Middlebury register. (Middlebury, Vt.) 1886-1937, 1899-06-02
SOME COLONIAL DISHES
We Have Annexed Many Queer Luxuries-
How to Prepare Them.


subject of Spanish cookery. and many
soldiers and sa lols returning from our
newly acquired countries bring home
tales of deliciousiy cooked dishes that
have fired the hearts of the American
house keepers with ambition to emu
late them at home.
Cooking, as Il rule, In Porto Rico and
in Havana is not apt to strike the Am
erican palate as especially good. The
Spaniard runs largely to ragouts and
fries his fish in rich oil of cheap quail
lty. The salads are delicious, and the
guava jelly. served on a green leaf with
bit of fresh cheese as an accompani-
ment, is morsel fit for an epjcure.
The coffee does not seem equal to the
good old American brew made by
Southern "mammy."
Spanish cookery is found in its per-
lection in New Orleans, where it is re-
fined by mixture Of French art. From
a restaurant in the Spanish quarter Of
that city come these favorite Spanish
dishes. which are easily prepared and
very good
Spanish steak is prepared from two
pounds of steak, the round preferred;
two cloves, half dozen red chilis, one
tablespoonful flour, some garlic, thyme
and drippings.
Seed the chilis and cover with boil
ing water; soak until tender. then
scrape the pulp into the water. Cut
the steak in small pieces. fry brown in
hot butter. add flour and brown it,
cover with the chilli water add the gar
lie and the thyme, simmer until Il Q
meat is tender and the gravy rich ana
brown
Tamales are a favorite dish with
Americans. Take two quarts yellow
III led corn and boil it in water mixed
with one-half teaCnp of lime. Let it
boil until well cooked. Wash thor
oughly and grind until it is very fine
Boil piece of beef in sailed water I'M
til it is very tender: LET it cool and cut
it in small pieces. Mix the ground corn
with enough of the broth in which the
beef was boiled to make it soft. and
add two cups of butter or beef drip
ping: season with salt and knead thor
oughly.
Take three dozen red chilis. remove
the seed and roast in Il moderate oven
for few seconds, then place in tcpid
water and grind until fine, together
with a head Of garlic; strain thor
oughly. In SteWpan place some drip
pings, and when hot, drop in one onion
cut fine ana Il spoonful of flour; let it
cook a while and then drop in the chill.
let 1t come to boil add the cut meat,
a cup of raisnS. Il cup of olives. n tea
spoonful of sugar, little salt and pep
per. and let it boil again. Then remove
from the fire.
Soak dry corn leaves in corn water.
and when we'll soaked shake them and
apply n thin layer of the corn dough on
the half of each leaf; put spoonful
of the stew on the prepared leaves,
cover with the prepared leaves and tie
with string also made from leaf
When the tamalcS are finished place
them in "A large pot with n little boil
Ing water and boil them one hour. Any
other meat may he used. \ 'metatc."
or grinder can be purchased from any
Mexican dealer.
Chill con Catnc is toothsOme dish.
1t is made from heefStcak. IL table
spoonful of drippings, two tablespoon
fuls of rice. one quart boiling water
two large red peppers. onions. salt and
flour. Cut the steak into small pieces
and put in frying pan with the hot
drippngs and rice and cup of hot
water: cover closely and cook until
tender; remove seeds and part of veins
from peppers: cover with half pint
boiling water and let them stand until
cool. Then squeeze them in the hand
until the water is thick and red. If
not thick enough add n little flour
Season with salt and onion. if desired.
Pour over the meat and serve very hot.
Spanish fried rice is excellent. Wash
the rice and brown it in hot butter.
4 1
the whole with hot water Season
with salt and pepper. Let the rice
cook thoroughly. but do not stir it,
.Iimhanya is n Spanish Creole dish
and is made from one pound of rice
one pound of ham. cut up; two large
tomatoes. small piece of red pepper
and a sprig of parsley.
Fry these in Il heaping spoonful of
butter: add one pint of boiling water:
stir in the rice slowly. cover the pot
and set it where it will cook slowly.
Salt to taste and serve while hot. jim
balaya may also he made with oysters
shrimpS or chicken substituted for the
sauS: gc.
TortllaS are made from n quart of
flour. a cup of milk, two tablespoons of
butter and salt Make thorou-hly
kncaded dough; take Il piece and pat
between the hand until it makes
large round thin cake; bake on Il grid
die Until brown.
I'rijoles con quesO are prepared hy
boiling one quart OF red beans until
soft; then drain and turn into Il frying
pan with drippinSs or batter, salt TO
taste. Add a little Cayenne pepper ami
one pound of good cheese grated. Stir
until the cheese tiSe DIV, and thOrOu.h-