BEANS MEXICAN
Soak two cupfuls of pink beans in six of water overnight; in the morning add a small onion and boil gently until soft; take out the onion and set the beans to drain. Put a large tablespoonful of fresh lard in a skillet and when sizzling-hot add the drained beans. Mix beans and lard thoroughly until each bean seems to have a coating of the fat and begins to burst. Add a cupful of the liquid in which the beans were boiled and gently crush a few of the beans with the spoon to thicken the gravy. Add the remainder of the bean liquor and a chopped chile pepper and simmer until the beans are quite dry.
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.