3. Filling for tortillas: Grated cheese and chopped onions, very fine.
Dip into a pan of boiling hot lard one tortilla; then dip this tortilla into the chili batter; then sprinkle with the filling, first the cheese and then the onion. Then put on one spoonful of chili batter and lay like a layer cake as many cakes as desired, and then pour over the chili batter. Cut like cake and serve hot.
PRESERVES
TOMATO CONSERVE.
From MRS. CAROLINE E. DENNIS, of New York State, Alternate Lady
Manager-at-Large.
Three pounds of sugar, to three pounds of tomatoes; add two lemons, peeled and sliced very thin; sliver the peel into smallest bits and add, with two inches of preserved ginger root, also cut very fine. Put tomatoes in a kettle, mash with a spoon, mix in the sugar, lemons and ginger, and boil slowly for three hours, or until the preserve is of the consistency of marmalade. This is a new and very choice sweetmeat; and, so far as we know, is not to be found in any other recipe-book.
ORANGE MARMALADE. From MRS. GOVERNOR OGLESBY, of Illinois, Lady
Manager.
One dozen imperial oranges (good pulp and thick yellow skin); their scant weight in sugar. Peel six and grate the yellow rind without the white skin. Slice the peel from the other six into thin shreds; boil in three waters till very tender. Chop the oranges, removing all tough fibres and seeds; put on, with the juice that drains from the oranges, the sugar, a little water and the drained orange peel shreds; boil fifteen minutes, thon add the pulp and grated rind and boil twenty minutes.
COMPOTE OF APPLES.
From MRS. HATTIE E. SLADDEN, of Oregon, Alternate Lady Manager.