STUFFED CHILES
Take a dozen large green chile peppers and lay them on the top of the stove until roasted slightly on all sides; remove and wrap in a cloth for a few minutes, when they can be easily peeled. Prepare the stuffing by chopping a half-pound of cheese very fine and adding a cupful of fine bread-crumbs, an onion chopped fine, a big lump of butter, salt and pepper. Beat the whites of three eggs to a froth and add two tablespoonfuls of milk and flour enough to make a thin batter. Fill the chiles with the stuffing, dip each one in the batter and fry in deep, hot olive-oil. Serve with tomato sauce.