NO 54. CHILE CON CARNE. Mrs. C. Y. Yglesias, 1037 Albany street, Los Angeles. — Grind chiles in a meat grinder or any other way to reduce to pulp; one dozen red chiles, remove the seeds and some of the veins; boil till tender; when cool grind in a meat grinder or scrape the meat and throw away the skin ; cut in pieces about one pound of beef or pork, put on a stewing pan with one Targe spoonful lard, sprinkle with salt; stew for a few min- utes, cover; when meat is nearly done cut fine a piece of onion, one clove garlic; throw in the stewing meat, cook a few minutes; add spoonful flour, cook two or three minutes, and then put in chile. If too thick add a little water, stirring all the time to prevent from burning. Cook a few minutes longer and it is done. NO. 55. CHILES RE'LLENOS. Mrs. C. Y. Yglesias, 1037 Albany street, Los Angeles. — Take one dozen green chiles, roast on a pan over the fire without lard; when skin becomes puffy they a: e done. When cold peel off the skin, cut off stem and remove seeds. For filling put in chopping bowl any cold meat, one onion, a clove or two of garlic, two tomatoes, stoned olives and raisins, half a cup if desired. When this is chopped fine add half a small cup of vinegar and fry on a pan with hot lard. Cool and fill one by one the chiles. When all are filled beat three eggs, whites and yolks separately, add a tablespoon flour and a spoonful of milk, season with salt and pepper. Now drop one by one the stuffed chiles in this batter and fry brown in hot lard. 'Serve hot. ANOTHER WAY.— Prepare the chiles in the same way as before, and for this filling use grated cheese instead of meat. NO. 56 CHILES RELLENOS. Mrs. A. A. Bradshaw, 1920 Front street, San Diego, Cab— Skin several green peppers by frying slightly in hot lard; slit at side, removing seeds; stuff with preparation of chopped boiled beef, onion, thyme, few drops vinegar if liked, some bread crumbs, a little gravy or good broth, salt and pepper. Dip in beaten egg, then flour and fry or saute in oil, butter or lard. When done serve with sauce made by cooking together a spoonful of lard or butter, a little flour, then add water, sliced pears, apples and seeded raisins, cooking until tender. NO. 57. COLD RAW SPANISH. Mrs. James Clements, 510 S. Fremont avenue, Los Angeles. Six good-sized tomatoes, peel and take the seeds out, squeeze out water, put in chopping bowl, then take one onion✪ Chiles Rellenos, one very small bit of garlic, two small green chile peppers, one cucumber, put with the tomatoes. Chop all together; when fine enough to suit take salt, black pepper; a small bit of sugar, a dash of red pepper, and one-half cup vinegar (di- luted) and heat it together. Let cool before putting over tomatoes. Put on ice and serve cold in lettuce leaves.

AI-modernized reading of the original text

NO 54. CHILE CON CARNE. Mrs. C. Y. Yglesias, 1037 Albany street, Los Angeles. — Grind chiles in a meat grinder or any other way to reduce to pulp; one dozen red chiles, remove the seeds and some of the veins; boil till tender; when cool grind in a meat grinder or scrape the meat and throw away the skin ; cut in pieces about one pound of beef or pork, put on a stewing pan with one Targe spoonful lard, sprinkle with salt; stew for a few minutes, cover; when meat is nearly done cut fine a piece of onion, one clove garlic; throw in the stewing meat, cook a few minutes; add spoonful flour, cook two or three minutes, and then put in chile. If too thick add a little water, stirring all the time to prevent from burning. Cook a few minutes longer and it is done. NO. 55. CHILES RE'LLENOS. Mrs. C. Y. Yglesias, 1037 Albany street, Los Angeles. — Take one dozen green chiles, roast on a pan over the fire without lard; when skin becomes puffy they are done. When cold peel off the skin, cut off stem and remove seeds. For filling put in chopping bowl any cold meat, one onion, a clove or two of garlic, two tomatoes, stoned olives and raisins, half a cup if desired. When this is chopped fine add half a small cup of vinegar and fry on a pan with hot lard. Cool and fill one by one the chiles. When all are filled beat three eggs, whites and yolks separately, add a tablespoon flour and a spoonful of milk, season with salt and pepper. Now drop one by one the stuffed chiles in this batter and fry brown in hot lard. 'Serve hot. ANOTHER WAY.— Prepare the chiles in the same way as before, and for this filling use grated cheese instead of meat. NO. 56 CHILES RELLENOS. Mrs. A. A. Bradshaw, 1920 Front street, San Diego, Cal.— Skin several green peppers by frying slightly in hot lard; slit at side, removing seeds; stuff with preparation of chopped boiled beef, onion, thyme, few drops vinegar if liked, some bread crumbs, a little gravy or good broth, salt and pepper. Dip in beaten egg, then flour and fry or saute in oil, butter or lard. When done serve with sauce made by cooking together a spoonful of lard or butter, a little flour, then add water, sliced pears, apples and seeded raisins, cooking until tender. NO. 57. COLD RAW SPANISH. Mrs. James Clements, 510 S. Fremont avenue, Los Angeles. Six good-sized tomatoes, peel and take the seeds out, squeeze out water, put in chopping bowl, then take one onion, one very small bit of garlic, two small green chile peppers, one cucumber, put with the tomatoes. Chop all together; when fine enough to suit take salt, black pepper; a small bit of sugar, a dash of red pepper, and one-half cup vinegar (diluted) and heat it together. Let cool before putting over tomatoes. Put on ice and serve cold in lettuce leaves.

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Chiles Rellenos

The Times cook book, no. 2