Place

One cup of flour,
One-quarter cup of cornflour,
One teaspoon of salt,
One tablespoon of shortening,

in a mixing bowl. Sift to mix and then add sufficient water to make
a dough. Break the dough into pieces the size of a large walnut,
and then roll out very thin. You may bake the tortillas on the iron
griddle on the top of the stove or fry them in a pan, using a little
shortening. Keep on a clean towel until all are fried. Now place two
ounces of grated cheese in a bowl and add two onions that have been
cooked until tender in two tablespoons of shortening and

One-half cup of finely chopped cold meat, preferably chicken,
Two tablespoons of chili sauce.

Mix to blend and then spread the tortillas with this mixture. Roll or
fold and then pour over them more hot chili sauce.

CHICKEN GUMBO OKRA

Clean and cut the chicken for stewing. Brown quickly in hot fat. Lift
to a deep saucepan and add

Two quarts of water,
Four onions,
One bay leaf,
Two cloves.

Cook until the chicken is tender. Now thicken the liquid slightly with
cornstarch. Season with

Red pepper and salt,
Two tablespoons of fine chopped parsley,
One-half teaspoon of thyme,
One tablespoon of gumbo or file,
Two cups of cooked okra.

Send to the table at once and serve with plenty of boiled rice.

NOTE.--Gumbo, or file, is a powder made and sold in Louisiana. It is
composed of young sassafras leaves. File can be purchased in fancy
grocery stores.

CHICKEN MOUSSE

Put sufficient boiled cold chicken through a food chopper to measure
two cups, using the fine knife. Place in a bowl and add

Two teaspoons of grated onion,
One-half teaspoon of paprika,
One teaspoon salt.

Mix well and then soak one and one-half level tablespoons of gelatine
in four tablespoons of cold water for twenty minutes, then add
one-half cup of boiling chicken stock. Simmer slowly for five minutes
and then strain into the prepared chicken meat. Stir until it is cool,
and then fold in one cup of whipped cream. Pour into small custard
cups that have been rinsed with cold water. Set in a cold place for
six hours to mould. Unmould in a nest of crisp lettuce leaves.

POULTRY

To roast young chickens and guineas: singe, draw and prepare the fowl;
now rub the entire bird well with plenty of shortening. Dust very
lightly with flour, place in pan in hot oven for fifteen minutes; now
turn the fowl breast down in the pan