Cut the steak into pieces the size desired for serving. Place these
pieces on a meat board and sprinkle liberally with flour. With a wooden
corrugated mallet beat the flour into the steak. Fry the steak in a pan
with olive oil. In another frying pan, at the same time, fry three
good-sized onions and three green peppers. When the steak is cooked
sufficiently put it to one side of the pan and let the oil run to the
other side. On the oil pour sufficient water to cover the meat and add
the onions and peppers, letting all simmer for a few minutes. Serve on
hot platter.

Spanish mode of cooking rice is savory and most palatable, and Mrs.
Vallejo's recipe for this is as follows:

Spanish Rice

Slice together three good-sized onions and three small green peppers.
Fry them in olive oil. Take one-half cup of rice and boil it until
nearly done, then drain it well and add it to the frying onions and
peppers. Fry all together until thoroughly brown, which will take some
time. Season with salt and serve.

These three recipes are given because they are simple and easily
prepared. Many complex recipes could be given, and some of these will
appear in the part of the book devoted to recipes, but when one
considers the simplicity of the recipes mentioned, it can readily be
seen that it takes little preparation to get something out of the
ordinary.