A bachelors cupboard

CODFISH Put three tablespoonfuls of Sierra Madre MEXICAN oil in the blazer and fry in it for a mo- STYLE ment a clove of chopped garlic, then add two cupfuls of raw potatoes which have been peeled and cut in thin slices, until brown. Then add one pound of picked salt codfish — it should have been soaked for several hours previous — one can of strained tomatoes, a soupçon of marjoram, a cupful of vinegar, and the pulp of four luscious red peppers — failing the fresh, use Pimiento Morrones—which have been soaked and rubbed through a sieve. Cook slowly for two hours. KIDNEYS Suppose that, after this rich soup and ap- ALAMEX- petizing fish, one elects to omit the roast ICAINE ^^^ substitute an entree. Can he find a more tempting morsel than the kidney in Mexican style? At all events, let him give the dish the benefit of the doubt until it's tried. Now for it: Slice three veal kidneys, removing the skin and hard membrane. Have in the blazer two tablespoonfuls of lard, and in this saute four sliced onions — medium-sized ones — - until brown. Then add half a dozen tomatoes sliced thickly, six green peppers from which the seeds have Mexican and Creole Cooking been removed, finely chopped, and four slices of fat bacon. Cook five minutes, then add four raw potatoes that have been peeled and cut in thick slices, salt, and of course as much Tabasco as your guests can stand; and, lastly, the sliced kidneys and just enough water to cover. Stew until the kidneys are tender, then take out with a skimmer all the mixture. Thicken the liquid remaining with the yolks of six hard-boiled eggs rubbed to a paste with a glass of sherry and a teaspoonful of Worcestershire sauce. Add the whites of the eggs chopped, and, if you want it to be extremely local in its flavor, serve some nicely boiled rice with it. FEU- One must not think of setting this feast JOLES before his guests without frijoles. Their cooking takes time — but one is well repaid. A pint of small red Mexican beans will be sufficient. Cover with two quarts of water and boil slowly. Drain them, cover again with cold water and boil, and then again, " three times and out." Then, when the water has boiled nearly away, add two large tablespoonfuls of lard, one large Spanish onion sliced, the Inevitable garlic clove, two Chili peppers (don't remove the seeds unless you want the temperature lowered), and five slices of bacon. Simmer slowly on the back of the stove all day, stirring occasionally with a wooden spoon to thicken the gravy. The beans should be partly broken when done. Half an hour before serving, pour the desired quantity into a Mexican earthenware pot, Mexican and Creole Cooking pour over a tablespoonful of Sierra Madre oil, and simmer until needed. SALADEDEThis shall be the salad. With the heady PIMIENTOS Mexican wine — be sure you do not drink too much — and the clear strong coffee to RONES , .,, , r 1 1 , , come alter, you will have a feast that should live in your recollection many a day.