Buey Ahumando Y Huevos

TO A cupful of chipped beef, soaked in hot water and chopped fine, add a cupful of strained tomatoes, two hard-boiled eggs cut fine, one tablespoon-ful of grated cheese, one grated onion, a chile pepper chopped fine and a big lump of butter. Beat all these together, break in two raw eggs and scramble in a frying-pan.

Chile Con Carne

CUT a pound of fresh pork into inch chunks and parboil. Soak five chiles in hot water, take out the seeds and veins, wash them well and put in a mortar (the Mexicans use the molcajete and tejolote). Pound to a pulp, adding a little garlic, black pepper, two cloves and a cooked tomato. Fry this in hot lard; then add the meat with some of the liquid in which it was boiled and a little salt. Cover and let it cook down until rather thick.

Chonzo

CUT one pound of fresh pork and one pound of beef into small pieces. Chop two pods of garlic and add one teaspoonful of ground chile, one-third teaspoon-ful of ground cloves, one teaspoon-ful of black pepper and one of ore-gano. Season with salt and mix all together with a glass of port wine and fry in two teaspoonfuls of olive-oil. When ready to serve break in two whole eggs and scramble together.

Chuletas De Ternero

TRIM veal cutlets and season with pepper and salt; roll them in flour and lay them in a frying-pan in which six onions chopped fine have already been placed in hot lard. Cover the pan tightly and let the cutlets fry, turning to cook the other side; add a tablespoonful of vinegar, a little thyme, a bay-leaf, a clove of garlic and some comino seed or chopped parsley. When the cutlets are well browned, cover them with boiling water and move the pan to the back of the stove and let them simmer in this spicy bath for two hours. Serve with a garnish of fresh, crisp, cold radishes.

Estofado

HEAT a tablespoonful of drippings in a saucepan and put into it two whole green peppers, one onion sliced, one clove of minced garlic, one tablespoonful of vinegar, two tomatoes peeled and sliced, one-half cupful of raisins and olives mixed, and a pinch of thyme. Add two pounds of round steak cut small, cover closely and stew slowly and thoroughly. When serving, put squares of toast on the platter and pour this over.

Guiso

CUT a round-steak into small pieces and put into a frying-pan with a tablespoonful of hot drippings, four tablespoonfuls of rice, a cupful of boiling water and a sliced onion. Cover closely and cook slowly until tender. Remove the seeds and veins from four Mexican peppers, cover with a half-pint of boiling water and let stand until cool; squeeze them from the water with the hand, getting out all the pulp. Add salt and a little flour to thicken. Pour this over the cooked meat, let boil for a moment and serve very hot.

Jamon Con Pimientos

CUT a pound of ham into small chunks; add to this a pound of sausage meat, two onions and two tomatoes sliced, a sprig of parsley or a few comino seeds and some small bits of dried chile pepper. Fry these together in a little butter or drippings and then add a pint of boiling water. Stir in a pound of soaked rice, cover and set where it will cook slowly without stirring. Salt to taste and serve hot.