Remove stems and seeds from the chiles. Boil meat until tender and chop fine. Add tomato, onions, and bread, chopped fine. Add raisins, olives, vinegar, and salt. Sugar and pepper to taste. Fry all together in the drijDping. Remove from fire and stuff the chiles. Dip the chiles in batter and fry in dripping. MANUAL FOR ARMY COOKS. 189 BRAINS (SPANISH STYLE). Soak brains an hour. Vein and prepare thoroughly . Beat till fine and foaming like omelet. Add one egg; tablespoonful dried bread crumbs; salt and pepper and a trifle of grated onion. Spread eiglit slices of fresh brea✪ Brains (Spanish Style)d with the prepared brains, jjlace in a dripping pan, and bake in a hot oven about ten minutes. Remove from the oven and place the bread in a pan with hot dripxnng and fry carefully, so that the bread is a light brown on the underside. Serve immediately with Spanish rice. "T AM ALES." Take two quarts yellow, dried corn and boil in water mixed with one-half teacupful lime. Let it boil until w ell cooked . Wash thoroughly and gr i nd on the "metate" three times, until it becomes very fine. Boil a j^iece of beef until tender, water being seasoned with salt. Remove and let cool ; then cut in small pieces. Mix with corn (which has been rolled on the "metate") enough of the water in which the beef was boiled to make it soft, and add two cups of dripping. Season with a little salt and knead thoroughly. After this take three dozen red chiles, remove seeds, then roast in a moderate oven for a few seconds. Remove from oven and place in tepid water, then grind on the "metate" several times, together with almost a head of garlic. Strain carefully. In a stewpan place some dripping, and when hot drop in one onion, cut fine, and a spoonful of flour. Let it cook a little while, and then drop in the chile. Let it come to a boil, then add the cut meat, a cup of raisins, a cup of olives, a teaspoonful of sugar, a little salt and pepper, and let it boil again. Then remove from the fire. Soak dry corn leaves in cold water ; when well soaked shake them well and apply a thin layer of the corn dough on the half of each 190 MANUAL FOR ARMY COOKS. leaf, then put a spoonful of the stew on the pre- pared leaf and cover with prepared leaves and tie the ends with strings made of the same leaf. When tamales✪ Tamales are finished, place them in a large pot with a little boiling water, and boil them one hour. Any other meat can be used if desired. The "metate" can be purchased at any Mexican store. " TORTILLAS." 1 quart flour, 2 tablespoonfuls dripping. 1 cup milk. Salt✪ Tortillas. Make a dough and knead thoroughly. Take pieces of the dough and pat between the hands until it makes a large, round, thin cake. Bake on a griddle until brown. "CHILE CON CARNE." Beefsteak (round). 1 cup boiling water. 1 tablespoonf ul hot dripping. 2 large red peppers (dry). 2 tablespoonfuls rice. i pint boiling water. Salt, onions, flour✪ Chile Con Carne. Cut steak in small pieces. Put in a frying pan with hot drixDping, hot water, and rice. Cover closely and cook slowly until tender. Remove seeds and part of veins from 2:)eppers. Cover with one-half pint boiling water and let them stand until cool. Then squeeze them in the hand until the water is thick and red. If not thick enough add a little flour. Season with salt and a little onion, if desired. Pour sauce on meat and serve very hot. SPANISH FRIED RICE. ✪ Spanish Fried Rice

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Remove stems and seeds from the chiles. Boil meat until tender and chop fine. Add tomato, onions, and bread, chopped fine. Add raisins, olives, vinegar, and salt. Sugar and pepper to taste. Fry all together in the drijDping. Remove from fire and stuff the chiles. Dip the chiles in batter and fry in dripping. MANUAL FOR ARMY COOKS. 189 BRAINS (SPANISH STYLE). Soak brains an hour. Vein and prepare thoroughly . Beat till fine and foaming like omelet. Add one egg; tablespoonful dried bread crumbs; salt and pepper and a trifle of grated onion. Spread eiglit slices of fresh bread with the prepared brains, jjlace in a dripping pan, and bake in a hot oven about ten minutes. Remove from the oven and place the bread in a pan with hot dripxnng and fry carefully, so that the bread is a light brown on the underside. Serve immediately with Spanish rice. "T AM ALES." Take two quarts yellow, dried corn and boil in water mixed with one-half teacupful lime. Let it boil until w ell cooked . Wash thoroughly and gr i nd on the "metate" three times, until it becomes very fine. Boil a j^iece of beef until tender, water being seasoned with salt. Remove and let cool ; then cut in small pieces. Mix with corn (which has been rolled on the "metate") enough of the water in which the beef was boiled to make it soft, and add two cups of dripping. Season with a little salt and knead thoroughly. After this take three dozen red chiles, remove seeds, then roast in a moderate oven for a few seconds. Remove from oven and place in tepid water, then grind on the "metate" several times, together with almost a head of garlic. Strain carefully. In a stewpan place some dripping, and when hot drop in one onion, cut fine, and a spoonful of flour. Let it cook a little while, and then drop in the chile. Let it come to a boil, then add the cut meat, a cup of raisins, a cup of olives, a teaspoonful of sugar, a little salt and pepper, and let it boil again. Then remove from the fire. Soak dry corn leaves in cold water ; when well soaked shake them well and apply a thin layer of the corn dough on the half of each 190 MANUAL FOR ARMY COOKS. leaf, then put a spoonful of the stew on the pre- pared leaf and cover with prepared leaves and tie the ends with strings made of the same leaf. When tamales are finished, place them in a large pot with a little boiling water, and boil them one hour. Any other meat can be used if desired. The "metate" can be purchased at any Mexican store. " TORTILLAS." 1 quart flour, 2 tablespoonfuls dripping. 1 cup milk. Salt. Make a dough and knead thoroughly. Take pieces of the dough and pat between the hands until it makes a large, round, thin cake. Bake on a griddle until brown. "CHILE CON CARNE." Beefsteak (round). 1 cup boiling water. 1 tablespoonf ul hot dripping. 2 large red peppers (dry). 2 tablespoonfuls rice. i pint boiling water. Salt, onions, flour. Cut steak in small pieces. Put in a frying pan with hot drixDping, hot water, and rice. Cover closely and cook slowly until tender. Remove seeds and part of veins from 2:)eppers. Cover with one-half pint boiling water and let them stand until cool. Then squeeze them in the hand until the water is thick and red. If not thick enough add a little flour. Season with salt and a little onion, if desired. Pour sauce on meat and serve very hot. SPANISH FRIED RICE.

Manual for army cooks