EGGS A LA DURANGO Boil six dried Spanish peppers twenty minutes.
Drain, remove the seeds, and skin and chop fine. Fry in a spoonful of lard with
half a chopped onion, and one clove of garlic ( if liked ). Add one cupful of
well- washed rice and cook until dry ; then cover with soup stock and cook
until tender. Add a* lump of butter, and salt to taste, and break half a
dozen eggs on top of rice, and scramble. Serve on a hot dish. Omit
the eggs and use as a stuffing for chicken or duck.

SCRAMBLED EGGS AND MUSHROOMS Clean and break into
pieces half a pound of fresh mushrooms. Dredge with flour, sprinkle with salt and a
little cayenne pepper; melt four tablespoonfuls of butter, add the mushrooms, cook two
minutes; then add two tablespoonfuls of cream, and cook five minutes. Beat four
eggs slightly, and pour over the mushrooms and cook until the eggs are of a creamy
consistency, stirring constantly. Serve on toast.

ALBONDIGAS Mix together two pounds of beef, veal or mutton, two mashed
and skinned tomatoes, one-half an onion, chopped fine, one-half cupful of scalded corn-
meal, pepper and salt to taste. Bind with one or two eggs and form into balls the size
of a walnut. Roll these in flour and boil in a good beef broth, slightly thickened. From
fifteen to twenty minutes will be required for cooking.

DEVILED CHOPS Mix together well one tablespoonful of butter and one tea-
spoonful each of made mustard, French mustard, hot chutney, grated horseradish ; add the
juice of a lime, a little Chile vinegar, salt, Paprika and cayenne pepper, and a few drops
of onion juice. Rub this well into thick English mutton chops, broil rare and put the rest
of the sauce over them in a very hot dish.