Page:Eggless recipe book for cakes, cookies, muffins, and desserts.djvu/26

 No. 4. MEXICAN CHILE CONCARNI

Take a piece of suet the size of a teacup; chop fine and fry out; remove cracklings, and while hot put in 1 pound of hamburger steak; fry brown, breaking the meat into bits the size of a pea; strain 1 can of tomatoes into a kettle and pour meat in; add 1 pod of garlic or 3 large onions, if preferred, and 1 tablespoon of salt, ½ teaspoon paprika and 1 tablespoon of vinegar; cook about 1½ hours until the onions or garlic is well done; add 1 pint of water and 1 can of kidney beans; heat 10 minutes and serve hot.

No. 5. HUNGARIAN GOULASH

Cut the salt pork into cubes and fry till the fat flows freely; cut the beef in larger pieces and roll in flour and brown slightly in the fat; add the tomatoes, onions, spices and celery, the latter cut in small pieces; salt and pepper to taste; pour over enough water to cover and boil 3½ hours, adding more water as it boils away.

No. 6. ITALIAN SPAGHETTI

Boil ½ pound of spaghetti 20 minutes in hot water; cool and drain; make a pint of tomato sauce, using a small can tomatoes, adding 2 pods of garlic and 1 onion minced; pour this over the spaghetti and add 1 ounce of salt pork minced and partially fried, and ⅓ cup of grated cheese; cover closely and cook very slowly about 1 hour. 24