90 / 214
A
BACHELOR'S
CUPBOARD
Mexican
and
Creole
Cooking
is
labeled.
Covered
closely
with
a
little
hot
water
poured
in
after
they
have
begun
to
get tender,
they
should
cook
for
ten
minutes,
and
then
chopped
with
a
knife
and
stirred.
Care
should
be
taken
not
to
have
enough
lard
to
make
them
soggy.
Are
they
good?
Ask
Buffalo
Bill.
Not
the
w^orst
salad
in
the
world
is
made
from
romaine
or
lettuce
with
these
same
peppers
sliced
in
strips
and
a
French
dressing
poured
over
them.
Try
it
and
see.
These
"
pimiento
morrones
" are
delectable
addi-
tions
to
almost
any
salad,
and
give
a
dash
to
a
clear
soup,
while
as
sandwiches
with
cream
cheese
and
graham
or
wheat
bread,
they
make
a
delightful
bonne
bouchee.
While
in
camp,
add
a
few
to
the "
Mulli-
gan,"
or
transform
a
plebeian
beef
stew
into
a
stew
a
la
Mexicaine
by
their
use.
PIMIENTO
Boil
six
large
sweet
red
peppers
until
ten-
BISQUE
der.
Remove
skin
and
seeds
and
rub
through
a
colander
with
a
few
spoonfuls
of
the
water
in
which
they
were
boiled.
While
they
are
boiling,
put
a
half-cup
of
rice
in
a
double
boiler
w^ith
one
and
a
half
quarts
of
white
stock
or
an
equal
quantity
of
milk.
When
perfectly
soft,
rub
through
a
fine
sieve
and
add
the
pepper
pulp,
a
teaspoonful
of
onion
juice,
a
tea-
spoonful
of
salt,
and
enough
Tabasco
sauce
to
make
very
hot.
Bring
to
a
boil,
then
remove
from
the
fire
and
stir
in
slowly
one-half
cupful
of
thick
cream
into
which
has
been
blended
the yolks
of
two
eggs.
The
90