1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD Mexican and Creole Cooking

is the most delicious of Mexican dainties

CHILI RE-

LLENOS

stuffed savoring little of the ordinary hotel product. To some finely- chopped boiled beef, one-half that amount, each, of chopped raisins and chopped almonds, pecans or wal- nuts, is added. The pepper pods are prepared by being scraped thin — thinner than usual — and after being stuffed with this mixture, the rellenos are fried in egg batter in smoking lard and served with or without chili sauce, as the fancy dictates. To almost any Mex- ican cookery a substantial shaking of chili powder is added before the chilis are done. There may be many lovers of chili peppers who are unable to gratify their taste for the toothsome things. To such people, like the ranchman in his desert of cacti and sage brush, the canned sweet peppers or pimientos put up in oil are a luxury, and an inexpensive one at that, since the cans are but 15 cents in most places, and contain enough of the peppers for three or four meals. A favorite dish prepared with them in a Colorado ranch is called POTATOES A half cup of lard is put in the frying pan O'BRIEN with some sliced onion and a strip of bacon to give the proper flavor. Then some raw pota- toes are sliced and cut across very thin, and three or four pieces of the canned peppers are also cut in tiny pieces. The whole is mixed, and when the lard is smoking hot put in the pan with salt, pepper, and a dash of chili powder, or " sweet chili pepper," as it pepper, to be sure, but

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