Americano

CUT six large red chile peppers in halves, remove the seeds and veins and cook in boiling water fifteen minutes, then press through a colander. The sauce should be thick and smooth. Chop the dark meat of a cold cooked chicken, season with salt and add two tablespoonfuls of the pepper pulp. Beat two eggs without separating, very light, and add a cupful of milk. Mix a half-cupful of corn-meal with a cupful of flour and a little salt; pour the egg and milk in this, making a thin batter. Put a little olive-oil in a frying-pan, and when boiling hot turn in enough batter to make a thin cake about six inches in diameter. Shake the pan until the mixture is set, then put two tablespoonfuls of the chicken mixture on one side of the cake, roll with a knife and remove to the serving-dish. When all are made pour over the remaining chile sauce and sprinkle the whole with grated Parmesan cheese.

Domestico

HAVE ready two cupfuls of cold cooked chicken cut into small bits, over which pour the juice of a lemon and sprinkle with chopped parsley. Also chop two onions very fine and three hard-boiled eggs; grate a pound of good cheese, wash a large cupful of raisins and dry them; have three dozen green or ripe olives handy and the chile sauce piping hot. Dip the tortillas in the hot sauce, place on a large platter and on one-half of it put a little of the onion, egg, chicken, cheese, two raisins, one olive, and lastly a spoonful of the chile sauce. Fold over the other half and roll slightly. When they are all finished, sprinkle cheese over all and pour over what chile sauce is left.

Mexican

BOIL eight large Mexican peppers until tender; remove skin and seeds and put the pulp through a sieve. Into two tablespoonfuls of smokinghot olive-oil put two sections of garlic, a tea-spoonful of fine marjoram and salt; add the pepper-pulp and cook slowly. Chop two onions very fine, season with salt and pepper and sprinkle with a little marjoram and let stand in a very little vinegar. Grate a pound of Edam cheese. Strain the sauce and return to the stove; dip a tortilla in the sauce, place on a plate and spread it with a teaspoonful, each, of the drained onion and the cheese; add two olives, two large seedless raisins and a tablespoonful of the chile. Roll the tortilla and sprinkle each with onion and cheese. After all are made, pour over the remaining chile and garnish with olives.

Nativo

BUY a dozen tortillas and put on a tin in the oven to keep warm. Remove veins and seeds from a half-dozen chile peppers and boil them with a small onion and a clove of garlic until all are soft. Press through a colander, with the water in which they were boiled and return the sauce to the stove to keep hot. Tear three heads of lettuce into bits, cover with a French dressing and mix with it a cupful of chopped olives and six hard-boiled eggs, chopped. Drop each tortilla in hot lard for a minute, then in the sauce; place on a hot platter and put a big spoonful of the salad mixture in the center. Sprinkle generously with grated cheese and fold over one side, and roll. When all are ready pour over the remaining sauce and serve hot.