1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD Mexican and Creole Cooking

Boil a chicken until tender, let cool, and

CHILI

CHICKEN Wash and dry a cup of rice, put It into a pot which contains equal portions of melted lard and butter and fry a few moments, then add chopped tomatoes, onions, salt, and some chili powder, which can be bought at any purvej^or's. When this Is well blended and the rice has swelled, add the chicken and some of the broth In which it has been boiled. HOT I wonder if any of you have ever eaten a TAMALE fresh hot tamale, and if you have ever essayed the canned substitutes offered occasionally on buffet cars of the vintage of Armour or the Libby can- ning factories? There's just the difference between a new-laid egg and a very bad one — ^with all due respect to the canners, who certainly do their best to turn out the real Mexican article. But a fresh tamale with the corn husks smoking hot can only be prepared properly by a Mexican woman — so I will not attempt to tell you how they are done. They can be had in their perfection In the City of Mexico, and from there on up the coast to Portland, Oregon, where they are very good Indeed. By w^ay of a change, some day when you are having chicken or chili con carne, try with It some genuine SOPA Boil some rice rather soft, with a trifle DE ARROZeach of chili sauce and onion juice or chopped onion, and eat It with salt, pepper and butter. It will be found a vast Improvement over the plain boiled " Carolina head." chop fine.