1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD Mexican and Creole Cooking been removed, finely chopped, and four slices of fat bacon. Cook five minutes, then add four raw pota- toes that have been peeled and cut in thick slices, salt, and of course as much Tabasco as your guests can stand; and, lastly, the sliced kidneys and just enough water to cover. Stew until the kidneys are tender, then take out with a skimmer all the mixture. Thicken the liquid remaining with the yolks of six hard-boiled eggs rubbed to a paste with a glass of sherry and a teaspoonful of Worcestershire sauce. Add the whites of the eggs chopped, and, if you want it to be extremely local in its flavor, serve some nicely boiled rice with it. of small red Mexican beans will be sufficient. with two quarts of water and boil slowly. Drain them, cover again with cold water and boil, and then again, " three times and out." Then, when the water has boiled nearly away, add tv\^o large tablespoonfuls of lard, one large Spanish onion sliced, the Inevitable gar- lic clove, two Chili peppers (don't remove the seeds unless you want the temperature lowered), and five slices of bacon. Simmer slowly on the back of the stove all day, stirring occasionally with a wooden spoon to thicken the gravy. The beans should be partly broken when done. Half an hour before serving, pour the desired quantity into a Mexican earthenware pot, 92 FEU- One must not think of setting this feast JOLES before his guests without frijoles. — but one is well repaid. Their cooking takes time A pint Cover