FAVORITE DISHES


A COLUMBIAN AUTOGRAPH SOUVENIR COOKERY BOOK.

OVER THREE HUNDRED AUTOGRAPH RECIPES, AND TWENTY-THREE PORTRAITS,
CONTRIBUTED SPECIALLY BY THE BOARD OF LADY MANAGERS OF THE WORLD'S
COLUMBIAN EXPOSITION


COMPILED BY CARRIE V. SHUMAN, CHICAGO, 1893



MEXICAN ENCHILADAS

From MRS. FRANC LUSE ALBRIGHT, of New Mexico, Lady Manager.

1. To make the tortillas for the enchiladas, take one quart of blue
corn meal mixed with water and salt, making a batter stiff enough to
flatten out into round cakes, and bake on the bare hot lid.

2. To make the chili sauce: One cup of tepid water; three
tablespoonfuls of ground chili; let boil down to a batter.

3. Filling for tortillas: Grated cheese and chopped onions, very fine.

Dip into a pan of boiling hot lard one tortilla; then dip this
tortilla into the chili batter; then sprinkle with the filling, first
the cheese and then the onion. Then put on one spoonful of chili
batter and lay like a layer cake as many cakes as desired, and then
pour over the chili batter. Cut like cake and serve hot.