NO. 79. TAMALE PIE. Mrs. S. B. Bagnall, Oxnard, Cal.— One pound round of beef, with a little fat; one pound pork, fat and lean, cut in small bits or chopped coarsely in meat chop- per. Put together to boil, keeping well cov- ered with water. Prepare from dried chiles one-half teacup of pulp. This is done by re- moving seeds and veins, boiling in water until soft, and then scraping with a knife. When meat has boiled one hour add the pulp, one and one-half dozen olives, one dozen raisins, .three cloves garlic,✪ Spanish Rice salt to taste. To make crust, put in saucepan two-thirds cup fresh lard (home made if possible,) one pint water. When boiling add one teaspoon salt, one large teacup corn meal, stirring in slowly. When cool enough to handle spread this on bottom and sides of shallow two-quart granite basin; thicken meat with one tablespoon corn meal, boiling about five minutes. . Pour the meat onto the crust. Having saved enough of crust dough to make cover, work this into round, thin pats and place on top of meat. Bake in hot oven one-half to three-quarters of an hour. Better than tamales. Improves by warming over the second or third day. SOUPS. NO. 1. APPLE SOUP. F. M. Blagg, No. - 4537 Marmion Way.— Wash and quarter three medium-sized rather tart apples; then boil till tender in sufficient water to make one quart of soup. Strain and mash through a colander, reboil add sugar to taste, a piece of butter the size of a walnut, and 2 teas- spoonfuls of instantaneous topioca. Serve with smal squares of bread fried in butter✪ Apple Soup. NO. 2. ASPARAGUS SOUP. Miss M. H. Chapman, No. 124 Daly street.— Boil the as- paragus with any kind of fresh meat or fowl, or use the broth in which they have been boiled. To every quart of this liquor add a heaping teaspoonful of flour stirred into a tea- cup of cream just before serving. Salt and pepper to taste. Serve with crisp toast. One hundred points of asparagus✪ Asparagus Soup will answer for three full pints of broth; cut them in pieces two inches long; boil half an hour or Until they come to pieces. NO. 3. BEAN SOUP. Caroline M. Tyler, Ocean Park, Cal.— Take a sufficient quantity COOKING AND OTHER RECIPES. 13 of pink or brown beans to make a quart or more of soup; soak them ov^r night, having previously washed them. In the morning place them on the Are with a ham bone and a quart of water, allowing this to simmer about three hours. In the mean time take a full pint can of tomatoes, a large onion, two green peppers, one red one, chopped fine as for chili sauce; add to this mixture, a tea- spoonful of salt, a small teaspoonful of sugar and a teaspoonful of mustard✪ Bean Soup; allow this to boil nearly as long as the beans; then remova from the fire and strain through a sieve, pouring the liquor into the soup. This makes a very palatable and nourishing soup for a working man's luncheon. If purse is desired mash the bsans and strain through a colan- der. (This is my own invention and cannot be found in any cook book. — C. M. T.)

AI-modernized reading of the original text

NO. 79. TAMALE PIE. Mrs. S. B. Bagnall, Oxnard, Cal.— One pound round of beef, with a little fat; one pound pork, fat and lean, cut in small bits or chopped coarsely in meat chopper. Put together to boil, keeping well covered with water. Prepare from dried chiles one-half teacup of pulp. This is done by removing seeds and veins, boiling in water until soft, and then scraping with a knife. When meat has boiled one hour add the pulp, one and one-half dozen olives, one dozen raisins, .three cloves garlic, salt to taste. To make crust, put in saucepan two-thirds cup fresh lard (home made if possible,) one pint water. When boiling add one teaspoon salt, one large teacup corn meal, stirring in slowly. When cool enough to handle spread this on bottom and sides of shallow two-quart granite basin; thicken meat with one tablespoon corn meal, boiling about five minutes. . Pour the meat onto the crust. Having saved enough of crust dough to make cover, work this into round, thin pats and place on top of meat. Bake in hot oven one-half to three-quarters of an hour. Better than tamales. Improves by warming over the second or third day. SOUPS. NO. 1. APPLE SOUP. F. M. Blagg, No. - 4537 Marmion Way.— Wash and quarter three medium-sized rather tart apples; then boil till tender in sufficient water to make one quart of soup. Strain and mash through a colander, reboil add sugar to taste, a piece of butter the size of a walnut, and 2 teaspoonfuls of instantaneous tapioca. Serve with smal squares of bread fried in butter. NO. 2. ASPARAGUS SOUP. Miss M. H. Chapman, No. 124 Daly street.— Boil the as- paragus with any kind of fresh meat or fowl, or use the broth in which they have been boiled. To every quart of this liquor add a heaping teaspoonful of flour stirred into a teacup of cream just before serving. Salt and pepper to taste. Serve with crisp toast. One hundred points of asparagus will answer for three full pints of broth; cut them in pieces two inches long; boil half an hour or Until they come to pieces. NO. 3. BEAN SOUP. Caroline M. Tyler, Ocean Park, Cal.— Take a sufficient quantity of pink or brown beans to make a quart or more of soup; soak them ov^r night, having previously washed them. In the morning place them on the Are with a ham bone and a quart of water, allowing this to simmer about three hours. In the mean time take a full pint can of tomatoes, a large onion, two green peppers, one red one, chopped fine as for chili sauce; add to this mixture, a teaspoonful of salt, a small teaspoonful of sugar and a teaspoonful of mustard; allow this to boil nearly as long as the beans; then remova from the fire and strain through a sieve, pouring the liquor into the soup. This makes a very palatable and nourishing soup for a working man's luncheon. If purse is desired mash the bsans and strain through a colander. (This is my own invention and cannot be found in any cook book. — C. M. T.)

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Spanish CutletsSpanish RiceTamale PieApple SoupAsparagus SoupBean Soup

The Times cook book, no. 2