Evening Republican, Volume 17, Number 262, Rensselaer, Jasper County, 3 November 1913 — ALL WORTHY A TRIAL [ARTICLE]

ALL WORTHY A TRIAL

PISHES POPULAR IN MEXICO MAY BE APPRECIATED HERE. Highly Flavored But Tasty Are All The»fc» Recipes—Delicious Chile Sauce—Turkey Dressing Our Southern Like. Chile Sause.—Take a half peck of" ripe tomatoes, three green peppers, three large onions, five cups of brown sugar, one teaspoonful each of ground allspice, cloves and cinnamon. Chop the onions and peppers together, put in a preserving kettle with two and a half cups of vinegar and boil for an hour and a half; salt to taste. .Bottle. * Red Chile Sauce (Chile Colorado). — Take six large ripe tomatoes* three tablespoonfula of brown sugar, one spoon each of ground ginger and cinnamon ; half a spoon of ground cloves; one cup of vinegar; half a spoon of ground mustard; one pod of dry red. pepper; two large white onions, a bit of clove or garlic. Cook until It thickens. Bottle and it will keep indefinitely. Chicken With Almond Sauce. —Boil t chicken, either whole or cut in pieces; an onion, a carrot, a bit of garde, a piece of ham, some thyme, sweet marjoram and a half cup of vinegar, .he chicken when cooked to be served with the following sauce: Grind four ounces of almonds, heat a little lard with a clove of garlic well mashed, :hen dissolve a little flour in some of ,:he stock and stir, to prevent browning :oo much. Add a piece of butter and a ladle full of stock. Incorporate the ilmonds, the ham and parsley, chopped one; add salt, pepper and a dash of outmeg. Chop two hard boiled eggs, sne chopped, put in chicken and boil. This is a dish fit for a king. It is said that it was the one Spanish dish to which the Aztecs took kindly. ’ Turkey Dressing.—Until within the last few years, after the introduction of the American cooking stove, Mexi3ans rarely baked fowls, as they prefer their fowls and meats boiled. The following recipe for cooking and dressing turkeys is followed by the housekeepers on all the haciendas (plantations) and not a few city cboks. It is a variation the baked turkey of the United States. Clean the turkey or fowl, spread with lard and pepper, put on In a large pot and boil. When nearly done Take out and stuff*with this dressing: Five small green onions, five apples that have been boiled and mashed through a colander, four ounces of ham cut into small bits, pepper and salt Fry this all together until done, stuff the turkey, put back in pot and boil until done. Remove from pot; have ready a large, deep vessel In which there is boiling lard. Put in the turkey, and tufrn frequently so that it may be browned on all sides.