Tomato Conserve Recipe

From MRS. MARY B.P. BLACK, of West Virginia, Alternate Lady Manager.
One quart of buttermilk; one pint of sweet new milk; four eggs, beaten
separately; little salt; teaspoonful soda, dissolved in half teacup
sour cream or buttermilk, and enough flour to make the dough of proper
consistency. Sift your flour; begin with three pints, you may need
less or more. Add buttermilk (sour cream will do instead), then sweet
milk; then yolks of eggs, well beaten; then soda, having dissolved it
in half teacupful of buttermilk or sour cream; add more flour now,
should it be needed; lastly, whites of eggs, beaten to a stiff froth
and stirred gently into the thin dough. Let the cook be careful to
fill the iron scantily half full, to bake, as these beautiful waffles
to be crisp and tender must have ample space to rise.
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.

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