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diff --git a/39586-h/39586-h.htm b/39586-h/39586-h.htm new file mode 100644 index 0000000..57fa6e1 --- /dev/null +++ b/39586-h/39586-h.htm @@ -0,0 +1,2284 @@ +<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Strict//EN" + "http://www.w3.org/TR/xhtml1/DTD/xhtml1-strict.dtd"> + +<html xmlns="http://www.w3.org/1999/xhtml" xml:lang="en" lang="en"> + <head> + <meta http-equiv="Content-Type" content="text/html;charset=iso-8859-1" /> + <meta http-equiv="Content-Style-Type" content="text/css" /> + <title> + California Mexican-Spanish Cook Book, + by Bertha Haffner-Ginger (a Project Gutenberg eBook) + </title> + <style type="text/css"> + +body { +margin-left:10%; +margin-right:10%; +} + +h1,h2,h3,h4 { +text-align:center; +clear:both; +} + +h1 { +line-height:0.9em; +padding-top:0; +} + +h2 { +padding-top:1.5em; +} + +p { +margin-top:.75em; +text-align:justify; +margin-bottom:.75em; +} + +table { +margin-left:auto; +margin-right:auto; +} + +ul { +list-style-type:none; +padding-left:0; +} + +li { +padding-top:0.25em; +margin-left:1em; +padding-left:1em; +text-indent:-2em; +} + +p.ralign { +text-align:right; +padding-right:2em; +} + +p.pad-tb { +padding:4em 0; +} + +div#title,div#menu { +border:4px double #000; +max-width:20em; +margin:2em auto; +padding:2em 1em; +} + +div#dedic { +max-width:24em; +margin:2em auto; +} + +div#menu2 { +border:1px solid #000; +max-width:20em; +margin:2em auto; +padding:2em 1em; +} + +div.tn { +background-color:#CFC; +border:solid #38610B 1px; +color:#000; +font-size:80%; +margin:4em; +padding:1em; +} + +div.figcenter { +text-align:center; +margin:auto; +padding:1em 0; +} + +span.pagenum { +color:gray; +font-size:small; +font-style:normal; +left:92%; +position:absolute; +text-align:right; +} + +span.sub { +font-size:75%; +} + +span.pad-r { +padding-right:4em; +} + +.center { +text-align:center; +} + +.med { +font-size:110%; +} + +.lg { +font-size:125%; +} + +.xlg { +font-size:150%; +} + +.sm { +font-size:65%; +} + +.caption { +font-size:90%; +} + + </style> + </head> +<body> + + +<pre> + +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: ISO-8859-1 + +*** 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.) + + + + + + +</pre> + + +<div class="figcenter" style="width: 386px;"> +<img src="images/0a-cover.jpg" alt="California + Mexican-Spanish Cook Book by Bertha Haffner-Ginger" title="Cover" /> +</div> + +<div id="title"> +<h1>California<br /> +<span class="sm">Mexican-Spanish</span><br /> +Cook Book</h1> + +<p class="center pad-tb lg">Selected<br /> +Mexican and Spanish<br /> +Recipes</p> + +<p class="center pad-b">By<br /> +<span class="lg">Bertha Haffner-Ginger</span></p> +</div> + +<div class="figcenter" style="width: 375px;"> +<img src="images/0b-frontis.jpg" alt="Very Sincerely Yours. +Bertha Haffner-Ginger." title="" /> +</div> + +<div id="dedic"> +<p>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.</p> + +<p class="ralign">B. H. G.</p> +</div> + +<h2>Contents</h2> + +<table border="0" cellpadding="0" cellspacing="0" summary="Table of Contents"> +<tr><td align="left"><a href="#Ensaladas">Ensaladas Espanol</a></td></tr> +<tr><td align="left"><a href="#Sopa">Sopa Espanol</a></td></tr> +<tr><td align="left"><a href="#Enchiladas">Enchiladas</a></td></tr> +<tr><td align="left"><a href="#Chile_Pulp_Sauces">Chile Pulp and Sauces for all Recipes</a></td></tr> +<tr><td align="left"><a href="#Pickles_Relishes">Pickles and Relishes</a></td></tr> +<tr><td align="left"><a href="#Chile_Con_Carne">Chile Con Carne</a></td></tr> +<tr><td align="left"><a href="#Tamales">Tamales</a></td></tr> +<tr><td align="left"><a href="#Eggs">Eggs Espanol</a></td></tr> +<tr><td align="left"><a href="#Carne">Carne Espanol</a></td></tr> +<tr><td align="left"><a href="#Frijoles">Frijoles</a></td></tr> +<tr><td align="left"><a href="#Arroz">Arroz a la Espanol</a></td></tr> +<tr><td align="left"><a href="#Stuffed_Peppers">Spanish Stuffed Peppers</a></td></tr> +<tr><td align="left"><a href="#Finis">Finis</a></td></tr> +<tr><td align="left"><a href="#Mexican_Supplies">List of Mexican Supplies in Mexican Stores</a></td></tr> +<tr><td align="left"><a href="#Index">Classification of Recipes</a></td></tr> +</table> + +<h2>TO MY READERS</h2> + +<p>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.</p> + +<p>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.</p> + +<p>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.</p> + +<p>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.</p> + +<p>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.</p> + +<p>Wishing you as much pleasure in the preparation and serving +of this collection of recipes as I have had in compiling them, +I am,</p> + +<p class="ralign"><span class="pad-r">Very sincerely yours,</span><br /> +BERTHA HAFFNER-GINGER.</p> + +<div class="figcenter" style="width: 327px;"> +<img src="images/1a-mum.jpg" alt="" title="" /><br /> +<span class="caption">THE MISSION OF THE OLD PADRES WAS TO MAKE LIFE +BRIGHTER FOR SUCH AS THESE</span> +</div> + +<p><a name="Page_17" id="Page_17"></a></p> + +<div id="menu"> +<p class="center xlg">REGULAR SPANISH DINNER</p> + +<p class="center lg">60c</p> + +<p class="center">Including Table Claret</p> + +<ul class="center med"> +<li>SOUP</li> +<li>SALAD</li> +<li>ENCHILADAS</li> +<li>CARNE CON CHILI</li> +<li>SPANISH BEANS</li> +<li>SPANISH RICE</li> +<li>FRUIT AND COFFEE</li> +</ul> + +<hr style="width: 95%;" /> + +<p class="center lg">Special Spanish Dinner<br /> +$1.50 per plate</p> +</div> + +<div class="figcenter" style="width: 564px;"> +<img src="images/1b-cafe.jpg" alt="" title="" /><br /> +<span class="caption">A CALIFORNIA "RAMADA" CAFE</span> +</div> + +<p><a name="Page_21" id="Page_21"></a></p> + +<div class="figcenter" style="width: 400px;"> +<img src="images/1c-menu.png" alt="Lista de los Platos" title="" /> +<span class="caption">[<a href="#LISTA_PLATOS">Illustration Text</a>]</span> +</div> + +<div class="figcenter" style="width: 322px;"> +<img src="images/1d-dance.jpg" alt="" title="" /> +<span class="caption">CABARET DANCERS<br /> +Casa Verdugo Cafe, Los Angeles</span> +</div> + +<p><span class="pagenum"><a name="Page_25" id="Page_25">{25}</a></span></p> + +<h2><a name="Ensaladas" id="Ensaladas"></a> +"Ensaladas Espanol"<br /> +<span class="sub">(Spanish salads)</span></h2> + +<h3>Prepared Vinegar for Spanish Salad Dressing</h3> + +<p>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.</p> + +<h3>Especially Prepared Dressings</h3> + +<h4>Spanish Dressing No. 1</h4> + +<p>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.</p> + +<p><span class="pagenum"><a name="Page_26" id="Page_26">{26}</a></span></p> + +<h4>Spanish Dressing No. 2</h4> + +<p>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.</p> + +<h4>Spanish Salad Dressing No. 3</h4> + +<p>Lemon or lime juice. Six tablespoons to +three of olive oil, teaspoon sugar, one-half +teaspoon salt, dash red pepper, teaspoon onion +juice.</p> + +<h3>Spanish Salad, Avacado (Aligator Pear)</h3> + +<p>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.</p> + +<h3>Tomato and Cucumber Salad</h3> + +<p>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.</p> + +<p><span class="pagenum"><a name="Page_27" id="Page_27">{27}</a></span></p> + +<h3>Spanish Sweet Pepper Salad</h3> + +<p>Remove seed and fill half peppers with +chopped cucumber and celery, mixed with dressing +No. 3, garnish with pimiento or beets, serve +on lettuce.</p> + +<h3>Spanish Bean Salad</h3> + +<p>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.</p> + +<h3>Spanish Tomato and Egg Salad</h3> + +<p>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.</p> + +<h3>Stuffed Tomato Salad</h3> + +<p>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.</p> + +<p><span class="pagenum"><a name="Page_28" id="Page_28">{28}</a></span></p> + +<h3>Spanish California Ripe Olive Salad</h3> + +<p>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.</p> + +<h3>Spanish Moulded Salad</h3> + +<p>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.</p> + +<h3>Spanish Cucumber and Tomato Salad</h3> + +<p>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.</p> + +<p><span class="pagenum"><a name="Page_29" id="Page_29">{29}</a></span></p> + +<h3>Spanish Cabbage Salad</h3> + +<p>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.</p> + +<h3>Rice Salad</h3> + +<p>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.</p> + +<p><span class="pagenum"><a name="Page_30" id="Page_30">{30}</a></span> +<span class="pagenum"><a name="Page_31" id="Page_31"><br />{31}</a></span> +<span class="pagenum"><a name="Page_32" id="Page_32"><br /><br />{32}</a></span></p> + +<div class="figcenter" style="width: 441px;"> +<img src="images/032-oven.jpg" alt="" title="" /> +<span class="caption">OVEN IN PATIO, RAMONA'S MARRIAGE PLACE</span> +</div> + +<p><span class="pagenum"><a name="Page_33" id="Page_33">{33}</a></span></p> + +<div class="figcenter" style="width: 438px;"> +<img src="images/033-kitchen.jpg" alt="" title="" /> +<span class="caption">OLD SPANISH KITCHEN IN CALIFORNIA</span> +</div> + +<p><span class="pagenum"><a name="Page_34" id="Page_34">{34}</a></span> +<span class="pagenum"><a name="Page_35" id="Page_35"><br />{35}</a></span></p> + +<div class="figcenter" style="width: 439px;"> +<img src="images/035-ovens.jpg" alt="" title="" /> +<span class="caption">INDIAN OVENS</span> +</div> + +<p><span class="pagenum"><a name="Page_36" id="Page_36">{36}</a></span> +<span class="pagenum"><a name="Page_37" id="Page_37"><br />{37}</a></span></p> + +<h2><a name="Sopa" id="Sopa"></a>Sopa Espanol<br /> +<span class="sub">(Spanish Soups)</span></h2> + +<h3>Sopa de Frijoles (Bean Soup)</h3> + +<p>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.</p> + +<h3>Spanish Meat Balls</h3> + +<p>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.</p> + +<p><span class="pagenum"><a name="Page_38" id="Page_38">{38}</a></span></p> + +<h3>Sopa de Papas (Potato Soup)</h3> + +<p>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.</p> + +<h3>Spanish Hot Vegetable Broth</h3> + +<p>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.</p> + +<h3>Spanish Fish Chowder</h3> + +<p>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.</p> + +<p><span class="pagenum"><a name="Page_39" id="Page_39">{39}</a></span> +<span class="pagenum"><a name="Page_40" id="Page_40"><br />{40}</a></span> +<span class="pagenum"><a name="Page_41" id="Page_41"><br /><br />{41}</a></span> +<span class="pagenum"><a name="Page_42" id="Page_42"><br /><br /><br />{42}</a></span></p> + +<div class="figcenter" style="width: 447px;"> +<img src="images/042-tortmake.jpg" alt="" title="" /> +<span class="caption">MEXICAN WOMAN MAKING TORTILLAS</span> + +<p class="caption">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."</p> +</div> + +<p><span class="pagenum"><a name="Page_43" id="Page_43">{43}</a></span></p> + +<h2>Tortillas</h2> + +<h3>Modern Way to Prepare Corn for Tortilla and +Tamales</h3> + +<p>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.</p> + +<h3>Tortillas No. 2</h3> + +<p>Another way and liked best by some people: +Add to the corn dough (masa) rounding tablespoon +of lard to four cups dough, little salt.</p> + +<h3>Tortillas No. 3</h3> + +<p>Still another way: Corn meal and coarse flour +half and half wet to stiff dough, salt and lard.</p> + +<p><span class="pagenum"><a name="Page_44" id="Page_44">{44}</a></span></p> + +<h3>Tortillas No. 4</h3> + +<p>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.</p> + +<h3>How to Shape Tortillas</h3> + +<p>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.</p> + +<p><span class="pagenum"><a name="Page_45" id="Page_45">{45}</a></span></p> + +<div class="figcenter" style="width: 309px;"> +<img src="images/045a-tortillas.jpg" alt="" title="" /> +<span class="caption">A PLATE OF TORTILLA</span> +</div> + +<div class="figcenter" style="width: 310px;"> +<img src="images/045b-taco.jpg" alt="" title="" /> +<span class="caption">TACO</span> + +<p class="caption">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.</p> +</div> + +<p><span class="pagenum"><a name="Page_46" id="Page_46">{46}</a></span> +<span class="pagenum"><a name="Page_47" id="Page_47"><br />{47}</a></span></p> + +<div class="figcenter" style="width: 437px;"> +<img src="images/047-bread.jpg" alt="" title="" /> +<span class="caption">INDIAN WOMAN BAKING BREAD</span> +</div> + +<p><span class="pagenum"><a name="Page_48" id="Page_48">{48}</a></span> +<span class="pagenum"><a name="Page_49" id="Page_49"><br />{49}</a></span></p> + +<div class="figcenter" style="width: 438px;"> +<img src="images/049-bakery.jpg" alt="" title="" /> +<span class="caption">A PUBLIC BAKERY IN MEXICO<br /> +Women Making Tortilla</span> +</div> + +<p><span class="pagenum"><a name="Page_50" id="Page_50">{50}</a></span> +<span class="pagenum"><a name="Page_51" id="Page_51"><br />{51}</a></span> +<span class="pagenum"><a name="Page_52" id="Page_52"><br /><br />{52}</a></span> +<span class="pagenum"><a name="Page_53" id="Page_53"><br /><br /><br />{53}</a></span> +<span class="pagenum"><a name="Page_54" id="Page_54"><br /><br /><br /><br />{54}</a></span></p> + +<div class="figcenter" style="width: 454px;"> +<img src="images/054-ench.jpg" alt="" title="" /> +<span class="caption">ENCHILADAS</span> +</div> + +<p><span class="pagenum"><a name="Page_55" id="Page_55">{55}</a></span></p> + +<h2><a name="Enchiladas" id="Enchiladas"></a> +Enchiladas</h2> + +<h3>Enchiladas, No. 1 (Very fine)</h3> + +<p>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.</p> + +<h3>Enchiladas No. 2</h3> + +<p>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.</p> + +<p><span class="pagenum"><a name="Page_56" id="Page_56">{56}</a></span> +<span class="pagenum"><a name="Page_57" id="Page_57"><br />{57}</a></span> +<span class="pagenum"><a name="Page_58" id="Page_58"><br /><br />{58}</a></span> +<span class="pagenum"><a name="Page_59" id="Page_59"><br /><br /><br />{59}</a></span></p> + +<h2><a name="Chile_Pulp_Sauces" id="Chile_Pulp_Sauces"></a> +Chile Pulp and Sauces for all Recipes</h2> + +<p>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.</p> + +<h3>No. 1, Red Chile Sauce, for Enchiladas or +Tamales, etc.</h3> + +<p>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.</p> + +<p><span class="pagenum"><a name="Page_60" id="Page_60">{60}</a></span></p> + +<h3>No. 2, Green Chile Sauce for Enchiladas or +Tamales, etc.</h3> + +<p>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.</p> + +<h3>Prepared Spanish Sauce</h3> + +<p>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.</p> + +<p><span class="pagenum"><a name="Page_61" id="Page_61">{61}</a></span> +<span class="pagenum"><a name="Page_62" id="Page_62"><br />{62}</a></span> +<span class="pagenum"><a name="Page_63" id="Page_63"><br /><br />{63}</a></span></p> + +<h2><a name="Pickles_Relishes" id="Pickles_Relishes"></a> +Pickles and Relishes</h2> + +<h3>Spanish Pickle</h3> + +<p>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.</p> + +<h3>Green Chile Relish, No. 1</h3> + +<p>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.</p> + +<h3>Red Chile Relish, No. 2</h3> + +<p>Make same as green, substitute ripe tomatoes +and red chiles. You may bottle, seal tightly each +sauce; will keep indefinitely.</p> + +<p><span class="pagenum"><a name="Page_64" id="Page_64">{64}</a></span> +<span class="pagenum"><a name="Page_65" id="Page_65"><br />{65}</a></span></p> + +<h2><a name="Chile_Con_Carne" id="Chile_Con_Carne"></a> +Chile Con Carne</h2> + +<h3>Mexican Red Hot Chile Con Carne</h3> + +<p>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.</p> + +<h3>Chicken Giblet Chile</h3> + +<p>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.</p> + +<h3>Chile Con Carne (Mild)</h3> + +<p>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.</p> + +<p><span class="pagenum"><a name="Page_66" id="Page_66">{66}</a></span></p> + +<h3>Chile Con Carne</h3> + +<p>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.</p> + +<h3>Chicken Chile</h3> + +<p>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.</p> + +<h3>Chile Con Carne</h3> + +<p>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.</p> + +<p><span class="pagenum"><a name="Page_67" id="Page_67">{67}</a></span> +<span class="pagenum"><a name="Page_68" id="Page_68"><br />{68}</a></span></p> + +<div class="figcenter" style="width: 449px;"> +<img src="images/068-tamales.jpg" alt="" title="" /> +<span class="caption"><b>Tamales</b></span> + +<p class="caption">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.</p> +</div> + +<p><span class="pagenum"><a name="Page_69" id="Page_69">{69}</a></span></p> + +<h2><a name="Tamales" id="Tamales"></a> +Tamales</h2> + +<h3>Chicken Tamales</h3> + +<p>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.</p> + +<p><span class="pagenum"><a name="Page_70" id="Page_70">{70}</a></span></p> + +<h3>Tamale Pie</h3> + +<p>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.</p> + +<h3>Beef Tamales</h3> + +<p>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.</p> + +<p><span class="pagenum"><a name="Page_71" id="Page_71">{71}</a></span></p> + +<div class="figcenter" style="width: 315px;"> +<img src="images/071-corn.jpg" alt="" title="" /> +<span class="caption"><b>Corn Husk and Red Chile</b></span> + +<p class="caption">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.</p> +</div> + +<p><span class="pagenum"><a name="Page_72" id="Page_72">{72}</a></span> +<span class="pagenum"><a name="Page_73" id="Page_73"><br />{73}</a></span> +<span class="pagenum"><a name="Page_74" id="Page_74"><br /><br />{74}</a></span> +<span class="pagenum"><a name="Page_75" id="Page_75"><br /><br /><br />{75}</a></span></p> + +<h2><a name="Eggs" id="Eggs"></a>Eggs Espanol<br /> +<span class="sub">(Eggs Cooked Spanish)</span></h2> + +<h3>Spanish Omelet (Supreme)</h3> + +<p>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<span class="pagenum"><a name="Page_76" id="Page_76">{76}</a></span> +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.</p> + +<h3>Spanish Stuffed Tomato Omelet</h3> + +<p>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.</p> + +<p><span class="pagenum"><a name="Page_77" id="Page_77">{77}</a></span></p> + +<h3>Eggs in Chile Blankets</h3> + +<p>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.</p> + +<h3>Spanish Sausage Omelet</h3> + +<p>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.</p> + +<h3>Spanish Creamed Eggs</h3> + +<p>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.</p> + +<p><span class="pagenum"><a name="Page_78" id="Page_78">{78}</a></span></p> + +<h3>Mexican Scrambled Eggs in Chile</h3> + +<p>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.</p> + +<h3>Pimiento Egg</h3> + +<p>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.</p> + +<h3>Spanish Eggs in Peppers</h3> + +<p>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.</p> + +<h3>Spanish Eggs, Shirred</h3> + +<p>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.</p> + +<p><span class="pagenum"><a name="Page_79" id="Page_79">{79}</a></span> +<span class="pagenum"><a name="Page_80" id="Page_80"><br />{80}</a></span> +<span class="pagenum"><a name="Page_81" id="Page_81"><br /><br />{81}</a></span></p> + +<h2><a name="Carne" id="Carne"></a>"Carne Espanol"<br /> +<span class="sub">(Spanish Meats)</span></h2> + +<h3>Spanish Steak (Elegante)</h3> + +<p>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.</p> + +<p><span class="pagenum"><a name="Page_82" id="Page_82">{82}</a></span></p> + +<h3>Spanish Steak (Economical)</h3> + +<p>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.</p> + +<h3>Flank Steak, Spanish</h3> + +<p>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.</p> + +<h3>Spanish Pork Tenderloin Cutlets</h3> + +<p>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<span class="pagenum"><a name="Page_83" id="Page_83">{83}</a></span> +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.</p> + +<h3>Mexican Meat Cakes</h3> + +<p>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.</p> + +<h3>Spanish Meat Cakes (Delicious)</h3> + +<p>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.</p> + +<p><span class="pagenum"><a name="Page_84" id="Page_84">{84}</a></span></p> + +<h3>Mexican Meat Dumplings</h3> + +<p>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.</p> + +<h3>Spanish Beef Stew</h3> + +<p>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.</p> + +<h3>Mexican Chicken Meat Balls</h3> + +<p>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.</p> + +<p><span class="pagenum"><a name="Page_85" id="Page_85">{85}</a></span></p> + +<h3>Spanish Fish Stew</h3> + +<p>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.</p> + +<h3>Spanish Baked Fish</h3> + +<p>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.</p> + +<h3>Spanish Fried Fish</h3> + +<p>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.</p> + +<p><span class="pagenum"><a name="Page_86" id="Page_86">{86}</a></span></p> + +<h3>Spanish Hash</h3> + +<p>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.</p> + +<h3>Spanish Curry Hash</h3> + +<p>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.</p> + +<h3>Spanish Stewed Rabbit</h3> + +<p>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.</p> + +<p><span class="pagenum"><a name="Page_87" id="Page_87">{87}</a></span></p> + +<h3>Spanish Chicken Stew</h3> + +<p>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.</p> + +<h3>Spanish Style Stuffed Chicken</h3> + +<p>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.</p> + +<h3>Spanish Baked Chicken En Casserole</h3> + +<p>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<span class="pagenum"><a name="Page_88" id="Page_88">{88}</a></span> +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.</p> + +<h3>Spanish Dressing for Chicken or Turkey</h3> + +<p>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.</p> + +<h3>Spanish Tripe</h3> + +<p>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.</p> + +<p><span class="pagenum"><a name="Page_89" id="Page_89">{89}</a></span> +<span class="pagenum"><a name="Page_90" id="Page_90"><br />{90}</a></span> +<span class="pagenum"><a name="Page_91" id="Page_91"><br /><br />{91}</a></span></p> + +<h2><a name="Frijoles" id="Frijoles"></a>Frijoles<br /> +<span class="sub">(Spanish Beans)</span></h2> + +<h3>How to Cook Beans</h3> + +<p>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.</p> + +<h3>Frijoles (Bean) Sauce</h3> + +<p>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.</p> + +<h3>Frijoles</h3> + +<p>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.</p> + +<p><span class="pagenum"><a name="Page_92" id="Page_92">{92}</a></span></p> + +<h3>Spanish Mashed Baked Beans</h3> + +<p>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.</p> + +<h3>Spanish Beans Au Gratin</h3> + +<p>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.</p> + +<p><span class="pagenum"><a name="Page_93" id="Page_93">{93}</a></span> +<span class="pagenum"><a name="Page_94" id="Page_94"><br />{94}</a></span> +<span class="pagenum"><a name="Page_95" id="Page_95"><br /><br />{95}</a></span> +<span class="pagenum"><a name="Page_96" id="Page_96"><br /><br /><br />{96}</a></span> +<span class="pagenum"><a name="Page_97" id="Page_97"><br /><br /><br /><br />{97}</a></span></p> + +<h2><a name="Arroz" id="Arroz"></a>Arroz a la Espanol<br /> +<span class="sub">(Spanish Rice)</span></h2> + +<h3>How to Cook Rice</h3> + +<p>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.</p> + +<h3>Spanish Rice—Mint Flavor</h3> + +<p>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.</p> + +<p><span class="pagenum"><a name="Page_98" id="Page_98">{98}</a></span></p> + +<h3>Spanish Rice</h3> + +<p>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.</p> + +<h3>Spanish Rice au Gratin</h3> + +<p>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.</p> + +<h3>Green Peppers With Rice</h3> + +<p>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.</p> + +<p><span class="pagenum"><a name="Page_99" id="Page_99">{99}</a></span> +<span class="pagenum"><a name="Page_100" id="Page_100"><br />{100}</a></span> +<span class="pagenum"><a name="Page_101" id="Page_101"><br /><br />{101}</a></span> +<span class="pagenum"><a name="Page_102" id="Page_102"><br /><br /><br />{102}</a></span> +<span class="pagenum"><a name="Page_103" id="Page_103"><br /><br /><br /><br />{103}</a></span></p> + +<h2><a name="Stuffed_Peppers" id="Stuffed_Peppers"></a> +Spanish Stuffed Peppers</h2> + +<h3>Stuffed Chile Pepper</h3> + +<p>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.</p> + +<p><span class="pagenum"><a name="Page_104" id="Page_104">{104}</a></span></p> + +<h3>Spanish Stuffed Sweet Peppers</h3> + +<p>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.</p> + +<h3>Sweet Spanish Peppers With Sardines</h3> + +<p>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.</p> + +<h3>Spanish Cheese and Pepper Fritters</h3> + +<p>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.</p> + +<p><span class="pagenum"><a name="Page_105" id="Page_105">{105}</a></span></p> + +<h3>Chiles Stuffed With Cheese</h3> + +<p>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.</p> + +<h3>Spanish Onion</h3> + +<p>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.</p> + +<h3>Spanish Onions</h3> + +<p>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<span class="pagenum"><a name="Page_106" id="Page_106">{106}</a></span> +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.</p> + +<h3>Spanish Stuffed Potatoes</h3> + +<p>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.</p> + +<h3>Mexican Baked Macaroni or Spaghetti</h3> + +<p>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.</p> + +<p><span class="pagenum"><a name="Page_107" id="Page_107">{107}</a></span></p> + +<h3>Calabasas (Summer Squash)</h3> + +<p>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.</p> + +<p><span class="pagenum"><a name="Page_108" id="Page_108">{108}</a></span> +<span class="pagenum"><a name="Page_109" id="Page_109"><br />{109}</a></span></p> + +<h2><a name="Finis" id="Finis"></a>Finis</h2> + +<h3>Spanish Cheese Fingers</h3> + +<p>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.</p> + +<h3>Mexican Sandwiches</h3> + +<p>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.</p> + +<p><span class="pagenum"><a name="Page_110" id="Page_110">{110}</a></span></p> + +<h3>Spanish Brown Cake</h3> + +<p>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.</p> + +<h3>Spanish Chocolate Cake</h3> + +<p>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.</p> + +<p><span class="pagenum"><a name="Page_111" id="Page_111">{111}</a></span></p> + +<h3>Mexican Candy</h3> + +<p>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.</p> + +<div class="figcenter" style="width: 429px;"> +<img src="images/114-woman.jpg" alt="" title="" /> +<span class="caption">A TYPE OF SPANISH WOMEN</span> +</div> + +<div class="figcenter" style="width: 438px;"> +<img src="images/115-woman2.jpg" alt="" title="" /> +<span class="caption">ANOTHER TYPE OF SPANISH WOMEN</span> +</div> + +<div class="figcenter" style="width: 440px;"> +<img src="images/116-kitchen.jpg" alt="" title="" /> +<span class="caption">MRS. HAFFNER-GINGER IN HER KITCHEN</span> +</div> + +<div class="figcenter" style="width: 440px;"> +<img src="images/117-table.jpg" alt="" title="" /> +<span class="caption">MRS. HAFFNER-GINGER GIVING A LESSON IN HOW +TO SET A TABLE</span> +</div> + +<div class="figcenter" style="width: 703px;"> +<img src="images/118-aud.jpg" alt="" title="" /> +<span class="caption">CALIFORNIA AUDIENCE WATCHING MRS. HAFFNER-GINGER MAKE A SPANISH OMELET</span> +</div> + +<h2><a name="Mexican_Supplies" id="Mexican_Supplies"></a> +List of Mexican Supplies in Mexican Stores</h2> + +<ul> +<li>As safron (Safron), used for flavoring meat and chile +dishes.</li> + +<li>Oregano (Mexican sage), used for flavoring all meat and +chile dishes.</li> + +<li>Cominos (common seed), used for flavoring all meat and +chile dishes.</li> + +<li>Cilantio (Cariandos seed), used for flavoring all meat and +chile dishes.</li> + +<li>Frijoles Colorado (pink beans).</li> + +<li>Appelito Marado (a blue Mexican bean).</li> + +<li>Belotas (Mexican acorns).</li> + +<li>Pinones (pine nuts).</li> + +<li>Maize Blanco (white corn), used for Mexican dishes.</li> + +<li>Ojas (corn husk for Tamales).</li> + +<li>Queso de tina (cheese made of cactus sweetened).</li> + +<li>Queso Mexicano (a Mexican cheese).</li> + +<li>Panocha (dark cane sugar in cone shape cakes).</li> + +<li>Piloncillo (light brown cane sugar in cone shape cakes).</li> + +<li>Chile Colorado (red chile), chile sauce.</li> + +<li>Dule tipinos (small round red chile used for pepper sauces).</li> + +<li>Pinole corn or wheat parched ground for Mexican drink, +flavored with cinnamon and sweetened with sugar, +mixed with milk or water.</li> + +<li>Nixtamal Mexican Corn prepared old time way, ground +in mortars.</li> + +<li>Choriso (Mexican sausage).</li> + +<li>Jammiello (Hamirello), candy made of pumpkin.</li> + +<li>Cojeta de membrio, preserves made of quinces and Panocha.</li> + +<li>Cojeta de camote, sweet potatoes and panocha, preserves.</li> + +<li>Tamarindo, a dried fruit to soak in water and sweetened +for a drink.</li> + +<li>Tomatillas, a small wild green tomato.</li> +</ul> + +<h2><a name="Index" id="Index"></a> +Classification of Recipes</h2> + +<table border="0" cellpadding="4" cellspacing="0" summary=""> + +<tr><td></td><td align="right">Page</td></tr> +<tr><td>Spanish Dinner</td><td align="right"><a href="#Page_17">17</a></td></tr> +<tr><td>Spanish Menu</td><td align="right"><a href="#Page_21">21</a></td></tr> +<tr><td>Ensaladas Espanol (Spanish Salads)</td><td align="right"><a href="#Page_25">25</a></td></tr> +<tr><td>Sopa Espanol (Spanish Soups)</td><td align="right"><a href="#Page_37">37</a></td></tr> +<tr><td>Tortillas</td><td align="right"><a href="#Page_43">43</a></td></tr> +<tr><td>Enchiladas</td><td align="right"><a href="#Page_55">55</a></td></tr> +<tr><td>Chili Pulps and Sauces</td><td align="right"><a href="#Page_59">59</a></td></tr> +<tr><td>Pickles and Relishes</td><td align="right"><a href="#Page_63">63</a></td></tr> +<tr><td>Chili Con Carne</td><td align="right"><a href="#Page_65">65</a></td></tr> +<tr><td>Tamales</td><td align="right"><a href="#Page_68">68</a></td></tr> +<tr><td>Eggs, Omelets, Etc.</td><td align="right"><a href="#Page_75">75</a></td></tr> +<tr><td>Carne Espanol (Spanish Meats)</td><td align="right"><a href="#Page_81">81</a></td></tr> +<tr><td>Frijoles (Spanish Beans)</td><td align="right"><a href="#Page_91">91</a></td></tr> +<tr><td>Arroz a la Espanol (Spanish Rice)</td><td align="right"><a href="#Page_97">97</a></td></tr> +<tr><td>Spanish Stuffed Peppers and Onions</td><td align="right"><a href="#Page_103">103</a></td></tr> +<tr><td>Spaghetti, Macaroni</td><td align="right"><a href="#Page_106">106</a></td></tr> +<tr><td>Stuffed Potatoes</td><td align="right"><a href="#Page_106">106</a></td></tr> +<tr><td>Summer Squash</td><td align="right"><a href="#Page_107">107</a></td></tr> +<tr><td>Spanish Cheese Fingers</td><td align="right"><a href="#Page_109">109</a></td></tr> +<tr><td>Mexican Sandwiches</td><td align="right"><a href="#Page_109">109</a></td></tr> +<tr><td>Spanish Brown Cake</td><td align="right"><a href="#Page_110">110</a></td></tr> +<tr><td>Spanish Chocolate Cake</td><td align="right"><a href="#Page_110">110</a></td></tr> +<tr><td>Mexican Candy</td><td align="right"><a href="#Page_111">111</a></td></tr> +</table> + +<div id="menu2"> +<p class="center xlg"><a name="LISTA_PLATOS" id="LISTA_PLATOS"></a> +LISTA DE LOS PLATOS<br /> +<span class="sub">(TABLE D'HOTE)</span></p> + +<p class="center"><b>Ensalada de Frijoles</b><br /> +[Pink Bean Salad]</p> + +<hr style="width: 25%;" /> + +<p class="center"><b>Sopa de Papas</b><br /> +[Potato Soup]</p> + +<hr style="width: 25%;" /> + +<p class="center"><b>Arroz a la Creole</b><br /> +[Rice, Spanish]</p> + +<hr style="width: 25%;" /> + +<p class="center"><b>Enchiladas a la Brabo</b></p> + +<hr style="width: 25%;" /> + +<p class="center"><b>Enpanadas de Ternera, Espagnol</b><br /> +[Veal Cutlet, Spanish]</p> + +<hr style="width: 25%;" /> + +<p class="center"><b>Frijoles Con Carne</b><br /> +[Pink Beans with Cheese]</p> + +<hr style="width: 25%;" /> + +<p class="center"><b>Dulce de Naranja</b><br /> +[Orange Pudding]</p> + +<p class="center"><b>Queso</b><br /> +[Cheese]</p> + +<p class="center"><b>Galletas</b><br /> +[Crackers]</p> + +<p class="center"><b>Cafe Negro</b><br /> +[Black Coffee]</p> + +<p class="center">DINNER, 75 Cents</p> +</div> + +<div class="tn"> +<h2>Transcriber's Note:</h2> + +<p>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.</p> + +<p>The table of contents was added by the transcriber.</p> + +<p>The following changes were also made to the text:</p> + +<p><a href="#Page_86">p. 86</a>: cups to cup (add one cup cooked rice)<br /> +<a href="#Page_88">p. 88</a>: add to and (dressing of the drippings and chile sauce)</p> +</div> + + + + + + + + +<pre> + + + + + +End of the Project Gutenberg EBook of California Mexican-Spanish Cook Book, by +Bertha Haffner-Ginger + +*** END OF THIS PROJECT GUTENBERG EBOOK 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