A half cup of lard is put in the frying pan with some sliced onion and a strip of bacon to give the proper flavor. Then some raw potatoes are sliced and cut across very thin, and three or four pieces of the canned peppers are also cut in tiny pieces. The whole is mixed, and when the lard is smoking hot put in the pan with salt, pepper, and a dash of chili powder, or " sweet chili pepper," as it is labeled. Covered closely with a little hot water poured in after they have begun to get tender, they should cook for ten minutes, and then chopped with a knife and stirred. Care should be taken not to have enough lard to make them soggy. Are they good? Ask Buffalo Bill.

Not the worst salad in the world is made from romaine or lettuce with these same peppers sliced in strips and a French dressing poured over them. Try it and see.

These " pimiento morrones" are delectable additions to almost any salad, and give a dash to a clear soup, while as sandwiches with cream cheese and graham or wheat bread, they make a delightful bonne bouchee. While in camp, add a few to the " Mulligan," or transform a plebeian beef stew into a stew a la Mexicaine by their use.

PIMIENTO BISQUE. Boil six large sweet red peppers until ten-der. Remove skin and seeds and rub through a colander with a few spoonfuls of the water in which they were boiled. While they are boiling, put a half-cup of rice in a double boiler with one and a half quarts of white stock or an equal quantity of milk. When perfectly soft, rub through a fine sieve and add the pepper pulp, a teaspoonful of onion juice, a tea-spoonful of salt, and enough Tabasco sauce to make very hot. Bring to a boil, then remove from the fire and stir in slowly one-half cupful of thick cream into which has been blended the yolks of two eggs. The

Pimientos Morrones or canned peppers may be used if fresh ones are out of season. Have ready some croutons - you can make them by sauteing tiny cubes of bread in olive oil until golden brown - and smack your lips over the hottest and most delicious of Mexican soups.

CODFISH MEXICAN STYLE. Put three tablespoonfuls of Sierra Madre oil in the blazer and fry in it for a moment a clove of chopped garlic, then add two cupfuls of raw potatoes which have been peeled and cut in thin slices, until brown. Then add one pound of picked salt codfish - it should have been soaked for several hours previous - one can of strained tomatoes, a soupcon of marjoram, a cupful of vinegar, and the pulp of four luscious red peppers - failing the fresh, use Pimiento Morrones - which have been soaked and rubbed through a sieve. Cook slowly for two hours.

KIDNEYS A LA MEXICAINE. Suppose that, after this rich soup and appetizing fish, one elects to omit the roast and substitute an entree. Can he find a more tempting morsel than the kidney in Mexican style? At all events, let him give the dish the benefit of the doubt until it's tried. Now for it: Slice three veal kidneys, removing the skin and hard membrane. Have in the blazer two tablespoonfuls of lard, and in this saute four sliced onions - medium-sized ones-until brown. Then add half a dozen tomatoes sliced thickly, six green peppers from which the seeds have

Mexican and Creole Cooking been removed, finely chopped, and four slices of fat bacon. Cook five minutes, then add four raw potatoes that have been peeled and cut in thick slices, salt, and of course as much Tabasco as your guests can stand; and, lastly, the sliced kidneys and just enough water to cover. Stew until the kidneys are tender, then take out with a skimmer all the mixture. Thicken the liquid remaining with the yolks of six hard-boiled eggs rubbed to a paste with a glass of sherry and a teaspoonful of Worcestershire sauce. Add the whites of the eggs chopped, and, if you want it to be extremely local in its flavor, serve some nicely boiled rice with it.

FRIJOLES.

One must not think of setting this feast before his guests without frijoles. Their cooking takes time - but one is well repaid. A pint of small red Mexican beans will be sufficient. Cover with two quarts of water and boil slowly. Drain them, cover again with cold water and boil, and then again, " three times and out." Then, when the water has boiled nearly away, add two large tablespoonfuls of lard, one large Spanish onion sliced, the inevitable garlic clove, two Chili peppers (don't remove the seeds unless you want the temperature lowered), and five slices of bacon. Simmer slowly on the back of the stove all day, stirring occasionally with a wooden spoon to thicken the gravy. The beans should be partly broken when done. Half an hour before serving, pour the desired quantity into a Mexican earthenware pot, pour over a tablespoonful of Sierra Madré oil, and simmer until needed.