When done the sauce should be of good consistency; add salt to taste.
String Beans, Spanish
Take two pounds of green string beans and chop fine. Put one tablespoonful of bacon drippings in a frying pan and one onion, cut fine, half a dry red pepper, cut fine; let onion and pepper fry brown, then add three ripe tomatoes, cut fine, and stir in one tablespoonful of flour; then add one quart of cold water; then the chopped beans, with salt and pepper to taste, and let the beans cook until tender; keep adding water as needed, so as not to let them get too dry.
Spaghetti à la Mexicana
Fry three large pork chops brown. Fry three minced onions and two cloves of garlic in pork drippings. Put the chops and onions into a granite kettle with two cans of tomatoes and two green chili pepper pods (remove the seeds), one tablespoonful, each, of dry chili powder, brown sugar, tarragon vinegar and sage, one teaspoonful of Worcestershire sauce and celery salt, table salt to suit; let simmer slowly until pork chops fall to pieces; strain through coarse colander. This sauce should be of the consistency of thick cream, without adding any thickening.
Boil one-half a package of spaghetti in large kettle of salted boiling water; do not break into short pieces, but drop ends into the water and gradually immerse the whole stick. Keep the water boiling rapidly, adding boiling water as it boils down; do not cover; let boil forty-five minutes, drain in colander and pour one quart of cold water through to blanch.
Put the spaghetti into the tomato sauce and set on stove where it will keep hot, but not boil, for fifteen minutes. Arrange in a deep platter and sprinkle top with grated Parmesan cheese.
Serve with grated cheese and stuffed olives. If care is taken in preparing this dish you will be rewarded with something certainly delicious, and a typical Mexican dish.
Rice, Spanish
Put two frying pans on the stove, and in each put one teaspoonful of bacon fat. Take one onion and four green chilis, chop very fine, salt; put this in one frying pan and cook until done without browning. In the other pan, put one cup of rice, washed and dried; stir and let cook a light brown; add the onion and chilis and one cup of tomato; fill frying pan with boiling water and let cook until rice is dry.