Spanish Sauce

Take out seeds and veins of peppers just after they have turned red and before they have become dry. Put the cleaned peppers into a porcelain or granite kettle. Cover with boiling water and add one-half cupful of salt. Let the peppers remain in this at boiling heat on back of stove until tender. Then drain, and chop until they are a fine pulp, press through sieve and put into a dish (not metal). Put back on stove, add vinegar and salt to taste and allow to boil thoroughly. This should be of the consistency of catsup, so if it is too thick some water may be added. Bottle and seal while still hot. This makes an excellent sauce for cold meats: especially tongue.

Before using mix with the sauce the juice of one lemon and a tablespoonful of olive oil. Pour this over the meat, which has been cut in thin slices, then add olives.

Mrs. H. Samuels.

Dressing For Fowls

Half loaf of stale bread soaked in cold water until bread is quite soft. Drain off the the water. Take three cloves of garlic, mash into a pulp, and one onion cut into very small pieces, and fry in three tablespoonfuls of lard, together with the fowls giblets cut in small pieces. After these have been fried add the bread, one chopped dressed tomato, salt and pepper and one cupful of olives. Stir very little and set back on stove for about ten minutes.

Mrs. P. Zabala.

Stew

2 lbs. stew meat.

1 tablespoonful flour,

1 tomato,

1 green pepper,

1 clove garlic,

1/4 small onion. Cut meat into small pieces, put into kettle cook well, (if meat is lean fry in lard) add garlic cut very fine and mashed, onion, tomato skinned and cut into small pieces, green pepper, salt and pepper; into this put one tablespoonful flour fry it brown, enough boiling water to make a rich strew, Cover and cook slowly for about one-half hour. Chili sauce can be used instead of tomatoes and green peppers.

Mrs. A. J. Abbott.

Steak

Fry brown a medium sized onion; add to this four tomatoes and two green peppers sliced thin, salt, and stew down to a thick sauce. When the steak has been fried and placed on a platter, turn the sauce into the meat pan for a few minutes, then pour over the steak and serve.

Mrs. C. K. Tuttle,

Pacific Grove.

Tripe

Wash and stew about two pounds of tripe; when tender cut in narrow strips. Have ready a skillet with hot butter, put in the tripe and allow to simmer slowly, then pour on the sauce and cook together for one-half an hour.

Sauce

1 can tomatoes,

1 dry onion,

2red Chili peppers, A little parsley.

Boil well, then strain, add a little butter and flour and cook briskly on tripe.

Mrs. G. B. Richmond.

Stew With Almond Sauce

1 lb. meat or 1 small flowl, 4 ounces (about one handful) shelled almonds,

3medium-sized tomatoes, 1 slice dried bread,

1 small onion,

3 cloves, an inch stick of cinnamon,

1 1/2 dozen seeded raisins,

Small bouquet of parsley, thyme, and bay leaf Fry the onion and spices in three table-spoonfuls of lard; when, browned, remove and fry,the almonds, raisins, and bread, and mash to a smooth paste. Boil the tomatoes separately and pass through a sieve. After frying* a few moments, add the paste, raisins etc. The prepared ingredients are now ready to be, placed in the sauce pan in which the meat has been cooking about two hours. In a half hour more the meat will be ready for the table when capers and olives may be added.

Bertha B. Wilcoxen.