e, add to the sieved
chillies one pint of thick strained tomato pulp, one minced large
onion, one fourth teaspoon salt and cover and simmer fifteen minutes.
Cut dark meat from a boiled or roasted chicken, into small pieces or
use small pieces of cooked veal, cover with the chilli sauce and stew
slowly one hour or stand over hot water and steam about an hour or
until chicken has practically absorbed the sauce.--Contributed.

CHILLI MINO PAN CAKES.--Make a light fritter or pan cake batter and fry
cakes in hot olive oil or butter shaking them until they are set.
Spread these cakes with chicken and chilli mixture (as prepared for
tamales) roll up the pan cakes, pour over more of the sauce, sprinkle
with grated cheese and serve immediately.--Contributed.

RICE AND CHICKEN CON-CARNE.--One pint of stewed chicken cut up in
chicken broth and seasoned with three cooked chillies (sieved) half a
cup of washed rice, half a pint of finely minced cooked tongue, one
teaspoon of salt. Stir often and cook until rice has absorbed most of
the broth but do not let it scorch. Serve with half a pint of strained
tomato cooked with one tablespoon of butter and a little
salt.--Contributed.

Meat

"Room! Make way! Hunger commands. My valour must obey."--Beaumont
and Fletcher.

TO JUDGE GOOD BEEF.--Good beef, if young, will be of a bright red
color, fine grained and firm to the touch. The fat of a clear straw
color with a little of it through the muscles, giving the meat a
marbled appearance. The suet should be dry and crumbly and of a darker
shade than the fat. In old beef both flesh and fat will be darker, much
coarser in fiber and decidedly dry compared with young beef. If the
beef is of a pale, dull color, and flabby, it is not well matured; if
very dark and colored and coarse grained with deep yellow fat it will
be found tough and tasteless and if it bears greenish tints and feels
slippery on the surface it is already stale and unfit for use. When
meat is tough add a little vinegar or a piece of lemon to the water in
which it is boiled. This will result in a shortening of time and a
saving of fuel, while the meat will be rendered more easy of digestion;
also any slight taint that may be about the meat will be entirely
removed by this process. A pinch of baking soda can be used instead of
lemon or vinegar.

POT ROAST.--Take a nice piece of the round beef weighing about four
pounds, season well with salt and pepper and d