Chilis Reyenes (Stuffed Peppers).—Take a dozen large green bell-peppers, toast them in the fire, then remove the skin and seeds. Have ready boiled meat minced very fine, a few cooked onions chopped with tomatoes, a little cinnamon, two or three cloves, a few currants and a boiled egg, all made into a paste. Having previously ground up all the spices as fine as possible on the indispensable metate (which for that purpose is as excellent as any of our spice
KITCHEN AT THE CAPITAL.
mills), great care must be taken to have the paste smooth, then slit the peppers, carefully stuff them with the mass, and close carefully. Beat four eggs, whites and yolks separately, after which put them together, dip the peppers in, and then fry in a large quantity of boiling lard until quite brown. Some make a sauce of chopped onions and tomatoes poured over, but this is superfluous.
Stuffed Squashes.— Boil the squashes and cut them in halves, re-
