SOPA SECA (Mexican Rice)
2 tsp. olive oil
1/2 tsp. minced garlic
1/2 cup chopped onion
1 large tomato, chopped
1 cup uncooked, converted rice
1 small green bell pepper, seeded and diced
1 - 13 oz. can chicken broth
dash of red pepper
1/2 tsp. oregano
1/2 tsp. salt
Heat oil in a dutch oven over moderate heat. Add garlic, onion
and tomato. Cover and cook 3 minutes, or until onion is soft.
Add rice and cook for 2 minutes, stiffing, until rice is shiny
and hot. Stir in green pepper, chicken broth, red pepper,
oregano and salt. Bring to a boil. cover and bake for 20 minutes
at 400 degrees.

MEXICAN CORN

1/4 cup butter or margarine
1/4 cup finely chopped onion
1/4 cup chopped green pepper
1 pkg. (10 oz.) frozen corn or 1 can No.2 whole kernel corn
1/4 cup diced pimiento
1/2 tsp. salt
1/4 tsp. pepper
sweet pepper slices, to garnish
Heat butter or margarine over low heat. Add and cook until onion
is transparent. Add green pepper. Add corn. Cook corn covered,
over low heat, about 10 minutes, or until tender.
During the last few minutes of cooking, mix in diced pimento.
Season to taste with salt and pepper. Mix gently. Garnish with
sweet red pepper slices. Serves 4.

JALAPENO BEAN DIP

5 small jalapeno peppers
2-1/2 cups chili hot beans, mashed
1 tbsp. oil
1/2 tsp. salt
1/2 tsp. oregano
1/4 tsp. garlic powder
Cut off tops of peppers. Combine whole peppers and remaining
ingredients in saucepan. Simmer 15 minutes, adding water if
needed, to keep beans from sticking to bottom of pan. Cool
mixture and remove peppers. Serve dip with fresh vegetables.
NOTE: This is a Mexican vegetable dish, but can easily be an
appetizer when served with crackers.

SPANISH RICE
1 cup uncooked rice
1/3 cup chopped onion
1/3 cup chopped green pepper
2 tbsp. cooking oil
2 cups chopped canned tomatoes
1 cup water
1 tsp. salt
1/4 tsp. pepper
1 tsp. Worcestershire sauce
1/2 tsp. prepared mustard
1 beef bouillon cube
Saute rice, onion and green pepper in oil until vegetables are
tender. Add remaining ingredients. Bring to a boil. Reduce heat
and simmer 20 minutes or until liquid is absorbed and rice is
tender. Serves 6 - 8.

TACO DIP

1 lb. hamburger
1 dry pkg. taco seasoning
6 oz. green taco sauce
16 oz. can refried beans
16 oz. carton sour cream
1 cup shredded cheddar cheese
Brown hamburger. Add taco seasoning, taco sauce and refried
beans. Mix well. Pour into loaf pan; spoon sour cream over and
sprinkle with the cheese.
Bake at 350 degrees for 30 minutes. Eat with Nacho chips.

TACO SEASONING

2 tsp. chili powder
1-1/2 tsp. paprika
1-1/2 tsp. ground cumin
1 tsp. onion powder
3/4 tsp. garlic salt
1/2 tsp. salt
dash cayenne pepper
Combine all above ingredients. Make 3 tablespoons.

MEXICAN CHICKEN SOUP

1 - 3 lb. frying chicken, skinned, cut into serving pieces
2 cups canned tomatoes
1 clove garlic, minced
1/2 cup chopped onion
2/3 cup canned mildly hot California chilies, diced (or 1/3 cup
for milder flavored soup)
2 cups cooked, drained pinto beans
Place chicken pieces in large saucepan; add enough water to
cover. Cook until tender, about 25 minutes.
Remove chicken pieces from broth and put in the tomatoes, garlic
and chilies. Slide chicken meat off the bones and return meat to
the broth. Add beans and simmer about 15 minutes. Yield: about 2
quarts. Approx. calorie serving: 1 cup equals 190 calories.
Serve with tortilla. 1 tortilla equals 60 calories.

Tomato Omelet.

Break twelve fresh eggs in a bowl, season them with a pinch of salt
and half a pinch of pepper, and beat thoroughly for four minutes.
Place two ounces of butter in a frying-pan on a hot stove, let it heat
well without browning, then pour into it half a pint of freshly cooked
stewed tomatoes, suppressing all the liquid. Cook for two minutes,
then throw the beaten eggs over, and with a fork mix the whole gently
for three minutes; let rest for one minute longer. Bring up the
two opposite sides, turn it carefully on a hot dish, and serve.

Plain Omelet.

Crack into a bowl twelve fresh eggs, season them with a pinch of
salt and half a pinch of white pepper, beat them well until the whites
and yolks are thoroughly mixed, or for fully four minutes. Place in
a No. 8 frying-pan two tablespoonfuls of clarified butter ; heat it well
on the hot range, and when it crackles pour in the eggs, and with a
fork stir all well for two minutes, then let rest for half a minute. Fold
up with the fork the side nearest the handle first to the centre of
the omelet, then the opposite side, so that both sides will meet
right in the centre ; let rest for half a minute longer ; have a hot dish
in the left hand, take hold of the handle of the pan with the right,
bring both dish and pan to a triangular shape, and with a rapid movement
turn the pan right over the centre of the dish, and send to the
table. (The omelet should be made on a very brisk range, without
taking the lid off the stove.)
Should the pan be smaller than the above-mentioned No. 8 it will
require three minutes' stirring, one minute to rest, and half a minute
to rest after having been folded.
When making an omelet for one person, for instance, use three
fresh eggs, seasoned with half a teaspoonful of salt, and half a saltspoonful
of white pepper. Thoroughly heat in a small frying-pan
half a teaspoonful of clarified butter ; after sharply beating the eggs
in the bowl, pour into the pan, and gently mix for one minute on a
very brisk range, let rest for a quarter of a minute, fold one side up,
rest a quarter of a minute more, then turn on a small hot dish, and
serve.

Omelet with Fine Herbs.

Break twelve fresh eggs into a bowl, add a pinch of finely chopped
parsley, half a pinch of chopped tarragon, and half a pinch of chives;
also, if desired, half a cupful of sweet cream. Beat the whole thoroughly
without stopping for four minutes ; melt one ounce of good
butter in a frying-pan on the hot stove ; when it is melted and begins
to crackle, pour in the eggs, and mix them gently with a fork,
while they cook for three minutes : let them rest for one minute, then
bring the sides toward the centre, turn it on a hot dish, and serve.

Eggs a la Duchesse.

Place a quarter of a pound of powdered sugar in a saucepan, adding
half a pint of water, a small piece of lemon peel, and a short stick
of cinnamon. Boil until the sugar is reduced to a syrup, then remove
the lemon peel and cinnamon, and add half a teaspoonful of
orange-flower water. Beat together, then strain twelve egg yolks with
a pint of milk or cream, add this to the syrup with a very little salt,
then transfer the whole to a silver baking-dish, place it on the hot
stove, and let cook for ten minutes, stirring briskly, and when it
forms a cream, squeeze in the juice of a fine, sound lemon ; remove
from the fire, lay the dish on another, and send to the table.

Eggs a la Polonaise.

Cut twelve hard-boiled eggs in halves, separate the whites from
the yolks, and pound the latter in a mortar, adding about one ounce
of butter, a pinch of salt, half a pinch of ground spice, a saltspoonful
of grated nutmeg, and five raw yolks ; when well blended, without
any lumps, strew half a tablespoonful of very fine chopped parsley
over, and add the whites of the five eggs well beaten. Garnish the
bottom of a baking-dish with this preparation, laying it in about a
finger thick ; also fill the whites with a part of it, making them have
the appearance of whole eggs. Arrange them tastefully on top, and
set the dish in the oven ; brown slightly for about five minutes, remove
it from the oven, lay the dish on top of another, wipe the sides
carefully, and serve immediately.

Eggs a Ilmptratrice.
Cook twelve eggs exactly as in No. 33, arranging six small slices
of pate-de-foie-gras, one on top of each egg, and serving very hot.
Eggs a la Suisse.
Fry twelve eggs as for No. 33 ; after cooking for two minutes,
cover with half a pint of hot tomato sauce, and add three cooked
sausages, cut in two, also a little grated cheese, then send to the
table.
Eggs a la Chipolata.
Prepare twelve eggs as for No. 33, and cover them with a pint of
hot Chipolata garnishing (No. 112), and serve very hot.
Eggs a rAlsacienne.
Fry twelve eggs as for No. 33, only putting them on a long dish.
Add one chopped onion to four ounces of finely minced calf's liver,
quickly toss them on a brisk fire for about eight minutes, then pour in
about six to eight drops of vinegar, a pinch of salt, and a little pepper
to season. Garnish both ends of the dish with this, then serve.
Eggs a tAurore.
Boil twelve eggs until hard, then let them cool ; shell them, and
separate the yolks from the whites, putting the former into a mortar,
adding one ounce of fresh butter, a pinch of salt, half a pinch of nutmeg,
the same of ground spice, and three raw egg yolks ; pound all
well together. Mince the whites, and put them in a sautoire with a
pint of well reduced bechamel (No. 108), cook without boiling, although
letting them attain a good consistency ; place them on the dish
used for serving, lay the pounded yolks on top, and garnish with
twelve square sippets of bread dipped in beaten egg, and put in the
oven to brown for about four minutes ; then serve.
Eggs a la Polonaise.
Cut twelve hard-boiled eggs in halves, separate the whites from
the yolks, and pound the latter in a mortar, adding about one ounce
of butter, a pinch of salt, half a pinch of ground spice, a saltspoonful
of grated nutmeg, and five raw yolks ; when well blended, without
any lumps, strew half a tablespoonful of very fine chopped parsley
over, and add the whites of the five eggs well beaten. Garnish the
bottom of a baking-dish with this preparation, laying it in about a
finger thick ; also fill the whites with a part of it, making them have
the appearance of whole eggs. Arrange them tastefully on top, and
set the dish in the oven ; brown slightly for about five minutes, remove
it from the oven, lay the dish on top of another, wipe the sides
carefully, and serve immediately.
Eggs a la Saiice Robert.
Peel two medium-sized onions, and remove the hearts, cut them in
slices (the hearts), and put them with a tablespoonful of butter in a
saucepan on a brisk fire, and brown them well. Moisten with a cupful
of lean broth, season with a pinch of salt and half a pinch of pepper,
cook, and let the sauce reduce for about ten minutes. When ready
to serve, cut eight hard-boiled eggs into slices, mix them in the preparation,
and let heat together without boiling for two minutes ; finish
with a teaspoonful of diluted mustard, and then serve.
Eggs a la Hyde.
Boil six fresh eggs for seven minutes, then lay them in cold
water for five minutes to cool them off ; shell them, and put
them on a plate. Hash fine half a small canful of mushrooms
with two branches of parsley and one medium-sized, sound
shallot. Put in a saucepan on the hot stove one ounce of good
butter, and when melted add the prepared mushrooms, and let cook
rather slowly for fifteen minutes, stirring it occasionally. Add half a
pint of Madeira sauce (No. 103), season with a pinch of salt and a
light pinch of pepper, then cook again slowly for ten minutes.
Strain the whole through a fine sieve into another saucepan,
and set it aside to keep warm ; cut the six hard-boiled eggs into
halves, remove the entire yolks, and mash them thoroughly in a bowl,
adding half an ounce of good, fresh butter and half a pint of sweet
cream. Season with a light pinch of salt, half a pinch of pepper, and
half a teaspoonful of grated nutmeg ; mix well together, and with this
fill the twelve pieces of egg-white. Lay them on a lightly buttered
dish, pour the sauce over, and put them in the oven for eight minutes
before sending to the table.

Eggs & la Tzirque.

Cook twelve eggs the same as for No. 33, and pour over them
six chicken livers, tossed gently but rapidly in a saucepan on a brisk
fire with one ounce of butter for three minutes, and then with a spoon
remove all the butter from the saucepan. Season with a pinch of salt,
and half a pinch of white pepper, adding half a glass of good Madeira
wine. Reduce it to one half, then add one gill of hot Madeira
sauce (No. 103), heat up a little, and then pour the sauce over
the eggs and serve.
40

Eggs & la Meyerbeer.

Butter a silver dish and break into it twelve fresh eggs ; or, if desired,
use six small silver dishes, breaking two eggs into each one ;
then cook them on the stove for two minutes. Cut six mutton kidneys
in halves, broil or stew them according to taste, then add them
to the eggs, and serve with half a pint of hot Perigueux sauce (No.
no) thrown over.

Eggs a la Reine.

Prepare twelve eggs as for No. 33, cook them for two minutes.
Make a garnishing of one ounce of cooked chicken-breast, one finely
shred, medium-sized truffle, and six minced mushrooms. Moisten
with half a pint of good Allemande sauce (No. in), heat it up well,
but do not let it boil ; then pour over the eggs and serve immediately.
39

Eggs with Melted Cheese.

Grate two ounces of Parmesan cheese on a dish ; set it on a slow
fire, adding half a glassful of white wine, a pinch of chopped parsley, a
pinch of chopped chives, half a pinch of pepper, and a saltspoonful of
grated nutmeg, also two ounces of good butter. Stir thoroughly while
cooking, and as the cheese melts, break in twelve eggs ; cook for
five minutes longer, then surround the dish with heart-shaped crofitons
(No. 102) set it on another dish, and serve very hot.

Eggs en Panade.

Cut out twelve round pieces of bread-crumbs, each one measuring
two inches in diameter, and place them in a pie-plate, spreading a
little butter over each ; brown them in the hot oven for one minute.
Break twelve eggs in a bowl, add one pinch of chopped parsley, half
a pinch of chives, two tablespoonfuls of thick, sweet cream, one ounce
of butter, a pinch of salt, and a very little white pepper. Beat sharply
all together for four minutes. Add the twelve pieces of browned
bread to the beaten eggs ; mix them well together. Place in a fryingpan
on the hot range one ounce of clarified butter, heat thoroughly,
then fry one egged bread at a time for one and a half minutes on each
side. Dress, with the aid of a cake-turner on a hot dish with a folded
napkin ; keep in a warm place. Repeat the same process with the
others, and serve.
37

Eggs a la Paysanne.

Put half a pint of cream into a dish, on the fire, and when it boils,
break in twelve fresh eggs, season with a pinch of salt and twelve
whole peppers ; let cook for two minutes, and then set it in the oven
for three minutes, so that the eggs get a good golden color, taking
care that they do not harden. Remove from the oven, place the dish
on another, and serve.
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Eggs a la Rdgence.

Shred an ounce and a half of salt pork into fine pieces (ham will
answer the same purpose), also one onion cut into small squares, and
six medium-sized mushrooms, all of equal size ; moisten with a spoonful
of good gravy, and cook for five minutes. When done, reduce
with a tablespoonful of mushroom essence (liquor). Break twelve
fresh eggs in a dish, with an ounce of melted butter on the bottom,
and set it in a moderate oven for five minutes ; pour the garnishing
over, drip off the fat, wipe the sides of the dish, and add six drops of
strong tarragon-vinegar. Remove from the oven, place the dish on
another, and serve.
33

Eggs au Parmesan.

Beat twelve eggs in a saucepan, with two tablespoonfuls of grated
Parmesan cheese, a pinch of pepper, but no salt ; stir them well with
a whip, and make of this six small omelets, as for No. 46. As soon
as they are sufficiently firm, lay them on a dish. Besprinkle the tops
with a little grated Parmesan cheese, roll, and trim them nicely,
sprinkle more cheese over the tops, wipe off the sides of the dish, and
put them in a hot oven for five minutes. Remove from the oven,
pour around the omelets one gill of hot Madeira sauce (No. 103), and
serve very hot.

Eggs a la Bonne Femme.

Slice two large, sound onions, and fry them in two ounces of
butter, in a saucepan, stirring frequently, so that they do not burn ;
when done, dredge in a good pinch of flour, moistening with half a
pint of cream or milk, and season with a pinch of salt, half a pinch of
pepper, and a saltspoonful of nutmeg. Break six eggs, froth th'e
whites, mix the yolks with the onions, and afterward the beaten whites,
stirring well. Lay two pieces of white paper on the bottom of a baking-
tin, butter them thoroughly, lay the eggs on top, and set it in the
oven for about fifteen minutes. When done, turn them on to a hot
dish, remove the papers, add two tablespoonfuls of Espagnole sauce
(No. 105) to the eggs and serve.
33

Eggs with Livers.

Remove the gall carefully from abouta pint of chicken livers, wash
them well, drain, and slice them into small pieces. Place them in a
sautoire with one ounce of butter; range the pan on the hot stove,
then season with one pinch of salt and half a pinch of pepper ; toss
the contents gently for two minutes ; then add a pinch of chopped
parsley, one pinch of chervil, and three well-minced mushrooms, and
moisten with half a pint of Madeira sauce (No. 103); and let cook for
five minutes ; make an omelet of twelve eggs, as for No. 46, and
when ready to finish, pour the livers in the centre, reserving two tablespoonfuls
of it for further action ; close the sides up carefully,
cook two seconds longer, then gently turn it on a hot dish, and, with
a spoon, pour all the sauce around the omelet. Dress the livers that
were reserved, at both ends of the omelet, equally divided, and serve.

Eggs with Truffles.

Peel three medium-sized, sound truffles. Cut them into thin
slices, place in a saucepan with a glassful of Madeira wine; reduce to
one-half on a moderate fire. Season with one pinch of salt and the
third of a pinch of white pepper; add one gill of bechamel sauce (No.
108); let come to a boil. Prepare twelve heart-shaped croutons (No.
102); dip the thin parts first into the sauce half an inch in depth, then
into fresh, finely chopped-up parsley up to the same depth. Gently
dress (arrange) them on the hot serving-dish in star-shape, so that the
decorated ends of the croutons will just reach up to the edge^of the
dish equally all around. Prepare twelve poached eggs exactly the
same as in No. i; dress an egg on each crouton. Gently pour the
above prepared sauce right in the centre of the dish, being careful not
to pour any over the eggs. Evenly slice one good- sized, sound truffle
into twelve equal slices; dip them in a little hot broth for two seconds;
lay one slice on top of each egg, and serve immediately.

Eggs with Tarragon.

Blanch for one minute in a sautoire a quarter of a bunch of tarragon-
leaves, drain, and chop them up very fine. Break twelve eggs
into a bowl, add the tarragon, season with a pinch of salt and half a
pinch of pepper, and beat well for four minutes; meanwhile adding
half a cupful of sweet cream. Then make an omelet, as for No. 46,
and royit on a hot serving-dish. Prepare a little roux with flour and
butter (No. 109), moisten with half a pint of strong broth and a glassful
of white wine; skim off any fat that may accumulate on top, and
let it cook slowly for ten minutes. Strain through a fine sieve and
pour it around the omelet; then serve.

Eggs with Fresh Mushrooms

Peel, wash, and drain a quarter of a pound of fine, fresh mushrooms.
Place them in a saucepan, with a tablespoonful of very good
butter. Season with half a pinch of salt and a third of a pinch of
white pepper, squeezing in first two drops of lemon juice. Cover the
saucepan, and cook for ten minutes on a moderate fire. Add a quarter
of a glassful of good Madeira wine; reduce to one-half, which will
take two minutes; add now a gill of b6chamel sauce (No. 108), and
let come to a boil again. Prepare twelve fresh-poached eggs, as in
No. i; pour the sauce on a hot serving-dish, keeping the mushrooms
in the saucepan. Neatly lay the eggs over the sauce around
the dish, and dress the mushrooms right in the centre, and serve very
hot.

Eggs with Celery.

Boil for fifteen minutes, in a quart of white broth (No. 101 ), two
heads of well-washed and neatly pared, sound celery. Remove it
from the broth; then cut it up in one-inch-length pieces, and return
it to the pan with the broth in which it was first boiled, leaving it on
the hot stove. Season with one pinch of salt and the third of a pinch
of white pepper. Reduce to three-quarters (which will require ten
minutes). Add a gill of hot bechamel sauce (No. 108), let come to
a boil. Poach twelve fresh eggs exactly as in No. i, neatly arrange
them on a hot dish, crown-like. Pour the celery sauce right in the
centre, and serve very hot.

Eggs en Filets.

Mix in a dish that may be put in the oven (a silver one by preference)
twelve raw egg yolks, with a spoonful of brandy and a pinch of
salt. Cook them for five minutes in a hot oven, then let them cool;
cut the preparation into twelve thin fillets or slices, and steep each
one in a light pancake batter. Fry them in very hot fat for about
two minutes, then lift up with a skimmer, lay them on a napkin to
drain, and serve on a folded napkin laid on a hot dish and garnished
with fried parsley.
24

Eggs a la Finoise.

Pour a pint of good tomato sauce into a saucepan on the hot
stove, add two cut-up, peeled, sweet peppers, fry for two minutes in
a tablespoonful of butter, a teaspoonful of chopped chives, and
reduce it gradually to about half the quantity, which will take ten
minutes. Poach six very fresh eggs, as for No. i, pare their edges
neatly. Place six freshly prepared hot toasts on a warm serving-dish,
arrange the eggs carefully on top, and pour the above sauce over
all, then send them to the table at once.

Eggs au Miroir.

Lightly butter a silver dish large enough to hold twelve eggs, one
beside another; carefully break into it twelve eggs, taking care to
keep the yolks intact. Evenly sprinkle over them half a pinch of
salt. Cook for one minute on a hot stove; then place them in the
oven for one and a half minutes. Take out, and place the dish on
another, and serve.
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