Make a sauce of a quarter of a cupful of olive-oil and two tablespoonfuls of butter heated together; in this fry two green onions, a bunch of parsley, a little celery, a leek, a little garlic, and green peppers, all chopped fine. Season with salt and a tablespoonful of the Spanish sausage. After all is well cooked down, add a half-cupful of good stock. Boil some macaroni until tender and then plunge in cold water to blanch. Place orderly on a wide platter, strain the hot sauce over it and cover the top with grated Edam cheese.
FRIJOLES
In the bottom of a bean-jar put a whole onion with a clove stuck in it, three whole cloves of garlic, four pieces of mustard pickle and three tablespoonfuls of the mustard vinegar. Over this put a layer of uncooked red beans and a piece of salt pork, then more beans; over all a tablespoonful of sugar. Fill with hot water and bake slowly all day. Renew with hot water from time to time.
FRIJOLES CON QUESO
Boil two cupfuls of red beans until soft; drain and put in a skillet with a tablespoonful of hot lard and fry, pressing a few to thicken the gravy. Add a cupful of hot water and when bubbling put in a cupful of grated cheese. Season with salt and chile sauce.
FUENTE ITALIANO
Boil spaghetti until tender, strain and put into a deep baking-dish. Chop an onion and a clove of garlic fine and add, with three peeled, sliced tomatoes. Dilute chile powder to taste in a little water and pour over all. Cover the top with grated cheese and put in the oven to brown.