NO. 10. SPANISH STEW. Mariane K. Mil- ler, 2323 Leoti street, Los Angeles.— Melt two tablespoons butter, slice two small onions and mix with a bowl of meat, cut into pieces, brown all together. Then add one teaspoon flour, four or five tomatoes, two carrots, cut lengthwise, two tablespoons of "Worcester- shire, one tablespoon of chili sauce, one seeded red pepper, cut fine, one tablespoon salt and two or three cups of stock, and let simmer slowly until thick and done. Serve on plat- ter and garnish with twelve large red pep- pers which are stuffed with the following: one cup tomatoes, two crumbed crackers, one level teaspoonful of salt and sugar, one lump of butter mixed. Fill peppers and bake slowly for twenty minutes. XO. 11. SPANISH STEW. Mrs. William Harmon, No. 15S North Daly street, Los An- geles.— Take two pounds of round steak, or lean stew meat, cut in inch pieces and stew until very tender in small amount of water. While the meat is cooking clean a dozen large ripe chili peppers by removing seeds and all the veins, excepting about seven or eight veins in all, (the veins are the hot part) then cover with water and let come to a boil; remove from the fire and when cool enough to handle, scrape with a knife the soft red chili, leaving •the skin to throw away. Then fry three medium-sized onions in suet; add two small tomatoes and the chili you have just removed from the skins; add a little water, half a teas- poonful of sugar, and salt to taste; let cook until very soft, then rub through a strainer; add to the cooked meat and let all come to a boil; thicken with a very little flour rubbed smooth with milk. If the tomatoes are not tart add a teaspoonful of vinegar. NO. 12. SPANISH FISH STEW. Mrs. An- derson, No. 2257 Front street, San Diego.— Take two pounds barracuda, sea bass or rock cod, skin it and cut in four pieces. Slice one good sized onion thin. In the bottom of a large granite stew pan put two tablespoons olive oil, bacon fat or salt pork fat and fry your onion a light brown. Add one cup tomato and one cup water and let cook twenty minutes. Put in your pieces of fish and if necessary add boiling water until your sauce nearly covers them. Season with salt and pepper to taste✪ Beef, Tomato Gravy (Spanish), one good pinch of saffron and one tablespoon of oiegano. Let simmer twenty minutes or until the fish is done. Thicken the sauce with one tablespoon of flour made smooth with water. Serve in a platter garnished with triangles of buttered toast. Sprinkle one table- spoon finely-minced parsley over the fish. This is very fine and wefl worth trying. The saffron may be purchased at any drug store. The origano or Mexican wild marjoram can be had at any grocery where Spanish people trade. The stew is very good without it, but it gives a delicious flavor. When green pep- pers are in season, two cut fine and cooked with the tomato are an improvement. ✪ Chili Con Carne

AI-modernized reading of the original text

NO. 10. SPANISH STEW. Mariane K. Miller, 2323 Leoti street, Los Angeles.— Melt two tablespoons butter, slice two small onions and mix with a bowl of meat, cut into pieces, brown all together. Then add one teaspoon flour, four or five tomatoes, two carrots, cut lengthwise, two tablespoons of "Worcestershire, one tablespoon of chili sauce, one seeded red pepper, cut fine, one tablespoon salt and two or three cups of stock, and let simmer slowly until thick and done. Serve on platter and garnish with twelve large red peppers which are stuffed with the following: one cup tomatoes, two crumbed crackers, one level teaspoonful of salt and sugar, one lump of butter mixed. Fill peppers and bake slowly for twenty minutes. XO. 11. SPANISH STEW. Mrs. William Harmon, No. 15S North Daly street, Los Angeles.— Take two pounds of round steak, or lean stew meat, cut in inch pieces and stew until very tender in small amount of water. While the meat is cooking clean a dozen large ripe chili peppers by removing seeds and all the veins, excepting about seven or eight veins in all, (the veins are the hot part) then cover with water and let come to a boil; remove from the fire and when cool enough to handle, scrape with a knife the soft red chili, leaving •the skin to throw away. Then fry three medium-sized onions in suet; add two small tomatoes and the chili you have just removed from the skins; add a little water, half a teaspoonful of sugar, and salt to taste; let cook until very soft, then rub through a strainer; add to the cooked meat and let all come to a boil; thicken with a very little flour rubbed smooth with milk. If the tomatoes are not tart add a teaspoonful of vinegar. NO. 12. SPANISH FISH STEW. Mrs. Anderson, No. 2257 Front street, San Diego.— Take two pounds barracuda, sea bass or rock cod, skin it and cut in four pieces. Slice one good sized onion thin. In the bottom of a large granite stew pan put two tablespoons olive oil, bacon fat or salt pork fat and fry your onion a light brown. Add one cup tomato and one cup water and let cook twenty minutes. Put in your pieces of fish and if necessary add boiling water until your sauce nearly covers them. Season with salt and pepper to taste, one good pinch of saffron and one tablespoon of oregano. Let simmer twenty minutes or until the fish is done. Thicken the sauce with one tablespoon of flour made smooth with water. Serve in a platter garnished with triangles of buttered toast. Sprinkle one tablespoon finely-minced parsley over the fish. This is very fine and well worth trying. The saffron may be purchased at any drug store. The origano or Mexican wild marjoram can be had at any grocery where Spanish people trade. The stew is very good without it, but it gives a delicious flavor. When green peppers are in season, two cut fine and cooked with the tomato are an improvement.

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Beef, Tomato Gravy (Spanish)Spanish StewChili Con Carne

The Times cook book, no. 2