Hollywood (1941)

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Many others also earn while learning. Easy payments. Equipment included. Men and women, 18 to 60. SEND COUPON NOW. CHICAGO SCHOOL OF NURSING Dept. 812, 100 East Ohio Street, Chicago, III. Please send free booklet and 1 6 sample lesson pages. Name Age City State Add a touch of glamour to your dinner table. Delight your guests — and the family, too — with any one of these fine Mexican dishes proposed by Jane Russell, soon to appear in The Outlaw ■ "The secret of making Mexican food taste Mexican," says Jane Russell, "is to take plenty of time. It's the slow, easy cooking and patient blending that gives it that special tang. You can't hurry a frijole!" The lovely Jane received first-hand instructions on the art of Mexican cookery while on location in Arizona, where she went to make scenes for Howard Hughes' production of The Outlaw. There were a great many Mexicans working in the picture and Jane haunted the corner of the kitchen where they presented their special dishes. If her guests don't care about calories, Jane gives them Mexican chocolate, beaten to a froth with the little wooden beater that is spun between the hands in the manner of a Boy Scout making a fire without matches. After one of these dinners, the Mexican custom of the siesta becomes quite understandable. Be sure to remember Jane's advice — allow plenty of time for cooking so that the flavor of the chili, the oregano and the whisper of garlic penetrate into the food. When the recipe says "simmer" it means just that. Don't think that the same results can be acquired by dousing a dish ultraliberally with chili and pepper. Here are some of the authentic Mexican recipes from Jane's notebook. FRIJOLES REFRITOS (Fried Beans) Soak a pint of red Mexican beans overnight. Let them come to a boil in the water in which they were soaked, then simmer slowly. Drain when soft, add chopped onion and chopped green pepper that have been lightly browned in fat, salt and pep By BETTY CROCKER per and a whiff of garlic (1 clove grated is sufficient). Turn the beans into a heavy iron frying pan and let brown. At the last minute — to make them extra good — scatter grated Mexican cheese over the top. CHILI CON CARNE 1 lb. ground beef 1 large onion, chopped (Hi cups) 3 tbsp. butter or drippings 2V2 cups cooked kidney beans (No. 2 can) IV3 cups tomato soup (1 can) 3 tsp. chili powder 1 tbsp. flour 3 tbsp. water 1 tsp. salt Brown meat and onion in butter or drippings in heavy frying pan. Add beans and tomato soup, and cook 10 minutes. Make a paste of the chili powder, flour and water. Blend paste into meat mixture. Season with salt. Cook over low heat for 45 minutes, stirring frequently to avoid scorching. This will make 8 servings. BUNUELOS (Fritters) 1 cup sifted all-purpose flour y2 tsp. baking powder y2 tsp. salt , 6 tbsp. cold water (or enough to make dough hold together) Sift flour, baking powder and salt together directly into mixing bowl. Add cold water gradually. At first blend water in lightly with a fork, then gather dough together lightly with the fingertips. As soon as you can make dough stay together, you have sufficient water. 62 'Save With United States Defense Bonds and Stamps. "