Arroz En El Horno

TAKE a pint of any very strong vegetable stock and mix with it four tablespoonfuls of big whole rice; add a table-spoonful of chopped green pepper, a peeled tomato, an onion finely shredded, a big lump of butter, salt and paprika. Put all in a small stone jar, cover with a loose lid and bake in a slow oven for two hours, without stirring.

Beans Mexican

SOAK two cupfuls of pink beans in six of water overnight; in the morning add a small onion and boil gently until soft; take out the onion and set the beans to drain. Put a large tablespoonful of fresh lard in a skillet and when sizzling-hot add the drained beans. Mix beans and lard thoroughly until each bean seems to have a coating of the fat and begins to burst. Add a cupful of the liquid in which the beans were boiled and gently crush a few of the beans with the spoon to thicken the gravy. Add the remainder of the bean liquor and a chopped chile pepper and simmer until the beans are quite dry.

Chile Reinas

CUT chile peppers lengthwise down the sides, remove the seeds and carefully roast in hot ashes, after which the outer skin can easily be wiped off. Grate dry cheese and stuff the peppers full of this and press the two sides together and fasten. According to the number of peppers being prepared, take enough eggs for a liberal dressing; beat the whites and yolks separately to a light froth and then mix them. Have ready a frying-pan with sufficient boiling lard to cover the peppers. Dip each pod into the frothy egg for a moment, then drop into the boiling lard, pouring over each more of the egg while the frying peppers are turned. Serve with a chile sauce to which has been added a few chopped green walnut meats.

Cidracayote

TAKE young summer squash, wash and remove stem and flower and cut into dice. Put in a stew-pan a tablespoonful of pure lard and when hot add a half-teaspoonful of finely minced onion; stir about and then put in the squash, salt and black pepper. Fry for ten minutes, stirring often, then add tender sweet corn fresh from the cob, in proportion of a half-cupful of corn to a full pint of squash. Cook until sufficiently soft to mash.

Ejotes Con Vino

COOK string-beans until tender in boiling salted water. Fry a little chopped onion and green pepper in oil until brown; add the beans and some white wine with a seasoning of salt and pepper.

Estilo Seco

BOIL a pint of pink, beans until very tender in plenty of water, adding hot water as it boils away. Put in a frying-pan a heaping tablespoonful of lard and butter mixed; strain the hot beans from the pot and put into the boiling fat; add a sliced onion and seasoning of salt and red pepper. Stir well and allow to brown slightly. Ten minutes before taking from the frying-pan add seven tablespoonfuls of grated American cheese. Serve with thin slices of hot buttered toast and sliced cucumbers with oil and vinegar.

Entradas

MAKE a sauce of a quarter of a cupful of olive-oil and two tablespoonfuls of butter heated together; in this fry two green onions, a bunch of parsley, a little celery, a leek, a little garlic, and green peppers, all chopped fine. Season with salt and a tablespoonful of the Spanish sausage. After all is well cooked down, add a half-cupful of good stock. Boil some macaroni until tender and then plunge in cold water to blanch. Place orderly on a wide platter, strain the hot sauce over it and cover the top with grated Edam cheese.