Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-09-03

fCopvrioht. 1919. by Mrs. NJ. 4. Wilson.
All Rights ReServcdJ
THERE comes note asking fol
California recipes and for sug.
gestive recipes and methods of serv.
ing food of this state. California is
Spanish and its architecture and ira
ditions of the Mission Valley are
known throughout the civilized
world.
Spanish conquest of the territory
along the Pacific coast is a matter Of
history. But it is in this section of
the country that the Old World style
of cooking is still dominant.
Corn, beans, cocoa, chocolate and
every variety of fresh fruits give an
exceptional opportunity to the house
wife to provide a large and varied
menu for the family.
California, the land that is kissed
by the sun, has a wonderful assort-
ment of foods to provide daily sus-
tenance for her children. The old
forty-niners have left a saying be-
hind them that few, if any, of them
thought that their efforts were to be
handed down as part of the tradi-
tions of the place.
Joe Miller-Joaquin Miller, the
poet of the Sierras-who has won
millions of friends with his charming
poems of the mountains and who has
lived in the mountain fastness,
always claimed that it really cost
less to live in the land of sunshine
and roses than it did to live any
where else on the face Of the globe.
Not all of US can fold our tents in
Arab fashion and follow the citizens
of the good old U. S. A. into the land
of milk and honey, but many of US
can easily prepare the dishes that
the natives of the land of sunshine
enjoy.
Chill Stew, Spanish
Cut one pound of lean stewing beef
into small pieces and roll each piece
In flour. Now place in deep sauce
pan four tablespoons of shortening
and then when smoking hot add the
prepared meat and toss gently until
well Drowned. Now add
One cup of sliced onions,
One cup of ste1Ued tomatoes,
Piece of garlic size of a pea,
SIR 1Dhite potatoes, washed and
pared,
One cup of boiling tOater,
One teaspoon of chill powder.
Cut the white potatoes into slices
one-half inch thick. Cook gently
until meat is tender, usually about
one hour. Season with salt and pep
per.
Spanish Bean Puree
Wash and soak overnight one pint
Of beans; in the morning place in
saucepan and cover with cold water
and bring slowly to boil. Cook
until the beans are soft and then
drain and mash the beans very fine.
Mince fine
Three ounces Of salt pork,
Four large onions.
Place the pork and onions in a fry
ing pan and cook gently until the
pork is lightly Drowned and then add
the beans and
Three red peppers, minced very
fine.
Cook gently for fifteen minutes
and then season with salt and
paprika and lift to a not vegetable
dish. Sprinkle with finely minced
parsley and serve in place of pota-
toes.
Baked Peppers and Rice, Spanish
Wash one-half cup of rice and then
cook until tender and the water alb
sorbed, in two and one-half cups of
boiling water. While the rice is
cooking chop fine
Three medtunt-stzed onions,
TtUo red peppers,
One green pepper,
Four branches of parsley.
Now mince fine two ounces of salt
pork, then place in frying pan and
add the prepared onions, peppers and
parsley. Cook very gently until pork
Is well tried out and then add
One cup Of Ste1Oed tomatoes,
The cooked rice,
Z One Welt-beaten egg,
One and one-half teaspoons of salt,
One teaspoon of pGprikG.
Mix thoroughly and then cool, and
NIL into large bell peppers. Place the
peppers in a baking dish and add
three-quarters cup of hot water to
prevent peppers bursting. Bake in a
moderate oven for thirty minutes.
just five minutes before removing
from the oven place strip of bacon
on each pepper and then serve with
Ether parsley or cheese sauce.
IN Onions, Spanish
Peel and slice a sufficient number
az onions to measure two and one
half cups. Parboil and then drain,
End now place layer of onions in a