Pan-Pacific cook book

Roll a pound of sausage meat into small balls, dust with flour and brown in a frying pan. Skim out and fry a shaving of garlic and a chopped onion in the sausage fat until they begin to color; then add two cups of tomatoes, a chopped chile or bell pepper and salt and pepper. Simmer for half an hour; then season with a teaspoon of chile powder. Have ready a pound of fresh tripe boiled until tender, and cut in squares or diamonds. Dust the pieces with flour and fry. Drain and arrange on a hot platter around the sausage balls and cover all with the sauce strained. Meat, Poultry and Game 340. BEEF AND SOY— JAPANESE Cut a thick tender steak into thin slices and a few green onions into inch strips. Melt a piece of suet in a very hot iron pan. Add some soy (Japanese sauce), and a little sake (Japanese wine), and sugar to taste. When it boils put in the beef and onions and cook for but a short time. Serve on a very hot dish. 341. HOT POT— ENGLISH Cut the meat in slices from a loin of mutton ; add six kidneys, three dozen oysters, six mushrooms, thirty button onions, salt and pepper to taste. Put all in a deep earthenware jar. Pour in a pint of strong stock, cover with a layer of mashed potatoes, three inches thick; cover closely and bake in the oven three hours. Before serving uncover, brown the top and serve in the same jar. 342. LAMB ROAST AND CUCUMBERS Rub a leg of lamb over with salt, pepper and a teaspoon of dry mustard. Place in a baking pan and surround with three large peeled cucumbers quartered lengthwise ; then cut in halves. Add a few spoonfuls of hot water and butter, or dripping, and, when it begins to brown, baste often with half a glass of melted currant jelly, mixed with a cup of thick sweet or sour cream, which will form the gravy. 343. MUTTON SHOULDER STUFFED— NEW ZEA- LAND Bone a shoulder of mutton, remove some of the fat and stuff it with kidney farce. Roll, tie into shape, and bake, basting frequently with butter or dripping, allowing twelve minutes for each pound. For the farce, skin four sheep's kidneys and cut into dice. Chop half a pound of bacon, a shallot, a cup of bread crumbs, two tablespoons of mixed parsley, chevril and chives and an onion ; add the kidneys, season with pepper, salt and cayenne and bind together with an egg. 344. PUCHERO— NATIONAL DISH OF THE AR- GENTINA Tie a five-pound piece of beef brisket compactly with string, and place in a soup kettle with two gallons of cold water. Add half a cup of garbanzos (Spanish peas), which have soaked in water for several hours, and bring to a boil slowly; then simmer for two or three hours skimming occasionally. Add half a pound of pumpkin, cut in twoinch squares, two or three onions and tomatoes, a green pepper, several ears of green corn, cut in halves, and half a cabbage cut in quarters, string beans and peas. Season with salt and pepper and boil until all of the vegetables are cooked ; then add three potatoes, cut in halves and boiled, and half a cup of boiled rice. When quite hot remove the beef and larger vegetables to a hot platter, arranging them nicely, and serve the soup with the rice, beans and peas, as the first course. 345. RUMP STEAK FARCI— NEW ZEALAND