Estofado

Mrs. J. G. Downey.

Put into a saucepan a spoonful of lard; when hot, add two pounds of beef ribs or mutton - a chicken is best. Add some onions and green peppers, whole, a little garlic, cut very fine, black pepper, thyme, a little vinegar, a few raisins and olives, a few tomatoes, and four slices of toast. Cover close and stew slowly.

Fricasseed Tripe

Mrs. T. S. Stanway.

Fry brown in butter one large onion. Cut a pound or more of tripe in narrow strips; put a small cupful of water to it; add a bit of butter the size of an egg, one large tomato, with the skin removed and cut up fine, two or three chilis, seeded, one hard boiled egg, one tablespoonful of vinegar, pepper, salt, a little nutmeg, and one teaspoonful of sugar. Let it simmer gently for an hour, and serve hot.

Roast Goose A' La Espanola

Reliable

Select a young and tender goose; dress and draw one day previous to using; season well with salt and pepper inside and out; hang in a dry, cool place till next day. Prepare the following stuffing: Four ounces of bread crumbs, and one onion, chopped fine with gizzard, liver, and heart; rub well together, adding half teaspoonful of good black pepper, some salt and finely-powdered sage. Mix well together with a fork, adding slowly two heaping tablespoon-fuls of melted butter and one egg, beaten to a froth; fill the inside and neck of the goose, sewing the openings together with needle and thread; place in a deep dripping-pan, with two tablespoonfuls of butter rubbed all over the goose, and one teacupful of warm water; dredge well with flour and bake in a slow oven, allowing fifteen minutes for each pound of weight. Serve with hot apple or onion sauce.

Chili (Spanish) Zalza, Sauce Piquant

Reliable

Take four large tomatoes, removing the tops and ends, one large silver-skin onion, and four large-sized green Chili peppers, removing the seed; chop fine and drain five min-utes through a colander; place in a deep dish; season to taste, with salt, black pepper, vinegar, and best Lucca oil. To be served with either hot or cold meats. Olives may be added before serving, if acceptable.

Stuffing For Ducks, Chickens, Or Other Fowls

Mrs. J. G. Downey.

Take the gizzards, livers, and a piece of lean beef, and boil them; afterwards, when cold, chop them up fine. Take a small onion, two green Chilis, and a medium-sized tomato; cut them up fine. Then take a tablespoonful of lard or fresh butter and put in a frying-pan; fry for a few seconds, and then add the above ingredients; stir for a little while; then add a half teacupful of vinegar and a half cupful of pure water; add a little sugar and browned flour, a dozen olives, half cupful of raisins, and two hard-boiled eggs, choppod fine. Stir up together, and cover until the mass obtains consistency, when it is ready for use.

Sopa Espanola

Reliable

Four pounds of lean veal and one-quarter of a pound of best salt pork. Place the veal in a stew-pan, covering well with cold water, and let it simmer slowly four hours. In the meantime chop the pork separately in fine pieces, and fry a light brown; add this to the contents of the stew-pan. One hour before serving, add two turnips, one small-sized onion, one carrot and one beet, all sliced. Cook slowly forty minutes; then remove the meat, strain the broth through a colander, and place again in the stew-pan with four table-spoonfuls of the best oat meal. Cook twenty minutes; add one teacupful of cream, half a nutmeg, grated, half tea-spoonful of alspice, and pepper and salt to taste. Pour into the tureen in which place previously toasted bread, cut in dice at pleasure. Serve hot.

Squash And Corn

Mrs. J. G. Downey.

Take three squashes and three ears of corn; chop the squashes and cut the corn from the cobs. Put into a saucepan a spoonful of lard or butter, and when very hot add an onion; fry a little; add the corn and squash, one tomato, one green pepper, cut small, and salt to taste. Cover closely, and stir frequently to prevent scorching.