Evening star., 1901-05-25
Rice n la Monterey.

Rice n la Monterey.
Put generous tablespoonful of bacon fat
into frying pan. When smoking hot
throw in slowly one cupful of washed rice
and let it parch for a moment. Pour in
boiling water sufficient to cover the rice,
and allow it to swell. Boil until well cook
ed adding more water as required. When
tender, add a half can of tomatoes, a lit
tie chopped parsley and the rings of one
large or two small Chile peppers finely cut
AT the moment of serving add a generous
lump of butter and salt to taste. BY
throwing the rice into the hot fat it allows
each grain to brown separately, giving it
peculiar quality, which is never obtained
by other methods.
Chile Stew.
This appetizng dish is very good as a
third course for dinner. To make it in
perfection. cut one pound of the upper part
of the round of beef into inch cuts. Throw
a bit of suet into a frying pan, and when
the fat is hot add the beef and allow it to
brown. Pour on sufficient boiling water to
allow the SimmCring of the beef slowly for
three hours. Cover and set back the
stove when it SINNERS slowly. Put half
dozen whole Chile peppers into a kettle
OF boiling water, and let them cook until
tender. Remove the peppers from the VA
ter. split them open. and scrape out the
pulp, rejecting the seeds and skin. When
the meat has stewed for the allotted time.
add the Chile pulp and one Tablespoonful
of brown -four. Stir until smooth and salt
to taste, then serve.
Red Beans Tropical style.
What pity it is that the red or pink
bean is not more in use in the United
States. In Mexico and among the Spanish
CALIFORNIA; no meal is complete without
them They are a palatable dish and do
not require the boiling that white beans
do. Put three cupfuIs of these beans into
boiling hot water, and do not pour this
water off: let them boil until done. Be
careful to add hot water from time to
time to prevent burning. Slice into the
beans dried Chile pepper, or more if YOU
can stand it When the beans are thor
oUghly cooked put generous supply of
pork or bacon fat into frying pan. and
when boiling hot pour in the boiled beans.
Salt to taste, and add enough hot water
to make rich brown gravy. To vary this
dish sometimes a fried onion is given as
an additional flavor.
Spaghetti n La EspaGnole.
There are many ways of cooking spa
ghntti. but this one is peculiarly appetizng.
Break one pound of spaghetti into a kettle
of boiling water. to which has been added
little salt Let the spaghetti boil for fif-
teen minutes: then pour off all the water
the spaghetti is boiling fry one thnly sliced
large onion in an abundance of hot fat
Add the brown onion to the spaghetti with
half a can of tomatoes. Sprinkle two
tablespoonfUIS Of ParmcSau cheese over
the whole. and then add one red Chile
pepper cut into thin slices rings, with
the seeds removed. Pour hot water over
the whole, to allow for boiling. until the
spagetti is thoroughly cooked. but be care
ful it does not become too Watery. Serve
with additional cheese and if a Spanish
pungency is desired retain the seeds of the
pepper and add them to the mixture.
A Good Mexican Salad.
Chop or grind dozen walnuts very fine
cut into slices four goOd-sized bananas,
and separate We'll the leaves of d small
head of fresh lettuce. Prepare mayonnaise
dressing as for any salad. Garnish dish
with lettuce leaves. Into the mayonnaise
dressing mix thoroughly the chopped wal
nuts, and put this over two sliced bana mas
with little lettuce which has been broken
into bits. Mix thoroughly again, and serve
with couple of lettuce leaves to each
plate. and give a smart sprinkle of red
pepper for color and tone.