man owns a farm through which the railroad runs for thirty miles. It is said to comprise ten thousand square miles.
The public schools in Mexico are similar to those in the States fifty years ago; the schools are never mixed; the boys attend one place and the girls another; the advanced teachers are elected, and are given a house to hold the school in, and one hundred dollars a month for conducting it. For the others they get a house somewhere, and from thirty to sixty dollars; ten years ago girls were not taught spelling or writing in public schools; they are now taught all the common branches and English, which has replaced French; sketching; music, fancy-work, and plain sewing; the hours are from 8 to 12.30, and from 2 to 6; they are thoroughly taught the geography of their own country, but they absolutely learn nothing of other lands.
CHAPTER XXXV.
A FEW RECIPES FOR MEXICAN DISHES.
Probably some one would like to make a few of the dishes most common to the Mexican table. Of course you will think them horrible at first, but once you acquire the taste, American food is insipid in comparison.
Recipe for tortillas:—Soften corn in alkaline water, then grind it fine, pat into round cakes, and bake on a thin, iron pan. Eat while hot. They are made very good by wrapping them around meat, or a seasoned pepper.
Albondigas (meat balls):—Take equal parts of fresh pork and beef, say one pound, cut as for sausage, put in salt, pepper, a small piece of soaked bread, and one egg, well beaten; make into small balls, putting in each a piece of hard-boiled egg, an almond and a raisin. In a dish of hot lard put five or six crushed tomatoes, a little chopped onion, salt, pepper, and broth. Let boil a few moments, and then put in the balls. When the meat is cooked it is ready for the table.
Rice with chicken or fresh pork:—Wash and dry the rice; have a dish of hot lard, put in the rice, fry a few moments, then add chopped tomatoes, onions, salt, pepper, two or three thinly sliced potatoes, and a few pease;
