Stuffed red peppers:--Open the pepper, take out the seeds and wash and dry carefully. Boil and then chop fine as much fresh pork as you will need to stuff your peppers. In a dish of hot lard put the meat with plenty of fine-cut tomatoes and onions, salt and pepper. Boil a few moments, then add a little sugar, cloves, cinnamon, almonds, and raisins cut in half, cook a little, then fill the peppers. If you have eight peppers beat three eggs, whites and yolks separately; when well beaten put together, and in this roll the peppers, having first sprinkled over them a little flour. Have a dish of hot lard, to which has been added a little ground tomato, cinnamon, salt, pepper, and a little water. Boil a few moments, then put in the peppers, having first fried them in hot lard. Boil a few moments, and they are ready for use. The peppers can be filled with cheese if preferred, instead of meat. Green peppers with eggs and cheese:--Roast the peppers over the coals, take off the thin skin, take out the seeds, wash and cut into thin strips. In a dish of hot lard put some tomatoes and onions, cut fine, and about two cups of water. When boiling, break in as many eggs as desired. When cooked, put in the peppers and slices of cheese. Rightly prepared, it is delicious. Cocoanut dulce:--Grate fine two cocoanuts. Put in a dish three pounds of sugar, let boil, take off the scum, then add the cocoanut, stirring all the time. After a little a bowl of cream, then later eighteen eggs, well beaten. Let cook, stirring constantly, until, when you pass the spoon through the middle of the mixture, you can see the bottom of the dish; then take off. Put in platters. Peel and cut almonds in half; put them in as thickly as you please. Pass over it a hot iron until nicely smoothed. Pineapple and sweet-potato dulce:--Grate pineapple, and boil sweet potatoes, half and half. For one pineapple two pounds of sugar; let boil and skim. Put in and boil, stirring all the time, until you can see the bottom of the pan as the spoon passes through the center. Rice and almonds:--One ounce of grated almonds, one ounce of rice washed and ground; put in enough milk so it will pass through a cloth; put this in a quart of milk, with three yokes of eggs and sugar to taste; boil until well done; flavor to taste. CHAPTER XXXVI. SOME MEXICAN LEGENDS. There is hardly a spot in Mexico that has not some romantic history connected with it; and the tales are always so beautiful and full of thrilling romance. I would like to live in Mexico some time, and devote all my attention to gathering these interesting stories. I have given samples of them in the history of Don Juan Manuel.