Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1899-03-16
SOME CREOLE DISHES
(By Louis RoieD

If Americans are to adopt the policy
OF expansion, as'c to reach out to other
possessions in other Climes, we who are
in the United States and who delight in
things culinary may as well begin &c
study the dishes of the people who dwell
nearer the equator.
1t ia a popularity of the people of the
world that the hotter the climate the
hotter the dishes mean, So far as
reasoning is concerned. Thus, the man
who was reared in Southern California
tC Mexico demands the Chill sauces and
the seasoning from that hot little poppt |
which our northern people could not rel
iSh at all at lirst.
As so many people have learned to eat
hot tomalcs. | do not need to say that
the appetite for hishy-soasoncd dishes
Is To certain degree an acquired one.
] confess that / have taken some lessons
In eating hot stuff" and that ! like it
rncc in a while for a change.
As some nf those who read this col
ANN may like 10 experiment in "trcOle
fishes" Us someone has called them
present a few recipes of that class. First
and best knoYu Of them is
CHILL con CARNE.
Remove the seeds and veins from 10 rcd
peppers and scald them until soft in SUI
Icicnt boiling water to cover them. Mash
them thoroughly with n potato masher
ar pound in a mortar, then press through
q colandor adding a teaspoonful of salt.
Cut two pounds If round steak into inch
liocoS and fry quickly until brown in a
little butter or fat. Add the prepared pop
IcrS or" small onion and two cloves OF
garlic, chopped fine. orc-querter tea
tpoon pepper. and sufficient cold water
10 cover Stew slowly for three hours. adj
ding more water from time TO time as
may be necessary. This is favorite
Mexican dish, and is worthy of trial.
CHINA CHILO.
cut into small dice sufficient cold boiled
or roast mutton to measure one pint.
Put into a saucepan with one-half pint
good rich soup stock, one onion chopped
tine, one head lettuce torn into pieces.
rnc-halt can peas, two tablespoonfulS
butter, one-half tcaspoonfu salt, and one
pepper chopped fine. Cover closely and
tmmor slowly for an hour. Boil separate
~ one Cupful washed rice. When done
turn the meat on Il platter, put cicc
around for border, and serve.
EGGS, INDIAN STYLE
Chop fine one onion, put into a frying
pan with one tablespoonful Of butter and
cook slowly till brown. Stir in one tea
spoonful of curry powder and cook slow
~ five minutes Add one Tablespoonful
Ilour, and when brown stir in Il cupfu, of
good stock. When thick and smooth, add
g. tahl, spoonful of fresh dessiCated
tocoanut, one tcaspoonful chutney. one
half easpoonful salt and one tcaspoonluI
lemon juice. and simmer 10 minutes. Cut
half a dozen thin slices bread and fry a
golden brown on both sides. Poach six
tegs, lay one IN each piece Of fried bread
pour sauce over them and serve.
In sauces for meat and fish, the people
of the southern countries excel. Here is
one of their recipes which, as | know of
TO other appropriate name, | will call
SAUCE PIQUANTE.
Take an onion, chop very fine; one pod
of rcd pepper, chop it, too; and one small
rluvc of garlic, chopped So fine that you
rannot detect IT in eating it. Add "A few
sprays of parsley and thyme to this. add
three tableSpopnfuls of sweet OIL two
Tablespoonful of vinegar. one teaspoon
ful of salt; mix all these ingredients to-
Eether, and serve with cold fish.
LOUIS ROLE.