1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD Mexican and Creole Cooking With the second course of delicious fish, with a sauce even hotter than the soup, Matias brought the register, or guest book, which reminds one of a similar one at the " Cheshire Cheese " In London. Filled with au- tographs of famous people and drawings by artists and verse by poets and pen pictures by descriptive writers, It was a worthy tome, and interested one for more than an hour's time. The delicious enchiladas which form si part of every Mexican dinner are simply tortillas or corn cakes rolled over like a German pancake and filled with grated cheese and sliced onion with chili sauce poured over It, and a soup(;on of garlic grated on top. It is Impossible to make tortillas as they are made In Mexico, as the corn Is not made Into meal there, but Is rubbed between stones Into a soft, pulpy mass — but I have eaten some very good ones made by a San Francisco in his studio on Russian Hill, made like an ordinary corn griddle cake with a little wheat flour added to prevent brittleness. He fried his onions In a little olive oil, then put a spoonful on each enchilada' and grated some cheese over, rolled It deftly, and poured over it the chili sauce, which as everyone knows is made from tomatoes and hot Mexican peppers. The same artist gave to me some of his choicest Mexican recipes which had been given him in a burst of generosity by Madame Matias. Chili chicken is not the least delectable of these, and is made so- f ashion artist

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