Boil half a pound of macaroni until tender, drain and cut in short lengths. Mix with a sauce made of a tablespoon each of butter and flour melted in a frying pan, combined with a cup of strong bouillon, salt, pepper and a bit of mace. Have read}r a half cup each of grated Parmesan and gruyere, a cup of sour cream and one-fourth pound of sliced raw ham✪ Egyptian Macaroni broiled quickly and chopped. Butter a baking dish, place on it a layer of macaroni ; then some of the cream, ham and cheese and repeat until the dish is full, omitting the ham from the top layer. Sprinkle with fine crumbs and bake for half an hour. 280. EMPANADA— CHILEAN Make a very rich pie crust, using an egg. Roll it out as for a large pie and place on half of it the following mix- ture. Add to a pint of finely minced cold meat a small onion and a pepper (without seed), chopped fine, and fry for a few minutes in a little lard; then mix with enough highly seasoned thick brown gravy to hold together, and add a dozen raisins, two hard-boiled eggs✪ Empanada— Chilean, sliced, and half ENTREES AND LUNCH DISHES 81 a cup of ripe olives. Wet the edge of the paste, pinch well together, and bake. Dust with powdered sugar before serving. 281. EMPANADITAS— CHILEAN Make the crust as above but roll out thin and cut into rounds the size of a saucer. Place on each a spoonful of the same mince or pieces of cheese or preserves✪ Empanaditas— Chilean. Pinch the edges together, after moistening, and fry in deep fat. Drain on brown paper and dust with powdered sugar. 282, ENCHILADAS— MEXICAN Use two frying pans, in one of which heat half a cup of lard and in the other a pint of rhile Colorado (No. 116). Have ready six tortillas (No. 282), a cup of ripe olives, stoned and cut up, three chopped hard-boiled eggs, half a cup of young green onions✪ Enchiladas— Mexican, sliced very thin, and the same of grated Mexican, Parmesan, or very dry cheese. Slip a tor- tilla into the hot lard and heat through ; transfer it to the hot "smother" and thence to a hot platter. Sprinkle rapidly with olive, egg, onion and cheese, pour a spoonful of the sauce over and cover with another dipped tortilla and repeat the process until all are used. Strew the rest of the filling over the top, pour the sauce over all and heat through in a quick oven before serving. If it is impossible to procure the tor- tillas, pancakes, six inches across, made of white cornmeal, make a very acceptable substitute. 283. ESTOFADO DE MADRID— SPANISH Cut a pound of fresh pork into thin slices. Remove the fat and fry with a cupful each of onion and mixed vege- tables, all chopped fine. When nicely colored skim out the vegetables and brown the meat, rubbed over with gar- lic. Place all in a casserole with a chopped pepper (without the seed and vein), two sliced tomatoes and salt to taste. Cover with a pint of hot stock or water✪ Estofado de Madrid, cover closely and cook in the oven an hour or more. 284. FLEISCH KITCHEN— GERMAN Mix a cup of cold meat, chopped fine, with half a cup of rich, highly seasoned sauce and heat through. Make a batter✪ Fleisch Kitchen and pour enough into a hot greased omelette pan to 82 ENTREES AND LUNCH DISHES cover the bottom. As soon as it sets spread with a layer of meat and cover with more batter. Place the pan in a hot oven and bake until the batter is firm and golden brown ; then transfer to a hot platter and cut in wedges like a pie. Serve with a green salad.

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Boil half a pound of macaroni until tender, drain and cut in short lengths. Mix with a sauce made of a tablespoon each of butter and flour melted in a frying pan, combined with a cup of strong bouillon, salt, pepper and a bit of mace. Have read}r a half cup each of grated Parmesan and gruyere, a cup of sour cream and one-fourth pound of sliced raw ham broiled quickly and chopped. Butter a baking dish, place on it a layer of macaroni ; then some of the cream, ham and cheese and repeat until the dish is full, omitting the ham from the top layer. Sprinkle with fine crumbs and bake for half an hour. 280. EMPANADA— CHILEAN Make a very rich pie crust, using an egg. Roll it out as for a large pie and place on half of it the following mix- ture. Add to a pint of finely minced cold meat a small onion and a pepper (without seed), chopped fine, and fry for a few minutes in a little lard; then mix with enough highly seasoned thick brown gravy to hold together, and add a dozen raisins, two hard-boiled eggs, sliced, and half ENTREES AND LUNCH DISHES 81 a cup of ripe olives. Wet the edge of the paste, pinch well together, and bake. Dust with powdered sugar before serving. 281. EMPANADITAS— CHILEAN Make the crust as above but roll out thin and cut into rounds the size of a saucer. Place on each a spoonful of the same mince or pieces of cheese or preserves. Pinch the edges together, after moistening, and fry in deep fat. Drain on brown paper and dust with powdered sugar. 282, ENCHILADAS— MEXICAN Use two frying pans, in one of which heat half a cup of lard and in the other a pint of rhile Colorado (No. 116). Have ready six tortillas (No. 282), a cup of ripe olives, stoned and cut up, three chopped hard-boiled eggs, half a cup of young green onions, sliced very thin, and the same of grated Mexican, Parmesan, or very dry cheese. Slip a tor- tilla into the hot lard and heat through ; transfer it to the hot "smother" and thence to a hot platter. Sprinkle rapidly with olive, egg, onion and cheese, pour a spoonful of the sauce over and cover with another dipped tortilla and repeat the process until all are used. Strew the rest of the filling over the top, pour the sauce over all and heat through in a quick oven before serving. If it is impossible to procure the tor- tillas, pancakes, six inches across, made of white cornmeal, make a very acceptable substitute. 283. ESTOFADO DE MADRID— SPANISH Cut a pound of fresh pork into thin slices. Remove the fat and fry with a cupful each of onion and mixed vege- tables, all chopped fine. When nicely colored skim out the vegetables and brown the meat, rubbed over with gar- lic. Place all in a casserole with a chopped pepper (without the seed and vein), two sliced tomatoes and salt to taste. Cover with a pint of hot stock or water, cover closely and cook in the oven an hour or more. 284. FLEISCH KITCHEN— GERMAN Mix a cup of cold meat, chopped fine, with half a cup of rich, highly seasoned sauce and heat through. Make a batter and pour enough into a hot greased omelette pan to 82 ENTREES AND LUNCH DISHES cover the bottom. As soon as it sets spread with a layer of meat and cover with more batter. Place the pan in a hot oven and bake until the batter is firm and golden brown ; then transfer to a hot platter and cut in wedges like a pie. Serve with a green salad.

Pan-Pacific cook book