Ajoqueso

BOIL three Spanish peppers and pass the pulp through a sieve. Fry a small onion and a clove of garlic, chopped fine, in hot olive-oil; add the pepper-pulp, a small piece of butter, salt, a dash of tabasco and a cupful of grated cheese. Stir, as it heats, and add thin cream until it will pour nicely. Serve immediately on hot toasted biscuits.

Almibar

PUT two cupfuls of brown sugar in a saucepan, add half-cupful of milk, and boil gently until a little put in cold water can be rolled into a ball between the fingers. Stir steadily while boiling; add a lump of butter the size of an egg; when this is melted remove from the fire and beat until the mixture begins to look creamy and slightly granulated. Stir in quickly a pound of English walnuts shelled and broken, beat for a moment and then turn into buttered tins to harden.

Azucarillo

CREAM a quarter of a cupful of butter with a half-cupful of powdered sugar; add gradually a quarter of a cupful of milk and seven-eighths of a cupful of flour. Flavor with vanilla and spread very thin, with a broad knife, on a buttered inverted dripping-pan ; sprinkle with blanched and chopped almonds, crease in three-inch squares, and bake until delicately browned. While warm cut the squares apart and roll slightly.

Blanquillos

CHOP two large onions fine and fry in hot olive-oil; add two large peeled and sliced tomatoes and a teaspoonful of ground dry chile. Cook twenty minutes and just before serving put in a half-dozen hard-boiled eggs cut in quarters. Pour over toast.

Cafe Con Leche

SET the drip coffee-pot where it will keep hot. Put a cupful of ground coffee into the strainer and pour two tablespoonfuls of boiling water in the top; in five minutes, pour in a little more water, adding a little at a time until you have used four cupfuls, but never pour in water a second time until the grounds have ceased to bubble. In serving, fill the cup only half full of coffee and add the rest in boiling milk. On top put a tablespoonful of hot cream.

Criollo Guisado

GET ten of the Mexican tortillas, cut them in small pieces and fry in hot lard; in another pan, fry a large onion and a clove of garlic chopped fine; just as it browns, add the fried tortillas, and brown together for a few minutes; then add a pound and a half of mild cheese, grated, and a cupful of chopped olives. When all are fried together nicely, season with salt and pour over it a chile sauce, and put in a deep disn and bake for fifteen minutes. Serve as soon as taken from the oven.

Emparedado

BEAT into a cupful of cold mashed potatoes one of thick sour cream or milk, and add two beaten eggs. Sift into a cupful of flour a half-teaspoonful, each, of soda and salt, and beat this lightly into the potatoes and milk. Drop the batter in big spoonfuls on a hot griddle and bake on both sides. Put grated ham, chopped olives and a little parsley on one cake, and place the other on top to form a sandwich. Serve hot and pass with them chile sauce.