Frijoles

IN THE bottom of a bean-jar put a whole onion with a clove stuck in it, three whole cloves of garlic, four pieces of mustard pickle and three tablespoonfuls of the mustard vinegar. Over this put a layer of uncooked red beans and a piece of salt pork, then more beans; over all a tablespoonful of sugar. Fill with hot water and bake slowly all day. Renew with hot water from time to time.

Frijoles Con Queso

BOIL two cupfuls of red beans until soft; drain and put in a skillet with a tablespoonful of hot lard and fry, pressing a few to thicken the gravy. Add a cupful of hot water and when bubbling put in a cupful of grated cheese. Season with salt and chile sauce.

Fuente Italiano

BOIL spaghetti until tender, strain and put into a deep baking-dish. Chop an onion and a clove of garlic fine and add, with three peeled, sliced tomatoes. Dilute chile powder to taste in a little water and pour over all. Cover the top with grated cheese and put in the oven to brown.

Green Chiles

BOIL two pounds of meat until tender and chop fine; add a large ripe peeled tomato, two sliced onions, two slices of bread chopped fine, raisins, olives, salt and a tablespoonful of vinegar. Fry all these together in olive-oil and season with a little sugar and pepper. Remove the stems and seeds from six green chile peppers and stuff them with this dressing. Dip each chile in a rather stiff batter and fry in deep drippings.

Habas Espana

SOAK one and one-half cupfuls of Spanish beans overnight; in the morning lift into boiling water and boil three hours, adding boiling water as it boils away. Drain from the water and add a quarter of a pound of bacon and two chile peppers. Put a half-cupful of olive-oil in a large frying-pan, add six large onions and three cloves of garlic sliced fine, and fry gently to a light brown; add two bay-leaves, a can of tomatoes, salt and black pepper, and simmer an hour, stirring frequently. Then put in the beans and boil for three hours, adding some of the water in which the beans were boiled, if too thick.

Macarrones

BOIL macaroni in salted water, drain and blanch by pouring cold waterover it. Melt three tablespoonfuls of butter and add two tablespoonfuls of chopped green peppers and one of finely chopped onion. Cook five minutes and then pour in gradually a small cupful of brown stock and one of stewed and strained tomatoes. Season with salt and paprika. Reheat macaroni in this sauce and serve immediately.

Manana-Land

FRY in a tablespoonful of olive-oil a large sliced onion and eight chopped green peppers; to this add a cupful of uncooked rice and stir constantly until the rice is nicely browned; then put in a half-can of tomatoes and fill up the skillet with rich soup stock and cook slowly, without stirring, for an hour.

Papas Rellenas

CHOP some cold cooked beef and mix with it raisins, chopped hard-boiled eggs, stoned ripe olives and a pinch of ground cloves. Moisten with port wine and make into little cones. Have ready some highly seasoned mashed potatoes, beaten until light. Cover the cones with this and fry in hot oil like doughnuts till a golden brown.