The Times cook book, no. 2

NO. 58. ENCHILADAS, ARIZONA STYLE. Mrs. C. Y. Iglesias, 1037 Albany street, Los Angeles.— Prepare corn as for tamales, the finer the better. When corn is ground mix a little salt in a little water, mix with ground corn and a little grated chi ese. Knead dough with hand until it becomes firm like that for biscuits. Take a piece of the dough about the size of an egg, press with hands into a little cake the size of a round cookie, and about half an inch thick. Have a frying pan on the fire with plenty lard, when hot fry enchiladas as any fritters to a light brown. They will be rich and puffy. Have chile sauce prepared as for chile con carne, only in the chile con carne the chile is put to fry with- the meat and for the enchiladas you fry the chile separate and keep it in a pan on the back of the stove. When ready to serve the enchiladas dip one by one in the chile sauce and lay a row on a hot platter. Sprinkle with grated cheese that has been mixed with finely-chopped onions, or either of the two, or with stoned olives chopped fine with cheese and onions. Some prefer a fried egg on each enchilada instead of the onions and cheese. NO. 59. ENCHILADAS DE CHILE VERDE, MEXICAN STYLE. Mrs. C. Y. Yglesias, 1037 Albany street, Los Angeles.— Prepare enchiladas Arizona style except chile sauce. CHILE SAUCE. Take a dozen green chiles, boil till tender, grind or scrape the meat, don't use the skin (they will be so soft as to be mashed with the masher;) add a little water and fry on a frying pan, first frying a little flour brown, and then put in your chile, a little salt, and the sauce is ready. Dip enchiladas and serve hot. NO. 60. FRIJOLES (Spanish Beans.) Mrs. C. Y. Yglesias, 1037 Albany street, Los Angeles.—Soak over night one pint pink beans. Put them to boil next morning with a little salt until they are tender. When done put on a deep frying pan a large spoonful of lard; when hot fry a small piece of onion cut fine and fine. Put in beans without the water in which they have been boiled; mash the beans thoroughly in the hot lard, then add the water in which the beans were cooked. Cook five to ten minutes. NO. 61. GALLINA A LA MEXICANA. Mrs. A. Molina, Box 544, El Paso, Tex.— Wash and unjoint nice spring chicken, and cover with salted water; add one small onion, so it can be removed after it has seasoned the chicken. Let cook one and one-fourth hours. Take out chicken and put where it will keep warm. Boil two eggs in shell until hard. Separate whites from yolks and while yolks are hot mash and mix thoroughly with one tablespoonful corn meal, and thicken with liquor chicken has been boiled in. Then add one cup of prepared red chile, let boil five minutes and add chicken and the whites of the eggs, chopped.