The Times cook book, no. 2

NO. 28. SPANISH CHEESE. Mrs. James Clements, 510 South Fremont avenue, Los Angeles. — Take six good-sized chili peppers (green, not red,) put them into a hot oven and blister them; then peel off the outer thin skin. Take thin slices of cheese and wrap the pepper bulk around it, then fry in good sweet lard (not butter.) Now have a Spanish gravy made of six large ripe tomatoes, one chili pepper (the red,) one clove of garlic, small onion, a pinch of salt and pepper, a small piece of butter; after thoroughly cooking together, strain and thicken with a little flour and water, and when ready to serve pour over the fried peppers and cheese. Serve hot. NO. 29. SPANISH RICE. Mrs. J. J. Grogan, Fullerton, Cal.— Wash well two cupfuls of rice, put on to boil in one quart of water, one teaspoonful salt. When it begins to get tender add one small onion, chopped fine, one cupful of chopped ripe tomatoes, (as much of the juice as is possible drained.) two tablespoonfuls of butter, a dash of pepper, two teaspoonfuls of chili powder mixed with a little cold water, and three heaping tablespoonfuls of sugar Let it all cook slowly until well done. Delicious if served with mutton. NO. 30. SPANISH RICE. Miss Madge Cummings, Santa Paula, Cal.— To make enough for twelve persons, proceed as follows: Put two tablespoons of lard in a frying pan, and slice thin one small onion and let fry together with two cups of rice, until cooked a little; then add three-fourth of a can of tomatoes, and cook until rice is done. Season highly with salt, pepper (cayenne) and keep this mixture quite moist by adding sufficient hot water, when it becomes dry. NO. 31. SPANISH RICE. M. E. K., Pasadena, Cal.— One cup well-washed rice cooked soft, about one-half an hour, in kettle containing two cups of water and two cups strained cooked tomatoes, boiling and well seasoned with salt, cayenne, anl two tablespoonfuls finely-minced onions, or a clove of garlic and two ounces of finely-cut or grated cheese. Shake to prevent sticking to bottom of pan. When soft set in hot water till serving time. NO. 32. RICE A LA VALENCIANA. Mrs. B. Maguire, 506% West First street, Los Angeles. Take cupful of Carolina rice and fry in two tablespoons of lard for a few seconds; add a little cut onion and a clove of garlic; also a cupful of chopped cold chicken, veal or ham; season with salt, pepper and a teaspoon of sugar. Pour boiling water to cover rice and simmer slowly. Do not stir while cooking. Remove cover when flakes are nearly done. NO. 33. SPANISH HAMBURG SOUP. Mrs. William Harmon, 158 North Daly street, Los Angeles— Put one pound of round steak through a meat chopper; with the fingers form into balls the size of marbles. Then fry one good-sized onion in suet, a golden brown; add teacup of tomatoes, two green chili peppers (seeds removed) and about a quart of water; when boiling add the meat balls; let simmer for one-half hour, then add two small potatoes cut into dice; let boil another half hour or until potatoes are done, season with salt and pepper, serve with crackers.