GREEN CHILES
Boil two pounds of meat until tender and chop fine; add a large ripe peeled tomato, two sliced onions, two slices of bread chopped fine, raisins, olives, salt and a tablespoonful of vinegar. Fry all these together in olive-oil and season with a little sugar and pepper. Remove the stems and seeds from six green chile peppers and stuff them with this dressing. Dip each chile in a rather stiff batter and fry in deep drippings.
HABAS ESPAÑA
Soak one and one-half cupfuls of Spanish beans overnight; in the morning lift into boiling water and boil three hours, adding boiling water as it boils away. Drain from the water and add a quarter of a pound of bacon and two chile peppers. Put a half-cupful of olive-oil in a large frying-pan, add six large onions and three cloves of garlic sliced fine, and fry gently to a light brown; add two bay-leaves, a can of tomatoes, salt and black pepper, and simmer an hour, stirring frequently. Then put in the beans and boil for three hours, adding some of the water in which the beans were boiled, if too thick.