The Landmarks club cook book

cut very fine, dress this with olive oil, vinegar, a pinch of oregano and a few olives. Fill the peppers with this mixture, lay in baking pan, pour on a batter made of four eggs beaten lightly, ‘half cup flour, one teaspoon baking powder. Make as many layers as you like — bake about thirty minutes. Miss H. Knickerbocker CHONZO. One pound fresh pork, one pound beef, one glass port wine, one-third teaspoonful ground cloves, one teaspoon black pepper, one teaspoonful oregano, two pods of garlic chopped very fine, salt, teaspoonful ground red chile. Mix all together. Have ready a frying pan of hot lard or olive oil about two tablespoonfuls. Put in the mixture and fry. When ready to serve drop in two eggs and stir well. Miss H. Knickerbocker. COLACHE. One quart young green tender pumpkin, two medium tomatos, one good size onion, one tooth garlic, one green pepper, one large tablespoon lard. Wash pumpkin and take out seeds, cut up into dice. Put lard into pot and when hot put pumpkin in and let fry about five minutes, stirring often ; salt. Then put in other ingredients, cut up real fine, cover and set back ; cook about three-quarters to one hour. Mrs. A. P. Kbrckhoff, PAN RELLENO. Prepare onions and cheese as for chiles rellenos con queso, take a loaf of French bread, cut into the long way of the loaf, put mixture between the two slices and some on top, put in oven and bake. Miss H. Knickerbocker. ENCHILADAS. Fifteen dried peppers, half a pint of California olives, one cup of grated cheese, four tablespoonfuls of minced chives or onions, two cups of corn meal, half a cup of flour, half a tea spoonful of salt, tablespoonful of lard or shortening, one egg, tablespoonful of vinegar. Remove all seeds and string from peppers, wash thoroughly, put in stew-pan, cover with one pint of water, cook until the pulp on peppers is soft, about twenty minutes, strain through a colander into a deep bowl or pan, mash the chiles also through colander, the pulp will go through, leaving skins behind, mix the pulp well with the water, add the vinegar to this. Have frying pan hot, put in a heaping kitchen spoonful of lard, when melted and hot, put in a teaspoonful of chopped onions, •let brown lightly, add heaping spoonful (also kitchen, and quite large) of flour, stir well together, then put in pepper pulp and the salt. Should sauce be too thick, thin down with boiling water. Cut olives in small pieces, grate cheese, and mince the onions or chives. Make a batter of the meal, flour, half teaspoonful of salt, lard and egg, a little thicker than for hot cakes, fry in hot lard or oil, in small cakes; cook all the cakes first, dip them in chile sauce, one at a time, put on a hot platter, sprinkle olives, onion, and lastly cheese on each one, layer by layer, until all the cakes are used up, then pour sauce over all. Mrs. Henry Worthington. BERNALILLO CHILE SAUCE. ' Twelve large tomatos, twelve green chiles, twelve medium onions, chop well; three cups sugar, three cups vinegar, two teaspoons allspice, one teaspoon cayenne pepper, two heaping teaspoons salt. Boil all together till thick. Hannah M. Lund. CHAPTER II.