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A
BACHELOR'S
CUPBOARD
Mexican
and
Creole
Cooking
CHILI
Boil a
chicken
until
tender,
let
cool,
and
CHICKEN
chop
fine.
Wash
and
dry
a
cup
of
rice,
put
It
into
a pot
which
contains
equal
portions
of
melted
lard
and
butter
and
fry
a
few
moments,
then
add
chopped
tomatoes,
onions,
salt,
and
some
chili
powder,
which
can
be
bought
at
any
purvej^or's.
When
this
Is
well
blended
and
the
rice
has
swelled,
add
the
chicken
and
some
of
the
broth
In
which
it
has
been
boiled.
HOT
I
wonder
if
any
of
you
have
ever
eaten
a
TAMALE
fresh
hot
tamale,
and
if
you
have
ever
essayed
the
canned
substitutes
offered
occasionally
on
buffet
cars
of the
vintage
of
Armour
or
the
Libby
can-
ning
factories?
There's
just
the
difference
between
a
new-laid
egg
and
a
very
bad
one
—
^with
all
due
respect
to
the
canners,
who
certainly
do
their
best
to
turn
out
the
real
Mexican
article.
But
a
fresh
tamale
with
the
corn
husks
smoking
hot
can
only
be
prepared
properly
by
a
Mexican
woman
—
so
I
will
not
attempt
to
tell
you
how
they
are
done.
They
can
be
had
in
their
perfection
In
the
City
of
Mexico,
and
from
there
on up
the
coast
to
Portland,
Oregon,
where
they
are
very
good
Indeed.
By
w^ay
of a
change,
some
day
when
you
are
having
chicken
or
chili
con
carne,
try
with
It
some
genuine
SOPA
Boil
some
rice
rather
soft,
with
a
trifle
DE
ARROZeach
of
chili
sauce
and
onion
juice
or
chopped
onion,
and
eat
It
with
salt,
pepper
and
butter.
It
will
be
found
a
vast
Improvement
over
the
plain
boiled "
Carolina
head."