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+The Project Gutenberg EBook of California Mexican-Spanish Cook Book, by 
+Bertha Haffner-Ginger
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org/license
+
+
+Title: California Mexican-Spanish Cook Book
+       Selected Mexican and Spanish Recipes
+
+Author: Bertha Haffner-Ginger
+
+Release Date: April 30, 2012 [EBook #39586]
+
+Language: English
+
+Character set encoding: ASCII
+
+*** START OF THIS PROJECT GUTENBERG EBOOK CALIFORNIA MEXICAN-SPANISH ***
+
+
+
+
+Produced by David Starner, S.D., and the Online Distributed
+Proofreading Team at http://www.pgdp.net (This book was
+produced from images made available by the HathiTrust
+Digital Library.)
+
+
+
+
+
+
+
+
+
+  California
+  Mexican-Spanish
+  Cook Book
+
+  Selected
+  Mexican and Spanish
+  Recipes
+
+  By
+
+  Bertha Haffner-Ginger
+
+
+[Illustration: Very Sincerely Yours.
+
+Bertha Haffner-Ginger.]
+
+
+This book is dedicated to my daughter, nicknamed Miss "Paprika" by our
+pupils. She has been my inspiration and devoted companion through all
+the years of my public life.
+
+    B. H. G.
+
+
+
+
+TO MY READERS
+
+
+An announcement that my lesson for the day would be Spanish dishes,
+invariably brought record-breaking crowds in any city in the United
+States, and a demand for recipes induced me to search for the best to be
+found.
+
+My three years' stay in California has enabled me to learn how to
+prepare the very best dishes directly from the natives, both Mexican and
+Spanish.
+
+It is not generally known that Spanish dishes as they are known in
+California are really Mexican Indian dishes. Bread made of corn, sauces
+of chile peppers, jerked beef, tortillas, enchiladas, etc., are unknown
+in Spain as native foods; though the majority of Spanish people in
+California are as devoted to peppery dishes as the Mexicans themselves,
+and as the Mexicans speak Spanish, the foods are commonly called Spanish
+dishes.
+
+When made properly, there is great merit in this class of foods and I
+have endeavored to select the very best recipes, and have revised them
+into correct proportions and practical methods of preparation.
+
+Many of the dishes are very delicious and will be found of great value
+for luncheon, entries, and a zest to various menus, and especially
+useful to those who desire to cater to the public. Please note the
+classification of sauces and dressings which eliminates a repetition of
+the same sauce in different dishes.
+
+Wishing you as much pleasure in the preparation and serving of this
+collection of recipes as I have had in compiling them, I am,
+
+    Very sincerely yours,
+    BERTHA HAFFNER-GINGER.
+
+
+[Illustration: THE MISSION OF THE OLD PADRES WAS TO MAKE LIFE BRIGHTER
+FOR SUCH AS THESE]
+
+
+REGULAR SPANISH DINNER
+
+60c
+
+Including Table Claret
+
+    SOUP
+    SALAD
+    ENCHILADAS
+    CARNE CON CHILI
+    SPANISH BEANS
+    SPANISH RICE
+    FRUIT AND COFFEE
+
+    Special Spanish Dinner
+
+    $1.50 per plate
+
+
+[Illustration: A CALIFORNIA "RAMADA" CAFE]
+
+
+LISTA DE LOS PLATOS
+
+(TABLE D'HOTE)
+
+[Illustration]
+
+    Ensalada de Frijoles
+    [Pink Bean Salad]
+
+    Sopa de Papas
+    [Potato Soup]
+
+    Arroz a la Creole
+    [Rice, Spanish]
+
+    Enchiladas a la Brabo
+
+    Enpanadas de Ternera, Espagnol
+    [Veal Cutlet, Spanish]
+
+    Frijoles Con Carne
+    [Pink Beans with Cheese]
+
+    Dulce de Naranja
+    [Orange Pudding]
+
+    Queso       Galletas
+    [Cheese]    [Crackers]
+
+    Cafe Negro
+    [Black Coffee]
+
+    DINNER, 75 Cents
+
+
+[Illustration: CABARET DANCERS
+
+Casa Verdugo Cafe, Los Angeles]
+
+
+
+
+"Ensaladas Espanol"
+
+(Spanish salads)
+
+
+Prepared Vinegar for Spanish Salad Dressing
+
+Put a button of garlic, large slice cucumber, slice onion, tablespoon
+parsley, tablespoon taragon leaves, or two tablespoons taragon vinegar
+into one pint cider vinegar. Bottle and let stand several days, strain
+and keep for following salads and dressings.
+
+
+Especially Prepared Dressings
+
+Spanish Dressing No. 1
+
+Rub mixing bowl with button of garlic, break into bowl one egg yolk,
+whip stiff, add one-fourth cup best olive oil slowly, then one-fourth
+cup lemon juice, tablespoon prepared vinegar, teaspoon sugar, half
+teaspoon salt, tablespoon green chile pulp. Very fine.
+
+Spanish Dressing No. 2
+
+Six tablespoons of best olive oil in bowl, add gradually three
+tablespoons lemon juice and one of prepared vinegar, one teaspoon brown
+sugar, half teaspoon salt, tablespoon red chile pulp, stir with rotary
+motion until a thick cream, serve at once on salad.
+
+Spanish Salad Dressing No. 3
+
+Lemon or lime juice. Six tablespoons to three of olive oil, teaspoon
+sugar, one-half teaspoon salt, dash red pepper, teaspoon onion juice.
+
+
+Spanish Salad, Avacado (Aligator Pear)
+
+Peel and cut in half pears, sprinkle with salt and sugar twenty minutes
+before using, then place in heart of small crisp lettuce head, pour over
+Spanish dressing No. 3.
+
+
+Tomato and Cucumber Salad
+
+Select six fine ripe tomatoes; remove the hearts carefully; place on ice
+until chilled; pare two cucumbers and chop them finely; mix with tomato
+pulp; pour over a half cup of dressing No. 3 and fill the tomatoes.
+Serve on lettuce leaves and decorate with thinly sliced sweet peppers.
+
+
+Spanish Sweet Pepper Salad
+
+Remove seed and fill half peppers with chopped cucumber and celery,
+mixed with dressing No. 3, garnish with pimiento or beets, serve on
+lettuce.
+
+
+Spanish Bean Salad
+
+One cup Spanish beans cooked tender, small pink (canned red kidney beans
+will do); chop sweet green pepper, one-fourth cup, tablespoon each of
+onion, ripe sweet pepper, parsley and cucumber, mix with beans, serve
+with Spanish dressing No. 1.
+
+
+Spanish Tomato and Egg Salad
+
+Peel smooth just ripe tomatoes, slice in three slices across, place on
+lettuce leaf, put border around of hard boiled whites of eggs, stand
+hard boiled yolk in center, pour over Spanish dressing No. 1.
+
+
+Stuffed Tomato Salad
+
+Scald and peel large tomatoes, remove center, mix with equal parts
+celery, green chile, onions, fry in little olive oil and lemon juice,
+salt to taste, fill tomatoes, teaspoon Spanish dressing No. 1, sprinkle
+little chopped parsley and grated cheese, set on ice, serve on lettuce.
+
+
+Spanish California Ripe Olive Salad
+
+Remove seed from ripe olives, fill with mixture of cottage cheese,
+pimiento, salt, paprika, parsley, press together, serve on lettuce leaf,
+cover with Spanish dressing No. 1.
+
+
+Spanish Moulded Salad
+
+Chop enough ripe tomatoes to fill a cup, half cup cucumber, one-fourth
+cup celery, one-fourth cup green sweet peppers, tablespoon onion,
+one-half teaspoon chile powder, salt to taste. Dissolve one tablespoon
+gelatine in one cup tomato juice, pour over above, mix and mould, when
+firm cut in squares, serve with Spanish sauce Nos. 1 or 2 in lettuce
+leaf.
+
+
+Spanish Cucumber and Tomato Salad
+
+Pare and chop fine one good-sized fresh cucumber. Shred sufficient
+cabbage to make one pint, throw in cold water for one hour; scald and
+peel one good sized tomato and chop fine. Remove the seeds from one
+large sweet pepper, chop and mix with the tomato. When ready to serve
+drain and dry the cabbage. Put into salad bowl a layer of cabbage, then
+a layer of cucumber, then a layer of tomato and a layer of pepper;
+sprinkle with a few drops of onion juice; then another layer of cabbage
+and continue until all the material is used. Serve with dressing No. 2.
+
+
+Spanish Cabbage Salad
+
+Two cups shredded cabbage red and white mixed, two tablespoons chopped
+roasted chestnuts, two of pecans, mix with dressing No. 2 and serve in
+lettuce cups.
+
+
+Rice Salad
+
+A cup of boiled rice; four hard-boiled eggs, and one head of lettuce.
+Arrange on platter, alternate layers of rice, shredded lettuce leaves,
+slices of hard-boiled eggs and dressing No. 1. Over the top layer of
+dressing press the yolk of an egg through a sieve and garnish the edges
+with a layer of lettuce leaves and radish tulip. Chop cress and cabbage,
+equal parts, add few minced chives, add one-fourth cup cream to one-half
+cup salad dressing No. 3 and serve over salad.
+
+[Illustration: OVEN IN PATIO, RAMONA'S MARRIAGE PLACE]
+
+[Illustration: OLD SPANISH KITCHEN IN CALIFORNIA]
+
+[Illustration: INDIAN OVENS]
+
+
+
+
+Sopa Espanol
+
+(Spanish Soups)
+
+
+Sopa de Frijoles (Bean Soup)
+
+Cook one pint pink beans in two quarts beef stock till tender. Add one
+cup chopped onions, two green, two ripe chiles (fresh or canned), one
+quart canned tomatoes, two tablespoons chopped parsley. Cook all
+thoroughly. Drop in Spanish meat balls and serve with Spanish cheese
+fingers.
+
+
+Spanish Meat Balls
+
+Grind soup beef very fine. Add one egg to one cup meat, salt, little
+onion juice, two tablespoons soaked bread, make into very small balls,
+roll in crumbs, fry, drop in soup just before serving and sprinkle each
+ball with finely chopped parsley and bits of pimiento for color effect.
+
+
+Sopa de Papas (Potato Soup)
+
+Add one cup mashed potatoes to one cup chicken, veal or beef stock, one
+cup milk, tablespoon butter, salt, one bay leaf, tablespoon flour to
+thicken, cook and strain, cut thinly sliced bread, round, the size of a
+nickle, butter and toast, make little pile grated yellow cheese on
+toast, top with red sweet pepper, pinch of chopped parsley on top. Serve
+hot.
+
+
+Spanish Hot Vegetable Broth
+
+Make broth of one cup cabbage, one cup carrots, one-half cup onions, one
+cup garlic, one-half cup turnips, one-half cup celery, one-fourth cup
+green pepper. Add one quart canned tomatoes, one quart clarified meat
+stock, cook thoroughly, strain, serve hot with spoonful well cooked rice
+in bowl. For vegetable soup leave all vegetables in.
+
+
+Spanish Fish Chowder
+
+Fry one-half cup salt pork cut into small cubes, one-half cup chopped
+onion to light brown, add tablespoon flour, then add two cups small
+pieces of white boneless fish meat, brown slightly, strain two cups hot
+milk, one cup prepared Spanish sauce, salt to taste, dash of paprika.
+Clams or oysters may be used, allowing only one minute for clams or
+oysters.
+
+
+
+
+Tortillas
+
+
+[Illustration: MEXICAN WOMAN MAKING TORTILLAS
+
+Y. Y. Perez, Public Bakery, Sonora Town, Los Angeles. They refuse to
+make them any other way and take the same pleasure in making a perfectly
+thin and round tortilla that puffs up nicely while cooking, as you and I
+do in trying to make a beautiful loaf of bread. Truly the heart of women
+are the same the world over. Deep down, no matter what the environment,
+the desire is always there, to be "loaf givers."]
+
+
+Modern Way to Prepare Corn for Tortilla and Tamales
+
+Put one gallon of shelled corn in enough water to cover; dissolve
+one-half cup lime in a little water and add to cover; boil fifteen or
+twenty minutes; remove from fire, pour off first water and add fresh
+cold water; rub with hand to remove husk. Rinse in another water and it
+is ready to grind. Don't wash too much or it will not be pasty enough to
+make tortilla.
+
+
+Tortillas No. 2
+
+Another way and liked best by some people: Add to the corn dough (masa)
+rounding tablespoon of lard to four cups dough, little salt.
+
+
+Tortillas No. 3
+
+Still another way: Corn meal and coarse flour half and half wet to stiff
+dough, salt and lard.
+
+
+Tortillas No. 4
+
+But the best to my taste is the hominy or corn ground into a smooth
+paste, three cups corn, one of flour, two tablespoons melted lard,
+teaspoon salt, cook on ungreased iron, have ready enough hot salted lard
+to dip tortilla in just before you add filling to make Enchiladas. When
+flour is used, dough may be rolled out on a board, a small pie tin
+placed on and cut round the edge to form cake; lift up with pancake
+turner.
+
+
+How to Shape Tortillas
+
+Take piece of dough size of biscuit and press with hand into cake size
+of small pie plate, toast on top of stove moderately warm. Do not brown.
+
+[Illustration: A PLATE OF TORTILLA]
+
+[Illustration: TACO
+
+Made by putting chopped cooked beef and chile sauce in tortilla made of
+meal and flour; folded, edges sealed together with egg; fried in deep
+fat, chile sauce served over it.]
+
+[Illustration: INDIAN WOMAN BAKING BREAD]
+
+[Illustration: A PUBLIC BAKERY IN MEXICO
+
+Women Making Tortilla]
+
+
+
+
+Enchiladas
+
+
+[Illustration: ENCHILADAS]
+
+
+Enchiladas, No. 1 (Very fine)
+
+Make Tortilla. Chop one cup onions very fine, slice and chop one-half
+cup olives, cook in little lard; have cup grated cheese ready, dip
+tortilla in hot salted lard, dip in chile sauce No. 1, spread with
+grated cheese, put in center tablespoonful of cooked onions, tablespoon
+chopped hard-boiled eggs, two tablespoons chopped chicken, six seedless
+raisins soaked in claret, level tablespoon chopped olives, a sprinkle of
+cheese and fourth cup Chile Sauce No. 1, fold both sides, one over the
+other, pour Chile Sauce No. 5 over all, put tablespoon cooked onion on
+center of top of each and several large pieces of cheese and three whole
+olives. Place in hot oven till cheese is melted, serve very hot.
+
+
+Enchiladas No. 2
+
+Use green chile sauce for Enchiladas No. 2, and filling of beef or veal,
+with onion or coddled or poached egg on top sprinkled with grated
+cheese, spoonful red chile sauce dropped in spots for color, heat till
+cheese melts.
+
+
+
+
+Chile Pulp and Sauces for all Recipes
+
+
+Chile peppers are the base of all Mexican and Spanish dishes, and I have
+simplified the various recipes by making a list of different ways to
+make the pepper pulps and sauces. Please note that they are numbered and
+named, referred to by number and name in the recipes. Original way to
+prepare chile for sauce is to remove seed and toast on coals, top of
+stove or in oven, till they puff and look tender; and mash through sieve
+or colander; add water or tomatoes for right consistency; scalding is
+the quickest.
+
+
+No. 1, Red Chile Sauce, for Enchiladas or Tamales, etc.
+
+Split red chile pepper, remove all seeds and veins, soak several hours
+in water, pour off, pour on boiling water, pour off and repeat again,
+the last water just enough to cover peppers when pressed down. Mash in
+this water and press through sieve, melt one-half cup pure lard, add
+heaping tablespoon flour, brown and add three cups of chile pulp, salt
+to taste, cook very slowly half hour.
+
+
+No. 2, Green Chile Sauce for Enchiladas or Tamales, etc.
+
+Split, remove seeds and veins from green chiles and boil in little hot
+water till tender; mash, press through sieve, melt one-fourth cup lard,
+add two tablespoons flour, teaspoon salt, brown just a little, add three
+cups green pulp, cook slowly half hour.
+
+
+Prepared Spanish Sauce
+
+Take equal parts red and green chile peppers, same amount green and red
+sweet peppers, split, remove seed from all, soak in water, drain, add
+enough water to barely cover, boil tender, mash in water, press through
+sieve, heat half cup olive oil, fry in it one-half cup onion, one-half
+parsley, three garlic buttons, tablespoon aregano, two cups raw
+tomatoes, six cloves, two cups of the pepper pulp, salt to taste, cook,
+strain, may heat and bottle larger quantities, very fine.
+
+
+
+
+Pickles and Relishes
+
+
+Spanish Pickle
+
+Heat quart apple vinegar, add tablespoon salt, twenty cloves, two
+tablespoons aregano, two of cominos, boil five minutes, let cool, pour
+over small red and green chiles, wild tamatillos (wild tomatoes) and put
+up in jars.
+
+
+Green Chile Relish, No. 1
+
+Remove seed and veins from twelve large green chiles, soak over night in
+water with little salt in it, chop and measure one quart green tomatoes,
+chop chiles, one cup cucumber, 1 garlic button, cook altogether until a
+pulp, press through sieve, add one-half cup lemon or lime juice,
+tablespoon salt. Fine over cold meats, fish, oysters, eggs, croquettes,
+roast pork, mix with apple sauce; serve on fried apple fritters.
+
+
+Red Chile Relish, No. 2
+
+Make same as green, substitute ripe tomatoes and red chiles. You may
+bottle, seal tightly each sauce; will keep indefinitely.
+
+
+
+
+Chile Con Carne
+
+
+Mexican Red Hot Chile Con Carne
+
+To each cup of raw or cooked, chopped or ground beef, one-half cup lard
+or suet, add one cup pulp of red chile pepper, two cups beef stock,
+salt, cook until a thick sauce is formed, serve with frijoles.
+
+
+Chicken Giblet Chile
+
+Cook chicken jiblets livers and hearts tender in small amount water;
+chop and add equal amount chile sauce No. 1 or 2, salt to taste, serve
+on Spanish rice put in dish, sprinkle with parmasan cheese or Mexican
+grated cheese.
+
+
+Chile Con Carne (Mild)
+
+Two cups cooked chopped beef, one-half cup green chile pulp, one-half
+cup suet, tablespoon lard, one cup tomatoes, one button garlic, one-half
+cup chopped onion. Cook until thick, serve with frijoles.
+
+
+Chile Con Carne
+
+One-half cup chopped salt pork, one-half cup suet, add one-half cup
+chopped onion, one teaspoon aregano, one-half teaspoon safron, fry all
+together; add two cups cooked ground beef, two cups frijoles, two cups
+red chile pulp, one cup water or three cups water and four tablespoons
+chile powder, salt to taste and cook forty minutes.
+
+
+Chicken Chile
+
+Boil a fat chicken in small amount water with garlic button, or slice of
+onion to flavor. When tender chop the meat in small pieces, heat some of
+the chicken fat skimmed from the liquor and cut from chicken, add flour,
+bit of onion, add one cup green chile pulp, two cups of water chicken
+was boiled in, salt; add chopped chicken, stew few minutes, serve on
+Spanish rice.
+
+
+Chile Con Carne
+
+Cook beef, veal or chicken with parsley, carrots, celery, onions, bay
+leaf. Let it cook very slowly until tender, then cut meat into small
+pieces, strain the juice, add to every pint one-half cup chile pulp and
+one cup of cooked and mashed frijoles, add tablespoon butter or lard,
+then meat, and if too hot add cup tomatoes, cook few minutes longer.
+
+
+
+
+Tamales
+
+
+[Illustration: Tamales
+
+Chop one pound of beef, pork or chicken, add a little chopped tallow or
+one tablespoonful of lard and a little salt; fry in a pan until tender;
+chop again very fine; return to pan; add a little warm water and pulp of
+two red chiles; stir and fry few minutes. Add to one quart of cornmeal
+two tablespoonfuls of salt, two tablespoonfuls of lard, and boiling
+water to make a thick dough. Cut off about one inch of corn husk stalk
+ends and soak in hot water ten minutes; dry and rub over with hot lard.
+Put a layer of dough on the husk about four inches long, one and
+one-half inches wide and one-fourth inch thick; along the center spread
+two teaspoonfuls of the prepared meat; roll and fold the small end of
+the husk; place them folded end down in a strainer over hot water. Cover
+and steam several hours. Serve hot.]
+
+
+Chicken Tamales
+
+Soak some trimmed corn husk (bought in Mexican stores) for several hours
+in cold water, then boil until soft, remove; dry on cloth, and rub with
+lard. Cut up a fat chicken, cook until very tender in just enough water
+to leave about four cups. Chop up cooked chicken, add corn meal or masa
+to boiling hot chicken broth until a thick dough; add salt to taste, one
+tablespoon chile powder, or chile sauce No. 1; add tablespoon of lard
+and knead all together until light and smooth. Now to all the chicken
+add enough chile sauce No. 1 to mix thickly together; add about
+one-fourth cup of sliced olives and a few whole ones and one-fourth cup
+seedless raisins, and a few whole ones, salt to taste and cook together
+for five minutes; spread corn dough evenly over shuck or husk about
+one-eighth inch thick. In center of one larger husk place a large
+kitchen spoonful of chicken; spread over this one tablespoonful of
+dough; place another husk spread with dough; continue placing husk
+around on all sides until about ten are used. Tie ends together with a
+strip of husk and place on end in a colander over boiling water for two
+or three hours, or place some corn husk in bottom of vessel, pile
+tamales on top, pour in about a quart of water, bring to a boil and
+steam slowly for three or four hours.
+
+
+Tamale Pie
+
+Make a crust of two cups of hot water, one-half cup lard, one teaspoon
+salt, and cornmeal to make thick dough. Spread on bottom and sides of
+pie tin. Mix beef, pork, veal or chicken with plenty of suet for
+shortening--any two of above meats will do--measure two cups of meat,
+add two tablespoons of cornmeal, one-half cup of chile pulp, one
+teaspoon salt, one-half cup meat stock or water. Cook for a few minutes,
+fill pie crust, spread more dough over top. Make little balls the size
+of marbles set around edge. Pour a little melted lard over the top,
+sprinkle with chile powder; bake about thirty minutes.
+
+
+Beef Tamales
+
+Ground beef fried in lard and suet, add chile sauce No. 2 and cook until
+thick. Prepare cornmeal or masa by pouring on boiling hot water, salt to
+taste, add one cup of lard to four cups meal or masa, add few olives and
+raisins if desired. Prepare as for chicken tamale recipe. Steam. Texas
+tamales made as above with olives and raisins left out and spoonful put
+in one long shuck, fold ends over and press flat.
+
+[Illustration: Corn Husk and Red Chile
+
+There are firms in California putting up a specially prepared corn meal
+for tortillas. There are chile powders and canned red and green hot
+chile peppers; also the red sweet pepper, called pimiento, which makes
+it possible to cook Spanish dishes anywhere.]
+
+
+
+
+Eggs Espanol
+
+(Eggs Cooked Spanish)
+
+
+Spanish Omelet (Supreme)
+
+A complete lesson--Fry a strip of bacon for each diner; remove from fat
+and keep hot. Cook until tender, in the fat, one tablespoon minced onion
+and sliver of garlic button (young green onion is best), one tablespoon
+minced green sweet pepper, same of canned sweet red pepper (pimiento),
+one tablespoon parsley, four sliced ripe olives, four seedless raisins,
+six mushrooms. Add when done, level teaspoon flour, then add one cup
+tomato--raw or canned; cook few minutes, salt to taste, add one teaspoon
+chile powder or two tablespoons red chile sauce. Use the above amount
+for every two eggs. Keep hot and prepare eggs by breaking in separate
+bowl whites and yolk; beat yolk first very stiff till light in color,
+add tablespoon water to each yolk and one-eighth teaspoon salt. Beat
+whites stiff, add small pinch cream tartar while whipping. Fold
+three-fourths of the whites into the yolks--do not break up too fine.
+Have hot omelet pan bottom covered well with lard or butter; pour in
+eggs; lower fire and cook slowly, lifting up with spatula at different
+places to let raw egg to bottom. When nearly done, set under gas broiler
+or in very hot oven for a few minutes until seared. Remove, and with
+spoon, put prepared filling on one-half of omelet, fold other half over,
+turn out on a hot platter. Put rest of whipped whites on top to form a
+circular crown around edge. Sprinkle with salt and bits of butter; set
+back in oven and brown but not too deeply. Remove; decorate with bits or
+strips of pimiento, sliced olives, parsley, and last, the strips of
+bacon and triangles of toast. A simple way, not so pretty and fluffy,
+but good, is to mix the filling with whipped eggs; cook, fold and serve
+hot.
+
+
+Spanish Stuffed Tomato Omelet
+
+Soak one cup bread crumbs in one-half cup boiling milk, add tablespoon
+butter, salt, pepper, teaspoon onion juice. Remove centers from peeled
+tomatoes, stuff with bread mixture, place in a serving platter, bake
+until tender. Whip one egg for each tomato separately. Add tablespoon
+water to each yolk, salt, chile pepper, teaspoon butter for each egg.
+Pour around tomatoes to come to top. Bake in moderate oven. Serve hot,
+or partly fill tomato with bread mixture, break egg on top, sprinkle
+with cheese and bake. Cut tomatoes out in squares to get all the egg,
+and serve on lettuce.
+
+
+Eggs in Chile Blankets
+
+Roll a long piece of cheese in strips of chile peppers roasted, peeled
+and seeded, fry in hot lard and serve with prepared Spanish sauce on
+toast.
+
+
+Spanish Sausage Omelet
+
+Mix level tablespoon fine sausage, tablespoon bread crumbs in tablespoon
+milk for each egg, whip yolks of as many eggs as needed, little parsley,
+salt and teaspoon red pepper pulp, or chile powder; add white of egg and
+pour into hot greased pan; cook slowly, until done. Fold and turn out,
+cover with Spanish sauce. Garnish with lettuce or parsley.
+
+
+Spanish Creamed Eggs
+
+Boil eggs hard fifteen minutes, shell, cut lengthwise; remove yolk
+(reserve one egg). Mash yolk and add to each a teaspoon of thick white
+sauce, or bread cooked smooth in milk; bits of butter, pinch of salt,
+paprika and finely minced parsley. Fill white of eggs, fasten together
+with toothpicks; roll in raw egg and bread crumbs; fry in deep hot olive
+oil or other fat; drain. Remove toothpicks and where eggs are put
+together separate with knife and sprinkle center with little crumbled
+dry yolk, place on toast. Make a border of chopped whites cut in rings.
+Pour hot Spanish sauce partly over and around egg; garnish with parsley,
+and you have a delicious dish in truly Spanish colors.
+
+
+Mexican Scrambled Eggs in Chile
+
+Mix one tablespoon green chile pulp to each egg, whipped separately,
+teaspoon lard or butter, a slice garlic or teaspoon onion juice,
+scramble quickly, serve on toast, garnish with spoonful red chile sauce
+and parsley.
+
+
+Pimiento Egg
+
+Hard boil small eggs, shell, salt, put each in a canned pimiento large
+enough to close end with toothpick, salt well, dip in batter, fry in
+deep fat, slice in half lengthwise, make cup white sauce, add tablespoon
+green chile pulp, serve on egg, good and pretty Spanish color effect.
+
+
+Spanish Eggs in Peppers
+
+Scald large sweet peppers; peel, cut in half, remove seeds, half fill
+with minced onion fried brown, one teaspoon red chile sauce, tablespoon
+tomato sauce or catsup. Break one egg and scramble and pile on top.
+Decorate with red chile powder and parsley. Or break egg whole on top of
+sauce and bake in oven.
+
+
+Spanish Eggs, Shirred
+
+Brown in a teaspoon of butter or bacon fat, one teaspoon of minced
+onion, add teaspoon of flour, salt to taste, one teaspoon prepared chile
+sauce, one-fourth cup raw tomato. Cook and pour into individual baking
+dish and break egg over top. Set in oven until eggs are covered with a
+film. Garnish with sprigs of parsley and serve hot.
+
+
+
+
+"Carne Espanol"
+
+(Spanish Meats)
+
+
+Spanish Steak (Elegante)
+
+Slightly grease very hot skillet with olive oil. Select tender steak,
+sear both sides, turning until cooked as desired. Make ready a sauce as
+follows: Melt two tablespoons butter, one of olive oil together, add
+tablespoon onion, one small button of garlic, one tablespoon parsley,
+one green sweet pepper, and two tablespoons chili pulp. When well
+browned, add tablespoon flour and brown, add one can prepared tomato
+soup or two cups fresh chopped tomatoes, cook five minutes, strain and
+pour over hot steak. Garnish with mushrooms and ripe olives browned in
+butter, sprinkled with salt and chile pepper and sprigs of parsley, or
+if cheese is liked, sprinkle grated yellow cheese over steak and sauce,
+melt in oven, serve hot, or use Spanish prepared sauce.
+
+
+Spanish Steak (Economical)
+
+Select two pounds upper round steak, sear on hot skillet on both sides
+till crust is formed; then one-half cup suet, half cup hot water, cover;
+cook slowly half hour, add salt and pepper. Fry one cup chopped onions
+in tablespoon lard until slightly brown; add tablespoon flour, can
+tomatoes, teaspoon oregano, two tablespoons green chile pulp; spread
+over steak, cover and cook twenty minutes longer. Place on serving dish,
+sprinkle with cheese, set in oven to melt cheese and serve hot.
+
+
+Flank Steak, Spanish
+
+Have butcher cris cross a flank steak. Rub into it flour, seasoned with
+salt and chile powder, not too much, spread with lard or melted suet,
+make a filling of bread crumbs, tomato, chile pulp or powder, onion,
+aregano, bay leaf, salt, roll up and tie. Put tablespoon lard, cup
+tomato, little salt on top, cover and bake two or three hours slowly.
+
+
+Spanish Pork Tenderloin Cutlets
+
+Pound tenderloin out flat; cover with flour, seasoned with salt, pepper
+and chili powder. Fry brown in hot olive oil or bacon fat. Place
+triangles of toast in center of platter, arrange cutlets standing around
+toast. Put lettuce cups around outside of cutlets and fill with half of
+peeled tomato, sprinkled with cooked rice and parsley, salt and chile
+powder, or, tomatoes stuffed with a mixture of meat and rice, seasoned
+with salt, chile powder, onion and butter. Bake until brown on top.
+Garnish with parsley and set twig of parsley in center of toast.
+
+
+Mexican Meat Cakes
+
+Mix pork sausage and hamburger equal parts, to two cups meat add one cup
+wet bread, add one egg, one-fourth cup onion, teaspoon salt, tablespoon
+green chile pulp, mix and make into cakes one inch thick, put one cup
+prepared sauce in pan and heat, place meat in sauce, cover, simmer till
+done.
+
+
+Spanish Meat Cakes (Delicious)
+
+Use finely ground beef, veal or chicken--raw or cooked. To each cup
+meat, add one-half cup wet bread crumbs, one-fourth cup chopped
+mushrooms, browned in a little butter, teaspoon onion juice, one-fourth
+cup white sauce and salt to taste. Make into round flat cakes; fry in
+small amount olive oil and butter, until brown; make a sauce of six
+chopped olives, one-fourth cup mushrooms, tablespoon onion, tablespoon
+flour in tablespoon each of olive oil and butter; add salt and paprika,
+and cup of fresh or canned tomatoes, and tablespoon green chile pulp,
+and pour around meat cakes. Sprinkle with chopped parsley.
+
+
+Mexican Meat Dumplings
+
+Mix one cup meat raw or cooked, add one-half cup chopped bacon, one-half
+cup tomatoes, teaspoon salt, tablespoon chile pulp or chile powder, mix
+to thick dough with corn meal, make into balls size of walnuts, drop in
+salted boiling water and tomatoes, little lard and corn meal to thicken
+water when meat is done.
+
+
+Spanish Beef Stew
+
+Cut one pound stew beef or veal in small two-inch pieces, flour thickly
+and brown in tablespoon of hot suet; add one-half cup chopped onion, one
+bay leaf, four cups tomatoes; cook slowly until meat is tender; add
+salt, one tablespoon chile pulp; one cup cold boiled potatoes--cut in
+neat squares. When potatoes are hot, serve on triangles of buttered
+toast.
+
+
+Mexican Chicken Meat Balls
+
+Two cups ground chicken, two tablespoons finely chopped onion, one-half
+cup tomato, one-half garlic button, two tablespoons chopped sweet
+pepper, one egg, one teaspoon mint leaves, one-half teaspoon aregano,
+one teaspoon salt, one tablespoon butter, three tablespoons corn meal
+mush, mix together, roll in flour, make into balls, fry in deep fat, or
+bake in oven, serve with Spanish sauce.
+
+
+Spanish Fish Stew
+
+Cut fish in three-inch pieces, salt and roll in corn meal. Heat
+tablespoon bacon fat and one of olive oil, add half cup sliced onion,
+fry brown, add fish and brown, add enough tomato to barely cover fish,
+two tablespoons chile sauce, salt to taste, pinch safron, and aregano;
+cook few minutes. Serve on platter. Garnish with potato balls sprinkled
+with chopped parsley.
+
+
+Spanish Baked Fish
+
+Make a filling of bread crumbs wet with one cup of tomatoes, add one
+tablespoon minced onion, one tablespoon parsley, one-half cup red tomato
+pulp, two tablespoons melted butter, ten sliced olives, one-half cup
+seedless raisins; fill and sew up fish. Place in pan. When done, remove
+carefully to hot platter and peel off skin. Pour hot prepared Spanish
+sauce over fish; garnish with lemon and parsley. Awfully good.
+
+
+Spanish Fried Fish
+
+Salt and dip Barracuda or any tender fish in a batter made of egg,
+flour, milk and salt. Fry in deep hot olive oil. Serve with sauce made
+by browning tablespoon onion in tablespoon olive oil, adding tablespoon
+flour and browning, then add one cup tomatoes, two tablespoons green or
+red chile pulp, salt; cook and pour across center of fish, allowing
+brown crisp ends to show. Garnish with slices of sweet green pepper,
+lemon and parsley.
+
+
+Spanish Hash
+
+Put a layer of seasoned whipped potatoes one inch thick in a shallow
+baking pan. Another layer of finely chopped beef, lamb, veal, fish, or
+fowl; seasoned with salt and pepper and a little onion browned in lard;
+prepare a top layer of one cup onions, one green and one sweet red
+pepper, one tablespoon parsley, teaspoon chili powder or pulp, salt,
+tablespoon flour--all browned in two tablespoons lard. Add one-half can
+tomatoes; cook till thick; spread over meat layer, sprinkle with bread
+crumbs, bits of cheese and bake. Dainty when baked in individual dishes.
+
+
+Spanish Curry Hash
+
+Brown in two tablespoons butter, three tablespoons chopped onions, one
+cup ground meat,--one or more kinds, one cup tomatoes, ten sliced
+olives, one tablespoon Worcestershire sauce, one chopped green sweet
+pepper, one-fourth teaspoon curry powder, one tablespoon flour; add cup
+of any meat stock or hot water; salt to taste; add one cup cooked rice;
+alternate in layer with hash. Pour little butter over top and bake.
+Garnish with parsley and slices of hard cooked egg.
+
+
+Spanish Stewed Rabbit
+
+Gut and roll rabbit in meal and flour, salt and chile powder, fry nice
+brown, cover with Spanish sauce, little hot water, add one-half cup
+raisins, stew ten minutes, garnish with toast and mint.
+
+
+Spanish Chicken Stew
+
+Cut up tender chicken, salt and flour, brown in small amount of olive
+oil. Keep hot. Add tablespoon butter to oil left in frying pan; add
+one-half cup onions, one small clove of garlic, tablespoon parsley, two
+tablespoons flour; brown all together and add two cups tomatoes, two
+tablespoons chile pulp and one teaspoon sugar; cook until thick; pour
+over chicken; garnish with buttered toast and green peas.
+
+
+Spanish Style Stuffed Chicken
+
+Brown a fat tender chicken in a small amount of lard by turning over and
+over for a few minutes. Make a dressing of two cups bread crumbs, three
+tablespoons pulp of sweet green peppers, one cup tomatoes, two
+tablespoons chopped onion, one-half cup claret, two tablespoons sugar,
+one-half cup sliced onions, one-half cup seeded raisins, one teaspoon
+white pepper, and salt to taste. Stuff chicken and bake in closed pan
+one hour. Make gravy of drippings by adding flour, mushroom sauce and
+hot water. Pour over chicken.
+
+
+Spanish Baked Chicken En Casserole
+
+Salt a tender chicken, rub inside and out with onion, butter and flour.
+Put in a large casserole. Pour in bottom one cup hot water, one teaspoon
+oregano; add can mushrooms, stems and trimmings; one dozen sliced
+olives, two tablespoons green Spanish sauce, and one chopped pimiento,
+two cups of tomatoes, one tablespoon butter and tablespoon flour to
+thicken; salt to taste; cover and cook till done; add cup of cream and
+cook ten to fifteen minutes longer. Dip buttered toast in sherry--enough
+toast for each guest; lay on top of chicken; cover; let stand few
+minutes. Serve from casserole.
+
+
+Spanish Dressing for Chicken or Turkey
+
+One pint of cold corn bread, one cup rich chicken or turkey broth,
+one-half cup roasted chopped chestnuts, one tablespoon butter, one
+hard-boiled egg minced, one teaspoon black pepper, three tablespoons red
+chile pulp, one-fourth cup minced onion, large tablespoon minced
+parsley, one egg whipped very light, salt to taste, stuff turkey or
+chicken, when baked, make the ordinary dressing of the drippings and
+chile sauce, to serve on dressing.
+
+
+Spanish Tripe
+
+In three tablespoons butter, fry one-half cup onion. Cut one pound tripe
+into narrow strips; salt and roll in flour. Add one tablespoon flour to
+fat and brown; add to this one cup tomato, season with tablespoon chile
+powder or pulp, one teaspoon sugar. Let simmer until very tender. Serve
+hot.
+
+
+
+
+Frijoles
+
+(Spanish Beans)
+
+
+How to Cook Beans
+
+Soak over night, put in fresh water in the morning and add one-fourth
+teaspoon of soda to each quart of water, boil until half done, drain and
+add more boiling water and cook till tender. Boil longer when they are
+to be mashed.
+
+
+Frijoles (Bean) Sauce
+
+Cook red Spanish beans tender, put in pan with hot lard, add onions,
+green or red chile pulp, salt, brown a little flour with it, mash, press
+through sieve, add meat stock to thin for sauce, serve over meat or
+whole beans.
+
+
+Frijoles
+
+Soak pink or kidney beans over night, boil till tender in salted water
+with pinch soda. Drain and add can tomatoes, pulp of three red and three
+green chile peppers, one-half cup onions fried in bacon fat, salt to
+taste, boil slowly till very soft.
+
+
+Spanish Mashed Baked Beans
+
+Cook pink or kidney beans in salted water with pinch of soda until very
+soft. Drain and mash, fry bacon crisp, remove from pan and turn beans
+into fat, let brown and turn out on hot platter, pour hot Spanish sauce
+over, garnish with bacon and parsley.
+
+
+Spanish Beans Au Gratin
+
+Two cups of well-cooked beans, drained of water--into two tablespoons of
+hot lard, two tablespoons of red chile pulp; brown; add one-half cup
+grated cheese, stir until melted. Serve piping hot.
+
+
+
+
+Arroz a la Espanol
+
+(Spanish Rice)
+
+
+How to Cook Rice
+
+Wash rice in several waters, drain, rub between towels until dry, throw
+the rice spoonful at a time, one cup to five cups, into boiling hot
+salted water, boil hard for ten minutes then slowly until all water is
+absorbed, put asbestos mat under vessel and do not stir; grains will be
+dry and separate from each other.
+
+
+Spanish Rice--Mint Flavor
+
+Heat two tablespoons lard, bacon or olive oil, add tablespoon chopped
+onion, one-half teaspoon salt, one-half teaspoon chile powder, pinch of
+mint leaves, slightly cook, add one cup rice and stir about until rice
+begins to color, add four cups hot water, cook slowly until all water is
+absorbed. Pile on platter and cover with Spanish sauce.
+
+
+Spanish Rice
+
+Fry heaping tablespoon chipped bacon, add one garlic, stir, cook few
+minutes, add one cup washed and dried rice, one can tomatoes, salt, add
+one-half cup chile pulp, cook slowly; when about dry, add meat stock or
+hot water to finish cooking, but just enough to have rice dry and grains
+separated when done.
+
+
+Spanish Rice au Gratin
+
+Boil one cup rice in five cups water, add a button of garlic, teaspoon
+salt; when done remove garlic. Drain any water and put in baking vessel
+alternate layers of rice, Spanish sauce and cheese, topping with sauce
+and cheese on top. Bake until hot through and cheese a rich brown.
+
+
+Green Peppers With Rice
+
+Chop two tablespoons onion, two tablespoons red sweet peppers, two
+tablespoons green sweet peppers very fine, fry until tender with a
+tablespoon chopped salt pork. Add two cups tomatoes, cook and add
+tablespoon chile pepper, salt, fill green sweet peppers, put butter on
+top, sprinkle of brown sugar, lemon juice; bake.
+
+
+
+
+Spanish Stuffed Peppers
+
+
+Stuffed Chile Pepper
+
+Fry chile peppers until they puff under skin; cool and peel; cut out
+stem, and with a spoon remove seed. Prepare a mixture of any kind of
+meat, to a cup of meat, one tablespoon of chopped onion, one clove
+garlic, one-half cup tomatoes, one-half cup of sliced olives, one-fourth
+raisins--chopped very fine. Add one tablespoon vinegar, and cook in two
+tablespoons hot lard; cool and fill the chile peppers. Beat desired
+number of eggs separately, add a tablespoon flour, one of milk to each
+egg, and season with salt and red pepper. Dip chile in batter, and fry
+brown in hot lard, drain, sprinkle with chopped parsley; serve hot. A
+prepared sauce may be served over chile or a white sauce with apple,
+raisins, peach preserves or marmalades added to desired taste.
+Delicious.
+
+
+Spanish Stuffed Sweet Peppers
+
+Mix one cup of ground meat, any kind, with half cup bread, two
+tablespoons onion, one-half cup tomatoes, one tablespoon sugar, one-half
+raisins, cook all together in one tablespoon hot butter for a few
+minutes, cool, add one egg, salt, chile powder, fill large sweet pepper
+that has all seed removed, set close together and fill in between with
+raw tomato, salt, pinch aregano to reach top of tomatoes, sprinkle with
+bread crumbs and bake until well done and brown.
+
+
+Sweet Spanish Peppers With Sardines
+
+Roast or scald and peel green sweet peppers, take out seed and veins,
+mix with half cup vinegar, half cup water, add one-half garlic button,
+one-half teaspoon aregano, piece of cinnamon; soak all night. Make
+filling of one-half cup bread, tablespoon onion, one-half cup tomatoes,
+tablespoon sliced olives, six seedless raisins, drain peppers and fill.
+Cover with melted butter, bread and grated cheese. Bake and serve hot.
+
+
+Spanish Cheese and Pepper Fritters
+
+Heat and peel green hot or sweet peppers; remove seed and fill with salt
+and red pepper, mixture of cheese and bread, wet in tomato juice--half
+and half--fasten with toothpicks; dip in egg and roll in bread; fry in
+deep fat; serve with Spanish sauce and circle of hard-boiled eggs.
+
+
+Chiles Stuffed With Cheese
+
+Mix half cup bread wet with one-half cup tomatoes and one-half cup Queso
+Mexicano (a Mexican cheese), tablespoon onion, one-half button garlic,
+tablespoon parsley, salt, pepper, one-fourth cup sliced olives, mushroom
+or raisins chopped and fried in tablespoon lard until tender. Add the
+bread and cheese, when cool, stuff chiles, dip in the egg batter and fry
+in deep fat or saute in butter. To be eaten hot served with or without
+sauce.
+
+
+Spanish Onion
+
+Grind one cup raw liver to a pulp, remove strings, add one whipped egg,
+one tablespoon onion juice, one-fourth cup cracker crumbs wet, one and
+one-half cup milk, one-half teaspoon salt; fill boiled onions (centers
+removed); cover with grated cheese, cover and cook until liver is firm.
+Remove cover, brown slightly, serve with a prepared Spanish sauce.
+
+
+Spanish Onions
+
+Brown two tablespoons of flour in two tablespoons butter; add two
+tablespoons chopped onion, two tablespoons sliced olives, two
+tablespoons raisins, chopped sour pickle, one tablespoon parsley, two
+tablespoons chopped nuts, one-half cup bread crumbs, one-half cup cooked
+chicken, pork or veal, one teaspoon salt. Fill onions that have been
+boiled tender, and centers removed--pile high--put large lump cheese on
+top and bake. Serve with sauce made of one tablespoon butter, one
+tablespoon flour, two tablespoons lemon juice, one-half cup water and
+finely chopped parsley.
+
+
+Spanish Stuffed Potatoes
+
+Rub lard on large smooth potatoes. Bake until soft; cut off a slice and
+cut out center of potatoes, add two tablespoons butter, one tablespoon
+of finely cut parsley, two tablespoons of pimiento--chopped--cucumber,
+chopped--one-fourth teaspoon chile powder, two tablespoons hot milk,
+one-half whipped egg; beat up until light, fill potato shell. Place two
+strips of bacon on top, set in oven until bacon is crisp. Garnish with
+stripe of pimiento and parsley.
+
+
+Mexican Baked Macaroni or Spaghetti
+
+Cook and drain macaroni or spaghetti, two cups of either; heat
+one-fourth cup olive oil, add clove of garlic and one-half cup chipped
+dried beef, cook until beef curls, add tablespoon flour, brown, add
+one-half cup chopped mushrooms, two tablespoons green chile pulp, one
+large pimiento chopped fine, add two cups tomatoes, cook all together,
+salt to taste, mix with macaroni, put in baking dish, cover with grated
+Mexican cheese (Queso Mexicano), bake till cheese is melted.
+
+
+Calabasas (Summer Squash)
+
+Cook round summer squash in salted water until tender; remove centers.
+Mix with egg, bread crumbs and grated cheese, salt and chile powder.
+Fill center of squash, pile high, sprinkle with cheese, and bits of
+butter; bake in a hot oven. Garnish with bits of red chile pepper and
+chopped parsley mixed with a little hot butter.
+
+
+
+
+Finis
+
+
+Spanish Cheese Fingers
+
+To serve with all salads. Make very short pie paste with butter, salt;
+roll and fold several times, sprinkle with grated cheese and chile
+pepper; roll it into paste enough to make it stick, cut in strips, bake
+in hot oven, tie in bunches with red ribbon, garnish with sprig of
+parsley, or cut strips of bread; cover with paste of melted cheese and
+chile pepper, toast in oven, serve with salads.
+
+
+Mexican Sandwiches
+
+Remove seeds from chiles, green and red, if canned, chop fine; if raw,
+roast or scald and peel; first fry separately in a little butter, salt
+to taste, little lemon juice, don't brown. Spread between layers of
+thickly cut white and brown bread alternately, with one slice of bread
+buttered and sprinkle thickly with grated cheese; the color effect is
+pretty when cut in fancy shapes and served on crisp lettuce leaf, or mix
+red and green chile together; fry, cool, add grated cheese, spread on
+tortillas that have been dipped in hot butter, roll lightly, fasten with
+toothpick; garnish with sprig parsley; serve on crisp lettuce leaves.
+
+
+Spanish Brown Cake
+
+Cream two cups brown sugar with one cup butter, pour around this one cup
+sweet or sour milk, whip four eggs and pour on top, add three cups flour
+with three teaspoons baking powder sifted through, two teaspoons
+cinnamon, mix and pour into baking tins, sprinkle top with brown sugar,
+ground pecans and cinnamon while raw; bake in medium oven. Or add enough
+flour on rolling board to make a soft dough, cut into large round buns;
+bake and spread with icing made of hot water and brown sugar cooked
+until thick with pecan nuts added.
+
+
+Spanish Chocolate Cake
+
+Get the Spanish chocolate, a little round cake about three inches
+across, flavor different from other chocolate. Melt two cakes, add
+one-half cup butter, one cup brown sugar, beat four eggs separately, mix
+yolk into chocolate, butter and sugar, beat well, pour one cup milk on
+top, the beaten egg white on top of milk, three cups flour with two
+tablespoons baking powder, stir all together, add teaspoon vanilla, bake
+in loaf or layers, make icing of melted chocolate cake, tablespoon
+butter, one-half cup brown sugar, cook; when cool spread on cake or use
+as filling.
+
+
+Mexican Candy
+
+Two cups dark brown sugar, one-half cup water, teaspoon butter, cook
+until it forms a soft ball in water, put pecan nuts in bottom of
+buttered saucers and pour sugar on while hot; let cool and there is the
+little thin round cakes one sees on the street sold by Mexicans.
+
+[Illustration: A TYPE OF SPANISH WOMEN]
+
+[Illustration: ANOTHER TYPE OF SPANISH WOMEN]
+
+[Illustration: MRS. HAFFNER-GINGER IN HER KITCHEN]
+
+[Illustration: MRS. HAFFNER-GINGER GIVING A LESSON IN HOW TO SET A
+TABLE]
+
+[Illustration: CALIFORNIA AUDIENCE WATCHING MRS. HAFFNER-GINGER MAKE A
+SPANISH OMELET]
+
+
+
+
+List of Mexican Supplies in Mexican Stores
+
+
+  As safron (Safron), used for flavoring meat and chile
+      dishes.
+
+  Oregano (Mexican sage), used for flavoring all meat and
+      chile dishes.
+
+  Cominos (common seed), used for flavoring all meat and
+      chile dishes.
+
+  Cilantio (Cariandos seed), used for flavoring all meat and
+      chile dishes.
+
+  Frijoles Colorado (pink beans).
+
+  Appelito Marado (a blue Mexican bean).
+
+  Belotas (Mexican acorns).
+
+  Pinones (pine nuts).
+
+  Maize Blanco (white corn), used for Mexican dishes.
+
+  Ojas (corn husk for Tamales).
+
+  Queso de tina (cheese made of cactus sweetened).
+
+  Queso Mexicano (a Mexican cheese).
+
+  Panocha (dark cane sugar in cone shape cakes).
+
+  Piloncillo (light brown cane sugar in cone shape cakes).
+
+  Chile Colorado (red chile), chile sauce.
+
+  Dule tipinos (small round red chile used for pepper
+      sauces).
+
+  Pinole corn or wheat parched ground for Mexican drink,
+      flavored with cinnamon and sweetened with sugar, mixed
+      with milk or water.
+
+  Nixtamal Mexican Corn prepared old time way, ground in
+      mortars.
+
+  Choriso (Mexican sausage).
+
+  Jammiello (Hamirello), candy made of pumpkin.
+
+  Cojeta de membrio, preserves made of quinces and Panocha.
+
+  Cojeta de camote, sweet potatoes and panocha, preserves.
+
+  Tamarindo, a dried fruit to soak in water and sweetened
+      for a drink.
+
+  Tomatillas, a small wild green tomato.
+
+
+
+
+Classification of Recipes
+
+
+                                                   Page
+
+  Spanish Dinner                                     17
+
+  Spanish Menu                                       21
+
+  Ensaladas Espanol (Spanish Salads)                 25
+
+  Sopa Espanol (Spanish Soups)                       37
+
+  Tortillas                                          43
+
+  Enchiladas                                         55
+
+  Chili Pulps and Sauces                             59
+
+  Pickles and Relishes                               63
+
+  Chili Con Carne                                    65
+
+  Tamales                                            68
+
+  Eggs, Omelets, Etc.                                75
+
+  Carne Espanol (Spanish Meats)                      81
+
+  Frijoles (Spanish Beans)                           91
+
+  Arroz a la Espanol (Spanish Rice)                  97
+
+  Spanish Stuffed Peppers and Onions                103
+
+  Spaghetti, Macaroni                               106
+
+  Stuffed Potatoes                                  106
+
+  Summer Squash                                     107
+
+  Spanish Cheese Fingers                            109
+
+  Mexican Sandwiches                                109
+
+  Spanish Brown Cake                                110
+
+  Spanish Chocolate Cake                            110
+
+  Mexican Candy                                     111
+
+
+
+
+Transcriber's Note:
+
+
+Minor typographical errors have been corrected without note.
+Inconsistent spacing and hyphenation (e.g. cornmeal vs. corn meal), and
+capitalization (e.g. Au Gratin vs. au Gratin) have been retained.
+Unusual spellings of ingredients and dishes have also been retained,
+such as jiblet(s), tamatillos, aregano, parmasan, safron, taragon, and
+Avacado.
+
+Some illustration captions have been moved from before their
+corresponding chapter headings to after them.
+
+The following changes were also made to the text:
+
+p. 86: cups to cup (add one cup cooked rice)
+
+p. 88: add to and (dressing of the drippings and chile sauce)
+
+
+
+
+
+End of the Project Gutenberg EBook of California Mexican-Spanish Cook Book, by 
+Bertha Haffner-Ginger
+
+*** END OF THIS PROJECT GUTENBERG EBOOK CALIFORNIA MEXICAN-SPANISH ***
+
+***** This file should be named 39586.txt or 39586.zip *****
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+        http://www.gutenberg.org/3/9/5/8/39586/
+
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+Proofreading Team at http://www.pgdp.net (This book was
+produced from images made available by the HathiTrust
+Digital Library.)
+
+
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