San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1925-11-27
MEXICAN FOODS
SOLVE DIET
PROBLEMS
Housewife Often Troubled
Over Variety In
Daily Meals.

constantly recurring and vexing prob
lens Of the day. What shall / ha &c
for dinner!" is the problem OF the
hour" nearly every day.
In presenting to American house.
keepers Mexican Cookery for Ameri-
can Homes" Gebhardt Chill Powder
Company has endcavored to give in
formation that will be truly valuable
in assisting in the sol.Su::on of culin-
airy problems.
Mexican dishes have long been no
ted for a peculiar piquancy; an il.
lusive flavor, as pleasing as it was
hard to reproduce. Few but the ma
tive born ever learned the art Of prop
crly preparing and blending the var
ious spices needed to give That Real
Mexican Flavor"
BLENDED SPICES.
Even when the knowledge was ac.
CURED, the difficulty of securing and
preparing the necessary ingredients
made the famous dishes of Mexico an
impossibility in the average home, and
it was not until the Gebhardt Chill
Powder Company succeeded in prepar
ing these spices and blending them
into the perfection found only in Geb-
hardt's Eagle Chill Powder that Mex.
lean dishes really became practical.
Since the growing popularity in The
United States of Mexican cookery has
been remarkable. and today Chilli con
Carne. Tamales, Huevos con Chilli,
and dozens of other dishes are as com.
mon in many American homes ss euI
traditional beefstcak.
MEXICAN RECIPES.
Many of the recipes given are ar
ranged from those used by some Of
the most famous chefs OF Old Mexico.
You can surprise AND please your
friends and family with dishes that
have graced the tables of Mexican
potcntatcs and presidents culinary
achievements that have made Mexican
cooks as famous os those of France.
Other recipes given are frankly the
adaptation of Mexican flavor to "a
nous and accented American dishes.
They are intended to give new
charm through new flavor TO dishes
that will please the kings and queens
Ct your household--your family,
SPANISH FRIED CHICKEN.
\ jointed spring fryer
tablespoons cooking fat
] chopped onion
! chopped green sweet pepper
cup tomatoes. chopped
TO tablesoons Gebhardt's Chill
Powder
IL Gun dry rice
Heat the fat in deep skillet. Add
the onion and the chicken sailed and
rolled in flour. Brown only. Now
add other ingredients and enough wa
ter TO cook the rice. Cook all slowly
from 80 to 10 minutes. Watch that
only enough water is used TO cook rice
as it must be quite dry when served.
Serve rice and chicken together.
CHILL CON CARNE.
. pounds round or neck meat
IA cup chopped suet
? tablespoons flour
. tablespoons Gebhardt's Eagle
Chilli Powder
/ small garlic button (minced)
. quarts cold water
Cut the meat in small chunks.
Sprinkle with the salt and flour. Heat
suet in kettle; brown meat and minced
"arlic in suet. stirring as it heats. Add
other ingredients and simmer until
meat is very tendcr-from . to 3
hours. Before serving. add TO this,
cooked Mexican Bayo Beans in guam.
tity liked. The whole is very good
imitation of Mexican chill con carne.
EGGS CON CHILL.
6 eggs
G teaspoons cold water
IA teaspoon salt
IA teaspoon Gebhardt's Eagl'
Chill Powder
. tablespoons butter or bacon frying
Chopped parsely.
Serves 3 to 4 people.
Break egg in deep vessel, add water
and beat slightly: Add Gebhardt's
Eagle Chile Powder. salt and minced
parsley il liked. Heat fat in skillet,
pour in the eggs, and as they cook. lift
Cook as hard as liked, then scrape on
to hot platter.
STUFFED GREEN PEPPERS.
1 cup ground boiled ham
I can Gebhardt's Eagle Rice with
Chill
| egg. beaten together.
IL teaspoon salt
Cut the small ends from the pepper
pods. Remove the seeds and white
parts. Fill with the above ingre'
dents. well mixed. and bake until pep
pers are very tender-about 80 min
utcs.
MAYONNAISE
I whole egg.
/ IL cups oil.
| teaspoon salt.
tablespoons vinegar or lemon
juice.
teaspoons Gebhardt's Eagle Chill
Powder.
Use wheel beaten and bowl taper
ing to small bottom. This shape holds
the emulsion better. Drop in whole
egg and IL cup oil and the vinegar.
When thick add rest of oil and the
seasonings. beating well. Put on ice
before using. ANY of the vegetable
salad oils are good. Many insist that
pdre olive oil makes the very best.
TARTAR SAUCE
IL cup mayonnaise.
N obapnod nlivac