The Landmarks club cook book

Half pound salt pork, two summer squash, one can of corn or the same amount of green corn cut from the cob, two onions, six green peppers. Fry onions and salt pork together, then add the vegetables and enough water to cook well. It should cook down very dry when done so that a little cream may be added before serving. Miss H. Knickerbocker. CALABACITOS CON QUESO. Take one tablespoon ful olive oil, put in two onions and six green peppers chopped fine, fry a few minutes. Cut two summer squash into small squares, two or three tomatos peeled and sliced, put in enough water to cook well, but keep as dry as possible without burning. When ready to serve add some grated cheese. Miss H. Knickerbocker. CARNE CON CHILE. Half pound salt or pickled pork, two pounds lean meat — mutton or beef — four onions, two tablespoonfuls of ground red chile, one can tomatos or six or seven fresh tomatos. Cut the pork in very small pieces, put in kettle with onions and fry till all is a nice brown, then add the meat cut in small pieces ; fry this only a minute or two, then add tomatos and chile and a little more water. Let it cook slowly two hours or more. When done thicken with a little flour and water and serve. Miss H. Knickerbocker. IS CAPIROTADA, A SPANISH PUDDING. Take three or four small green onions, chop fine, fry in hot lard, add a pint of hot water, put in sugar enough to make quite sweet, a handful of raisins, salt and a little fresh coriander leaf. Take slices of stale bread, wet in mixture, lay in baking pan one layer, pour over a little juice, put on some pieces of cheese, another layer of bread, etc., till the pan is filled, then pour over all the mixture and brown in the oven. Miss H. Knickerbocker. * CHILE CON HUEVOS. Mix two tablespoonfuls of ground red chile with a teaspoonful of flour in a little water until smooth, fry in a tablespoonful of hot lard a few seconds, add to this plenty of salt and hot water enough to make a thick gravy. Beat yolks and whites of four eggs separately, mix lightly together, add salt, drop this mixture into hot lard by tablespoonfuls, fry like doughnuts. When done put in a tureen and pour the chile gravy over them. Serve immediately. Miss H. Knickerbocker. * CHILES RELLENOS CON CARNE. Prepare the green chile as for chiles rellenos con queso. Veal, beef, chicken or giblets may be used. Take one pound of cooked meat, one small onion, a sprig of parsley. Fry the onion and parsley together to a nice brown in olive oil, put in meat, one glass of port or sherry wine, a suspicion of garlic juice, a pinch of oregano* and salt. Stuff the peppers with this mixture. Have ready a thin batter of egg and flour, dip the peppers in this and fry like croquettes, lay on colander to drain and serve with tomato sauce. Stew tomatos, strain and thicken with flour rubbed in butter for tomato sauce. Miss H. Knickerbocker. CHILES RELLENOS CON QUESO. Take the large green peppers, toast over fire then dash into cold water and remove the outer skin, open carefully from the top, take out the seeds and veins and lay in cold water. Use one-third onion very well chopped and two-thirds mild cheese * Oregano is marjoram.