3761.—TORTAS DE HUENO. (Egg Savoury.)
Ingredients.—5 eggs, 1 tablespoonful of grated cheese, 1 oz. of lard, 10 red peppers, salt.
Method.—Scrape the fibres from the peppers, boil the peppers in a little water for 15 minutes or until soft, then drain and chop them finely. Separate the yolks from the whites of eggs, and whip the latter to a stiff froth. Heat the lard, add the chopped peppers and a tablespoonful of the water in which they were boiled, cheese, yolks of eggs, and salt to taste. Stir over the fire for 2 or 3 minutes, then add the whites a spoonful at a time and stir very gently until cooked. To be eaten with meats.
Time.—about 40 minutes. Average Cost, 1s. to 1s. 3d. Sufficient for 4 or 5 persons. Seasonable at any time.
3762.—COLACHE. (Vegetable Stew.)
Ingredients.—1 green squash, 6 tomatoes, 1 large onion cut into dice, 1 green pepper finely shreded, 1 oz. of lard, salt.
Method.—Cut the squash into pieces about one inch square. Halve the tomatoes, squeeze from them all the juice and cut them into dice. Place the squash, tomatoes, onion, green pepper, lard, and a good seasoning of salt in a stew-jar, and add water to barely cover the whole. Cover closely and cook gently for about one hour.
Time.—To cook, about 1 hour. Average Cost, 1s. to 1s. 6d. Sufficient for 3 or 4 persons. Seasonable at any time.
3763.—TORTAS DE LANGOSTA. (Lobster Fritters.)
Ingredients.—1 lobster (or a tin of lobster of a good brand), 4 eggs, 1 heaped tablespoonful of flour, cayenne, salt, lard for frying.
Method.—Divide the lobster into very fine flakes. Beat the eggs lightly, add them gradually to the flour, season liberally with salt and cayenne and stir in the lobster. Have the lard ready heated, put in the preparation a tablespoonful at a time, and fry slowly until crisp and lightly browned.
Time.—About 1 hour. Average Cost, 1s. 6d. to 2s. 6d. Sufficient for 4 or 5 persons. Seasonable at any time.
3764.—CERBOLLA CON TOMATE (Stewed Tomatoes.)
Ingredients.—6 large tomatoes sliced, 2 large onions cut into dice, 1 green pepper finely chopped, 1 oz. of lard, salt.
Method.—Heat the lard, fry in it the onion and pepper until the onion is lightly browned and add the tomatoes. Season to taste with salt, cover closely and cook gently for about ½ hour.
Time.—To cook, about 1¼ hours. Average Cost, 9d. Sufficient for 3 or 4 persons. Seasonable at any time.
