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A
BACHELOR'S
CUPBOARD
Mexican
and
Creole
Cooking
Pimientos
Morrones
or
canned
peppers
may
be
used
If
fresh
ones
are
out
of
season.
Have
ready
some
crou-
tons
—
you
can
make
them
by
sauteing
tiny
cubes
of
bread
in
olive
oil
until
golden
brown
and
smack
your
lips
over
the
hottest
and
most
delicious
of
Mexican
soups.
CODFISH
Put
three
tablespoonfuls
of
Sierra
Madre
MEXICAN
oil
in
the
blazer
and
fry
in
it
for
a
mo-
STYLE
ment
a
clove
of
chopped
garlic,
then
add
two
cupfuls
of
raw
potatoes
which
have
been
peeled
and
cut
in
thin
slices,
until
brown.
Then
add
one
pound
of
picked
salt
codfish
—
it
should
have
been
soaked
for
several
hours
previous
—
one
can
of
strained
toma-
toes,
a
soupgon
of
marjoram,
a
cupful
of
vinegar,
and
the
pulp
of
four
luscious
red
peppers
—
failing
the
fresh,
use
Pimiento
Morrones
—
^W'hich
have
been
soaked
and
rubbed
through
a
sieve.
Cook
slowly
for
two
hours.
KIDNEYS
Suppose
that,
after
this
rich
soup
and
ap-
ALAMEX-
petizing
fish,
one
elects
to
omit
the
roast
ICAINE
^^^
substitute
an
entree.
Can
he
find
a
more
tempting
morsel
than
the
kidney
in
Mexican
style?
At
all
events,
let
him
give
the
dish
the
benefit
of
the
doubt
until
it's
tried.
Now
for
it:
Slice
three
veal
kidneys,
removing
the
skin
and
hard
membrane.
Have
in
the
blazer
two
tablespoonfuls
of
lard,
and
in
this
saute
four
sliced
onions
—
medium-sized
ones
—
until
brown.
Then
add
half
a
dozen
tomatoes
sliced
thickly,
six
green
peppers
from
which
the
seeds
have
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