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Copyright © 2023 by Sandy Botkin. All rights reserved. Except as
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 Contents
Introduction: Rich or Poor—Your Choice

Part 1. Wealth-Building Tax Secrets for Small and Home-

Based Business Owners

Chapter 1. Why You Would Be Brain Dead Not to Start a

Home-Based Business (If You Don’t Already Have One)
This chapter explains why everyone who is employed should
have some kind of business, preferably a home-based
business. If you don’t have one, you are losing thousands each
year.

Chapter 2. How to Deduct Your Meals and Some

Employee Outings
How to deduct your meals during business and sales
presentations—and audit-proof all these deductions. You will
learn some IRS inside secrets and find out about the great $75
exception to keeping receipts, as well as exceptions for
entertaining employees and for employee parties. You will be
having twice as much fun if you know it’s deductible!

Chapter 3. How to Turn Your Vacation into a Tax-

Deductible Write-Off
This chapter deals with how to deduct your travel and vacation
expenses. It will put thousands of dollars in your pocket.

Chapter 4. Income Shifting and Income Splitting: One of

the Greatest Single Wealth-Building Secrets
How would you like to completely deduct the equivalent of
your kids’ college education, room and board at college, and
 their weddings? You can, with income shifting. This chapter
also deals with a great tax planning technique called the gift-
sale technique and the “Botkin Trust,” which allows a double
deduction for equipment—and has been approved in numerous
Supreme Court cases. I love this chapter!

Chapter 5. How to Turn Your Car into a Tax-Deductible

Goldmine
Learn the five methods of IRS-bulletproofing your automobile
deductions. This is a must if you use your car for business.
With the passage of the Tax Cuts and Jobs law for 2018 and
thereafter, certain vehicles can become big winners that can
save you hundreds of thousands of dollars over your business
career.

Chapter 6. Home Office: The Misunderstood Key to

Saving $15,000 Every Five Years
This chapter explains how to convert your home into a tax-
deductible money machine, using little-known audit-proofing
strategies. One of my students told me that this chapter
reduced her taxable income by $100,000. This chapter also
covers the methods used to get around the property tax and
debt limits imposed by the latest changes in tax law.

Chapter 7. Beating the Dreaded IRS Audit

What do you do when you get a letter from the IRS “inviting
you in for a chat”? This chapter covers what your chances are
of being audited, your audit rights, how to reduce your
chances of being audited, what to do if you don’t have the
money to pay the IRS, and much more. This is a great chapter
and you should read it carefully.

Chapter 8. How to Shield Yourself from the IRS Weapon

of Classifying a Business as a Hobby
 This chapter illustrates the practical steps necessary to
withstand any “hobby attack” by the IRS. I have been so
successful with clients who have used this information that
many accountants have asked me for copies of this book
because of this chapter alone. If you are running a business
out of your home, this chapter could save you a bundle and
prevent lots of IRS problems. This problem becomes
particularly acute as a result of the new tax reform law. Every
small business and home based business will need to both
understand and apply the tips found in this chapter.

Part 2. How to Incorporate to Shelter Your Wealth

Chapter 9. Finding the Best Corporate Entity for Your

Business
Here’s a great overview of the pros and cons of incorporating
vs. being a sole proprietor or being a limited liability company.
In addition, with the new tax rate changes for corporations
introduced in the 2017 Tax Cuts and Jobs Act, many small
businesses will need to reevaluate the entity used to run their
business.

Chapter 10. Forming a Nevada Corporation or a Limited-

Liability Corporation in Nevada
Many well-known wealthy personalities (and many con artists)
incorporate in Nevada. You will learn exactly why. This has
been a well-kept secret—until now!

Chapter 11. How to Eliminate up to 40 Percent of Your

Social Security and Medicare Tax with an S Corporation
This technique works especially well for Middle America
businesses.

Chapter 12. How to Get Assets and Money into a

Corporation Tax-Free
 This chapter explains what should and what should not be
transferred to a corporation. It also covers a crucial topic that
has killed many businesses: dealing with co-owners and
partners. Finally, if you terminate your corporation at a loss, it
explains a method that will give you an ordinary loss rather
than a less-valuable capital loss.

Part 3. Fringe Benefits Available to Small and Home-Based

Businesses

Chapter 13. Fringe Benefits You Will Love, Part 1

This chapter deals with most of the wonderful tax-free fringe
benefits that you can have in almost any small business that
are not covered in other chapters. I will discuss such perks as
payment for parking, transportation, exercise equipment,
employee achievement awards, and much more.

Chapter 14. Fringe Benefits You Will Love, Part 2

This chapter continues the discussion of tax-free fringe
benefits from Chapter 13, with parking, transit passes,
cafeteria plans, qualified profit-sharing plans, SEPs, SIMPLE
IRAs, and more.

Part 4. Miscellaneous Tax Strategies

Chapter 15. The Four Most Overlooked Real Estate Tax

Deductions in America
Here are the big four: (1) the large deduction for mortgage
points, (2) choosing to make “repairs” vs. “improvements” on
your property, (3) the new universal exclusion that will allow
you to avoid up to $500,000 of gain on your properties every
two years, (4) one of the biggest tax deduction mistakes in
divorce situations. In fact, do not get divorced without reading
this chapter!
Chapter 16. Making Colleges Less Expensive with Tax
Planning
This chapter highlights qualified tuition plans for your kids’
future education,which will enable you to pay for college with
tax-free savings. This chapter also explains the benefits of both
the Lifetime Learning Credit and the Opportunity Tax Credit,
both of which result in a dollar-for-dollar reduction in your
taxes. The chapter also covers the rules of deducting student
loan interest.

Chapter 17. Tax Planning for Stock and Bond

Investments
This chapter deals with many of the most important tax issues
for investors so that they can substantially reduce their taxes
on these investments.

Chapter 18. Trader versus Investor: The Best-Kept Secret

Around
This chapter will discuss the little known benefit of being a
stock and commodities trader.

Chapter 19. Tax Scams and Other Shams

This chapter deals with some of the latest tax and other scams
that are being perpetrated today.

Chapter 20. Highlights of the New Tax Cuts and Jobs Act
Legislation (Updated)
This chapter will give an overview of the changes as a result of
the 2017 TCJA, and most importantly, how to plan for the
changes. This discussion will also include an analysis of the 20
percent pass-through deduction introduced by the law.

Chapter 21. The Top 10 Tax Questions

This is one chapter you don’t want to miss.
Appendix A: 2022 Tax Rates

Appendix B: How to Find a Good Accountant

Appendix C: Health Savings Account

Index
 Introduction

Rich or Poor—Your Choice

When a person with money meets a person with experience,

the person with experience will get some money and the person
with money will get some experience.
—Harvey MacKay,
How to Swim with Sharks Without Being Eaten Alive

T
his is not a financial planning book or a book about money.
However, it will probably put more money in your pocket each
year than any other book you’ve read. This is also not a book
about investing or wealth building. However, the information
contained here could probably create more wealthy people than any
wealth-building book. Finally, this is also not a book that will show
you how to do your own taxes. In fact, there are no tax forms in this
book. However, it will probably help you reduce your taxes more
than any idea that an accountant has given you and more than any
idea that you may have read about in any other book.
Lower Your Taxes—Big Time! is a practical book on tax strategies
and IRS audit-proofing techniques. You will not only learn to
significantly reduce your taxes with proven strategies developed over
many years, you will, at the same time, lower your chances of being
audited and make your tax return “IRS-bulletproof.” This sounds
contradictory, but I promise you that these statements are true.
Read the quote at the beginning of this chapter again. I intend to
give you the experience you need so you can become both “a
person with money” and “a person with experience.” There are
costly ways to gain experience, as anyone who has been thoroughly
audited will tell you, and not-so-costly ways. This book is the not-so-
costly way for you.
The idea for this book began to develop when I was a trainer of
IRS attorneys. While working at the IRS, I realized that many people
were overpaying their taxes because of a lack of knowledge or lack
of information. In fact, the turning point of my life occurred as a
result of reviewing a friend’s tax return. My friend knew that I was
an attorney for the IRS and asked me to review his tax return for
omitted deductions. Although his return had been prepared by a
major accounting firm, I recommended that he file an amended
return and get back over $16,000! As a result of this refund, my
friend and his wife had their first vacation outside the U.S.
This experience led me to start my own company, TRI Seminars,
Inc. (Tax Reduction Institute) of Germantown, Maryland, which
teaches people how to significantly and legally reduce their taxes
and, at the same time, IRS-bulletproof their records.

The Problem
I have seen time and again many people spending hours fighting
over a $200 overcharge by their credit card company, yet spend little
or no time learning how to reduce their tax bite by thousands of
dollars, which would be very easy to do. I often have 100 people in
a seminar where I can guarantee to show tax savings of at least
several thousand dollars a year, unlike some motivational speakers
who have thousands of participants with few or no guarantees. I
used to wonder why most people don’t understand the importance
of tax strategies. As a result of many interviews, studies, and phone
conversations, I came to realize that there were several myths that
were impoverishing a great majority of people in this country.
Myth 1: I didn’t make a lot of money this year so I don’t
need to know about tax planning. This is absolutely false. If you
are a consultant or have a small or home-based business, you have
access to the last great tax shelter left in this country. (If you don’t
have a home-based business, read Chapter 1, where I’ll convince
you why you should start one!) If your deductions in your business
exceed your income, you can use that business loss against any
form of income that you or your spouse have, such as rents,
dividends, pensions, or even wages.1
Example: John and Mary earned $40,000 in salary but had a side
home-based business that generated a loss of $15,000. They may
use this loss to offset their salary in computing their taxable income.
Thus, they only pay tax on $25,000 of income.
If your business losses exceed your whole year’s income, don’t
fret. The government will allow you to deduct all losses from your
business against any other form of income. If your losses exceed
your income, they can be now carried over forever against up to 80
percent of future taxable income.2
Example: John has a net loss from his business of $10,000. If John
has $40,000 of earnings from a job this year, can use this $10,000
loss and reduce his taxable income to $30,000. This is treated as if
he only earned $30,000. If he didn’t have any taxable income this
year to offset the loss, can can carry over the loss forever and offset
up to 80% of future earnings until the loss is used up.
Isn’t life grand! My point is, knowing about tax planning strategies
is important regardless of your income level.
Myth 2: My home-based/small business has to have a profit
at least three out of five consecutive years. Did you believe
this myth too? Hundreds of people, including accountants, have said
this to me. This is absolutely false. Congress simply wants you to run
your business like a business and not like a hobby. If you do, you
can have losses for many years.3 This will be discussed in depth in
Chapter 8.
Myth 3: My accountant takes care of my taxes. A similar myth
is “My spouse takes care of my taxes.” This is the biggest myth
of all. These seven words impoverish more people than any other
myth. It’s like saying, “My doctor takes care of my body.” Wouldn’t it
be great if we never had to exercise and could eat all the fattening
foods and, once a year, our doctors would give us a “Roto-Rooter”
job? The point is that the tax savings your accountant can find for
you after December 31 are small compared with what you can save
if you are pursuing your own tax strategies before December 31.
Myth 4: Tax knowledge won’t save me that much money
anyway. Did you know that taxes are the number one expense in
this country? If you add up your federal, state, and Social Security
taxes, you may find that what you pay in taxes rivals or exceeds
what you pay for food, lodging or mortgage payment,
transportation, and clothing combined!4
In a great book entitled The Millionaire Next Door: The Surprising
Secrets of America’s Wealthy,5 the authors analyzed the mindset of
multimillionaires in order to determine what makes them tick. They
found a number of interesting correlations among millionaires. First,
most millionaires are frugal and live beneath their means. Sam
Walton, for example, drove a pickup truck. Second, most millionaires
believe that if you want to get rich, you must get your taxes down to
the legal minimum. They know that we have two tax systems in the
U.S. You may be thinking, “Right—one for the rich and one for the
poor.” No, that’s not correct. There is one tax system for employees
and for those who don’t know the rules. This system is designed to
take your wealth. The second tax system is for self-employed people
who know the rules. This tax system is designed to create economic
growth.
It has been estimated that small businesses generate the majority
of job growth in the U.S. It isn’t IBM or Microsoft, but small and
home-based businesses. Thus, when lobbyists come to Congress to
get some good tax laws passed for small businesses (and there are
good tax laws), the small business lobbyists can sometimes get what
they want. The reason is that Congress knows that small business is
the economic engine behind our economy. In fact, states that have
low taxes on business tend to be more economically successful
because they attract business and jobs. The key is to take advantage
of these good tax laws, which means that you have to know about
them. The problem is, as a professor of mine many years ago said,
“We don’t know what we don’t know.” This is, unfortunately,
especially true about tax knowledge.
The authors of The Millionaire Next Door concluded that most
people who became millionaires didn’t win a lottery, inherit a lot of
money, or make a big stock market gain. They were, for the most
part, average folks who saved a little bit each year, probably from
the taxes saved with good planning, and invested the money in an
average investment for 30 or more years.
At first I didn’t believe this, so I ran some numbers. If Tom invests
$10,000 annually into his retirement plan for 30 years (assuming
that he has no initial savings), he will have $790,582 in his
retirement plan, such as a Roth 401(k), at retirement, at the end of
30 years.6 This all assumes that he deposited his $10,000 yearly
contribution at the end of each year, which is what most folks do.
However, if he had the foresight to make these yearly contributions
at the beginning of each year, his total at retirement would rise to
$838,017! This is almost $48,000 more at retirement on the same
contributions! Thus the very important point is this: The earlier in
the year you make your contributions, especially for all retirement
plans, the more you will have at retirement. This point cannot be
overstated. Notice that if the investment were to be made for five
more years, which would be 35 years, at the beginning of each year,
your projected amount at retirement would be $1,181,208. Thus a
measly five more years, putting away $10,000 per year, would get
you an extra $343,191. If you were to put away $10,000 per year
for 40 years instead of the original 30 years, you would have
$1,640,477 at retirement, which is almost double what you would
have had after 30 years!

What This Book Will Cover

We will be covering a wide area of tax knowledge.
Chapter 1. Why You Would Be Brain Dead Not to Start a Home-
Based Business (If You Don’t Already Have One) explains why
everyone who is employed should have some kind of business,
preferably a home-based business. If you don’t have one, you are
losing thousands each year.
Chapter 2. How to Deduct Your Meals and Some Employee Outings
deals with deducting various types of meals and employee events
and how to audit-proof all these deductions. You will also learn some
IRS inside secrets and learn about the great $75 exception to
keeping receipts. You will love the information in this chapter, since
you will be having twice as much fun by deducting your meals and
some fun.
Chapter 3. How to Turn Your Vacation into a Tax-Deductible Write-
Off deals with how to deduct your travel expenses and how to
convert almost any vacation into a deductible business trip. This
chapter will put thousands in your pocket.
Chapter 4. Income Shifting and Income Splitting: One of the
Greatest Single Wealth-Building Secrets is for anyone who is married
or who is single with children, whether young or adult, or people
with friends. How would you like to completely deduct the equivalent
of your kids’ college education, room and board at college, and their
weddings? You can, with income shifting. This chapter also deals
with a great tax planning technique called the “gift-sale” technique.
In fact, if everyone in the country knew about this one technique, it
could reduce the IRS treasury legally by billions of dollars! No
kidding. Finally, we will cover the “Botkin Trust,” which allows a
double deduction for equipment and has been approved in
numerous Supreme Court cases. I love this chapter.
Chapter 5. How to Turn Your Car into a Tax-Deductible Goldmine is a
must if you use your car for business or incur automobile expenses
for the job. Automobiles are the area that the IRS audits most
frequently because they are big-ticket items. You will learn how to
make your car into a tax-deductible goldmine and learn the five
methods of IRS-bullet proofing your automobile documentation. This
chapter becomes especially important because of the significantly
improved write offs available to business vehicles that came about
from the 2017 Tax Cuts and Jobs Act.
Chapter 6. Home Office: The Misunderstood Key to Saving $15,000
Every Five Years explains how to convert your home into a tax-
deductible money machine. It focuses heavily on little-known audit-
proofing strategies required by the IRS and shows a great way to
claim a home office year after year and pay very little tax on the sale
of the home. One of my students told me that this chapter reduced
her taxable income by $100,000. It is a very important chapter for
anyone who works out of the house.
Chapter 7. Beating the Dreaded IRS Audit deals with a situation that
worries far too many taxpayers. What do you do when you get a
letter from the IRS “inviting you in for a chat”? This chapter will
cover what your chances are of being audited, what your audit rights
are, how to reduce your chances of being audited, what to do if you
don’t have the money to pay the IRS, and much more. This is a
great chapter and should be read carefully.
Chapter 8. How to Shield Yourself from the IRS Weapon of
Classifying a Business as a Hobby deals with an IRS tactic that has
become a major issue nationwide. The IRS can eliminate virtually all
business losses if you don’t run your endeavor correctly. This chapter
will illustrate all the practical steps necessary to withstand any
“hobby attack” by the IRS. I have been so successful with clients
who have used this information that many accountants have asked
me for copies of this book primarily because of this chapter alone. If
you are running a business out of your home or have a side
business, this chapter could save you a bundle and prevent lots of
IRS problems. It is well worth reading this chapter several times.
Chapter 9. Finding the Best Corporate Entity for Your Business will
give you a great overview of the pros and cons of incorporating vs.
being a sole proprietor or being a limited liability company. You will
learn the inside secrets of what to look for in deciding whether
incorporating is right for you.
Chapter 10. Forming a Nevada Corporation or a Limited-Liability
Corporation in Nevada provides some little-known information. Many
well-known wealthy personalities (and many con artists) incorporate
in Nevada. You will learn exactly why. This has been a well-kept
secret until now!
Chapter 11. How to Eliminate up to 40 Percent of Your Social
Security and Medicare Tax with an S Corporation deals with one of
the best-kept secrets among accountants and wealthy clients for
years. Now you can learn exactly what the rich have known for years
and learn a great way to substantially reduce those pesky, large
Social Security and Medicare taxes.
Chapter 12. How to Get Assets and Money into a Corporation Tax-
Free deals with avoiding some of the pitfalls of forming a
corporation. It will also emphasize what should and, as important,
what should not be transferred to a corporation. It covers a very
widespread and crucial area that has killed many businesses: dealing
with co-owners and partners. Finally, if you terminate your
corporation at a loss, it explains a method that will give you an
ordinary loss rather than a less-valuable capital loss.
Chapter 13. Fringe Benefits You Will Love, Part 1 deals with most of
the wonderful, tax-free fringe benefits that you can have in almost
any small business that are not covered in other chapters. I will
discuss such perks as payment for parking, transportation, exercise
equipment, employee achievement awards, and much more.
Chapter 14. Fringe Benefits You Will Love, Part 2 deals with some of
the drawbacks to being a corporation, such as personal service
corporations, accumulated earnings taxes, and more. It’s essential
for every person who’s thinking of incorporating to be aware of
these hidden congressionally mandated tax traps.
Chapter 15. The Four Most Overlooked Real Estate Tax Deductions in
America deals with four major real estate problems that affect
almost every American at some point in their lives. It explains the
large deduction for mortgage points, deals with the new universal
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 VEGETABLES

ARROZ EN EL HORNO
Take a pint of any very strong vegetable stock and mix with it four
tablespoonfuls of big whole rice; add a tablespoonful of chopped
green pepper, a peeled tomato, an onion finely shredded, a big lump
of butter, salt and paprika. Put all in a small stone jar, cover with a
loose lid and bake in a slow oven for two hours, without stirring.

BEANS MEXICAN
Soak two cupfuls of pink beans in six of water overnight; in the
morning add a small onion and boil gently until soft; take out the
onion and set the beans to drain. Put a large tablespoonful of fresh
lard in a skillet and when sizzling-hot add the drained beans. Mix
beans and lard thoroughly until each bean seems to have a coating
of the fat and begins to burst. Add a cupful of the liquid in which the
beans were boiled and gently crush a few of the beans with the
spoon to thicken the gravy. Add the remainder of the bean liquor and
a chopped chile pepper and simmer until the beans are quite dry.
 CHILE REINAS
Cut chile peppers lengthwise down the sides, remove the seeds
and carefully roast in hot ashes, after which the outer skin can easily
be wiped off. Grate dry cheese and stuff the peppers full of this and
press the two sides together and fasten. According to the number of
peppers being prepared, take enough eggs for a liberal dressing;
beat the whites and yolks separately to a light froth and then mix
them. Have ready a frying-pan with sufficient boiling lard to cover the
peppers. Dip each pod into the frothy egg for a moment, then drop
into the boiling lard, pouring over each more of the egg while the
frying peppers are turned. Serve with a chile sauce to which has
been added a few chopped green walnut meats.

CIDRACAYOTE
Take young summer squash, wash and remove stem and flower
and cut into dice. Put in a stew-pan a tablespoonful of pure lard and
when hot add a half-teaspoonful of finely minced onion; stir about
and then put in the squash, salt and black pepper. Fry for ten
minutes, stirring often, then add tender sweet corn fresh from the
cob, in proportion of a half-cupful of corn to a full pint of squash.
Cook until sufficiently soft to mash.

EJOTES CON VINO

Cook string-beans until tender in boiling salted water. Fry a little
chopped onion and green pepper in oil until brown; add the beans
and some white wine with a seasoning of salt and pepper.

ESTILO SECO
Boil a pint of pink beans until very tender in plenty of water, adding
hot water as it boils away. Put in a frying-pan a heaping
tablespoonful of lard and butter mixed; strain the hot beans from the
pot and put into the boiling fat; add a sliced onion and seasoning of
salt and red pepper. Stir well and allow to brown slightly. Ten minutes
before taking from the frying-pan add seven tablespoonfuls of grated
American cheese. Serve with thin slices of hot buttered toast and
sliced cucumbers with oil and vinegar.

ENTRADAS
Make a sauce of a quarter of a cupful of olive-oil and two
tablespoonfuls of butter heated together; in this fry two green onions,
a bunch of parsley, a little celery, a leek, a little garlic, and green
peppers, all chopped fine. Season with salt and a tablespoonful of
the Spanish sausage. After all is well cooked down, add a half-cupful
of good stock. Boil some macaroni until tender and then plunge in
cold water to blanch. Place orderly on a wide platter, strain the hot
sauce over it and cover the top with grated Edam cheese.

FRIJOLES
In the bottom of a bean-jar put a whole onion with a clove stuck in
it, three whole cloves of garlic, four pieces of mustard pickle and
three tablespoonfuls of the mustard vinegar. Over this put a layer of
uncooked red beans and a piece of salt pork, then more beans; over
all a tablespoonful of sugar. Fill with hot water and bake slowly all
day. Renew with hot water from time to time.

FRIJOLES CON QUESO

Boil two cupfuls of red beans until soft; drain and put in a skillet
with a tablespoonful of hot lard and fry, pressing a few to thicken the
gravy. Add a cupful of hot water and when bubbling put in a cupful of
grated cheese. Season with salt and chile sauce.

FUENTE ITALIANO
 Boil spaghetti until tender, strain and put into a deep baking-dish.
Chop an onion and a clove of garlic fine and add, with three peeled,
sliced tomatoes. Dilute chile powder to taste in a little water and pour
over all. Cover the top with grated cheese and put in the oven to
brown.

GREEN CHILES
Boil two pounds of meat until tender and chop fine; add a large
ripe peeled tomato, two sliced onions, two slices of bread chopped
fine, raisins, olives, salt and a tablespoonful of vinegar. Fry all these
together in olive-oil and season with a little sugar and pepper.
Remove the stems and seeds from six green chile peppers and stuff
them with this dressing. Dip each chile in a rather stiff batter and fry
in deep drippings.

HABAS ESPAÑA
Soak one and one-half cupfuls of Spanish beans overnight; in the
morning lift into boiling water and boil three hours, adding boiling
water as it boils away. Drain from the water and add a quarter of a
pound of bacon and two chile peppers. Put a half-cupful of olive-oil in
a large frying-pan, add six large onions and three cloves of garlic
sliced fine, and fry gently to a light brown; add two bay-leaves, a can
of tomatoes, salt and black pepper, and simmer an hour, stirring
frequently. Then put in the beans and boil for three hours, adding
some of the water in which the beans were boiled, if too thick.

MACARRONES
Boil macaroni in salted water, drain and blanch by pouring cold
water over it. Melt three tablespoonfuls of butter and add two
tablespoonfuls of chopped green peppers and one of finely chopped
onion. Cook five minutes and then pour in gradually a small cupful of
brown stock and one of stewed and strained tomatoes. Season with
salt and paprika. Reheat macaroni in this sauce and serve
immediately.

MAÑANA-LAND
Fry in a tablespoonful of olive-oil a large sliced onion and eight
chopped green peppers; to this add a cupful of uncooked rice and
stir constantly until the rice is nicely browned; then put in a half-can
of tomatoes and fill up the skillet with rich soup stock and cook
slowly, without stirring, for an hour.

PAPAS RELLENAS
Chop some cold cooked beef and mix with it raisins, chopped
hard-boiled eggs, stoned ripe olives and a pinch of ground cloves.
Moisten with port wine and make into little cones. Have ready some
highly seasoned mashed potatoes, beaten until light. Cover the
cones with this and fry in hot oil like doughnuts till a golden brown.

PIMIENTOS
Chop some cold cooked beef very fine and add one-half the
amount in each, of finely chopped raisins and chopped walnut
meats. Prepare the peppers for ordinary stuffing, only scrape rather
thinner. Fill with the mixture, dip in thin egg batter and fry brown.
Serve with chile sauce.

PLATO FUERTE
Select even-sized chile peppers and cut out the stems, seeds and
cores. Make a stuffing of boned and skinned sardines mixed with
finely chopped cheese, blended together with beaten egg. Stuff the
peppers with this, dip in thick batter and fry in deep fat. When
thoroughly cooked, drain on brown paper and serve very hot.
 RELLENOS
Grind fine a pound of well-cooked veal and add to it a Spanish
sausage (chorizo), a half-cupful, each, of seedless raisins and
blanched almonds. Moisten this with the veal stock and season with
salt. Broil sweet Mexican green peppers, pull off the skin and stuff
with this. Dip the peppers in a thin batter of egg and flour and fry in
hot olive-oil. Serve with tomato sauce.

RELLENOS DE QUESO
DE GRUYÈRE
Put six chile peppers in the oven for a few moments and then wipe
off the outer skin. Cut off the tops and carefully remove seeds and
veins. Make a stuffing of strips of Swiss cheese, flavored with
chopped onion, parsley and a few drops of lemon-juice. Fill the
peppers, not very full, with this. Beat four eggs, whites and yolks
separately, put together and thicken with a teaspoonful of flour. Dip
the chiles in this batter and fry in hot olive-oil until brown. Serve with
tomato sauce.

STUFFED CHILES
Take a dozen large green chile peppers and lay them on the top of
the stove until roasted slightly on all sides; remove and wrap in a
cloth for a few minutes, when they can be easily peeled. Prepare the
stuffing by chopping a half-pound of cheese very fine and adding a
cupful of fine bread-crumbs, an onion chopped fine, a big lump of
butter, salt and pepper. Beat the whites of three eggs to a froth and
add two tablespoonfuls of milk and flour enough to make a thin
batter. Fill the chiles with the stuffing, dip each one in the batter and
fry in deep, hot olive-oil. Serve with tomato sauce.

SUCULENTO
 Fry a half-pound of chopped salt pork with a sliced onion and six
green peppers cut small. When brown add a can of corn and four
small summer squashes sliced. Cover with milk and cook slowly two
hours, without stirring.
 MEAT
DUMPLINGS

ALBONDIGAS
Take equal parts of fresh pork and beef, chop fine, add salt, a
piece of soaked bread, one egg well beaten, and one teaspoonful of
chile powder. Mix thoroughly and make into small balls, putting into
each a piece of hard-boiled egg. In a tablespoonful of hot lard put
five peeled and crushed tomatoes, a little chopped onion, salt and
chile powder; add one cupful of broth and let boil a few moments;
then put in the meat balls and boil until the meat is thoroughly
cooked.

ALBONDIGUILLAS
To a pound of raw chopped beef add an onion finely chopped, a
little garlic, parsley, marjoram, salt, a half-cupful of peeled and sliced
tomato and a teaspoonful of cider-vinegar. Soak two slices of bread
in broth, squeeze dry and add a beaten egg. Mix all well together
and drop with a spoon into a saucepan of boiling broth and cook
three-quarters of an hour.

ARTIFICIAL TURTLE
Beat together until smooth a half-pound, each, of chopped fat and
lean veal; add three boned anchovies and season with mace, red
pepper, salt, shredded parsley, juice of one lemon and two
teaspoonfuls of Madeira wine. Mix all together and make into little
balls; dust with flour and stew for a half-hour.

BUÑELOS
One and a half pounds veal cooked tender and put through a
meat-grinder. To three cups of the veal add one of blanched
almonds, one of whole raisins, seeded, and a teaspoonful of
Mexican sausage. Stew all together with a little of the veal broth.
When cold form into little cakes and fry in hot olive-oil. Pour over
them thickened tomato sauce, seasoned with a little cinnamon and
sugar.

HUEVOS DE CARNE
Put through a coarse meat-grinder an equal amount of fresh pork
and beef; add one-third as much bread as meat, soaked in water
and squeezed dry, an onion and a chile pepper chopped fine.
Season with salt and put in a pan with a beaten egg and mix
thoroughly. Roll into balls the size of eggs. Take a quart of strained
tomatoes, add the pulp of a chile pepper and an onion chopped fine.
Simmer until the onion is cooked, season with salt and put in the
meat-eggs and boil gently an hour. Lift them out carefully to a hot
platter, thicken the sauce with a little flour, and pour over.
 DESSERTS

CAMOTE Y PIÑA
Boil a pound of sugar to the candy degree, remove from the fire
and add a pound of sweet potatoes, boiled and pressed through a
sieve. Return to the fire and cook until thick, stirring constantly; then
add half a pineapple grated and cook a few minutes more. Serve in
sherbet glasses.

DULCE
Pick the stems from each raisin and wash in boiling red wine; then
put them in an infusion of cognac, Marsala wine and slices of fresh
lemon for three days. Remove and heap them in bunches about the
size of large goose-eggs and wrap each bunch in large fig leaves,
layer upon layer, and bake for a half-hour in a light oven. When
serving turn the leaves back and send to the table hot.

MANTECADO
 Melt a cupful of granulated sugar in a smooth saucepan; add a
cupful of English walnut meats and pour into a shallow buttered pan
to harden. When cold grate or chop fine. Crumble twelve macaroons
fine and toast in the oven a few moments. Make a custard of the
yolks of two eggs, a fourth of a cupful of sugar and a cupful of milk,
then pour over the stiffly beaten whites of two eggs and let cool. To a
pint of cream add a third of a cupful of sugar and beat until
thoroughly mixed, add the custard and flavor with maraschino, then
freeze. When half frozen add the macaroon-crumbs and half of the
grated walnut mixture and finish freezing. Sprinkle the remaining
grated walnuts over cream at serving time.

POSTRE DE MANZANAS
Take a goodly portion of Roquefort cheese and about one-third as
much butter and rub them together until they are thoroughly mixed,
then add about a dessert-spoonful of French cognac or just enough
to moisten the mixture well. Peel, core and slice the round way,
rather thick, russet apples, and over each slice spread the cheese.
Serve with black coffee.

REALENGO
Rub three-quarters of a cupful of fresh fruit through a sieve; heat
and sweeten. Beat the whites of three eggs until stiff; add gradually
the hot fruit pulp, beating continually; turn into a buttered mold, set in
a pan of hot water and bake in a slow oven until firm. Remove and
cover the top with whipped cream, flavored with sugar and wine and
decorated with preserved cherries, angelica or citron.

TORTO FRUTAS
Line the sides of a baking-dish with a light puff-paste; cover the
bottom with sliced pineapple; next, a layer of peeled sliced oranges,
then sliced bananas and then a few thin slices of lemon. Sift a most
generous supply of sugar between each layer. Repeat the layers
until the dish is full and cover the top layer with chopped nuts. Lay
over the top narrow strips of the pastry and bake slowly for an hour
or more.
 ENCHILADAS

Enchiladas are made of tortillas sprinkled with cheese, onion,

olives, etc. They are adorned with lettuce leaves and radishes, but
are always covered with hot chile sauce.
Tortillas are the national staple article of food, and are made of
Indian corn ground on the metate, mixed with a little water and
cooked on a flat surface over hot coals.
 SAUCES FOR ENCHILADAS

CHILE
Cut open two chiles and take out all the seeds and thick yellow
veins; put them on the back of the stove in cold water enough to
cover them and let soak for two hours. Pour off this water and cover
again with fresh water and boil fifteen minutes. Drain in a colander
and save the water in which they were last boiled. When cold
enough to handle, take a knife, scrape off all the pulp from the skin,
and put in the water in which they were boiled and mix thoroughly.
Fry two onions chopped fine in olive-oil to a delicate brown; add a
teaspoonful of flour and allow that to brown also. Stir in the chile
mixture, season with salt and let all thicken together.

COLD COLORADO
Cook for fifteen minutes a half-pound of large Mexican sweet red
peppers, after removing the seeds of all but two or three. Take off the
skin, put the pulp through a sieve and add one and a half
tablespoonfuls of the Mexican sausage, salt and a little of the water
in which the peppers were boiled. Bottle tightly and it will keep about
three weeks in a cool place.

MEXICAN CHILE
Toast ten chiles anchos (the dried pepper in the broad shape) and
ten chiles posillos (the dried pepper in the thin shape), take out the
veins and seeds and soak them in a quart of boiling water. Pass
through a sieve twice, getting out all the pulp, and fry this chile liquor
in two tablespoonfuls of boiling lard, which has been thickened with a
tablespoonful of browned flour. While boiling add salt, a pinch of
Mexican sausage, a pinch of sugar, a teaspoonful of cider-vinegar
and a tablespoonful of oil. Cook all together in the lard for fifteen
minutes.

SALSA NUEZ
Scald and peel two tomatoes; add a minced onion and a few
pepper seeds, season with salt and stew until thick. Strain and add a
few chopped green walnut meats. Reheat and serve hot. This sauce
is also used with fried peppers.

TOMATO
Boil two pounds of tomatoes in a very little water and then rub
them through a coarse sieve. Grind fine a half-pound of raisins, a
quarter of a pound of blanched almonds, an ounce of garlic, an
ounce of green ginger and a half-ounce of dried chiles; add these to
the strained tomatoes with an ounce of salt, a half-pound of sugar
and a pint of vinegar. Boil all together until thick.
 TORTILLAS

HECHO EN CASA
Take three cupfuls of sifted flour, a tablespoonful of lard, a level
teaspoonful of salt and enough water to make it like pastry dough.
Roll very thin and cut the size of a dessert plate. Have ready in a
large frying-pan some hot lard, enough to float the tortillas, but not so
hot as to brown them. Put in the tortillas, one at a time, and when
they begin to blister they are done. This quantity will make about two
dozen.

TORTILLAS DE PATÁTAS
Work a large cold boiled potato with a big teaspoonful of lard and
a teaspoonful of salt into a pint of flour and add water until about the
consistency of bread dough. Knead thoroughly and divide into
chunks about the size of an egg and roll very thin. Brown very
quickly on a smooth hot stove, turning often. When thoroughly
cooked, place between a cloth and keep covered in this way until
ready to use.
 ENCHILADAS

AMERICANO
Cut six large red chile peppers in halves, remove the seeds and
veins and cook in boiling water fifteen minutes, then press through a
colander. The sauce should be thick and smooth. Chop the dark
meat of a cold cooked chicken, season with salt and add two
tablespoonfuls of the pepper pulp. Beat two eggs without separating,
very light, and add a cupful of milk. Mix a half-cupful of corn-meal
with a cupful of flour and a little salt; pour the egg and milk in this,
making a thin batter. Put a little olive-oil in a frying-pan, and when
boiling hot turn in enough batter to make a thin cake about six inches
in diameter. Shake the pan until the mixture is set, then put two
tablespoonfuls of the chicken mixture on one side of the cake, roll
with a knife and remove to the serving-dish. When all are made pour
over the remaining chile sauce and sprinkle the whole with grated
Parmesan cheese.

DOMESTICO
Have ready two cupfuls of cold cooked chicken cut into small bits,
over which pour the juice of a lemon and sprinkle with chopped
parsley. Also chop two onions very fine and three hard-boiled eggs;
grate a pound of good cheese, wash a large cupful of raisins and dry
them; have three dozen green or ripe olives handy and the chile
sauce piping hot. Dip the tortillas in the hot sauce, place on a large
platter and on one-half of it put a little of the onion, egg, chicken,
cheese, two raisins, one olive, and lastly a spoonful of the chile
sauce. Fold over the other half and roll slightly. When they are all
finished, sprinkle cheese over all and pour over what chile sauce is
left.

MEXICAN
Boil eight large Mexican peppers until tender; remove skin and
seeds and put the pulp through a sieve. Into two tablespoonfuls of
smoking hot olive-oil put two sections of garlic, a teaspoonful of fine
marjoram and salt; add the pepper-pulp and cook slowly. Chop two
onions very fine, season with salt and pepper and sprinkle with a
little marjoram and let stand in a very little vinegar. Grate a pound of
Edam cheese. Strain the sauce and return to the stove; dip a tortilla
in the sauce, place on a plate and spread it with a teaspoonful, each,
of the drained onion and the cheese; add two olives, two large
seedless raisins and a tablespoonful of the chile. Roll the tortilla and
sprinkle each with onion and cheese. After all are made, pour over
the remaining chile and garnish with olives.

NATIVO
Buy a dozen tortillas and put on a tin in the oven to keep warm.
Remove veins and seeds from a half-dozen chile peppers and boil
them with a small onion and a clove of garlic until all are soft. Press
through a colander, with the water in which they were boiled and
return the sauce to the stove to keep hot. Tear three heads of lettuce
into bits, cover with a French dressing and mix with it a cupful of
chopped olives and six hard-boiled eggs, chopped. Drop each tortilla
in hot lard for a minute, then in the sauce; place on a hot platter and
put a big spoonful of the salad mixture in the center. Sprinkle
generously with grated cheese and fold over one side, and roll.
When all are ready pour over the remaining sauce and serve hot.

QUESADILLAS
 Make thin corn-meal pancakes six inches across. Dip one in hot
chile sauce, lay on a plate and cover with raw onion chopped fine,
grated cheese and stoned olives cut in half. Lay on this six other
pancakes, each dipped in the chile sauce and covered with the
onion, cheese and olives. Pour the remaining sauce over the top and
set in a hot oven for a few minutes. Serve hot, cutting like layer-cake.