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A
BACHELOR'S
CUPBOARD
Mexican
and
Creole
Cooking
CHILI
RE-
is
the
most
delicious
of
Mexican
dainties
LLENOS
stuffed
pepper,
to
be
sure,
but
savoring
little
of
the
ordinary
hotel
product.
To
some
finely-
chopped
boiled
beef,
one-half
that
amount,
each,
of
chopped
raisins
and
chopped
almonds,
pecans
or
wal-
nuts,
is
added.
The
pepper
pods
are
prepared
by
being
scraped
thin
—
thinner
than
usual
—
and
after
being
stuffed
with
this
mixture,
the
rellenos
are
fried
in
egg
batter
in
smoking
lard
and
served
with
or
without
chili
sauce,
as
the
fancy
dictates.
To
almost
any
Mex-
ican
cookery
a
substantial
shaking
of
chili
powder
is
added
before
the
chilis
are
done.
There
may
be
many
lovers
of
chili
peppers
who
are
unable
to
gratify
their
taste
for
the
toothsome
things.
To
such
people,
like
the
ranchman
in
his
desert
of
cacti
and
sage
brush,
the
canned
sweet
peppers
or
pimientos
put
up
in
oil
are
a
luxury,
and
an
inexpensive
one
at
that,
since
the
cans
are
but
15
cents
in
most
places,
and
contain
enough
of
the
peppers
for
three
or
four
meals.
A
favorite
dish
prepared
with
them
in
a
Colorado
ranch
is
called
POTATOES
A
half
cup
of
lard
is
put
in
the frying
pan
O'BRIEN
with
some
sliced
onion
and
a
strip
of
bacon
to
give
the
proper
flavor.
Then
some
raw
pota-
toes
are
sliced
and
cut
across
very
thin,
and
three
or
four
pieces
of
the
canned
peppers
are
also
cut
in
tiny
pieces.
The
whole
is
mixed,
and
when
the
lard
is
smoking
hot
put
in
the
pan
with
salt,
pepper,
and
a
dash
of
chili
powder,
or
"
sweet
chili
pepper,"
as
it
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