Roast large bell peppers until the skin turns black. Wash in cold water
and rub off the blackened skin. Cut around the stem and remove the seed
and coarse veins. Take some dry Monterey cheese, grated fine, and with
this fill the peppers, closing the end with a wooden toothpick.

Prepare a batter made as follows: Beat the yolks and whites of six eggs
separately, then mix, and stir in a little flour to make a thin batter.
Have a pan of boiling lard ready and after dipping the stuffed pepper
into the batter dip it into the lard. Remove quickly and dip again in
the batter and then again in the lard where it is to remain until fried
a light, golden brown, keeping the peppers entirely covered with the
boiling lard.

Take the seeds of the peppers, one small white onion and two tomatoes,
and grind all together into a pulp, add a little salt and let cook ten
minutes. When the chilies are fried turn the remainder of the batter
into the tomatoes and boil twenty minutes, then turn this sauce over the
peppers.

This is a most delicious dish and can be varied by using finely ground
meat to stuff the peppers instead of The cheese.

Mexican restaurants of the present day in San Francisco are a delusion,
and unsatisfactory.



On the Barbary Coast