The citizen. (Honesdale, Pa.) 1908-1914, 1913-02-11
RECIPE FOR TAMALES
Wheelerville, Pa, Jan. 2S.
Honesdale, Citizen,
Honesdale, Pa.

Honesdale, Citizen,
Honesdale, Pa.
Dear Sirs:
Noticing in The Citizen the item
about Tamales being now used in
Utah and the idea that they may
take the place of hot mush and pan
cakes, now I beg to say that 1 have
lived on the Pacific coast 20 years
and am well acquainted with them,
and if you will allow me space, / will
explain them to you.
They are not a breakfast dish.
They are a Mexican dish and de-
signed for a dinner or lunch, and
are in great demand when people
get accustomed to them. When peo-
pie come in town from the country
during cold weather, a hot tamale
is called for with a cup of hot coffee.
There are places in large towns
where during cold weather, some do
nothing but keep them ready. You
will see on days that people are
expected in towns, that the restaur-
ants will have out their sign, Hot
Tamales To-day" They are seldom
made during the summer, as they
are a winter dish, and one must pre-
pare them from husks. When I liv-
ed there over years ago, they were
selling them for 10c each. They
certainly are a fine dish for what
they are intended. 1 am enclosing
a couple of recipes which you
might publish, as some one from
your county might like to try them.
Respectfully,
MRS. SUSAN e. ALLEN.
Wheelerville, Pa.
Box 13-R. D. 1.
Recipe for Hot Tamales-No. L.
Boil six pounds beef, three cloves
of garlic, salt and pepper to taste,
2 y hours; if not tender boil a little
longer, but never three hours. One
hour before time to. lift out meat,
put in 2 heaping tablespoons of
Chill powder, also one quart of to-
/ matoes with seeds removed, If liked,
| if not, leave out. Fill up broth to
ten pints and thicken it with flour
| as for gravy to the consistency of
thin sweet cream, or a little thicker,
and the tamale is served over it.
To make the tamaIe, soak corn
husks over night in warm water
and when putting in the ingredients
in the husk immerse them in warm
! water that has melted tallow on the
| top OF the water to prevent the mush
from sticking. Spread husks over
Tamale mould, or if one has nc
mould use a fruit sauce dish. Spread
husks over-lay on mush first, two
large spoonfulls. Then the meat
which has been ground Gall gristle
and bones removed) one tablespoon;
two raisins, two olives, spoonful oi
chilisance, fold up the ends and
steam in boiler from three to five
hours but don't let the water touch
them. Make them larger if desired
and for ones own use small bags ol
sacks may be used. This recipe is
from one of the best cooks known il
California. The olives and raisins
may just as we'll be left out. Chick
en- may be used instead of beef if one
desires.
Recipe No. 2.
Cook a good size chicken unit
tender. Remove bones and chop o.
grind meat fine. To each pound ado
one medium sized tomato and onioI
? chopped fine, salt and pepper t
taste, and moisten to the consist
ency of mush with chicken broth
Heat the remainder of the liquor t
boiling. Stir in corn meal TO maxi
: little stiffer than ordinary musl
and cook thoroughly or steam
which is better. Soak corn husks il
J warm water until soft, then spreaC
half inch layer of mush on eacl
, husk; put a good spoonful of th
meat mixture on that, and roll III
J so thot the meat is covered by tn
mush and the whole is nicely wrap
ped in the husk. Turn in the ends
tie tightly with twine and steam hal
an hour. Serve in the husks.
/ think this one is a good recipe
: 1t is the one mostly used in the com
mon restaurants on the Pacific coast
, l hope the people will learn to max
and use them, and when l come t.
? Honesdale, if l ever do, hope to Sc
l on the bill of fare "Hot Tamales To
day"
:, MRS. S. E. A.
L