CHILE REINAS
Cut chile peppers lengthwise down the sides, remove the seeds and carefully roast in hot ashes, after which the outer skin can easily be wiped off. Grate dry cheese and stuff the peppers full of this and press the two sides together and fasten. According to the number of peppers being prepared, take enough eggs for a liberal dressing; beat the whites and yolks separately to a light froth and then mix them. Have ready a frying-pan with sufficient boiling lard to cover the peppers. Dip each pod into the frothy egg for a moment, then drop into the boiling lard, pouring over each more of the egg while the frying peppers are turned. Serve with a chile sauce to which has been added a few chopped green walnut meats.