Evening star., 1901-11-19

to q paste, with two tablespoonfuls of
-four; and If you USE wine, a gill of port
Serve with vegetable forcemeat balls and
currant jelly.
Chilli CSns Carne.
This is probably the recipe that you have
in mind: Take either two pounds of round
steak or chicken Weighing not more than
two and a half pounds. II steak is used,
cut into two-inch cubes and brown In a lit
tie salad OIL Remove the seeds and veins
from eight or ten chilli peppers, cover with
boiling water and scald until soft: then
drain and rub through coarse sieve. Chop
a small Spanish onion with a Glove or two
of garlic; add the chill, onion and garlic to
the meat; add teaspodnful Of black pep
per and enough watenIte cover and cook
gently for two hours or until the meat is
tender If more wafer Is needed while
cooking add it boiling hot and little at
time. =
Mexican TamaIes.
Take two pounds OF corn, a handful of
lime and water enough to cover; boil until
the skin loosens from the grain; then wash
thoroughly in cold water to remove the
lime. Grind the corn very fine, using
food chopper or coffee mill for the purpose
Boil a large chicken; one that will give
possible. Mix the corn to a paste with
some of the liquor from the chicken; then
work in seant pound OF firm lard and salt
to taste. Add two cloves of garlic chopped
fine. Remove the seeds from half a pound
Of red peppers, scald until soft; then skin
them and rub to a paste. Add two cloves
of garlic chopped fine, little ripe tomato
and half a pound of ground chilis. Mix all
materials with the chicken meat, set over
the fire and let cook, few minutes see
that 1t Is seasoned to taste with salt. Have
some corn husks ready, having cleaned
them and soaked them in tepid water for
twenty minutes Spread the wet husks
with the paste Of cornmeal; then put in
the chicken preparation, then an olive, two
or three raisins, slices of hard-boiled egg
and cucumber If In season. Spread another
husk with the corn mixture and roll up as
you would a candy motto paper; tie each
end neatly, leaving an inch or more of
ends: trim them evenly and boil or steam
from three-quarters TO an hour, turning
them over when half done. The above
quantity will make Dozen You can buy
these tamales already prepared and sealed
up in tin boxes if you do not care to go
to the trouble of making them.
Menus.
WEDNESDAY
BREAKFAST.
Cereal, Fruit. Cream.
Oyster Omelet, Bacon,
Milk Biscuit, Coffee
LUNCH
Macaroni Balls Tomato Sauce.
Shrimp Salad,
Pulled Bread, Cereal Coffee.
Cream of Corn Soup
Cold Roast Mutton.
Glazed Sweet Potatoes
Stewed Tomatoes, Baked Onions,
Fruit Salad,
Cheese. Coffee, Waters
THURSDAY.
BREAKFAST
Cereal. Fruit, Cream.
Hamburg Steak, =
coffee. ' ~''''e''
LUNCH,
oDFr'ea RaisEn arsRs' brown & r,,' Bread, Riss'
Baked Pears, il + Il Tea.
DINNER.
Tomato Bouillon,
Potted Pigeonssb Greamed Carrots,
Glazed Turnips. Cranberries,
Pineapple. Coffee, Cake.
FRIDAY.
BREAKFAST.
Fruit
Scrambled Eggs, on Toast,
Rice Waff1es, ''9' !" Honey,
sss'a C6nee.h
LUNCH - ,7.-
Potato ChpWder.
Fried Oysters,n .,Jbs ..-r Cold Slaw, --
-l ,. Apple Fgitters,
Cocoa,8 auata
DINNER s.-s -,...
.~' Clam Broth .-,,s e.. ~.
Pfanked White Fisha1si sna Potatoes
EscaHoped Conn land Tomatoes, - g :
Egg Salad, =; e ,.s-,..., ,-.
Cheese. Coffee, = Waters.
,..rs ~, SATURDAY. rrs.s.-y
BREAKFAST >
Stewed Dates, =. Cereal
Panied Ham, 'ecsreeatm Cream Sauce,
Baked Potatoes,
Toast. " Coffee.
= -. "a --t LUNCH -., -.-.., =-r
% Liver la Terrapin,
German Fried Potatoes.
Pop Overs, Cocoa
DINNER. '--
Mock Turtle Soup,
Dreaded Veal Outlets, Brown Sauce,
Rice Croquettes,
Fresh Mushrooms Grilled,
Chocolate Souff1e, Orange Compete,
Coffee