dough should be just stiff enough to handle easily. Now get some white corn husks, wash them in clear, hot water, perfectly clean; separate the husk, and select one of the broadest, nicest parts, lay this on the table, put a tablespoonful of the meal dough on one side of it, pat the dough out until about half an inch thick, two broad, and about four long; lay upon this meal cake a generous tablespoonful of the chopped meat, then roll up the com husk as a cigarette is rolled, beginning at the side on which is the dough ; fold the two ends of the rolled husk over toward the middle, and tie the whole securely with a string made of a shred of the husks. Having made all the tamales in this way, put them in a pot of boiling, clear water, and let them boil for about an hour, or they may be steamed in a colander if preferred. They may be served hot for breakfast or supper, the husks to be removed as they are eaten. CHICKEN TAMALES. Massa : Boil two pounds of corn and a handful of lime in water enough to cover until the skins of the corn are loosened, then wash the lime from the corn and grind the latter very fine ; add a scanty pound of prime lard and miz well, like bread dough ; salt to taste, and if the dough is hard stir in a little of the resulting liquid of the boiled chicken or meat. CoEN Husks: First soak the corn husks in warm water, and then wash them in cold water to harden them ; spread the com mixture or massa on each separ- ate husk. Chicken Chili : Boil three pounds of chicken or beef (if beef is used get four pounds of veal and four ounces of veal suet chopped and fry with onions and but- ter until cooked in covered kettle) ; having boiled one- half pound of red peppers until soft, remove the seeds and skins; take five good-sized onions and one-half small head garlic ; fry in one-half pound lard or butter, then add a little flour to thicken ; a small quantity of sliced tomatoes, one tablespoonful of lemon juice, the pulp of the red peppers and one tablespoonful of ground chilis; also one-half glass of brandy✪ Chicken Tamales; mix this preparation with The Complete Cook Book. i6i the minced chicken or beef, then boil in a short time and salt to taste ; spread a wet corn husk with the massa, put in one tablespoonful of the chicken chili, slices of boiled eggs, pickles, olives, raisins and a few almonds if desired ; then put on another corn husk in the bottom and a dish containing the tamales upon the busks in the kettle and let steam from one to two hours. 1 62 The Complete Cook Book. SALADS AND DRESSINGS. All salads made of uncooked vegetables must be crisp and very fresh. If you cannot obtain olive oil, substi- tute fresh butter or cream. Always use the best elder vinegar and add it last. Use more or less seasoning, according to taste. FROZEN CUCUMBER SALAD— ORIGINAL. Take six large green cucumbers, cut a slice length- wise from each one, and with a silver teaspoon or your fingers remove the seeds and pulp, and throw the hulls in cold water until ready to use. Peel and chop coarsely two whole cucumbers, add to them the seeds and pulp of the other six and let it stand in salted ice water one hour. Cucumbers should have a thick peel- ing taken off of them, as they are bitter near the skin. Now drain the water from them, add two tablespoonfuls of chopped chives, one teaspoonful of grated onion, two tablespoonfuls of chopped celery, one tablespoonful of Durkee's dressing, one cup of mayonnaise salt and tabasco sauce to taste. Color with spinach green and freeze. When frozen stuff the cucumber hulls with it, place them on fresh crisp lettuce leaves and serve at once. It should be a light green when frozen. This is new and beautiful as well as good. POTATO SALAD.

AI-modernized reading of the original text

dough should be just stiff enough to handle easily. Now get some white corn husks, wash them in clear, hot water, perfectly clean; separate the husk, and select one of the broadest, nicest parts, lay this on the table, put a tablespoonful of the meal dough on one side of it, pat the dough out until about half an inch thick, two broad, and about four long; lay upon this meal cake a generous tablespoonful of the chopped meat, then roll up the com husk as a cigarette is rolled, beginning at the side on which is the dough ; fold the two ends of the rolled husk over toward the middle, and tie the whole securely with a string made of a shred of the husks. Having made all the tamales in this way, put them in a pot of boiling, clear water, and let them boil for about an hour, or they may be steamed in a colander if preferred. They may be served hot for breakfast or supper, the husks to be removed as they are eaten. CHICKEN TAMALES. Massa : Boil two pounds of corn and a handful of lime in water enough to cover until the skins of the corn are loosened, then wash the lime from the corn and grind the latter very fine ; add a scanty pound of prime lard and mix well, like bread dough ; salt to taste, and if the dough is hard stir in a little of the resulting liquid of the boiled chicken or meat. CoEN Husks: First soak the corn husks in warm water, and then wash them in cold water to harden them ; spread the com mixture or massa on each separate husk. Chicken Chili : Boil three pounds of chicken or beef (if beef is used get four pounds of veal and four ounces of veal suet chopped and fry with onions and butter until cooked in covered kettle) ; having boiled onehalf pound of red peppers until soft, remove the seeds and skins; take five good-sized onions and one-half small head garlic ; fry in one-half pound lard or butter, then add a little flour to thicken ; a small quantity of sliced tomatoes, one tablespoonful of lemon juice, the pulp of the red peppers and one tablespoonful of ground chilis; also one-half glass of brandy; mix this preparation with The Complete Cook Book. i6i the minced chicken or beef, then boil in a short time and salt to taste ; spread a wet corn husk with the massa, put in one tablespoonful of the chicken chili, slices of boiled eggs, pickles, olives, raisins and a few almonds if desired ; then put on another corn husk in the bottom and a dish containing the tamales upon the busks in the kettle and let steam from one to two hours. 1 62 The Complete Cook Book. SALADS AND DRESSINGS. All salads made of uncooked vegetables must be crisp and very fresh. If you cannot obtain olive oil, substitute fresh butter or cream. Always use the best elder vinegar and add it last. Use more or less seasoning, according to taste. FROZEN CUCUMBER SALAD— ORIGINAL. Take six large green cucumbers, cut a slice lengthwise from each one, and with a silver teaspoon or your fingers remove the seeds and pulp, and throw the hulls in cold water until ready to use. Peel and chop coarsely two whole cucumbers, add to them the seeds and pulp of the other six and let it stand in salted ice water one hour. Cucumbers should have a thick peeling taken off of them, as they are bitter near the skin. Now drain the water from them, add two tablespoonfuls of chopped chives, one teaspoonful of grated onion, two tablespoonfuls of chopped celery, one tablespoonful of Durkee's dressing, one cup of mayonnaise salt and tabasco sauce to taste. Color with spinach green and freeze. When frozen stuff the cucumber hulls with it, place them on fresh crisp lettuce leaves and serve at once. It should be a light green when frozen. This is new and beautiful as well as good. POTATO SALAD.

Records on this page

Chicken Tamales

The complete cook book