1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD Mexican and Creole Cooking Pimientos Morrones or canned peppers may be used If fresh ones are out of season. Have ready some crou- tons — you can make them by sauteing tiny cubes of bread in olive oil until golden brown and smack your lips over the hottest and most delicious of Mexican soups. CODFISH Put three tablespoonfuls of Sierra Madre MEXICAN oil in the blazer and fry in it for a mo- STYLE ment a clove of chopped garlic, then add two cupfuls of raw potatoes which have been peeled and cut in thin slices, until brown. Then add one pound of picked salt codfish — it should have been soaked for several hours previous — one can of strained toma- toes, a soupgon of marjoram, a cupful of vinegar, and the pulp of four luscious red peppers — failing the fresh, use Pimiento Morrones — ^W'hich have been soaked and rubbed through a sieve. Cook slowly for two hours. KIDNEYS Suppose that, after this rich soup and ap- ALAMEX- petizing fish, one elects to omit the roast ICAINE ^^^ substitute an entree. Can he find a more tempting morsel than the kidney in Mexican style? At all events, let him give the dish the benefit of the doubt until it's tried. Now for it: Slice three veal kidneys, removing the skin and hard membrane. Have in the blazer two tablespoonfuls of lard, and in this saute four sliced onions — medium-sized ones — until brown. Then add half a dozen tomatoes sliced thickly, six green peppers from which the seeds have

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