The Times cook book, no. 2

baking on top of the stove (the Spanish way,) or by frying in deep fat in a frying pan (the latter makes a richer tortilla.) Do not fry brown; the fat must not be as hot as for doughnuts. Proceed until all the dough is used, which will make about a dozen tortillas. Now have ready one pound of good eastern cheese, grated, a quart of olives, some finely chopped onion which you can fry lightly, (if preferred cooked,) one pound of stoned raisins, three hard-boiled eggs chopped fine. Have the chili sauce hoi, dip the tortillas in one at a time; place on a large hot platter or on a hot plate in which it is to be served; on one-half place a little of the raisins, olives, cheese, egg; pour a spoonful of the sauce over it and fold over the other half of the tortilla; so proceed until all are filled; pour over what sauce remains and sprinkle a little grated cheese over all. Keep the sauce hot while preparing and serve as soon as possible. When I want the enchiladas extra fine, I have some minced chicken to add to the other filling and then with a cup of good coffee or a glass of claret nothing more is necessary for a delicious meal. NO. 20. CHILI SAUCE. (That won Gold Medal at Centennial.) Mrs. F. M. Caler, No. 1415 Arapahoe street — Boil two gallons tomatoes one hour; add two quarts chopped onions, two cups sugar, one-half cup mustard seed. Put into a bag, or tie in cloth, one tablespoon of whole black pepper, one tablespoon allspice and one tablespoon cinnamon bark and add to tomatoes; also add one teaspoon cayenne pepper, salt to taste, and three green and three ripe peppers, chopped. Boil four hours and then add two quarts vinegar and boil one hour. This sauce, put through a sieve, makes delicious catsup. NO. 21. SPANISH CATSUP. Emilie Lundberg, 2400 South Flower street, Los Angeles— One-half gallon green cucumbers, one-half gallon cabbage, one quart tomatoes, one pint beans, one dozen onions, one dozen ears of green corn, two teacups white mustard seed, one teacup ground mustard, one pound sugar, three tablespoons turmeric, two tablespoons grated horseradish; three tablespoons celery seed, two tablespoons California olive oil; one tablespoon mace, one tablespoon cinnamon, one tablespoon cayenne pepper. Peel and slice the cucumbers; sprinkle with salt, and Let them stand six hours. Prepare the cabbage in the same way. Chop the onions, let them stand in boiling water half an hour; chop the tomatoes, beans and corn, scald and drain; mix all the other ingredients; place in a jar with the prepared vegetables, and cover with boiling vinegar. NO. 22. BAKED GREEN PEPPERS, WITH SPANISH RICE. Mrs. J. W. Sowles, 627 East Chicago street, Pomona, Cal.— Cook one cupful of rice until tender, chop one onion, one red