St. Johnsbury Caledonian. [volume] (St. Johnsbury, Vt.) 1867-1919, 1913-01-29
DISHES OF THE SOUTH
POSSIBLY SOMETHING NEW THAT
WILL 81 WORTH TRYING
TamaIes, Properly Prepared, Make
an AppetIzing Luncheon DeIicaey
-RavloII, One Of Most Pop
ular italian Compounds.

Tamales.-Boil two chickens until
done. While chicken is cooking boil
two dozen chill peppers until done,
then grind fine. Then take one onion,
three eyes OF garlic ground fine and
FIVE tablespoons OF lard, one can OF
tomatoes, salt and sugar to taste;
then take half Of the chicken broth
and put all together in a very large
pan and let all come to a boil; then
thicken with -four, stirring all the
time. The -four may lump, but it will
gradually work out while beating
Cornmeal Part.-Four cups of meal
(white or Yellow, half a cup OF -four
one level teaspoon of black pepper
three tablespoons of lard, half q tea
spoon of soda dissolved in a little
warm water; scald all with pint Of
chicken broth, and Nif too thick to
spread on shucks thin by adding cold
water or cold broth.
Enchiladas.-Take half pound Of
long Spanish peppers. wash, take of
the stems and put on to boil with
enough water to cover them. When
they are soft cool and squeeze all the
meat out and put the pulp back into
the water in which the peppers were
cooked, leaving out the skins. Set on
the stove again and when it has
reached the boiling point add a piece
of butter, with salt to taste. Thicker
with little -four mixed with cold wa
ter. This is the gravy part.
For the tarts, take two cups of
-four, a little salt and just enough
warm water to mix Roll it out as
you would pie crust and as thin as
you can. On the stove have a hot
griddle, also a large frying pan filed
with hot fat. Lay the tarts on the
griddle for just a second, then put
into the hot lard and fry to light
brown. Put on a warm plate and
when you have them all finished fill
with the mixture, dip in the gravy
and bake.
Now the Filling.-Cut up one doz-
en- hard boiled eggs in slices and put
them in a dish; fry two good-sized
onions in a little salad oil, or lard If
you prefer, but do not let them
brown. Take half a pound of eastern
cheese cut in small bits; mix eggs,
cheese and onions, adding enough of
the red pepper gravy to hold togeth-
er. sailing to taste. Dip the tarts in
the red gravy and put in a baking
pan; fill with the egg mixture and
fold the tarts over it as you would
make a turnover. When all are in
the pan CRATE more cheese on top of
the enchiladas, fill the pan with the
gravy and bake five or ten minutes.
Serve hot.
Ravioh Recipe.-For the paste sift
one quart of flour with a teaspoon of
salt and drop into the flour one or
two eggs with a little water Knead
well and roll out thin. For the filling
take four eggs and beat well. Mix
in a saucer of grated parmesaR
cheese, 5 cents worth Of spinach.
boiled, drained and chopped fine; 10
cents worth of sausage meat fried
and chopped fine, 10 cents worth of
brains, also boiled and chopped fine;
little sweet oil, salt and pepper, a
few chilli peppers, a Glove OF garlic
and a little sweet marjoram, all chop
ped and mixed together. Then take
tablespoonful at a time and lay on
the dough, covering with another thin
strip of paste; press together and cut
into inch squares with a ravion cut
ter.