Boil two pounds of tomatoes in a very little water and then rub them through a coarse sieve. Grind fine a half-pound of raisins, a quarter of a pound of blanched almonds, an ounce of garlic, an ounce of green ginger and a half-ounce of dried chiles; add these to the strained tomatoes with an ounce of salt, a half-pound of sugar and a pint of vinegar. Boil all together until thick.
TORTILLAS
HECHO EN CASA
Take three cupfuls of sifted flour, a tablespoonful of lard, a level teaspoonful of salt and enough water to make it like pastry dough. Roll very thin and cut the size of a dessert plate. Have ready in a large frying-pan some hot lard, enough to float the tortillas, but not so hot as to brown them. Put in the tortillas, one at a time, and when they begin to blister they are done. This quantity will make about two dozen.
TORTILLAS DE PATÁTAS
Work a large cold boiled potato with a big teaspoonful of lard and a teaspoonful of salt into a pint of flour and add water until about the consistency of bread dough. Knead thoroughly and divide into chunks about the size of an egg and roll very thin. Brown very quickly on a smooth hot stove, turning often. When thoroughly cooked, place between a cloth and keep covered in this way until ready to use.