Take one pint of cold chicken, duck or any poultry. Cut it into flakes and place it in a pudding dish which has been lined with a thin crust. On the layer of meat place a layer of sweet red peppers (seeds removed), cut in slices; next, a layer of thinly sliced sausage, and so on until the dish is full. Over this pour a glass of claret into which have been rubbed two tablespoons of flour. Cover with a thin crust of pastry, and bake.
Put one cup of washed rice in frying-pan with four or five tablespoons of poultry fat; add three onions chopped and two cloves of garlic minced fine. Fry ten minutes; add one red pepper or one canned pimento chopped, or one teaspoon of paprika, and three ripe tomatoes or two cups of strained tomatoes and one teaspoon of salt. Cook slowly about one hour, and as the water evaporates, add more boiling water to keep from burning.
Get the small ribs of beef and put on with water enough to cover, seasoning with salt, pepper, an onion and a tiny clove of garlic. Let it cook about two hours, then add a can of tomatoes and season highly either with red peppers or paprika. Cook at least three hours.
Pare large, green cucumbers, cut each one lengthwise, take out the seeds with a silver spoon and then cut each piece again so as to have four pieces out of one cucumber. When all are pared salt well and let them remain in the salt for twenty-four hours or more; then dry each piece, put in layers in a stone jar with whole white and black peppercorns, small pickling onions, which have been previously pared and salted overnight, pieces of horseradish, a few bay leaves, a little fennel, caraway seeds, a few cloves of garlic (use this sparingly) and also some Spanish pepper (use very little of the latter). Have a layer of the spices at the bottom of the jar. A handful of mustard seed put on the top layer will be an improvement. Boil enough pickling vinegar to cover well. Add a cup of sugar to a gallon of vinegar, boil and pour over hot. Boil again in three days and pour over the pickles after it gets cold, and in two days pour off the vinegar and boil again and pour over the pickles hot. Boil three times altogether.
Boil two large onions until very soft, drain, chop, and return to the saucepan with a small piece of butter. Add milk, salt, pepper, a dash of tabasco sauce, one teaspoon of prepared mustard; one-half cup of grated cheese. Stir until of the consistency of custard.
Soak two cups of beans overnight. Drain and boil until the skin cracks, and let one cup of water remain on the beans. Chop fine one onion and two cloves of garlic and fry a light brown in one tablespoon of olive oil; then add one-half can of tomatoes, one teaspoon chili powder dissolved in a little cold water, salt to taste and half a dozen olives chopped. A piece of smoked beef or tongue improves the flavor.
Cook one onion and green pepper chopped fine in hot butter; add four tablespoons of flour, stir until smooth. Add two cups of strained tomatoes. Season with salt and pepper.
Boil in salt water one-half pound calf's liver. Drain and cut into small cubes. Chop one onion, one tablespoon parsley, some mint; add two cloves, a little cinnamon, a little tabasco sauce, one tablespoon olive oil, and one cup of soup stock. Add one cup of bread crumbs which have been soaked in hot water and then drained. Mix all with the liver and bring to a boil. Serve with Spanish rice.
In a chopping bowl place two nice large ripe tomatoes, first peeling them; one large or two medium-sized white Texas onions, two sprigs of parsley, and one large green-bell pepper, first removing most of its seeds. Chop these ingredients well together quite fine, turn them into a saucepan and let them cook over rather a brisk heat until quite soft. Put no water in this mixture. Add a tablespoon of olive oil or of butter before it begins to cook and season well with salt and red pepper. Make the omelet the same as the plain one, but use water instead of milk in mixing it, and only use two tablespoons of water for the six eggs required. After the eggs are sufficiently beaten, mixed, and in the pan over the fire, and when the edges begin to stiffen, cover the surface of the omelet to within an inch of the edge with the cooked vegetables. Fold the omelet quickly and turn it on a hot platter. Pour around it all the vegetables left in the pan and serve.
Pick or grind one thick slice of cold, cooked salmon. Make a dressing of mayonnaise, to which add one tablespoon of French mustard, one green onion chopped fine, one tablespoon of small Mexican peppers, one tablespoon of pimentos. Mix this dressing into the picked salmon.
