The Times cook book, no. 2

NO. 13. CHILI CON CARNE. Mrs. Jeff D. Shook, 246 New York street, Garvanza, Cal. — Take a good-sized piece of soup meat (not a soup bone,) boil till thoroughly tender; take out of water; mince very fine; have ready two good-sized onions, also minced fine. Put into a skillet a tablespoonful of butter, and after having coated the meat with flour, turn same with the onions into the skillet and brown. Add to it the water in which the meat was boiled and one teacup of bayou beans that have been boiled done; boil slowly for about three hours. Just before taking from the fire, add salt to taste and a heaping tablespoon of chili powder or sufficient to make it hot; must be rich and hot with pepper to be good. On a cool, damp evening, this is a most palatable dish. NO. 14. CHILI CON CARNE. Mrs. Ida C. Smith, 1327 Reid street, Los Angeles— Chop into small pieces one pound of beef, two small onions, two potatoes and two ripe tomatoes or half a can of tomatoes; to this add three pints •of water, salt and one tablespoon of chili powder. Cook till meat is tender, then add one tablespoon flour to thicken. NO. 15. CHILI COLORADO. Florence Osborne, 1051 South Flower street, Los Angeles. — Take two chickens, cut up as if to stew; when pretty well done, add a little green parsley and a few onions. Take half pound large pepper pods, remove seeds and pour on boiling water; steam ten or fifteen minutes; pour off water and rub them in a sieve until all the juice is out; add the juice to the chicken; let it cook for half an hour; add a little butter, flour and salt. Place a border of rice around the dish before setting on the table. NO. 16. CHICKEN STEW (SPANISH STYLE.) Mrs. B. Maguire, No. 506% West First street, Los Angeles — Cut in pieces one good size chicken; have a deep sauce pan hot with two tablespoons of the best olive oil. Fry together one onion, chopped fine, one clove garlic, season with salt, pepper, enough flour to brown; add one can tomatoes with a little sugar to taste, and simmer slow until done. NO. 17. CHICKEN TAMALES. EMILIA LUNDBERG, 2400 South Flower street, Los Angeles'. — Take two quarts yellow dried corn, boil in water mixed with half cup lime. When well cooked, wash thoroughly, then grind the corn on a "metata," three times, till it becomes very fine. (The metata can be purchased at any Spanish store.) Have two medium-sized chickens boiled till quite tender; cool, then cut in small pieces. Mix with the corn, enough of the water in which the chickens were boiled to make it soft and add about two cups lard. Season with a little salt, and knead thoroughly. After this take three red chilis, remove seeds, then roast in a moderate oven for a few seconds. Take out and place in tepid water, then grind on a metata several times, together with almost a head of garlic. In a stewing pan place some lard (about a tablespoonful;) when hot drop in one onion.