“ Use equal quantities of cold boiled chicken and veal, and half as much ham, all chopped. Mix together and moisten with good gravy. Season with salt, cayenne and a little chopped parsley. Make a dough by pouring a cupful of boiling water on a quart of fine, fresh corn-meal; work in a big lump of butter and add water until like biscuit dough. Have ready, as directed, a pile of the soft inner leaves or husks of green corn. Take a lump of dough about the size of an egg; pat it out flat, put a tablespoonful of the meat on it and roll for the inner husk. ”

“ On top put a tablespoonful of hot cream.
CRIOLLO GUISADO
Get ten of the Mexican tortillas, cut them in small pieces and fry in hot lard; in another pan, fry a large onion and a clove of garlic chopped fine; just as it browns, add the fried tortillas, and brown together for a few minutes; then add a pound and a half of mild cheese, grated, and a cupful of chopped olives. When all are fried together nicely, season with salt and pour over it a chile sauce, and put in a deep dish and bake for fifteen minutes. Serve as soon as taken from the oven. ”

“ Into three pints of boiling water put a teaspoonful of salt and a tablespoonful of butter. When boiling, sift in slowly, stirring constantly, about a pint of Indian meal and boil a half-hour. Have ready, hot, a cupful of good gravy, and one of tomato sauce, made with chile. Put a layer of the cooked Indian meal in the bottom of a baking-dish, then the sauce and gravy, sprinkled with a little grated cheese. Fill the dish with these alternate layers and bake for half an hour. Serve hot with a little extra chile. ”

“ Put a large tablespoonful of fresh lard in a skillet and when sizzling-hot add the drained beans. Mix beans and lard thoroughly until each bean seems to have a coating of the fat and begins to burst. Add a cupful of the liquid in which the beans were boiled and gently crush a few of the beans with the spoon to thicken the gravy. Add the remainder of the bean liquor and a chopped chile pepper and simmer until the beans are quite dry. ”

“ Sift a most generous supply of sugar between each layer. Repeat the layers until the dish is full and cover the top layer with chopped nuts. Lay over the top narrow strips of the pastry and bake slowly for an hour or more. ”

“ Peel, core and slice the round way, rather thick, russet apples, and over each slice spread the cheese. Serve with black coffee.
[Pg 49]
REALENGO
Rub three-quarters of a cupful of fresh fruit through a sieve; heat and sweeten. Beat the whites of three eggs until stiff; add gradually the hot fruit pulp, beating continually; turn into a buttered mold, set in a pan of hot water and bake in a slow oven until firm. ”