Herald and news. [volume] (West Randolph, Vt.) 1878-1943, 1899-03-16
SOME CREOLE DISHES.
nv Louis Roja1

CBy Louis Roie.)
II Americans are to adopt the policy OF
expansion, are 20 reach out to other
possessions in other cIimes. we who are In
the United States and who delight IN
things culinary may as well begin TO
study the dishes Of the people who dwell
nearer the equator.
It is a popularity Of the people Of the
world that the hotter the climate the
hotter the dishes-I mean. so far as
seasoning is concerned. Thus, The man
who was reared in Southern California
or Mexico demands the Chill sauces and
the seasoning from that hot little Pepper
which our northern people could not rel
ish at all at first
As so many people have learned to eat
hot tomales. do not need to say that
the appetite for highly-seasoned dishes
Is to a certain degree an acquired one.
/ confess that have taken some l. ssoEs
IN eating hot stuff" and that like 1t
once in a while for a change.
As some Of those who read this col
umn may like to experiment in Creole
dishes" as someone has called them, l
present a few recipes Of that class. First
and best known OF them is
CHILL CON CARNE.
Remove the seeds and veins from 10
red peppers, and scald them until soft
in sufficient boiling water to cover them.
Mash them thoroughly with a potato
masher, or pound in mortar, then press
through a co!ander adding teaspoonful
Of salt. Cut two pounds Of round steak
into inch-pieces and fry quickly until
brown In a little butter or fat. Add the
prepared peppers, one small onion and
two cloves of garlic, chopped fine, one
quarter teaspoOnful pepper, and sutii-
cient cold water 10 cover Stew slowly
for three hours. adding more water from
time TO time as may be necessary. This
is a favorite Mexican dish, and is
worthy Of a 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
fine one head lettuce torn into pieces,
one-half can peas, two tablespoonfuls
butter, one-half teaspoonful salt, and
one pepper chopped fine. Cover closely
and simmer slowly for an hour Boil
separately one cupful washed rice. When
done turn the meat on a platter, put rice
around for "a border, and serve.
EGGS. INDIAN STYLE.
Chop fine one onion, put into a fry
ing pan with one tablespoonful Of but
ter and cook slowly till brown. Stir in
one teaspoonfuI of curry powder and
cook slowly five minutes. Add one
tablespoonful -four, and when brown stir
In a cupful Of good stock. When thick
and smooth, add a tablespoonful Of fresh
or dessicated cocoanut, one teaspoonful
chutney, one-half teaspoonful salt and
one teaspoonful lemon juice. and sim
mer 10 minutes. cut half a dozen thin
alices bread and fry a golden brown on
both sides Foach six eggs, lay one on
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 no other appropriate name, l will
call
S.SCE Fi2JAST5.
Take an onion, chop very fine; one pod
OF red pepper chop il, too; and one small
Glove of garlic. chopped so fine that you
cannot detect 1t In eating IT, Add a
few sprays of parsley and thyme TO this.
add three tablespoonfuls of sweet OIL
two tablespoonfuls of vineEarg, one
teaspoonfu OF salt; mix all these in
gradients together, and serve with cold
Reh