Here's to the task we love, Whatever that task may be, To till the soil, in the shop to toil, To sail o'er the chartless sea. For the work seems light and the guerdon bright, If to heart and hand 'tis a sure delight.
Here's to the task we love, Wherever it lead our feet, Through stress and strife or the simple life, For still are its victories sweet. And we never tire, if our hearts desire Flame in its dross-consuming fire.
Here's to the task we love, The task God set us to do. And we shall not pale nor faint nor quail And for us there's no such word as fail, If we follow, with purpose true, The creed He writes, and the star He lights To guide our soul to the distant heights.
A Group of Choice Spanish and Mexican Recipes
Boil four pounds of fresh tripe until tender; drain and sprinkle with salt and pepper, and arrange in a well-buttered dish. Pour over it one quart of chopped tomatoes, one large onion, sliced very thin, one-half a cup of chopped parsley, and skin of one large red pepper, minced fine, one-half a cup of chopped olives and one teaspoonful of tabasco sauce. Pour over all one-half a cup of melted butter and bake one hour.
This is equal to finest fish and is certainly delicious.
To prepare the chili used in this dish: from two pods of dried red chili peppers take out all the seeds and discard them. Soak the pods in warm water until soft, then scrape pulp from the skins into the water, discarding the skins and saving the pulp and water. Cut two pounds of round steak into small pieces and cook in hot frying pan, in pork drippings, until well browned; add three or four tablespoonfuls of flour and stir until browned, then add one clove of garlic, in which two gashes have been cut, and chili water, of which there should be about one pint; let simmer until meat is tender (about two hours), adding hot water if needed.
When done the sauce should be of good consistency; add salt to taste.
Take two pounds of green string beans and chop fine. Put one tablespoonful of bacon drippings in a frying pan and one onion, cut fine, half a dry red pepper, cut fine; let onion and pepper fry brown, then add three ripe tomatoes, cut fine, and stir in one tablespoonful of flour; then add one quart of cold water; then the chopped beans, with salt and pepper to taste, and let the beans cook until tender; keep adding water as needed, so as not to let them get too dry.