261. Chalupe - Mexican

Mix a generous cup of tamale meal, or kornlet, with a tablespoon of melted lard, or butter, half a teaspoon each of salt and chile powder and enough hot water to soften to a thick smooth paste. Line small, well greased gem pans with the mixture, using the back of a wet spoon to form into shallow cups. Brush with melted lard and bake.

Cut fine a small piece of choriza (Mexican sausage), or use pork sausage fried with garlic; add a chopped egg, a slice of onion, chopped, and a few stoned ripe olives, cut up. Simmer for a few minutes in half a cup of beef broth, seasoned with chile powder and a little vinegar. Thicken with a dozen blanched almonds chopped and pounded, pour into the little cups and serve.

262. Chanfaina Of Liver - Spanish

Scald a pound of lamb's liver, cut in cubes, for three minutes, then drain. Soak a cup of stale bread in hot water and squeeze dry; mix with an onion, a branch of parsley, two sprigs of mint, all chopped fine, a pinch of cloves, cinnamon, Spanish saffron, a tablespoon of olive oil, a cup of broth, salt and tobasco sauce. Heat, add the liver and bring to a boil, then serve.

263. Charquican - Chilean

Season a pint of fresh or left-over meat, chopped fine, with salt, pepper, chopped onion and a little chile powder. Add a half cup each of peas, string beans, tomato, squash and two ears of corn chopped through the cob in half-inch lengths. Add a little broth and simmer until the vegetables are cooked; then add two or three potatoes, quartered, which have been boiled separately.

272. Cornish Pasties

Mix a cup of any kind of cold meat or game, or both, chopped fine, with enough highly seasoned gravy or thickened stock to hold together. Add a little onion juice and finely chopped parsley. If mutton is used cut up a few slices of boiled turnip - if pork, raw apple. Roll good pie crust out an eighth of an inch thick. Cut in rounds three inches across. On one-half place a spoonful of the mince, with a little of the vegetable on top. Wet the edge, fold over, pinch together, brush over with milk or beaten egg and bake on a greased tin from fifteen to twenty minutes.

273. Corn Pudding - Chilean

Chop very fine a green pepper, an onion and a pound of any meat; fry for a few minutes in a spoonful of hot color (No. 119), then add a dozen seeded raisins and ripe olives and turn into a pudding dish. Arrange on top two hard boiled eggs, cut in quarters, a few pieces of cold chicken or game and a boiled onion, cut up. Grate eight large ears of green corn and fry in a large spoonful of lard, stirring until like paste. Beat the yolks of three eggs very light with a scant tablespoon of sugar; add the whites, beaten stiff, the corn and a little water, and spread over the mince. Bake for twenty minutes, sprinkle with powdered sugar, bake ten minutes more and serve. If green corn is not in season kornlet can be used.

274. Corn Tamale

Mix a can of corn or kornlet with a cup of tomatoes, three-fourths of a cup of white cornmeal, a teaspoon of salt, a teaspoon of Grandma's Spanish pepper, dissolved in a little cold water, eighteen ripe olives, half a green pepper and half an onion chopped, and a cup and a half of milk - last, two well beaten eggs. Turn into a well buttered pan and bake for three-quarters of an hour.