Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-10-27
MRS. WILSON TELLS OF
OLD SANTA FE COOKING
Enchudds FaUorte Dish of Western Stdes-Sper Bread
Indian Pie and Other Recipes
By MRS. NJ. A. WILSON

fcopp'f0m igfG: rioSi. ~ ssss;;yts.J Mss; a. WILSON,
A FEW miles out along the Santa Fe
"A trail one just naturally comes to a
halt at the Last Chance Eating Em-
porium This relic of early frontier
days still is managed by grand
daughter Of the original founder. one
Btadder Fox. Early in 10. Grarpop
Fox came to the spot and now. hale and
hearty at eighty. tells of those meals Of
long ago.
Supplies from the East were fire.
duently ant to be slow and very un .
certain and families mostly used local
products. Among the dishes served at
this famous roadhousc were enchi-
lladas. which were sort of combina-
tion TO take the place OF the bread.
meat and potatoes. The Spanish and
French from Louisiana had brought the
early styles of cooking to this portion
Of the country.
Enchilladas
Place two cups Of water in a sauce
pan and add one teaspoon Of salt. Just
as soon aS Il hoils. add two thirds cue
OF cornmeal. Stir to prevent lumning
npd cook until thick ike mush. Turn
into n howl and then COO. Now add
One half cup Of rhedt -four.
Take n spoonful of this mixture and
nat out between the hands into a fat
Thin cake. When the cakes are al
made, fry a golden brown in bacon fat.
Place two thirds pound Of finely
chopped meat in a frying pan and
brown well. Add
Tpp finely chopped onions,
T,r6 tablespoons Of -four,
Four green peppers. minced fine.
One aud one halt cups of cold rGter.
Bring to a boil and simmer slowly
FOR one half hour. Now add one and
one half cups of well drained kidney
beans, which have been cooked until
tender. Season to taste.
To serve, place one of the corpcakes
On a platter and cover with about two
thirds cup Of meat and bean mixture
and cover with a second corncake. Gar
nish with finely minced parsley and
serve.
Cold cooked meat may be put through
the food chopper and used to replace
the chopped beef.
Spider Bread
Mince very fine onc-half cup of salt
pork and place in a saurrnan and add
One halt cup Of cornmcGl.
One and one-hdr cups OF boiling
scdfer.
Stir to prevent Jumping and then cook
until thick. Turn into bowl and let
cool. Now aid
One cup Of -four,
One level tablespoon Of baking
porder,
, One cup OF trGter.
Beat to mix and then place six table
e. Sea-.
pan and when smoking hot turn in the
mixture. Cover, reduce the fame and
cook for fifteen minutes. Turn by in
yerting the plate over the frying pan
and then cook for twelve minutes
longer; or bake for twenty five minutes
in an oven. Serve with baked beans.
Hopping 10
Place in a saucepan
Two and onc-hdlt cups Of boiling
Uater,
One onion grated,
One cup of cOrnmedl.
To prevent Jumping. stir and then
add two thirds of a cup of shredded
Goldfish. Remove the salt by placing
the fish in piece of cheesecloth and
then dipping in warm water and squecz
ing dry. Season to taste. Add one
egg. Beat we'll to mix. Drop in smok
ing hot fat from spoon aud cook
until brown. Serve with the following
sauce:
One cup Of stcred tomatoes,
One half cup Of finely chopped onions,
One cup of uGter,
Three Ierel tablespoons Of cornstGrch.
Stir TO dissolve the starch and then
bring to boil and cook for ten min :
utes. Add two tablespoons of butter
and serve
Indian Pie
Place in a saucepan
One and One-hdt cups of boiling
rater,
One teaspoon Of salt,
Ip0- thirds cup of cornmedi.