The Times cook book, no. 2

NO. 64. SOPA DE ALBONDIGAS, OR MEAT BALLS. Mrs. C. Y. Yglesias, 1037 Albany street, Los Angeles. — One pound hamburg steak, or half pork and half beef, fresh, chopped fine. Mix with this half a cup of cold boiled rice. Rub on a chopping bowl one large spoonful of lard, if beef meat is used; if beef and pork, less lard. Now put in meat and rice, and break in two eggs. Rub this with your hand, season with salt, pepper, chile powder, one teaspoon of each; cut fine one onion, one clove of garlic, two or three tomatoes, a little chopped parsley, two or three peppermint leaves, chipped fine; half teaspoon wild majoram (oregano,) one tablespoonful of the dry seeds of china parsley or cilantro; the last two ingredients mashed fine. The last two can be obtained in Mexican stores. Now mix all spices with prepared meat, roll into balls the size of walnuts and drop one by one in a deep stew pan containing one quart of hot boiling water, with a little salt. Boil as dumplings; serve with soda crackers. NO. 65. PINK BEANS, SPANISH. Soak beans and stew until tender; salt; add a can of tomatoes and little pieces of onions fried carefully in bacon grease or butter. Also add a pinch of cayenne pepper. Then cook for one hour. NO. 66. PREPARED RED CHILE. Mrs. A. Molina, Box 544, El Paso, Tex.— Take seeds and veins from red chiles until a five-pound pail is full of the pods; put them into cold water for one-half hour; then turn off cold water and pour on very hot water; let them stand ten minutes and turn off water. Repeat five or six times. The last water leave on and mash the chile with a potato masher through a colander until the pulp is all removed from the skins. Have a skillet with enough lard in which to brown two tablespoonfuls of flour, into this pour the juice of the chile, and add a small whole onion, a small lump of butter and salt to taste. Place on back of stove to boil slowly for an hour. This can be used for seasoning meats, in beans, for making enchiladas, or on any dish that one likes chile. NO. 67. SPANISH BEANS. Mrs. G. W. Wood, 1023 S. Olive street, Los Angeles.— Soak two and a half cups small red beans in water over night; after cooking two hours add onehalf can strained tomatoes. Fry two goodsized onions a delicate brown in one-half cup olive oil (lard or butter will do;) add two whole chile peppers, salt to taste. Turn all into the beans and cook slowly one and a half hours. Just before they are done add one tablespoon vinegar. Will keep well and the more they are warmed up the better they taste. NO. 68. SPANISH BEANS. Mrs. John Mc- Inerny, 1118 S. Olive street, Los Angeles. — Two cups best pink beans, wash thoroughly, put in plenty of water to soak over night. In morning drain off water, place in kettle, pour over one quart hot water (not boiling,) with a pinch of baking soda, and boil slowly until soft. When soft drain off water, pour over them one quart of tomatoes, one or two red peppers, two good-sized slices of bacon, and enough salt to taste. Set on back of stove to boil slowly for two hours.