Take eight large sweet chile peppers, remove seeds and veins, boil and put the pulp through a colander; to this add a cupful of boiled rice, mashed smooth. Season highly with tabasco and salt. Beat an egg with a half-cupful of cream and add to a quart of hot milk. Put the bisque in this, let boil up once and serve immediately, pouring over toasted squares of bread.
CORDERO
Cut a pound of young lamb into small chunks and fry with a sliced onion in hot lard. When nicely browned add three peeled and sliced tomatoes and three green peppers chopped fine. Cover with two quarts of water and simmer slowly; add a cupful of green peas, one of green corn cut from the cob, a half-cupful of rice, salt and chile pepper. Work into a raw egg a teaspoonful of oil and a half-teaspoonful of vinegar; put this in the bottom of the soup-tureen and pour the soup over it.
GITANO
Into three quarts of good beef stock, put one onion, four cloves of garlic and an eighth of a pound of salt pork; to this add a cupful of beans and a pound of salt codfish which has been soaked overnight. Cook slowly, and when partly done, season with chorizo (Mexican sausage) and add some potatoes peeled and cut into dice.