LLENAR MEJICANO
Cut a pound of mild cheese into tiny bits. Prepare a cupful of olives stoned and chopped fine, one large onion chopped fine, and ten chile-prunes (that is, the dried shells of the chiles, without the seeds), toasted and crushed fine. To these add a pinch of marjoram crushed fine, a tablespoonful of olive-oil and a teaspoonful of cider-vinegar. Mix all well together, let stand an hour and then put between thin slices of bread and butter.
MEJICANO-AMERICANO
Cream a quarter of a pound of butter, adding by degrees the beaten yolks of six eggs; beat together until thick and creamy, then sift in ten ounces of flour, stirring all the time. Whisk up the whites of the six eggs, and gently, but thoroughly, stir these in, adding sufficient milk to make a medium thick batter; flavor with vanilla. Bake in waffle-irons, well greased and hot. Butter each waffle as it comes from the iron, and dust with fine sugar mixed with a little powdered cinnamon.
MIGAS
Soak slices of stale bread and squeeze dry. Put plenty of fresh lard in a frying-pan and when boiling hot put in an onion chopped fine, some ground chile and a pinch of sweet marjoram. Lay the slices of bread in this with plenty of fresh crumbled goats’ cheese, and fry for ten minutes, stirring to cook on all sides. Remove to a hot plate and cover with fresh grated cheese, stoned ripe olives and hard-boiled eggs chopped fine.