, lengthwise; remove the skin and the seed
cavity. Cook tender in a little sugar and water. Cut into small bits
enough French candied fruits to half fill the cavities in the pears.
Mix the fruit with apricot, peach or apple marmalade and use to fill
the open spaces in the pears. For a dozen halves of pears, scald one
pint of rich milk; sift together, several times, three-fourths a cup,
each, of sugar and flour, dilute with some of the hot milk and stir
until smooth and return to the rest of the milk; stir the whole until
thick and smooth, cover and let cook fifteen minutes, stirring
occasionally. Beat the yolks of five eggs; add one-fourth a cup of
sugar and half a teaspoonful of salt and beat again, then stir into
the hot mixture; continue stirring until the egg is cooked, then fold
in the whites of five eggs, beaten dry, continuing the cooking and
folding until the white is set or cooked. Flavor with a teaspoonful
of vanilla extract. Turn part of this cream into an au gratin dish
(sometimes called cocotte and sometimes Welsh rabbit dish). Dispose
the pears in the cream, cover with the rest of the cream, sprinkle the
whole with dried and pulverized macaroons, mixed with melted butter.
Set the dish into the oven to brown the crumbs. Serve hot in the dish.
[Illustration: GREEN CORN AU GRATIN IN RAMEKINS]
Green Corn au Gratin in Ramekins
Cook one slice of onion and a slice of green pepper, chopped fine, in
one or two tablespoonfuls of butter, until softened and yellowed; add
two tablespoonfuls of flour and half a teaspoonful of salt and cook
until frothy; add two cups of thin cream and cook and stir until
boiling, then stir in sweet corn, cut from the cob, to make quite a
consistent mixture. One or two beaten eggs may be added, if desired.
Turn into buttered ramekins and cover with two-thirds a cup of cracker
crumbs mixed with melted butter; let cook in the oven until the crumbs
are browned. Serve as an entrée at dinner or luncheon, or as the chief
dish at supper or luncheon.
[Illustration: KUGELHOPF KUCHEN SLICED AND TOASTED]
[Illustration: KUGELHOPF KUCHEN READY TO SHAPE]
Kugelhopf Kuchen for Afternoon Tea
Take one pound of flour (four cups), ten ounces (one cup and a fourth)
of butter, two tablespoonfuls of sugar, one-fourth a teaspoonful of
salt, one cake of compressed yeast, two or three tablespoonfuls of
lukewarm water and seven eggs.
Soften the yeast in the water, mix thoroughly, and stir in enough of
the flour to make a soft dough. Knead the little ball of dough; with a
knife slash across it in opposite directions and drop it into a small
saucepan of lukewarm water. Put the rest of the flour, the salt, sugar
and butter, broken up into bits, into a mixing bowl; add four of the
eggs and with the hand work the whole to a smooth consistency, then
add the rest of the eggs, one at a time, and continue beating each
time until the paste is smooth. When the little ball of sponge has
become very light, at least twice its original size, remove it with a
skimmer to the egg mixture, add a cup of large raisins, from which the
seeds have been removed, and work the whole together. Let stand to
become double in bulk. Cut down and set aside in an ice chest
overnight. Shape on a board either into a loaf or buns. When again
light and puffy bake in a quick oven. Cut the cake into thick slices.
Toast these over a quick fire, being careful (by not moving the cake
while toasting) to retain the lines of the toaster. Spread with
butter, sprinkle with sugar and cinnamon, mixed, and serve at once on
a hot napkin. The sugar and cinnamon may be omitted.
[Illustration: PEACH SALAD]
Peach Salad
Set pared halves of choice peaches in nests of lettuce hearts and pour
on enough French dressing to season nicely. Sprinkle with blanched
almonds cut in thin slices. For a change, omit the nuts and set
chopped celery, mixed with mayonnaise dressing, in the open space of
each half of peach, or the nuts may be mixed with the celery. Fresh or
rather firm canned peaches may be used. Use lemon juice as the acid in
both the French and mayonnaise dressings.
[Illustration: GRAPE JUICE PARFAIT SPRINKLED WITH CHOPPED PISTACHIO
NUTS]
Grape Juice Parfait
Boil one-third a cup of grape juice and three-fourths a cup of sugar
to 240° Fahr. or until it will spin a thread two inches in length.
Pour in a fine stream upon the whites of two eggs, beaten dry, then
beat occasionally until cold. To one cup and a fourth of double cream
add half a cup of grape juice and the juice of a lemon and beat until
firm throughout. Fold the two mixtures together and turn into a quart
mold; cover securely and pack in equal measures of rock salt and
crushed ice.
When unmolded sprinkle with fine-chopped pistachio nuts blanched
before chopping.
[Illustration: WATERMELON CONES]
Watermelon Cones
Cut a ripe and chilled watermelon in halves, crosswise the melon. Use
a tea, soup or tablespoon, as is desired. Press the bowl of the spoon
to its full height down into the melon, turn it around until it comes
again to the starting place, lift out the cone of melon, remove the
seeds in sight and dispose on a serving dish. When all the cones
possible have been cut from the surface of the half melon, cut off a
slice of rind that extends to the tip of the cones, then remove the
red portion of the melon in cones as before.
Grape Juice Sherbet
Prepare as peach sherbet, substituting grape juice for peach juice.
Scald the grapes and strain through cheesecloth. Cool before freezing.
Menus for a Week in August
"_As a business there is nothing derogatory in the preparation of our
daily food, and the rewards are greater than in many walks of life._"
SUNDAY
=Breakfast=
Red Raspberries, Cream
Floradora Buns (reheated)
Coffee
=Dinner=
Bisque-of-Clams and Green Peas
Stuffed Tomatoes
Cheese Salad
Toasted Crackers
Peach Sherbet, Whipped Cream
Half Cups of Coffee
=Supper=
Cold Corned Beef, Sliced Thin
Potato Salad
Tiny Baking Powder Biscuit
Hot Coffee
MONDAY
=Breakfast=
Barley Crystals, Thin Cream
Corned Beef-and-Potato Hash
Rye Meal Muffins
Sliced Tomatoes
Coffee
=Dinner=
Hamburg Steak
Corn on the Cob
Stewed Tomatoes
Blackberry Shortcake
Half Cups of Coffee
=Supper=
Shell Beans, Stewed
Cream Toast
Berries. Tea
TUESDAY
=Breakfast=
Grapes
Omelet with Creamed Fish Flakes
Baked Potatoes
Zwiebach. Coffee
=Dinner=
Guinea Fowl, Roasted
Candied Sweet Potatoes
Apple-and-Celery Salad
Baked Rice Pudding, Vanilla Sauce
Half Cups of Coffee
=Supper=
Green Corn Custard
Bread and Butter
Sliced Peaches
Sponge Cake. Tea
WEDNESDAY
=Breakfast=
Melons. Broiled Lamb Chops
Maître d'Hôtel Butter
French Fried Potatoes
German Coffee Cake. Coffee
=Dinner=
Guinea Fowl Soup
Broiled Swordfish, Parsley Butter
Mashed Potatoes
Cucumbers, French Dressing
Eggplant Fritters. Lemon Sherbet
Little Gold Cakes. Half Cups of Coffee
=Supper=
Egg Salad, Garnish of Sliced Tomatoes
Graham Bread and Butter
Blueberries. Tea
THURSDAY
=Breakfast=
Melons. Eggs Cooked in the Shell
Green Corn Griddle Cakes
Toasted Bread, Buttered. Coffee
=Dinner=
Fried Chicken. Corn Fritters
Boiled Cauliflower, Hollandaise Sauce
Berry Pie
Half Cups of Coffee
=Supper=
Succotash
(Green Corn and Shelled Beans)
Hot Apple Sauce
Cream Cheese
Cookies
Tea
FRIDAY
=Breakfast=
Grapes
Barley Crystals, Thin Cream
Fish Flake Balls,
Bacon Rolls. Sliced Tomatoes
Yeast Rolls. Coffee
=Dinner=
Boiled Swordfish, Egg Sauce
Boiled Potatoes. Pickled Beets
Summer Squash
Grape Juice Parfait
Marguerites. Half Cups of Coffee
=Supper=
Creamed Celery with Poached Eggs on
Toast
Berries. Bread and Butter. Tea
SATURDAY
=Breakfast=
Barley Crystals, Thin
Cream. Sliced Peaches
Field Mushrooms
(Campestris) Stewed,
on Toast
Eggs Cooked in the Shell
Yeast Rolls. Coffee
=Dinner=
Simple Mock Bisque Soup
Swordfish Salad with
Vegetables
Blackberry Shortcake
Half Cups of Coffee
=Supper=
Cold Tongue in Jelly
Mayonnaise of
Eggs-and-Lettuce
Hot Yeast Rolls
Sliced Peaches. Tea
Menus for a Week in September
"_Men drink because they have a sinking feeling; good food satisfies
that craving permanently._"--ADELAIDE KEEN.
SUNDAY
=Breakfast=
Melons
Egg-O-See, Thin Cream
Country Ham, Broiled. Sliced Tomatoes
Broiled Potatoes. Corn Meal Muffins
Coffee. Cocoa
=Dinner=
Chicken, Roasted. Green Corn Custard
Sweet Potatoes, Southern Style
Cauliflower, Hollandaise Sauce
Celery, Club Style
Peach Sherbet. Sponge Cakelets
Half Cups of Coffee
=Supper=
Clam Broth
Apple Sauce. Bread and Butter
MONDAY
=Breakfast=
Barley Crystals, Thin Cream
Minced Chicken on Toast
Broiled Tomatoes. Rye Meal Muffins
Coffee. Cocoa
=Dinner=
Stuffed Flank of Beef, Roasted
Tomato Sauce
Green Corn on the Cob. Baked Squash
Endive, French Dressing
Baked Sweet Apples, Thin Cream
Half Cups of Coffee
=Supper=
New Lima Beans, Stewed, in Cream
Bread and Butter
Sliced Peaches. Tea
TUESDAY
=Breakfast=
Broiled Honeycomb Tripe
Maître d'Hôtel Butter
French Fried Potatoes. Parker House
Rolls. Blackberries. Coffee. Cocoa
=Dinner=
Chicken-and-Tomato Soup
Boiled Corned Beef
Boiled Potatoes, Cabbage and Beets
Baked Indian Pudding
Vanilla Ice Cream. Half Cups of Coffee
=Supper=
Green Corn au Gratin
Bread and Butter
Hot Apple Sauce
Gingerbread. Tea
WEDNESDAY
=Breakfast=
Egg-O-See, Thin Cream
Corn Beef and Green Pepper Hash
Poached Eggs. Waffles
White Clover Honey
Coffee. Cocoa
=Dinner=
Stuffed Bluefish, Baked
Cucumbers, French Dressing
Mashed Potatoes. Scalloped Tomatoes
Apple Pie. Cheese
Half Cups of Coffee
=Supper=
Rice Croquettes, Cheese Sauce
Graham Bread and Butter
Baked Pears. Tea
THURSDAY
=Breakfast=
Gluten Grits, Thin Cream
Eggs Cooked in Shell
Blackberry Shortcake
Coffee. Cocoa
=Dinner=
Hamburg Roast, Tomato Sauce
Scalloped Potatoes
Late Green Peas. Celery
Peach Tapioca Pudding, Cream
Half Cups of Coffee
=Supper=
Scalloped Oysters, Finnelli, Philadelphia
Relish. Tiny Baking Powder Biscuit
Berries. Cookies. Tea
FRIDAY
=Breakfast=
Codfish Balls of Fish Flakes, Bacon
Stewed Tomatoes
Baking Powder Biscuit, Reheated
Doughnuts. Coffee. Cocoa
=Dinner=
Boiled Fresh Haddock, Egg Sauce
Sliced Tomatoes, French Dressing
Boiled Potatoes
Late Stringless Beans
Baked Apples with Meringue
Half Cups of Coffee
=Supper=
Succotash
Bread and Butter. Stewed Crab Apples
Wafers. Tea
SATURDAY
=Breakfast=
Creamed Corned Beef
and Celery
White Hashed Potatoes
Green Corn Griddle
Cakes
Coffee. Cocoa
=Dinner=
Veal Balls en Casserole
Stewed Shell Beans
Endive Salad
Sponge Cake filled with
Sliced Peaches, Cream
Half Cups of Coffee
=Supper=
Creamed Haddock au
Gratin
Pickled Beets
Buttered Toast
Stewed Pears
Economical Menus for a Week in September
_"At a small dinner, no one should hesitate to ask for more if he
desires it; it would only be considered a flattering tribute to the
dish."_--MRS. HENDERSON.
SUNDAY
=Breakfast=
Egg-O-See, Top of Milk
Creamed Fish Flakes
Baked Potatoes
Sliced Tomatoes
Doughnuts. Coffee. Cocoa
=Dinner=
Boiled Shoulder of Lamb, Pickle Sauce
Boiled Potatoes. Mashed Turnips
Lettuce, French Dressing
Peach Pie, Cream Cheese
Half Cups of Coffee
=Supper=
Cheese-and-Nut Sandwiches
Hot Apple Sauce
Tea. Cocoa. Cookies
MONDAY
=Breakfast=
Broiled Honeycomb Tripe
Creamed Potatoes
Rye Biscuit. Coffee
=Dinner=
Rechaufée of Lamb with Macaroni
and Tomato Sauce
Summer Squash
Lettuce-and-Celery Salad
Rice Pudding with Raisins
Coffee
=Supper=
Stewed Cranberry Beans
Rye Biscuit. Stewed Crab Apples
Rochester Gingerbread. Tea
TUESDAY
=Breakfast=
Gluten Grits. Blackberries
Green Corn Griddle Cakes
Coffee. Cocoa
=Dinner=
Lamb-and-Tomato Soup
Canned Salmon Heated in Can,
Egg Sauce. Boiled Potatoes
Sliced Tomatoes and Cucumbers
Apple Dumpling
Half Cups of Coffee
=Supper=
Cheese Custard
Hot Apple Sauce
(Cooked in closed Casserole)
Bread and Butter. Tea
WEDNESDAY
=Breakfast=
Egg-O-See, Thin Cream
Broiled Bacon
Fried Potatoes
Cream Toast
Coffee. Cocoa
=Dinner=
Round Steak en Casserole
Celery
Cream Puffs
Half Cups of Coffee
=Supper=
Stewed Cranberry Beans
Baking Powder Biscuit
Cream Puffs
Cocoa. Tea
THURSDAY
=Breakfast=
Grapes
French Hash (remnants from Casserole)
Fried Corn Meal Mush
Dry Toast. Coffee
=Dinner=
Cream-of-Potato Soup
Stuffed Tomatoes, Baked
or
Cabbage Scalloped with Cheese
Chocolate-Cornstarch Pudding,
Sugar, Cream
Half Cups of Coffee
=Supper=
Green Corn Fritters. Bread and Butter
Stewed Crab Apples. Cottage Cheese
FRIDAY
=Breakfast=
Blackberries, Sugar, Cream
Fish Flakes, Country Style
Baked Potatoes
Graham Baking Powder Biscuit
Coffee. Cocoa
=Dinner=
Boiled Swordfish, Pickle Sauce
or
Broiled Swordfish, Mâitre d'Hôtel Butter
Boiled Potatoes
Onions in Cream Sauce or Buttered
Cabbage Salad. Blueberry Pie. Coffee
=Supper=
Potato Salad, Sardines. Rye Biscuit
Baked Apples. Tea
SATURDAY
=Breakfast=
Egg-O-See, Thin Cream
Tomato Cream Toast with Cheese
Corn Meal Muffins
Coffee. Cocoa
=Dinner=
Hamburg Steak
Stewed Tomatoes
Squash
Coffee Jelly, Whipped
Cream
=Supper=
Creamed Swordfish (left over)
Potatoes Scalloped with Onions and Cheese
Pickled Beets
Cookies. Tea
Rhymed Receipts for any Occasion
By Kimberly Strickland
NUT WAFERS
Here's a cake for dainty eating.
Peanut butter, just a cup,
In the bowl some soda meeting
(Half a teaspoon, you take up).
Add one cup of clear, warm water,
Stir till paste is smooth as silk,
Leaving not a trace, my daughter,
Of the soda--white as milk.
Then, still beating like a Vandal,
Mix in flour just enough
To form dough that you can handle--
It must be a plastic stuff.
Knead this well with your ten fingers,
After which roll very thin,
Seek where moderate heat lingers
As the place to bake it in.
Let the oven do its duty,
You'll discover by and by
That each wafer is a beauty,
When it comes out crisp and dry.
BANANA SALAD
Select bananas, gold of hue,
And uniform in size,
With care remove the fruit, and slice
Quite thin--I would advise.
Mix these slim rounds with pecan meats,
Broken in tiny bits,
And grape-fruit shredded finely, too,
And robbed of all its pits.
This medley next is drenched with oil,
And lemon juice combined,
The hollow skins are then filled up--
Or, shall we say, relined?
Now place upon crisp lettuce leaves,
Or curly water-cress,
The golden shapes, and walnuts add,
Shorn of their outer dress.
FRENCH ORANGE COMPOTE
Sugar and water you combine
To make a syrup sweet,
Adding a little lemon juice,
The flavor to complete.
Peel oranges, the seeds remove,
Cut into quarters true,
Lay in the boiling syrup next,
And cook ten minutes through.
Place on a crystal dish the fruit
O'er which the syrup pour,
And strew with candied cherries red--
To give the one touch more.
In Time of Vacation
By Janet M. Hill
Any part of a house in disorder and confusion is a source of mental
distress to a neat and conscientious housekeeper, and often an
occasion for slurs from other members of the family. The number of
steps to be taken and the motions to be made, each day, to keep a
house in order and set three meals upon a table are often overlooked
or largely underestimated. We are speaking now of the homes of the
"four-fifths," where little help outside of the family is available.
Mothers are thought "slow and poky" by the younger members of the
family, who are inclined to value the slight and irregular assistance
which they give more highly than it deserves. There are members of the
family, perhaps, who should keep their strength, mental and physical,
for their work away from home; but in general the young people should
be trained to take a part in the responsibility of the housekeeping
and home-making. If boys and girls, as soon as they are old enough, be
taught to open their beds for airing, hang up their clothing and leave
the bowl and bath tub in suitable condition for the next occupant of
the room, the mother can prepare the breakfast and begin the work of
the day without fret as to the condition of the upper part of the
house, or without the mental fatigue that comes where there are so
many things to be done at once that one knows not where to begin.
Often where one maid is kept, too much is expected of her, even by the
house-mother. With the advent of a maid, the dishes multiply and time
is spent in dish washing that should be given to the larger affairs of
the housekeeping. For the mother or one maid the washing of dishes
must be regulated to make the work an incident and not the event of
the day. We are not protesting against a change of plates, or forks,
etc., for the dessert; but extra dishes for vegetables, the plate
underneath the plate, both handled and therefore to be washed, much
glassware that requires careful washing and polishing, all tend to
prolong the time at the sink. Such work may be increased at will, when
some one is hired for this special purpose, or when the daughter of
the family is willing to take the responsibility of it. For the mother
or the one maid, day in and day out, more necessary duties must
eliminate some of the niceties of table service. We should not be
"more nice than wise."
We believe in work; it is the refuge and the safeguard of the race:
but there must be times for relaxation and repose, and, that this be
possible for each member of the family, there must be a division of
labor. If one individual be a drone, some one else is obliged to work
for him. We wish to emphasize the necessity of systematic training, in
the doing of these daily duties, of the young people in a family. Let
each child be held responsible for a certain amount of work each day.
It will not burden the normal child, but will give satisfaction and a
feeling of being of use in the world. No better time than this, the
vacation season, can be found for putting in practice the idea herein
suggested.
We are admonished by many innovations that times have changed. The
fact that graduates from Colleges of Home Economics are taught to see
the subject in "its broad relations, both to science and to practice,"
and that every graduate is expected "to have a fair working knowledge
of the household-arts" and be able to cook a meal or make a dress,
has given the practice of the so-called homely arts an impetus that
will do much for the betterment of the race. Cooking and sewing have
had a renaissance. To be able to cook well is a desideratum to be
desired, and rivalry in pleasing and artistic tea-rooms, "cake and
cooky shops" and places for the sale of cooked food is abroad in the
land. We look to see this same pleasing rivalry displayed in
dressmaking rooms and laundries, where fine work can be essayed. These
private and small enterprises, which might grow into larger ones,
should furnish a generous return for the time and money invested and
an increase in the happiness of those employed as well as of those
whom they serve. All of these ventures are at once a source of
independence to the serving and the served, and give an opportunity
for self-direction that argues well for their permanency.
Earthen dishes for cooking, which conserve heat and answer for
serving as well as cooking, are to be commended at all seasons; but
in hot weather, when it is eminently desirable to limit heat and work,
they are more than ever a source of pleasure and comfort. Not so very
long ago all such ware was imported, and the duty, added to the first
cost, placed it in the list of luxuries, but now the dainty contours
of all these casseroles, ramekins, terrines, au gratin dishes, etc.,
are duplicated in American ware, and at a price that puts the goods
within the reach of all. In the seasonable recipes for this issue,
terrine of chicken and ham, green corn au gratin in ramekins, and
pears Béatrice are cooked in Guernsey earthen ware. An extremely
useful dish in this ware is the mixing bowl in which Kugelhopf kuchen,
ready for shaping, is shown. Nothing daintier for mixing purposes than
this bowl of smooth and highly polished interior can be imagined; from
such a surface any mixture can be rinsed with ease, and thus the labor
of dish washing is lessened, which is a strong point in favor of any
utensil.
The Task We Love
By L. M. Thornton
Here's to the task we love,
Whatever that task may be,
To till the soil, in the shop to toil,
To sail o'er the chartless sea.
For the work seems light and the guerdon bright,
If to heart and hand 'tis a sure delight.
Here's to the task we love,
Wherever it lead our feet,
Through stress and strife or the simple life,
For still are its victories sweet.
And we never tire, if our hearts desire
Flame in its dross-consuming fire.
Here's to the task we love,
The task God set us to do.
And we shall not pale nor faint nor quail
And for us there's no such word as fail,
If we follow, with purpose true,
The creed He writes, and the star He lights
To guide our soul to the distant heights.
A Group of Choice Spanish and Mexican Recipes
By Mrs. L. Rice
Baked Tripe, Spanish
Boil four pounds of fresh tripe until tender; drain and sprinkle with
salt and pepper, and arrange in a well-buttered dish. Pour over it one
quart of chopped tomatoes, one large onion, sliced very thin, one-half
a cup of chopped parsley, and skin of one large red pepper, minced
fine, one-half a cup of chopped olives and one teaspoonful of tabasco
sauce. Pour over all one-half a cup of melted butter and bake one
hour.
This is equal to finest fish and is certainly delicious.
Chili Con Carne, Spanish
To prepare the chili used in this dish: from two pods of dried red
chili peppers take out all the seeds and discard them. Soak the pods
in warm water until soft, then scrape pulp from the skins into the
water, discarding the skins and saving the pulp and water. Cut two
pounds of round steak into small pieces and cook in hot frying pan, in
pork drippings, until well browned; add three or four tablespoonfuls
of flour and stir until browned, then add one clove of garlic, in
which two gashes have been cut, and chili water, of which there should
be about one pint; let simmer until meat is tender (about two hours),
adding hot water if needed.
When done the sauce should be of good consistency; add salt to taste.
String Beans, Spanish
Take two pounds of green string beans and chop fine. Put one
tablespoonful of bacon drippings in a frying pan and one onion, cut
fine, half a dry red pepper, cut fine; let onion and pepper fry brown,
then add three ripe tomatoes, cut fine, and stir in one tablespoonful
of flour; then add one quart of cold water; then the chopped beans,
with salt and pepper to taste, and let the beans cook until tender;
keep adding water as needed, so as not to let them get too dry.
Spaghetti à la Mexicana
Fry three large pork chops brown. Fry three minced onions and two
cloves of garlic in pork drippings. Put the chops and onions into a
granite kettle with two cans of tomatoes and two green chili pepper
pods (remove the seeds), one tablespoonful, each, of dry chili powder,
brown sugar, tarragon vinegar and sage, one teaspoonful of
Worcestershire sauce and celery salt, table salt to suit; let simmer
slowly until pork chops fall to pieces; strain through coarse
colander. This sauce should be of the consistency of thick cream,
without adding any thickening.