The Landmarks club cook book

SwELT Tamales. — Are made in precisely the same way, only that the salt is omitted and i lb. of white sugar added, and raisins, cut up almonds and anise seed are put in the dough according to taste. Of course, the above quantity makes a large number of tamales. They are difficult to make well, but are extremely delicate and delicious. PATITAS CON MAN I (PERU). (Trotters with Peanuts) : Sheep’s feet or pig’s feet thoroughly boiled ; parboiled potatos, quartered, are to be put in a smother made with plenty of roasted peanuts, part whole, part ground up, and seasoned with allspice. Fry all together in this batter for ten minutes, stirring constantly. If very thick, add a little broth. Spanish- American cookery. 5 PAPAS CON AJI (PERU). (Peppered Potatos) : Boil potatos of the best quality, not too soft. Make a smother of the best red chile (Mexican peppers), much lard, fresh cheese chopped fine, a little chopped onion, and a little fine vinegar. Put this in a saucepan, put in the potatos whole, and stir well while cooking, about 20 minutes. Add a little broth, that the sauce may not be too thick. CARNE EN ADQBO (PERU). ♦ (Meat in Pickle-sauce) : Cut into small lumps a good-sized piece of fresh pork, and put it to fry. When half fried, add chopped onion and plenty of ground red chile, stir well, add a little strong vinegar, and cook 15 minutes. MIG AS (PERU). Soak stale bread, squeeze the water out, put it in a smother with plenty of lard, ground chile, chopped onion and a pinch sweet marjoram ; add plenty of fresh cheese crumbled up, and stir all constantly till well mixed, say ten minutes. Dress with stoned olives (ripe), crumbled fresh cheese and hard-boiled eggs chopped. Goat’s cheese is best for Migas. TAM AE SERRANO (PERU). (Mountaineer Tamales) : Corn-dough made in the same method as for Creole tamales, and wrappers prepared the same. Take ]/o lb. lard, the pieces of pork cooked in the broth with which the dough is wet up; onion chopped very fine, country sausage-meat, peeled roasted peanuts, a few grains of anise, stoned ripe olives and a little good sweet wine (sherry or port). Fry all this together well, and let cool off. Put corndough in the wrapper as before, and in the center put one of each of the things in the sauce — meat, olives, etc. — and a quantity of the sauce. Cover with dough, tie wrappers as before and boil three hours. GATO DE EIEBRE. (Hare Pie ) : This dish will have a curious sound to many ears ; but it is fit for a king, and held in grateful remembrance by those who have ever eaten it cooked by an expert. Kven the “udder of a cow” can be procured by pre-arrangement with the butcher. This preparation disputes with the Swiss “Hassen pfeffer” precedence as the most delicious dish ever made from hare or jackrabbit.