Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-09-06
Ms. Wilson Writes
of Spanish Dishes
Mexico Is the Home Of the De.
icious Connection Chill,
Their Favorite Relish
BY MRS. NJ. A. WILSON


CopIrtohf. 1859, BY Mrs. NJ. A. wilson. All
riohts reserved.
THE Cosmopolitan kitchen brings to
L this corner an ever changing idea OF
menus and recipes. And in order to
supply this corner with this variety
have travelled many miles to the high.
ways and byways Of our big country:
as we'll as Europe. This week I bring
to you some delicious cooking Of old
Mexico. Mexico Is Spanish, but unlike
her sister communities, for you must
know Louisiana was Spanish as well
as French, Mexico still follows closely
tho customs Of the old mother country.
Senor. the father. Is master Of his
household, and Is catered to on all oc-
casions. The Mexican has long been
noted for the peculiar, pleasing Elusive
piquancy Of the dishes served upon his
table. And few but the real natives
ever learn the secret Of the proper
preparation Of Mexican foods. Mexico
is the home Of the cocoas, or chocolate
tree, as we'll as the vanilla bean. so you
may expect to find the real Mexican
food we'll seasoned. Mexico Is very
fond Of chilis, which Is the sweet red
and green pepper that grows in our
gardens.
How to Prepare the Cllilis
Place the peppers in baking pan and
place in hot oven for ten minutes. or
until we'll blistercd, rub the hands well
1aI <,I a,,I 4 kN ,lri,
from the peppers. discard the seed.
This pulp Of the pepper is called chill.
Chill O. Azado Al Estile NIexicano
This Is the dish that frequently mas.
| qucradcs under the name of chilli con
| varnc. The word means meat stew with
peppers, and may be defined as follows:
Con carne, meaning beef.
Chill. the pepper.
The title of the recipe is the chilli
con carne. true Mexican style.
Have the butcher cut one and one half
pounds Of beef from the neck in small
! pieces. Shred fine about two ounces
of suet, and place the suet in iron stew
and toss until cooked deep brown
color. Now add
T,co cloves, or buttons Of oorlic,
o"t,nV ne pu'H9 ~ sm" .J'
DHe. ."uu cnp .! uMe'p '"upp': "" ~
,fo"r gree" 'o"d'osS' cN' i" '"'"
SnGcS, - . ,,. H. .b.,l
slices.
"' cups " WI" '''''
Cover and cook slowly for one and
one quarter hours, and then add
One cup Of peppers, preparcd as d..
rec,ed Ior preparing ne cn"S'
Now place IN sinnli po"A
Dne G"P " muto' ao
Dne.haI cup " T'n.,
foHr tdoiespoons OF pne8"'
Dhe tedSPoo" o SuyW'
One teaspoon W suH'
Ohe It"spon" " ."n. po"tS.. ill.,
AOne- quarter feaspoo" OF thyme.
~ Stir we'll 70 blend and then add to
tho meot mixture. stir until the mixture
comes TO boiling point, and then cook
tortilIos, Tortillas are thin pancakes
made of corn -four or finely milied meal
The method of serving Is usually tC
nlace some of the meat mixture on the
tortilla; ana ioId or ro.l hnd tnen pour
'''f " '"'e '''''
RinOnes Con Chill
| This is n kidney stew with the chill :
&c. cut n beef kidney I'm small .nieccs
md wash we'll, cover with cold water
md heat slowly to boiling point. drair
anG wash we'll under cold runnin.
= water Turn on cloth TO dry roll il
flour.
place in iron kettle or stew not
F0ur tablespoons of lard,
When hot, add kidneys. toss TO brow,
T,ro cIores Of 11rlr cut in tiuy bit,
One Gun of fneIu sliced onions.
Ome.haH ban leaf,
One Gun of preparcd chiIs.
One tcGspoom Of salt.
. one half teaspoon of chill porder,
, Ten Inroc tOmnfoes. sliced thin. n
5 t,ro and one. half Guns Of canned tomn
toes.
J One Gun Of 1rater. NTH three tnble
] snoons Of -four. dissolrcd in tbc ool
' pntI ,rnter' - '' " Wv WV
. Cover closely md cook for ono m