To make the tortillas (or cakes) take three teacupfuls flour, one cupful cold water and a teaspoonful salt; mix into stiff dough, roll very thin the size of a pie tin and bake on top of stove; pile one on top of another on a plate and cover with a napkin to keep soft. Take about one dozen dried Chili peppers, cut open and take out seeds and veins, put into agate kettle of boiling water, keep at boiling heat till peppers are soft. Press out water, and chop fine in a chopping bowl, then press through a sieve to remove skins. Put two heaping tablespoonfuls of lard in a frying pan; when hot, put salt, two cloves garlic cut fine and mashed, one heaping tablespoonful flour fried brown, then add Chilis and sufficient boiling water to make thick sauce. Into this sauce while hot, dip one tortilla (or cake) at a time (they are better fried first in hot lard, but it is not necessary), place open on a large plate, spread on thick layer of grated cheese, a teaspoonful onion chopped fine, and strength taken out by soaking in hot water for a few moments, a layer of hard boiled eggs cut into slices, and four or five olives. Cover this with Chili sauce, roll, and put on a large platter. After all the enchiladas have been made, pour over them any remaining sauce, set platter into the oven and serve very warm.

Mrs. L. H. Garrigus.

6 lbs. beef flank,

1 lb. dried Chili peppers, 5 lbs. white dried corn,

2teacupfuls of olives,

1teacupful of raisins,

2medium sized onions, 8 cloves garlic,

1 teaspoonful of summer savory. Boil meat in warm water seasoned with salt only till soft, too much boiling renders it tasteless; when done cut into very small pieces and put into a kettle. Keep broth in which meat was boiled. Prepare Chili as for enchiladas, mash the garlic and put into Chili. Take two tablespoonfuls lard, when very hot fry onion, add two tablespoonfuls flour, fry brown, add Chili, salt and two teacupfuls of the gravy in which meat was boiled; pour this into kettle of stew, then the savory well powdered, pepper, olives and raisins. If stew is not rich enough add more gravy or hot water. Do not cook stew more than ten minutes.

Put corn into kettle of cold water with one tablespoonful of lime. Taste water and if it bites the tongue it is strong enough; boil till hull begins to peel; cool, then rinse in several waters rubbing between the hands until the hull and kernel separate. Grind on a metate then put it into a pa.n, add salt and about one teacupful of very hot drippings, also remaining gravy.

Wash corn husks and dry with a cloth; then on each husk spread about one table-spoonful of corn, fill with stew, cover with another husk spread with corn, tie on both ends and middle with small strips of the husks; trim off the ends. Cover bottom of a kettle with husks (to prevent tamales from burning) put tamales into it and pour over two quarts of hot water. Cover tight and steam about one hour; serve hot.

The above measure will make about seven dozen tomales. If chicken is substituted for beef count on one chicken for one and a half dozen tamales, but the chicken should not be boiled. If a metate cannot be procured a mortar can be used for grinding the corn.

Mrs. P. Zabala.