Spanish Dish

Take 1 cup boiled rice, then fry 2 tomatoes and 1/2 onion together; season with pepper, salt, 1/2 teaspoon sugar and Y2 chili pepper; mix with rice, all together; then add 4 tablespoons of grated Swiss cheese and 1 cup of cooked shrimps; cook on back of stove 1/2 hour. Very good, eaten hot or cold.

Spanish Beans

Soak 2 cups pink beans over night; in the morning cover beans with water; add a small onion and boil until beans will mash between fingers; drain the liquid from the beans, but do not throw it away; into a frying pan, not less than 2 inches deep, put a large cooking spoon of fresh lard; allow it to become quite clear; after laying in as many beans as will absorb lard, place the pan over a hot fire and mix beans and lard thoroughly together until the beans appear to have a coating of lard and begin to burst; add a cup of the liquid in which the beans were boiled and gently crush the beans with a spoon, but do not mash; now add the remainder of the liquid and allow to simmer on the back of the stove for 1/2 to 1 hour, or until the beans are of the consistency desired, either with considerable liquid (but thick) or quite dry. Success depends upon observing the following rules: Do not add salt until the beans are boiled soft. The onion is not perceptible after cooking, only gives the beans the characteristic Mexican taste, which no spice can produce. Have the lard at boiling point. Mexican chili may be added after the last portion of liquid is used.

To prepare Mexican chili, take 6 dry chili peppers, remove seeds and cover with water and boil 10 minutes; chop fine and run through sieve to remove skins; put in as much or as little, according to how hot you like them.

Spanish Meat Pie

Two pounds round steak; trim off fat, fry out over slow fire, adding other shortening if not enough fat on meat; when hot, add 1 thick slice of onion, cut fine, and 2 tablespoons bell pepper (red or green), chopped fine; cook, stirring frequently, until onion is a yellow color; cut meat in small pieces, season with salt and pepper, dust well with flour; bring fat in pan to smoking point; add meat, stir constantly until well browned; add water to cover; cook slowly until meat is tender; remove meat from liquid, put in deep earthen baking dish, add 2 cups white potatoes cut in thick slices and boiled 5 minutes in salted water; thicken liquid in pan with 2 tablespoons flour for every cup of liquid; add more seasoning if necessary; turn over the meat and potato; allow to cool while making crust.

Crust

Three cups flour, 2 tablespoons baking powder, 1Y2 teaspoons salt, 6 tablespoons shortening. Rub into flour with finger tips; wet to stiff dough with cold water; roll out in a round cake to fit top of baking dish; make 2 or 3 small openings in top to let out steam; place cover over meat; brush top with a little milk; put into oven, cook long enough to bake crust thoroughly, about 20 minutes.