Lincoln County leader. [volume] (Toledo, Lincoln County, Or.) 1893-1987, 1913-02-28
DISHES OF The SOUTH
POSSIBLY SOMETHING NEW THAT
WILL BE WORTH TRYING.
--males, Properly Prepared, Make
N Appetizing Luncheon DeIlcacy
-RavioII, One Of Most Pop
ular italian Compounds.

Tamales.-Boil two chickens until
done. While chicken is cooking boil
two dozen chilli 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 boil; then
thicken with -four, stirring all the
time. The flour may lump, but 1t 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 or ,ucks thin by adding cold
water or cold broth.
Enchila das.-Take half pound o!
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 1t has
reached the boiling point add a piece
Of butter, with salt to taste. Thicken
with little -four mixed with cold wa
ter. This is the gravy part.
For the tarts, take two cups oi
-four. a little salt and just enough
warm water to mix. Roll 1t out as
you would pie crust and as thin as
you can. On the stove have hot
griddle, also large frying pan filled
with hot fat. Lay the tarts on the
griddle for just a second, then put
into the hot lard and fry to a light
brown. Put on 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 little salad oil, or lard II
you prefer, but do not let them
brown. Take half 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 iI
the red gravy and put In a baking
pan; fill with the egg mixture and
fold the tarts over 1t as you would
make a turnover. When all are ir
the pan crate more cheese on top oi
the enchiladas, fill 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 oi
salt and drop into the flour one OF
two eggs with little water. Knead
well and roll out thin. For the filling
take four eggs and beat well. Mix
In a saucer Of grated parmesap
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;
a little sweet oil, salt and pepper, a
few chilli peppers, Glove Of garlic
and little sweet marjoram, all chop.
ped and mixed together. Then take
a tablespoonful at a time and lay on
the dough. covering with another thin
strip Of paste; press together and cut
into inch squares with ravioli cut
ter.