3. Filling for tortillas: Grated cheese and chopped onions, very fine.
Dip into a pan of boiling hot lard one tortilla; then dip this
tortilla into the chili batter; then sprinkle with the filling, first
the cheese and then the onion. Then put on one spoonful of chili
batter and lay like a layer cake as many cakes as desired, and then
pour over the chili batter. Cut like cake and serve hot.
PRESERVES
TOMATO CONSERVE.
From MRS. CAROLINE E. DENNIS, of New York State, Alternate Lady
Manager-at-Large.
Three pounds of sugar, to three pounds of tomatoes; add two lemons,
peeled and sliced _very_ thin; sliver the peel into smallest bits
and add, with two inches of preserved ginger root, also cut very fine.
Put tomatoes in a kettle, mash with a spoon, mix in the sugar, lemons
and ginger, and boil slowly for _three_ hours, or until the
preserve is of the consistency of marmalade. This is a new and very
choice sweetmeat; and, so far as we know, is not to be found in any
other recipe-book.
ORANGE MARMALADE. From MRS. GOVERNOR OGLESBY, of Illinois, Lady
Manager.
One dozen imperial oranges (good pulp and thick yellow skin); their
scant weight in sugar. Peel six and grate the yellow rind without the
white skin. Slice the peel from the other six into thin shreds; boil
in three waters till very tender.
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