Boil three Spanish peppers and pass the pulp through a sieve. Fry a small onion and a clove of garlic, chopped fine, in hot olive-oil; add the pepper-pulp, a small piece of butter, salt, a dash of tabasco and a cupful of grated cheese. Stir, as it heats, and add thin cream until it will pour nicely. Serve immediately on hot toasted biscuits.
ALMIBAR
Put two cupfuls of brown sugar in a saucepan, add a half-cupful of milk, and boil gently until a little put in cold water can be rolled into a ball between the fingers. Stir steadily while boiling; add a lump of butter the size of an egg; when this is melted remove from the fire and beat until the mixture begins to look creamy and slightly granulated. Stir in quickly a pound of English walnuts shelled and broken, beat for a moment and then turn into buttered tins to harden.
AZUCARILLO
Cream a quarter of a cupful of butter with a half-cupful of powdered sugar; add gradually a quarter of a cupful of milk and seven-eighths of a cupful of flour. Flavor with vanilla and spread very thin, with a broad knife, on a buttered inverted dripping-pan; sprinkle with blanched and chopped almonds, crease in three-inch squares, and bake until delicately browned. While warm cut the squares apart and roll slightly.