Pan Tamales

1 - Lean beef and chicken or pork and veal, 1 ½ pounds each. 2 - Corn meal mush, not too thick, 1½ quarts. 3 - Tomatoes. 2-3 quart (heated and seasoned). 4 - Raisins and olives, 1 pint each. 5 - Salt, cayenne pepper, paprika, to taste. Cook meat to pieces in plenty of liquor. Butter baking dish. First, a thin layer of mush, then meat (small pieces), a sprinkle of olives and raisins, salt, pepper and tomatoes. Again a layer of mush, meat, etc. Cover with a thin layer of mush and pour over it all the meat liquor with butter (if the meat is lean). Ready for oven. Bake 2½ hours, slowly. Serve from baking dish, with butter on top.

- Mrs. J. R. Eldred.

Beef Loaf

One pound beef chopped finely and 1 pound sausage, cupful of bread crumbs, 2 eggs. Grease pan and form into a loaf. Bake half an hour. - Mrs. F. L. Clark.

Beef Loaf

Four pounds lean beef chopped fine, 1 cup milk, 2 eggs, 2" tablespoons butter. ½ cup bread crumbs, 1 teaspoon pepper, 1 tablespoon salt. Shape in loaves and bake.

- .Mrs. Geo. R. Stewart.

Spiced Tongue

Cover tongue with water in which has been placed 1 teacup salt, 3 or 4 bay leaves, 1 tablespoonful of cloves ground and tied in cloth, a small pod red pepper and small amount of black pepper. Keep well covered with water and boil till easily pierced with fork. When done, remove, peel off skin and place in skillet with half cup vinegar, tablespoonful sugar and ½ teaspoonful ground allspice. Turn about and cook very slowly until almost dry. Remove to platter and set away. Slice and serve with tomato aspic made as follows: Strain through fine wire (milk strainer) 1 3-pound can of tomatoes, passing through as much of the pulp as will pass. Put into this the juice of two large lemons, 1 whole onion 2 or 3 bay leaves, teaspoonful whole cloves and ½ salt spoonful white pepper. Cook 15 minutes. Soak 2 tablespoonfuls of gelatine in cold water enough to cover it for half hour and dissolve in half cup hot water. Pour into tomato juice, strain once more and set on ice. - Mrs. L. B. Shook.

Pan Tamales

Take 2 dozen ripe peppers, wash, cut out seeds and veins, put in pan on the stove, cover with water. When cooked soft, squeeze out skins and strain. Put in pan on stove, add a little more water, pinch of salt and thicken with a little flour. When done set aside. Take 10 cents worth boiling beef. Boil until very tender. Take broth, thicken with cornmeal until as stiff as can stir. Take this dough and put in skillet with little beef fat or cottolene and stir until grease is thoroughly through. Cut meat in small pieces, take a deep pan, put layer of meat, a few olives and raisins, pour over a little chili sauce, then a layer of cornmeal. then another layer of meat, raisins, chili sauce; top off with layer of cornmeal, well covered with sauce. Bake ¾ of an hour. - Mrs. 0. F. Wright.

Carne Con Chili

To prepare chile clean them thoroughly, taking seeds and stumps away. Parboil (add salt) until soft. Grind on a me-tate (buck board) or grinding machine. Strain through a fine sieve, using enough of same broth in which you have boiled meat to make a thick gravy. Then brown one tablespoon of flour in about 4 tablespoons of lard. Add chili gravy to the browned flour and cook until thick. At this time you should have • your meat ready so you can put the meat inthe chile gravy. To prepare the meat cut it in small pieces and boil in water with a little salt and enough mashed garlic to flavor. Strain meat and add chili gravy to it and cook for a few minutes. You might put a little Spanish sage (oregano) in your chili while you are grinding it if you like the flavor. Pretty good dope. - Mrs. Dalton. Sr.