Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1898-08-03
TIE TEMAlE
Cow II IL Made In the Country WAor
1t Originated.

1t Originated.
What the unrlvaled doughnut, such
as our grandmothers used to make, is
TO good old New England, the tamale
pronounced tay-mah-lee) is to the
great Southwest. The doushnut is o
sociol0gic and historical factor In New
England, and the tamale is no less a
familiar factor in Southern California.
And enc loaf of brown bread and sa-
worry dish Of baked beans are no more
Characteristic of the "down East"
Georgian and the tamale of tho SPAN
ish-American. Races Of people bctray
their individuality as surely in what
they eat rs in what they do and fHy
and wear; and the history of the South
west which does not mention the ia
male is no history at all-it is only the
dry bones of history.
it Is no easy task for an American
who does not speak the Spanish Ian
guage to learn the rather lengthy
process Of making real. old-time Mexi-
can tamales, but obtained the follow
irg recipe from a reliable source:
Take two quarts Of yellow. dried
corn and boil In water with One-half
teacup Of lime Let boil till well cooked,
then wash thoroughly and grind on the
metata three times till it becomes very
fine. Take two full grown chickens and
boil IN water enough to cover them
season with q little salt; let boil till
Iuite tender, remove and let cool, then
tut in small pieces. Mix with the corn
dough- (which has been rolled on the
metata) enough of the water in which
the chickens were boiled to make It
soft and add about two cups Of lard.
Season with n little salt and knead thor
oughly.
After this take three dozen chilis
rcd peppcrs), remove seeds. roast in a
moderate oven n few seconds, take out
and place in tepld water, then grind on
the metata several times with head of
garlic. then strain well. In a stewing
pot place some lard; when hot drop in
one onion, cut fine, and about a spoon
full of -four. Let cook little while,
then drop in the chilis; let come to a
boil. add the cut chicken, a cupful Of
elves, a cupful of raisins. a teaspoonful
of sugar. little salt and pepper and
let come to a boil again; then take
away from the fire. Soak in cold water
dry corn husks. When we'll soaked,
shake them, trim the ends and apply
a thin layer of the corn dough to the
half Of each husk. Put a spoonful Of
the stew on prepared husk and cover
with a prepared husk. Tie the ends
with strinGs made from the same
husks. Place in large pot of boiling
water and boil one hour"
Passing along some country road on
forenoon one may frequently come to
the humble home of Mexican family.
To the unthinkins observer 1t Is un-
slightly. There Is a ragged cypress
hedge in front, and q gate which has
lost all self-respect. There are no
walks" but dusty paths that have
known the footballs Of many genera
tons. The old gray house, with its
''dObe" walls and sagging tile roof,
seems to be seriously considering the
advisability Of giving over the efforts
to stand up at all and falling into n
shapeless ruin. But that is deception.
It has stood that way for man. dec
ades, In the California sun and rain,
and will stand thus for many more.
There are several dark-skinned, bright
eyed little "muchichis" playing about,
and two or three mongrel dogs. To one
side of the house, under a widespread
ing pepper tree, there Is a motherly
looking old woman bending over n met
alta stone. She is making tamales pre-
paratory to dinner for el humbre when
he shall come from his work at noon
time. She IS stout In form, and with
face which Is the sure index to as
kind woman's heart rs you will find.
though you travel the world around.
She has q bright-colOred rabOsa. or
head shawl, over her head. and she
sings softly as she works. This Is a
humble Mexican home spot. but it may
be the abiding place of more of the do
mestic virtues and real happiness than
many a smart American home.-Los
Angeles cor. St. Louis Globe Democrat