A bachelors cupboard

Mexican and Creole Cooking CHILI RE- is the most delicious of Mexican dainties — LLENOS stuffed pepper, to be sure, but savoring little of the ordinary hotel product. To some finelychopped boiled beef, one-half that amount, each, of chopped raisins and chopped almonds, pecans or walnuts, is added. The pepper pods are prepared by being scraped thin — thinner than usual — and after being stuffed with this mixture, the rellenos are fried in egg batter in smoking lard and served with or without chili sauce, as the fancy dictates. To almost any Mexican cookery a substantial shaking of chili powder is added before the chilis are done. There may be many lovers of chili peppers who are unable to gratify their taste for the toothsome things. To such people, like the ranchman in his desert of cacti and sage brush, the canned sweet peppers or pimientos put up in oil are a luxury, and an inexpensive one at that, since the cans are but 15 cents in most places, and contain enough of the peppers for three or four meals. A favorite dish prepared with them in a Colorado ranch is called POTATOES A half cup of lard is put in the frying pan O'BRIEN with some sliced onion and a strip of bacon to give the proper flavor. Then some raw potatoes are sliced and cut across very thin, and three or four pieces of the canned peppers are also cut in tiny pieces. The whole is mixed, and when the lard is smoking hot put in the pan with salt, pepper, and a dash of chili powder, or " sweet chili pepper," as it Mexican and Creole Cooking is labeled. Covered closely with a little hot water poured in after they have begun to get tender, they should cook for ten minutes, and then chopped with a knife and stirred. Care should be taken not to have enough lard to make them soggy. Are they good? Ask Buffalo Bill. Not the worst salad in the world is made from romaine or lettuce with these same peppers sliced in strips and a French dressing poured over them. Try it and see. These " pimiento morrones " are delectable additions to almost any salad, and give a dash to a clear soup, while as sandwiches with cream cheese and graham or wheat bread, they make a delightful bonne bouchee. While in camp, add a few to the " Mulligan," or transform a plebeian beef stew into a stew a la Mexicaine by their use. PIMIENTO Boil six large sweet red peppers until ten- BISQUE der. Remove skin and seeds and rub through a colander with a few spoonfuls of the water in which they were boiled. While they are boiling, put a half-cup of rice in a double boiler with one and a half quarts of white stock or an equal quantity of milk. When perfectly soft, rub through a fine sieve and add the pepper pulp, a teaspoonful of onion juice, a teaspoonful of salt, and enough Tabasco sauce to make very hot. Bring to a boil, then remove from the fire and stir in slowly one-half cupful of thick cream into which has been blended the yolks of two eggs. The Mexican and Creole Cooking Pimientos Morrones or canned peppers may be used If fresh ones are out of season. Have ready some croutons— you can make them by sauteing tiny cubes of bread in olive oil until golden brown — and smack your lips over the hottest and most delicious of Mexican soups.