Ensalada

SLICE two Spanish onions in thin rings, cut two fresh chiles across in rings, removing the seeds, and slice three ripe, firm tomatoes. Put these in alternate layers in a shallow bowl, sprinkle parsley and bread-crumbs over the top and cover with a dressing made of three parts oil to one of vinegar, seasoned with salt. Serve ice cold.

Llenar Mejicano

CUT a pound of mild cheese into tiny bits. Prepare a cupful of olives stoned and chopped fine, one large onion chopped fine, and ten chile-prunes (that is, the dried shells of the chiles, without the seeds), toasted and crushed fine. To these add a pinch of marjoram crushed fine, a table-spoonful of olive-oil and a teaspoon-ful of cider-vinegar. Mix all well together, let stand an hour and then put between thin slices of bread and butter.

Mejicano-Americano

CREAM a quarter of a pound of butter, adding by degrees the beaten yolks of six eggs; beat together until thick and creamy, then sift in ten ounces of flour, stirring all the time. Whisk up the whites of the six eggs, and gently, but thoroughly, stir these in, adding sufficient milk to make a medium thick batter; flavor with vanilla. Bake in waffle-irons, well greased and hot. Butter each waffle as it comes from the iron, and dust with fine sugar mixed with a little powdered cinnamon.

Migas

SOAK slices of stale bread and squeeze dry. Put plenty of fresh lard in a frying-pan and when boiling hot put in an onion chopped fine, some ground chile and a pinch of sweet marjoram. Lay the slices of bread in this with plenty of fresh crumbled goats' cheese, and fry for ten minutes, stirring to cook, on all sides. Remove to a hot plate and cover with fresh grated cheese, stoned ripe olives and hard-boiled eggs chopped fine.

Mollete

BEAT together a cupful of cold boiled squash, one of milk, and two eggs. Sift together a cupful of corn-meal, one of flour, a half-teaspoonful of salt and two of baking-powder. Mix all together into a smooth batter and bake on both sides in little cakes on a hot griddle. Serve hot with sugar sprinkled on each.

Pan Relleno

CHOP onion very fine and mix with mild cheese cut in small pieces in the proportion of one-third onion to two-thirds cheese; add a few ripe olives stoned and cut in half, and a pinch of oregano. Mix this together with a dressing made of oil and vinegar : two-thirds oil and one-third vinegar. Cut off the top of a small loaf of French bread the long way, dig out the center and fill with the cheese mixture. Put the crust back on top and cover with the mixture and bake in a rather quick oven.

Polenta

INTO three pints of boiling water put a teaspoonful of salt and a tablespoonful of butter. When boiling, sift in slowly, stirring constantly, about a pint of Indian meal and boil a half-hour. Have ready, hot, a cupful of good gravy, and one of tomato sauce, made with chile. Put a layer of the cooked Indian meal in the bottom of a baking-dish, then the sauce and gravy, sprinkled with a little grated cheese. Fill the dish with these alternate layers and bake for half an hour. Serve hot with a little extra chile.

Pueblecillo

SAUTER little half-inch squares of chicken or calves' liver in olive-oil over a brisk fire; when nicely browned, add some thick tomato sauce and some leftover gravy. Into this cut up half-inch lengths of cooked macaroni, mushrooms, and a few olives cut small. Season highly and work in a big lump of butter. Serve on toasted squares.

Tortas Serrano

BEAT six eggs together until light; add a half-cupful of flour and an onion chopped fine. Stir in lightly one teaspoon-ful of baking-powder and a pinch of salt. Cut a half-pound of mild cream cheese into thin squares and add to the egg mixture. Have ready a kettle of hot lard. Take up one piece of cheese at a time with as much of the egg mixture as the spoon will hold, and drop into the fat and fry until brown. Serve with hot chile sauce.

Tortilla De Huevos

CHOP a small clove of garlic and fry in olive-oil; add a cupful of mushrooms, cut small, and a half-cupful of stewed tomatoes. Season with salt and pepper. Make a plain omelet and just before folding it over, spread this on top. Serve immediately.