The Times cook book, no. 2

cut fine, a tablespoon of flour; let cook a moment, then drip in the chili, then the cut chicken, a cupful seeded raisins, a cupful stoned olives and salt and pepper to taste; let come to boil; take away from fire and cool. Have some dry corn leaves well soaked for several hours in cold water. Shake them well and apply a thin layer of the corn dough on the half of each leaf; then put a spoonful of the stew on the prepared leaf, and cover with the prepared leaves; tie the ends with strings made of the same leaf. When the tomatoes are finished place them in a large pot with a little boiling water; boil gently for one hour. Any other meat may be used if desired. NO. IS. BEEF TAMALES. Florence Osborne, No. 1031 South Flower street, Los Angeles.—Boil one pound of beef and pour over it some hot beef fat. Scald thoroughly one quart of meal, adding one teaspoonful of salt and a tablespoonful of lard. Cut off the upper end of corn shucks and put to boil in cold water; let scalded meal and shucks cool off; chop the beef fine and season to taste with the salt and chili powder. Put a thin layer of meal on shucks (leaving shuck enough to turn ends and sides under;) then put a small quantity of meat in center. Put a few shucks in the bottom of a pot to prevent scorching and pack in the tamales, placing a weight on top. Cover with boiling water, adding one tablespoonful each of lard and chili powder. NO. 19. ENCHILADAS. Mrs. Robert Y. McBride, No. 942 Westlake avenue, Los Angeles— The first thing to do is to prepare the chili sauce by splitting open the chilis, about two dozen; and removing the seeds and the four or five veins that run lengthwise; put to soak in cold water and let remain two hours in order to take out the fire, or as the Spaniards have it, "that they will not ask you to take water." Throw off this water and cover with fresh, and put on the back of the stove, where they will barely simmer for one hour; put forward and boil rapidly for fifteen minutes. Remove from the stove and with a dull knife scrape the pulp from the skins. If you have allowed sufficient time for the soaking, your pulp will be all of a quarter of an inch thick. Now take a large onion, chop fine and fry In butter until a delicate brown; then into the same pan put a couple of spoons of floor, let brown and add the chili pulp, onion and a cup of strained tomato juice and a cup of the water in which the chilis were boiled; let simmer until the consistency of thick cream, season well with salt. While the chilis are soaking you can prepare the tortillas, or pancakes. Take one quart of flour, a large spoonful of lard, teaspoon of salt and moisten with water as for biscuits; take a piece of the dough as large as an egg and roll out to the size of a breakfast plate. When you have a half dozen rolled you may begin to bake, which you can do in either of two ways— by