NO. 48. FRIJOLES. (Spanish beans.) Mrs. William H. Harmon, 159 North Daly street, Los Angeles.— Put one pint of pink beans to soak over night, then put them on to boil in salted water until tender. While they are • cooking, fry two good-sized onions in bacon fat; add one-half can tomatoes, about six or eight red chili peppers✪ Frijoles (Spanish Beans) that have been cleaned, and part of the veins removed, unless one likes them very "hot;" put them on in water and let boil a few minutes, then scrape off the red jelly-like chili from the tough skin, and add with the onions and tomatoes to the beans. Let all boil several hours until very soft, stirring frequently to prevent burning. NO. 49. SPANISH STRING BEANS. Miss K. M. Philips, 1235 West Seventh street, Los Angeles. — Chop one medium-sized onion very fine. Frv in one tablespoon lard. Add one- half can tomatoes; cook a little. Season with chili pepper, salt and a little sugar to counter- act acidity of tomatoes. Prepare one and one- half pounds string beans, put them with the tomatoes and onions: cook for fifteen min- utes; add enough water so the beans can boil. Cook until the beans are tender and the water is boiled down. COOKING AND OTHER RECIPES. 0 NO. 50. SPANISH STEW. (Original.) Ella M. Magee, 122 North Johnston street. — One tablespoonful washed rice; tablespoonful of butter, fry to a rich golden brown, stirring constantly.. Cut up one onion, two potatoes, four peeled tomatoes; boil three red peppers soft, scrape the pulp from the inside with a knife; add one teaspoonful salt✪ Spanish Stew; place all in a covered stewpan; cook one hour slowly. NO. 51. SPANISH STEW. Mrs. Robert Y. McBride, 942 Westlake avenue, Los Angeles.— Cook some nice young peas in plenty of water. Fry lamb chops a delicate brown; remove the chops and thicken the gravy with flour; pour the peas and the water in which they boiled into the frying pan and when thickened add the chops; cover and let simmer for ten min- utes, adding salt, pepper and a little Worces- tershire sauce. NO. 52. CHILI CON CARNE. Ella M. Magee, 122 North Johnson street, Los Angeles. —Two pounds chopped beef; one-fourth pound suet, one -half teaspoon salt; place in a covered stew kettle, steam until tender; remove the seeds and veins from eight red peppers, boil soft, rub through a sieve; add one teaspoonful onion juice✪ Chili Con Carne; stew slowly cue hour in cov- ered kettle. NO. 53. ALBONDIGAS, OR MEAT DUMP- LINGS. Mrs. E. H. Eberhart, 244 N. Chicago street, Los Angeles. — Meat, raw or cooked, onions, chile, tomato, breakfast bacon, chopped very fine; season with salt and pepper; mix with corn meal✪ Albondigas, or Meat Dumplings (coarse meal is best;) make into small balls, and carefully drop into boiling water. Keep boiling until done. Season the gravy to taste.

AI-modernized reading of the original text

NO. 48. FRIJOLES. (Spanish beans.) Mrs. William H. Harmon, 159 North Daly street, Los Angeles.— Put one pint of pink beans to soak over night, then put them on to boil in salted water until tender. While they are • cooking, fry two good-sized onions in bacon fat; add one-half can tomatoes, about six or eight red chili peppers that have been cleaned, and part of the veins removed, unless one likes them very "hot;" put them on in water and let boil a few minutes, then scrape off the red jelly-like chili from the tough skin, and add with the onions and tomatoes to the beans. Let all boil several hours until very soft, stirring frequently to prevent burning. NO. 49. SPANISH STRING BEANS. Miss K. M. Philips, 1235 West Seventh street, Los Angeles. — Chop one medium-sized onion very fine. Fry in one tablespoon lard. Add onehalf can tomatoes; cook a little. Season with chili pepper, salt and a little sugar to counteract acidity of tomatoes. Prepare one and onehalf pounds string beans, put them with the tomatoes and onions: cook for fifteen minutes; add enough water so the beans can boil. Cook until the beans are tender and the water is boiled down. NO. 50. SPANISH STEW. (Original.) Ella M. Magee, 122 North Johnston street. — One tablespoonful washed rice; tablespoonful of butter, fry to a rich golden brown, stirring constantly. Cut up one onion, two potatoes, four peeled tomatoes; boil three red peppers soft, scrape the pulp from the inside with a knife; add one teaspoonful salt; place all in a covered stewpan; cook one hour slowly. NO. 51. SPANISH STEW. Mrs. Robert Y. McBride, 942 Westlake avenue, Los Angeles.— Cook some nice young peas in plenty of water. Fry lamb chops a delicate brown; remove the chops and thicken the gravy with flour; pour the peas and the water in which they boiled into the frying pan and when thickened add the chops; cover and let simmer for ten minutes, adding salt, pepper and a little Worcestershire sauce. NO. 52. CHILI CON CARNE. Ella M. Magee, 122 North Johnson street, Los Angeles. —Two pounds chopped beef; one-fourth pound suet, one -half teaspoon salt; place in a covered stew kettle, steam until tender; remove the seeds and veins from eight red peppers, boil soft, rub through a sieve; add one teaspoonful onion juice; stew slowly cue hour in covered kettle. NO. 53. ALBONDIGAS, OR MEAT DUMP- LINGS. Mrs. E. H. Eberhart, 244 N. Chicago street, Los Angeles. — Meat, raw or cooked, onions, chile, tomato, breakfast bacon, chopped very fine; season with salt and pepper; mix with corn meal (coarse meal is best;) make into small balls, and carefully drop into boiling water. Keep boiling until done. Season the gravy to taste.

Records on this page

Frijoles (Spanish Beans)Spanish String BeansSpanish StewChili Con CarneAlbondigas, or Meat Dumplings

The Times cook book, no. 2