Abalones

Two large red abalones. Clean well, cut off outside rim and put in a clean canvas bag and pound until they become a mass of pulp. Remove from bag and boil in enough water to cover them for five minutes. The water must be hot when the fish is added - Pour off the water and save it - Chop the abalones fine in a chopping bowl. Remove the seeds and veins from eight large Chili peppers. Put in oven two minutes and then in hot water to boil for five minutes. Pass through a sieve or work into a creamy mass with the hand removing all the skin. This is easily done with the hand by adding a few spoonfuls of water and squeezing gently blowing away the skins. Fry in a slice of roll butter one-fourth inch thick one small onion and one clove of garlic until a light brown. Add abalones, one spoonful flour, juice of a lime, salt and Chili sauce. Toss about until all are well mixed. Add liquor they have been boiled in and cook slowly thirty minutes.

Mrs. T. Hughes.

Cod Fish Stew

Soak four lbs. cod fish in cold water for ten hours, remove bones then tear into shreds. Brown one tablespoonful flour in two of hot olive oil, into it put two mashed cloves of garlic, two tomatoes cut into small pieces, one-fourth onion, and pepper. Pour boiling water enough to make a thick stew, put cod fish into this gravy and cook slowly for half an hour.

Mrs. P. Zabala.

Tomatoes

2 large tomatoes,

1 medium sized onion,

4 green peppers,

Salt and pepper to taste. Skin and cut tomatoes and peppers, cut onion very fine, fry in one tablespoonful hot olive oil, first onion then tomatoes and peppers till well done. Stir occasionally. Very good for warm meats.

Lard may be used instead of oil but sauce must then be served hot.

Mrs. J. B. Porter.

Stewed Beans

Put one pint of red beans in cold water, boil quickly until soft, add boiling water if necessary. Put into a frying pan one and a half tablespoonfuls of lard, when hot add a large piece of onion, fry well, pour in the beans (dry) and salt to taste, add one green pepper, or Chili pepper, fry well, stirring; continually to keep from burning. Cover pan with the sauce in which beans were boiled. If there is not enough to nearly cover the pan add boiling water, cover, set back on stove to cook slowlv and consume the sauce until left as dry as desired.

N. B - Take out onion before serving.

Mrs. P. Zabala.

Rice

A tablespoonful of lard to a cup of rice. Melt your lard in a frying pan till hot, wash a cup of rice till clean, then fry it in the lard. Cut a piece of a small onion, and two or three tomatoes, salt and pepper and fry all together for about ten minutes on a slow fire, then fill your pan with cold water and boil it on top of stove, just as you would plain rice, until done.

Mrs. J. H. Harris.

Stewed Potatoes

Six medium sized potatoes peeled, and each cut into about eight pieces. Put two ta-blespoonfuls of lard into a frying pan, when hot put in the potatoes, fry well, and add one clove of garlic cut fine and mashed, a small piece of onion, one large tomato dressed and chopped, one green pepper without seeds, chopped, salt and pepper. Cover with warm water, and allow to simmer for one-half hour.

Mrs. P. Zabala.

Eggs In Tomato Sauce

Take one quart of cooked tomatoes and pass through a colander. (A very carefully prepared sauce should be subjected to the sieve that no seeds appear). Place on the stove three dark green Chillis, allowing them to blister on all sides; then wrap them in folds of a cloth for a few moments when they can be easily peeled leaving digestible peppers. Take out the seeds and shred, add the chilis to the tomatoes. Have ready in a sauce-pan three tablespoons hot fat in which have been fried to a light brown a small onion and, if desired, a clove of garlic. When these are taken from the fat, add the tomato, allowing them to cook ten minutes. Lastly, break in six or eight eggs oneat a time. Salt to taste. The addition of a little thyme and parsley gives an agreeable flavor. Set the sauce-pan on back of the stove, cover, and cook very slowly twenty minutes. Garnish with olives when ready for the table.

Mrs. Wm. F. Smith.

Poached Eggs Spanish

Make Spanish sauce of tomatoes, peppers, onions, etc., and when done drop in eggs. When poached take out carefully on platter and pour Spanish sauce around them.

Mrs. H. L. Bradford.

Omelet

6 eggs,

1 tomato,

1 green pepper,

1 green onion. Beat eggs, add salt and pepper and green onion chopped fine. Should there be no green onion take small piece of dry onion finely chopped and fry well before frying the following ingredients. Into a frying pan put one dessert spoonful of lard and when hot fry tomato and green pepper, then put in eggs. When browned on one side turn by placing a plate over the omelet and turning omelet onto the plate, then putting it back into the pan and brown on the other side.

Mrs. H. L. Bradford.