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A
BACHELOR'S
CUPBOARD
Mexican
and
Creole
Cooking
been
removed,
finely
chopped,
and
four
slices
of
fat
bacon.
Cook
five
minutes,
then
add
four
raw
pota-
toes
that
have
been
peeled
and
cut
in
thick
slices,
salt,
and
of
course
as
much
Tabasco
as
your
guests
can
stand;
and,
lastly,
the
sliced
kidneys
and
just
enough
water
to
cover.
Stew
until
the
kidneys
are
tender,
then
take
out
with
a
skimmer
all
the
mixture.
Thicken
the
liquid
remaining
with
the
yolks
of
six
hard-boiled
eggs
rubbed
to
a
paste
with
a
glass
of
sherry
and
a
teaspoonful
of
Worcestershire
sauce.
Add
the
whites
of
the
eggs
chopped,
and,
if
you
want
it
to
be
extremely
local
in
its
flavor,
serve
some
nicely
boiled
rice
with
it.
FEU-
One
must
not
think
of
setting
this
feast
JOLES
before
his
guests
without
frijoles.
Their
cooking
takes
time
—
but
one
is
well
repaid.
A
pint
of
small
red
Mexican
beans
will
be
sufficient.
Cover
with
two
quarts
of
water
and
boil
slowly.
Drain
them,
cover
again
with
cold
water
and
boil,
and
then
again,
"
three
times
and
out."
Then,
when
the
water
has
boiled
nearly
away,
add
tv\^o
large
tablespoonfuls
of
lard,
one
large
Spanish
onion
sliced,
the
Inevitable
gar-
lic
clove,
two
Chili
peppers
(don't
remove
the
seeds
unless
you
want
the
temperature
lowered),
and
five
slices
of
bacon.
Simmer
slowly
on
the
back
of
the
stove
all
day,
stirring
occasionally
with
a
wooden
spoon
to
thicken
the
gravy.
The
beans
should
be
partly
broken
when
done.
Half
an
hour
before
serving,
pour
the
desired
quantity
into
a
Mexican
earthenware
pot,
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