Vegetable Entrees.

167. Aji, Or Ajiaco - Peruvian

Boil four potatoes and, before they become mealy, cut them in halves and place them in a saucepan with a pint of chile Colorado, or "smother" (No. 116). Add two thick slices of stale bread, soaked in water and squeezed, and a tablespoon of olive oil. Heat thoroughly; stir in about half a pound of fresh dairy cheese, cut in slices, six hard boiled eggs, cut in halves lengthwise, and serve when the cheese is melted. If the sauce is too thick add a little hot water.

168. Alligator Pear - Scalloped

Split two avocados (alligator pears), and cut the meat in small cubes. Mix with a cup of fine cracker crumbs, turn into a buttered pudding dish and dust with salt, paprika and a tiny bit of sugar. Beat two eggs with a cup of cream, pour over and bake a delicate brown in a moderate oven. Serve as an entree or with the roast.

199. Flor De Calabaza - Mexican

(Squash Blossom)

Dip six fresh blossoms of squash into salted cold water. Shake well, then dip each into a thin batter (No. 446), and fry in deep fat. Drain on paper and serve with cream sauce (No. 123).

200. Frijoles (Beans) - Mexican

Wash a pint of small brown beans, put them in a large pot, cover well with cold water, and bring to a boil slowly. Pour off the water, cover with cold water, boil again and repeat this twice. The last time add a large kitchen spoon of lard or dripping and boil until the beans are tender. Remove to a large casserole, or bean pot, season well with salt, and add two or three chile peppers, broken up. Cover for an inch with the bean water and simmer in the oven, or on top, for several hours, stirring frequently to break the beans slightly, so as to thicken the gravy, adding a little boiling water if necessary. A few minutes before serving, sprinkle with grated cheese and brown in the oven.

201. Fritura Mixta (Vegetables) - Spanish

Parboil vegetables as in chitchkee (No. 192), keeping them separate. Mix the smaller ones with enough thick cream sauce (No. 123) to hold together, then chill. Cut in cubes, dip all in fritter batter (No. 446), and fry golden brown in deep fat. Drain on paper and pile up on a platter.

192. Chitchkee - East Indian

Parboil several kinds of vegetables separately - cauliflower, beans, peas, okra, a small egg-plant, etc. - any convenient combination. When nearly tender drain, cut into neat pieces and mix. Fry two tablespoons of chopped onion in two of butter for five minutes; then add a scant tablespoon each of flour and curry-powder and half of a chopped apple. Cover with two cups of stock, or milk, and simmer for twenty minutes; then add the vegetables, salt to taste, and cook slowly for another quarter of an hour. Serve in a rice ring (No. 227).

193. Colache - Mexican

Fry a chopped onion in a large spoonful of col6r until transparent. Add a chopped bell pepper, without seed, half a dozen young summer squash, cut in pieces, without peeling them, and a tomato. Cover and simmer gently until done shaking occasionally; then add three ears of green corn cut from the cob (or half a cup); season with salt and red pepper and serve.