The Farmington times. (Farmington, St. Francois County, Mo.) 1905-1926, 1913-01-02
DISHES OF THE SOUTH
POSSIBLY SOMETHING NEW THAT
WILL BE WORTH TRYING.
Tamales, Properly Prepared, Mako
an Appetizine Luncheon Delicacy
--RavioIi, One OF Most Pop
ular Italian Compounds.

] aWaleS. Bon TWO ChlCkens until
lone. While chicken Is cooking boil
NO dozen chilli peppers until done,
hen grind fine Then take one onion,
:hree eyes OF garlic ground fine and
ave tablespoons of lard, one can OF
tomatoes. salt and sugar to taste
then take half OF the chicken broth
and put all together in very large
pan and let all come to n boil; then
thiCken with -four. stirring all the
time The -four may lump, but II will
gradually work out while beating.
Cornmeal Part -Four cups OF meal
white or Yellow. half cup OF -four.
one level teaspoon OF black pepper,
three tablespoons Of lard, half tea
spoon OF soda dissolved in little
warm water; scald all with pint OF
chicken broth. and II 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 we're
cooked. leaving out the skins. Set on
the stove again and when II has
reached the boiling point add piece
~ butter, with salt to taste Thicker
with a 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 II out as
YOU would pie crust and as thin AZ
you can On the stove have hot
griddlo, also a large frying pan filled
with hot fat. Lay the tarts on the
Vriddle for just second then put
into the hot lard and fry to light
brown Put on Il 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,
on hard boiled eggs In slices and put
them in dish. fry two good.sized
onions in little salad OIL or lard II
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 n baking
pan; Ill with the egg mixture and
told the tarts over It as you would
make n turnover When all are in
the pan crate more cheese on top Of
III" cnchladas MI the pan with the
gravy and bake five or ten minutes
Serve hot.
Ravioli Recipe For the paste sift
one quart of flour with teaspoon OF
salt and drop into the -four one or
two eggs with little water Knead
well and roll out thin For the filing
take four eggs and beat we'll Mix
In saucer Of grated parmesaI
cheese. 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;
n little sweet oil. salt and pepper,
few chilli peppers a Glove OF garlic
and a little sweet marioram, all chop
ped and mixed together Then take
a tablespoonful At time and lay on
the dough covering with another thin
strip OF paste; press together and cut
into inch squares with n ravioll cut
tor