Chili Con Carne

One and one-half pounds of Mexican chili beans, 6 good-sized onions, 6 cloves, garlic, 1 can tomatoes, 1/2 teaspoon paprika, a bay leaf, 1 1/2 pounds hamburger, 3 tablespoons of Gebhardt's Eagle Chili Powder, salt to taste. Soak the beans over night, then cook until done; add can of tomatoes and paprika, bay leaf, salt, slice the onions and garlic; fry until done. Put the hamburger into a perfectly dry frying pan, no grease; cook until it is separated and dry; make a paste of the chili powder; add all to the beans and cook a little longer.

Spanish Rice

Take onions, cut them up fine, and a small piece of garlic cut fine, and put them in a pan with 2 or 3 large green peppers; cut small and fry not too brown; then add 1 can of tomatoes, salt and pepper to taste and a little prepared chili con carne; now have a small pan with hot lard; put in rice and fry not too brown; then take rice and mix together with the sauce and fry slowly for about 1 hour. You will find this a delicious dish, also a very fine vegetable.

String Beans Spanish

Boil 1 pound of string beans until tender; let them cool; beat the whites of 3 eggs until thick; put in the yellow, beat 5 minutes more; take 6 or 7 string beans and roll them in the egg and fry them and serve with tomato sauce.

Chili Sauce

One dozen ripe tomatoes, 4 large onions, 4 red peppers, all chopped fine, 4 cups vinegar, 2 tablespoons salt, 2 teaspoons each ground cloves, cinnamon and ginger; boil 2 hours.

Spaghetti Italienne

Three-fourths pound spaghetti, 3 quarts boiling water, 1 tablespoon salt, 2 tablespoons butter, 1/8 teaspoon white pepper, a little nutmeg, 1 cup tomato sauce, 2 ounces grated Parmesan or Swiss cheese or 1 ounce of each. Slide spaghetti without breaking it into the boiling water gradually and boil 25 minutes; drain; place butter in saucepan, salt, pepper and nutmeg; let cook a few minutes; add the hot tomato sauce; gently mix with a fork, then add cheese and mix well again with a fork for 1 minute or longer; dress on a hot dish and serve.

Polenta

Ground meat, 1 medium-sized chopped onion, 1 egg, 2 tablespoons bread crumbs, 4 sprigs of parsley, salt and pepper. Mix well; make into small balls; drop into the sauce and boil for 40 minutes. Sauce: 1 quart tomatoes. 1 pint water, l onion, 1 clove, garlic, 2 bay leaves. Boil one hour, rub through colander and return to stove; add heaping teaspoon lard, some salt and Chili powder to taste. When the balls have cooked sufficiently, place them around a mound of hot boiled rice or spaghetti, pour the tomato sauce over the whole and cover with a layer of finely chopped cheese.

Royal Italian Paste

Chop fine, separately, 3 large onions, 1/2 garlic, 1/2 stalk celery, 1/2 cup dried mushrooms (soaked in water 1/2 hour), 1 can tomatoes, salt, black pepper, 3 or 4 chili capinas, 2 bay leaves, 2 cloves, few sprigs of each, rosemary and parsley. Have a good-sized chicken (not too young), older one preferred, cut as for frying, wash and dry. Put into kettle with hot olive oil and brown thoroughly; add onions and brown, then garlic and celery, allowing to cook a few minutes; add tomatoes and flavorings, cooking all together about 3 hours; stir often to prevent burning. When chicken becomes tender, remove. Beef may be substituted, if desired. Take about 2 pounds spaghetti, put in kettle of boiling water (salted); cook until done; then drain, dashing cold water over it to prevent sticking. Serve on hot dish, first a layer of spaghetti, sprinkle with Parmesan cheese, then a layer of sauce, repeating until dish is full.

Paprika Chicken

Clean and prepare fat chicken as for roasting; make, a good stuffing of bread crumbs, chopped onions, herbs to season to taste, binding together with the yolks of 2 or 3 eggs; stuff the fowl with it; tie on the breast slices of salt pork and lemon, then wrap and tie the whole in stout waxed paper; place in a casserole (or any tight-covered baking dish); add enough chicken or veal stock to cover it and 1 clove, a whole onion and some chopped parsley; put the lid on and cook in a hot oven 1 hour; strain the sauce, then add 1 cup of hot cream, the yolk of 1 egg, 1 tablespoon of butter, 1 tablespoon of minced parsley and sufficient paprika to give not only a decided flavor, but to tinge it pink; when the chicken is quite done (cooking it with this sauce as much longer as necessary to make it tender), serve it with the sauce poured over it and bordered with hot boiled rice.