87 / 214
A
BACHELOR'S
CUPBOARD
Mexican
and
Creole
Cooking
With
the
second
course
of
delicious
fish,
with
a sauce
even
hotter
than
the
soup,
Matias
brought
the
register,
or
guest
book,
which
reminds
one
of
a
similar
one
at
the "
Cheshire
Cheese
"
In
London.
Filled
with
au-
tographs
of
famous
people
and
drawings
by
artists
and
verse
by
poets
and
pen
pictures
by
descriptive
writers,
It
was
a
worthy
tome,
and
interested
one
for
more
than
an
hour's
time.
The
delicious
enchiladas
which
form
si
part
of
every
Mexican
dinner
are
simply
tortillas
or
corn
cakes
rolled
over
like
a
German
pancake
and
filled
with
grated
cheese
and
sliced
onion
with
chili
sauce
poured
over
It,
and
a
soup(;on
of
garlic
grated
on
top. It
is
Impossible
to
make
tortillas
as
they
are
made
In
Mexico,
as
the
corn
Is
not
made
Into
meal
there,
but
Is
rubbed
between
stones
Into
a
soft,
pulpy
mass
—
but
I
have
eaten
some
very
good
ones
made
by
a
San
Francisco
artist
in
his
studio
on
Russian
Hill,
made
like
an
ordinary
corn
griddle
cake
with
a
little
wheat
flour
added
to
prevent
brittleness.
He
fried
his
onions
In
a
little
olive
oil,
then
put
a
spoonful
on
each
enchilada'
and
grated
some
cheese
over,
rolled
It
deftly,
and
poured
over
it
the
chili
sauce,
which
as
everyone
knows
is
made
from
tomatoes
and
hot
Mexican
peppers.
The
same
artist
gave
to
me
some
of
his
choicest
Mexican
recipes
which
had
been
given
him
in
a
burst
of
generosity
by
Madame
Matias.
Chili
chicken
is
not
the
least
delectable
of
these,
and
is
made
so-
f
ashion
87