class="pginternal" tag="{http://www.w3.org/1999/xhtml}a">52). Lemon juice is usually served with this soup.

26. Tamales (Mexican).

Take a pound of meat. Mutton, chicken, or beef may be used. It must be cut in bits. If the meat has not sufficient fat, add crisco or butter, or whatever one uses. Stew until meat is very tender. Into this soup add a cup of tomato sauce or a cup of boiled and strained tomatoes highly seasoned. Then stir in enough cornmeal to thicken it as for mush. Cook for a few minutes and then turn all into a rice boiler or steamer, and cook until the cornmeal loses its raw taste. When a little cool, add a few raisins, ripe olives, almonds, or peanuts, the latter cut up fine. Make pretty hot with cayenne, and also add a little pimento. Mold into little rolls, and wrap each roll up in corn husks, tying each end, so that the mixture will not escape. Just before eating, steam up again, and serve hot. If one is in a hurry, a dish can be lined with corn husks, the mixture piled in, and corn husks placed over the top of the dish. This is called "tamale pie." If corn husks are not available, it is very good without them. The mixture can either be steamed in a bowl and turned out or it can be sliced cold and fried like mush. It is not necessary to add the raisins, olives, and nuts unless one wants to be rather luxurious.

At the table open up the rolls, remove the husks, and eat with tomato sauce. A good sauce for tamales is made by stewing tomatoes with a little onion and green pepper, straining and highly seasoning. Worcestershire sauce is always good in tamale sauce.

This tamale mixture is fine for stuffing green mango peppers. Indeed, it makes a fine forcemeat for most anything.

27. Koorma (Arabian).

Koorma is usually made from mutton or veal. Mince an onion, a little green ginger, and a tiny bit of garlic and add to a cup of buttermilk. Cover a pound of mutton with this and allow to stand for a while. The mutton may either be fresh or left-over. While the mixture is standing, fry a minced onion; add to it a little turmeric. Turn the buttermilk mixture into this. If the meat is uncooked, also add a little water, so that it may become tender; but this is unnecessary if cold mutton is used. Simmer slowly together until the meat gets tender and the curds dry. At the last a little cocoanut may be added, but this is not necessary. The gravy must be very little and very rich.

28. Spiced Beef.

This is a very nice way of keeping beef if the weather is hot and one has no ice. Cut the meat up, salt a little, turn it into a bowl, and just cover with vinegar. Sprinkle well with mixed spices. When ready to use, fry with tomatoes and onions. This may be kept for several days without ice, even in the hottest weather.

29. Irish Stew (Old English).

Equal parts of meat and potatoes. Half a pound of meat and half a pound of potatoes makes quite a good-sized dish. Cook the meat with a sliced onion in plenty of water until it is almost tender. Then add the potatoes; also a little mint or parsley, a tiny bit of green ginger, and a sprinkle of cinnamon, salt and plenty of pepper. Cook together until all are sufficiently cooked. At the last, if mutton has been used, add half a cup of milk. Thicken a little if desired, only perhaps it is best to cook it until potatoes begin to break, thickening it in that way.

30. Mesopotamia Stew.

Equal parts of meat and string beans. Fry together with or without an onion. When quite brown but not hard, season well in any way liked. In Mesopotamia, of course it is made very hot. Cover with water and cook slowly until beans are soft and meat is tender. Less meat may be used. Beans and meat should both be cut up fine for this stew.

31. French Stew.

Take a pound of beef cut in small pieces and fry it until brown. Remove and fry in the same pan the following vegetables: Three small radishes, three small carrots, three small onions, half a dozen potatoes, a little green ginger, a green chili or two, and three or four mint leaves. The ginger, chili, and mint leaves should be finely minced, but slice the other vegetables. When the vegetables are nicely browned, remove, make a little gravy in the pan; pour this gravy over the meat, add the vegetables, and cook very slowly together until the meat is tender. If liked, it may be made with only potatoes and onions and meat.

32. Turkish Stew.

Fry a pound of meat cut in small pieces. Remove from the pan. In the same pan fry eggplant, thinly sliced and rolled in batter and crumbs. Season as desired. Put a layer of the fried eggplant and a layer of the fried meat in a cooking vessel. Add a little water, and cook very slowly until meat is tender.

33. All Blaze.

This is an old English dish, and is fine for the fireless cooker. Mutton is best for this dish. One pound of mutton, cut in bits, one-half pound of potatoes (quartered), peas, beans, onions, carrots, or any vegetables one may have on hand. Put a layer of potatoes at bottom of the pan, then a layer of meat, then a layer of mixed vegetables. Repeat this, sprinkling salt and pepper over each layer and a little drippings. Put in a vessel with a very tight-fitting lid, so that no steam will escape, and steam or bake slowly for three or four hours.

34. Country Captain.

This is another English dish, and is a great favorite with the Indian cooks. Chicken is always used in India, but veal or mutton will do nicely. Cut up the meat, slice four or five onions in rings, and set aside. Fry the chicken quickly over a hot fire, then fry the onions. With the onions fry some green chilies and a little green ginger; add a cup or two of water and stew until chicken is tender. Do not thicken the gravy to this. Sprinkle fried onions over the platter when it is ready to serve.

35. Toad in Hole.

Make a batter just as you would for pancakes. Melt some butter or crisco in a baking dish and pour in half the batter. On this place a mixture of meat, potatoes, and onions prepared as for No. 29. Pour over this the remainder of the batter and bake or steam.

36. Minced Meat Patties.

Prepare the mince according to No. 9. Make a piecrust, not too rich. Roll out paste, cut out in circles about three inches in diameter. Put in each of these circles a tablespoonful of the curried mince, and turn over, pressing the edges closely together. Fry or bake.

37. Hamburg Cutlets.

Take a pound of Hamburg steak, a minced onion, a minced mango pepper, a leaf or two of mint or coriander, a little salt and pepper, and very few bread or cracker crumbs. Mix all together, mold in little oblong cakes, dip in a thin batter made of flour and water, and then in crumbs. Fry in fat or oil.

38. Potato Patties with Fish or Meat.

Take equal parts of cold mashed potatoes and flour. Work together into a paste and roll out in circles about four inches in diameter. Place in each of circles a spoonful of salmon or tuna; season rather highly, press edges together, and fry. Fine way to use cold mashed potatoes. Curried mincemeat may also be