The Washington times., 1905-03-10
f1OnOtOnu Of Menu Varied Du
Mexican Cooking and Spice

Mexican dishes, for those who are
fond of spices furnish welcome VaTia-
tion on the American table. Especially
at the end of the winter season. when
canned vegetab bles have become monot-
onous, the high seasoning OF this cook
cry tempts the laggard appetite
Caldo, or Soup.
The national soup of Mexico is made
OF meat and vegetables which after
ward serve as another course. Choose
lean beef or mutton, and to four pounds
allow four quarts of water, one large
carrot. two onions. half of an ordinary
sized cabbage. one small squash, four
or five potatoes half a dozen radishes-
Put the beef in the pot with hot water,
peel and slice the carrot and opions,
cut the cabbage into three or four
pieces. also the squash, which should be
peeled and the seeds removed. Peel and
cut the potatoes into halves. Add all TO
the beef with a teaSpoonfui of salt and
let simmer for four hours. Remove the
meat and vegetables and stand them
aside to keep hot. Strain the soup
Skim off all fat and season with pepper
Sopa de Aproz.
The sopa dc aproz is made from rice
as its name implies. Wash one cupfuI
thoroughly, drain and let stand for one
half hour Put one lfeaping tablespoon
full of lard in 4 deep frying pan, add
the rice, and let cook for one-half hour
green paper, one ripe tomato minced,
and stir the whole into one quart of
boiling water. Add salt to taste and
let boil until the rice has absorbed all
the water and is quite dry. Serve, gar
nished with hard-boiied eggs cut into
quarters,
Chile Can Carne
For the foundation, select good lean
beef cut into dice, and fry in d generous
quantity of smoking lard. When the
meat is well Drowned, remove from the
fat and arrange on platter with the
Chilli sauce poured over it. TO make
the sauce use canned tomatoes; stew
until they are reduced TO pulp with
onion cut into shredS taD0ut one large
onion to one can OF tomatoes ana as
much sliced red. pepper as hked1. sur
all together until the onion and pepper
are thoroughly cooked Press through
a sieve and thiciSen slightly with butter
and -four cooked together until brown
sopa de Fideo (Spaghetti).
Break one-haG pound of spaghetti into
a kettle of boiling water to which has
been added a little salt Let the spa
ehetti boil for fifteen minutes, then pour
all the water of and add a teaspoonful
of butter While the spaghetti is boiling
fry one fhialy sliced large onion IN an
abundance of hot fat. Add the brown
onion to the Spaghetti with half a can
of tomatoes. Sprinkle two tablespoon
fuis of PaTfnesan cheese over the Whole,
and add one red Chill pepper cut INTO
49, or thin slices with the seeds re-
moved Pour hot water enough over
the whole TO allow for boiling until the
sDaghetti Is thoroughly cooked, without
becoming waterly- Serve with addi7
tional cheese.
Frijoles (Mexican Beans).
Obtain rich brown Mexican beans and
boil in salted water until they are soft
enough to mash. Cover the beafs well
and as the water boils away add more
little by little, keeping them s0iilcteiioIy i6L
moist 10 prevent burning ana TO alIo"
the beans To become soft Put gen
erous quantity Of lard in deep frElnG
pan and when very hot add the mdsn-
ed beans. gradually, cooking slowly for
one-haIs hour. Season to taste and serve
The beans should be soft, and IL neces-
sary add a little water during the pro
cess of frying. To vary the dish, slice
dried Chill peppers and add to the beans
while boiling. in the proportion of one
pepper 10 three cupfuls of beans.
Chile Relienos (Stuffed Peppers).
Select large green peppers of uniform
size and cook slightly by laying tbefr
on hot stove until the outer skin can
be peeled off. Cut slice from the stem
end of each and carefully remove ali
seeds Make a stufiing with beet OF
chicken: mixed with a little pork, mine
ed: add q small quantity of bread
crumbs and seasoning TO taste. using
a favoring of garlic if liked. Tie the
corners firmly and fry in hot lard.
Pumpkin Preserves.
The pumpkin preserve is a favorite
dessert in Mexico, but 1t is novel TO the
American palate Remove the hard shell
and cut The pumpkin into pieces about
an inch long and two inches wide
Throw into cold water and let stand
for five hours. Then change the water
and allow IL to stand two or three
hours longer. Make a syrup from two