ESTOFADO
Heat a tablespoonful of drippings in a saucepan and put into it two whole green peppers, one onion sliced, one clove of minced garlic, one tablespoonful of vinegar, two tomatoes peeled and sliced, one-half cupful of raisins and olives mixed, and a pinch of thyme. Add two pounds of round steak cut small, cover closely and stew slowly and thoroughly. When serving, put squares of toast on the platter and pour this over.
GUISO
Cut a round-steak into small pieces and put into a frying-pan with a tablespoonful of hot drippings, four tablespoonfuls of rice, a cupful of boiling water and a sliced onion. Cover closely and cook slowly until tender. Remove the seeds and veins from four Mexican peppers, cover with a half-pint of boiling water and let stand until cool; squeeze them from the water with the hand, getting out all the pulp. Add salt and a little flour to thicken. Pour this over the cooked meat, let boil for a moment and serve very hot.
JAMON CON PIMIENTOS
Cut a pound of ham into small chunks; add to this a pound of sausage meat, two onions and two tomatoes sliced, a sprig of parsley or a few comino seeds and some small bits of dried chile pepper. Fry these together in a little butter or drippings and then add a pint of boiling water. Stir in a pound of soaked rice, cover and set where it will cook slowly without stirring. Salt to taste and serve hot.