diff options
Diffstat (limited to '39586.txt')
| -rw-r--r-- | 39586.txt | 1782 |
1 files changed, 1782 insertions, 0 deletions
diff --git a/39586.txt b/39586.txt new file mode 100644 index 0000000..18af378 --- /dev/null +++ b/39586.txt @@ -0,0 +1,1782 @@ +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 ***** +This and all associated files of various formats will be found in: + http://www.gutenberg.org/3/9/5/8/39586/ + +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.) + + +Updated editions will replace the previous one--the old editions +will be renamed. + +Creating the works from public domain print editions means that no +one owns a United States copyright in these works, so the Foundation +(and you!) can copy and distribute it in the United States without +permission and without paying copyright royalties. Special rules, +set forth in the General Terms of Use part of this license, apply to +copying and distributing Project Gutenberg-tm electronic works to +protect the PROJECT GUTENBERG-tm concept and trademark. Project +Gutenberg is a registered trademark, and may not be used if you +charge for the eBooks, unless you receive specific permission. If you +do not charge anything for copies of this eBook, complying with the +rules is very easy. You may use this eBook for nearly any purpose +such as creation of derivative works, reports, performances and +research. They may be modified and printed and given away--you may do +practically ANYTHING with public domain eBooks. Redistribution is +subject to the trademark license, especially commercial +redistribution. + + + +*** START: FULL LICENSE *** + +THE FULL PROJECT GUTENBERG LICENSE +PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK + +To protect the Project Gutenberg-tm mission of promoting the free +distribution of electronic works, by using or distributing this work +(or any other work associated in any way with the phrase "Project +Gutenberg"), you agree to comply with all the terms of the Full Project +Gutenberg-tm License (available with this file or online at +http://gutenberg.org/license). + + +Section 1. General Terms of Use and Redistributing Project Gutenberg-tm +electronic works + +1.A. By reading or using any part of this Project Gutenberg-tm +electronic work, you indicate that you have read, understand, agree to +and accept all the terms of this license and intellectual property +(trademark/copyright) agreement. If you do not agree to abide by all +the terms of this agreement, you must cease using and return or destroy +all copies of Project Gutenberg-tm electronic works in your possession. +If you paid a fee for obtaining a copy of or access to a Project +Gutenberg-tm electronic work and you do not agree to be bound by the +terms of this agreement, you may obtain a refund from the person or +entity to whom you paid the fee as set forth in paragraph 1.E.8. + +1.B. "Project Gutenberg" is a registered trademark. It may only be +used on or associated in any way with an electronic work by people who +agree to be bound by the terms of this agreement. There are a few +things that you can do with most Project Gutenberg-tm electronic works +even without complying with the full terms of this agreement. See +paragraph 1.C below. There are a lot of things you can do with Project +Gutenberg-tm electronic works if you follow the terms of this agreement +and help preserve free future access to Project Gutenberg-tm electronic +works. See paragraph 1.E below. + +1.C. The Project Gutenberg Literary Archive Foundation ("the Foundation" +or PGLAF), owns a compilation copyright in the collection of Project +Gutenberg-tm electronic works. Nearly all the individual works in the +collection are in the public domain in the United States. If an +individual work is in the public domain in the United States and you are +located in the United States, we do not claim a right to prevent you from +copying, distributing, performing, displaying or creating derivative +works based on the work as long as all references to Project Gutenberg +are removed. Of course, we hope that you will support the Project +Gutenberg-tm mission of promoting free access to electronic works by +freely sharing Project Gutenberg-tm works in compliance with the terms of +this agreement for keeping the Project Gutenberg-tm name associated with +the work. You can easily comply with the terms of this agreement by +keeping this work in the same format with its attached full Project +Gutenberg-tm License when you share it without charge with others. + +1.D. The copyright laws of the place where you are located also govern +what you can do with this work. Copyright laws in most countries are in +a constant state of change. If you are outside the United States, check +the laws of your country in addition to the terms of this agreement +before downloading, copying, displaying, performing, distributing or +creating derivative works based on this work or any other Project +Gutenberg-tm work. The Foundation makes no representations concerning +the copyright status of any work in any country outside the United +States. + +1.E. Unless you have removed all references to Project Gutenberg: + +1.E.1. The following sentence, with active links to, or other immediate +access to, the full Project Gutenberg-tm License must appear prominently +whenever any copy of a Project Gutenberg-tm work (any work on which the +phrase "Project Gutenberg" appears, or with which the phrase "Project +Gutenberg" is associated) is accessed, displayed, performed, viewed, +copied or distributed: + +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 + +1.E.2. If an individual Project Gutenberg-tm electronic work is derived +from the public domain (does not contain a notice indicating that it is +posted with permission of the copyright holder), the work can be copied +and distributed to anyone in the United States without paying any fees +or charges. If you are redistributing or providing access to a work +with the phrase "Project Gutenberg" associated with or appearing on the +work, you must comply either with the requirements of paragraphs 1.E.1 +through 1.E.7 or obtain permission for the use of the work and the +Project Gutenberg-tm trademark as set forth in paragraphs 1.E.8 or +1.E.9. + +1.E.3. If an individual Project Gutenberg-tm electronic work is posted +with the permission of the copyright holder, your use and distribution +must comply with both paragraphs 1.E.1 through 1.E.7 and any additional +terms imposed by the copyright holder. Additional terms will be linked +to the Project Gutenberg-tm License for all works posted with the +permission of the copyright holder found at the beginning of this work. + +1.E.4. Do not unlink or detach or remove the full Project Gutenberg-tm +License terms from this work, or any files containing a part of this +work or any other work associated with Project Gutenberg-tm. + +1.E.5. Do not copy, display, perform, distribute or redistribute this +electronic work, or any part of this electronic work, without +prominently displaying the sentence set forth in paragraph 1.E.1 with +active links or immediate access to the full terms of the Project +Gutenberg-tm License. + +1.E.6. You may convert to and distribute this work in any binary, +compressed, marked up, nonproprietary or proprietary form, including any +word processing or hypertext form. However, if you provide access to or +distribute copies of a Project Gutenberg-tm work in a format other than +"Plain Vanilla ASCII" or other format used in the official version +posted on the official Project Gutenberg-tm web site (www.gutenberg.org), +you must, at no additional cost, fee or expense to the user, provide a +copy, a means of exporting a copy, or a means of obtaining a copy upon +request, of the work in its original "Plain Vanilla ASCII" or other +form. Any alternate format must include the full Project Gutenberg-tm +License as specified in paragraph 1.E.1. + +1.E.7. Do not charge a fee for access to, viewing, displaying, +performing, copying or distributing any Project Gutenberg-tm works +unless you comply with paragraph 1.E.8 or 1.E.9. + +1.E.8. You may charge a reasonable fee for copies of or providing +access to or distributing Project Gutenberg-tm electronic works provided +that + +- You pay a royalty fee of 20% of the gross profits you derive from + the use of Project Gutenberg-tm works calculated using the method + you already use to calculate your applicable taxes. The fee is + owed to the owner of the Project Gutenberg-tm trademark, but he + has agreed to donate royalties under this paragraph to the + Project Gutenberg Literary Archive Foundation. Royalty payments + must be paid within 60 days following each date on which you + prepare (or are legally required to prepare) your periodic tax + returns. Royalty payments should be clearly marked as such and + sent to the Project Gutenberg Literary Archive Foundation at the + address specified in Section 4, "Information about donations to + the Project Gutenberg Literary Archive Foundation." + +- You provide a full refund of any money paid by a user who notifies + you in writing (or by e-mail) within 30 days of receipt that s/he + does not agree to the terms of the full Project Gutenberg-tm + License. You must require such a user to return or + destroy all copies of the works possessed in a physical medium + and discontinue all use of and all access to other copies of + Project Gutenberg-tm works. + +- You provide, in accordance with paragraph 1.F.3, a full refund of any + money paid for a work or a replacement copy, if a defect in the + electronic work is discovered and reported to you within 90 days + of receipt of the work. + +- You comply with all other terms of this agreement for free + distribution of Project Gutenberg-tm works. + +1.E.9. If you wish to charge a fee or distribute a Project Gutenberg-tm +electronic work or group of works on different terms than are set +forth in this agreement, you must obtain permission in writing from +both the Project Gutenberg Literary Archive Foundation and Michael +Hart, the owner of the Project Gutenberg-tm trademark. Contact the +Foundation as set forth in Section 3 below. + +1.F. + +1.F.1. Project Gutenberg volunteers and employees expend considerable +effort to identify, do copyright research on, transcribe and proofread +public domain works in creating the Project Gutenberg-tm +collection. Despite these efforts, Project Gutenberg-tm electronic +works, and the medium on which they may be stored, may contain +"Defects," such as, but not limited to, incomplete, inaccurate or +corrupt data, transcription errors, a copyright or other intellectual +property infringement, a defective or damaged disk or other medium, a +computer virus, or computer codes that damage or cannot be read by +your equipment. + +1.F.2. LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the "Right +of Replacement or Refund" described in paragraph 1.F.3, the Project +Gutenberg Literary Archive Foundation, the owner of the Project +Gutenberg-tm trademark, and any other party distributing a Project +Gutenberg-tm electronic work under this agreement, disclaim all +liability to you for damages, costs and expenses, including legal +fees. YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT +LIABILITY, BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE +PROVIDED IN PARAGRAPH 1.F.3. YOU AGREE THAT THE FOUNDATION, THE +TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT WILL NOT BE +LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR +INCIDENTAL DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH +DAMAGE. + +1.F.3. LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a +defect in this electronic work within 90 days of receiving it, you can +receive a refund of the money (if any) you paid for it by sending a +written explanation to the person you received the work from. If you +received the work on a physical medium, you must return the medium with +your written explanation. The person or entity that provided you with +the defective work may elect to provide a replacement copy in lieu of a +refund. If you received the work electronically, the person or entity +providing it to you may choose to give you a second opportunity to +receive the work electronically in lieu of a refund. If the second copy +is also defective, you may demand a refund in writing without further +opportunities to fix the problem. + +1.F.4. Except for the limited right of replacement or refund set forth +in paragraph 1.F.3, this work is provided to you 'AS-IS' WITH NO OTHER +WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT LIMITED TO +WARRANTIES OF MERCHANTABILITY OR FITNESS FOR ANY PURPOSE. + +1.F.5. Some states do not allow disclaimers of certain implied +warranties or the exclusion or limitation of certain types of damages. +If any disclaimer or limitation set forth in this agreement violates the +law of the state applicable to this agreement, the agreement shall be +interpreted to make the maximum disclaimer or limitation permitted by +the applicable state law. The invalidity or unenforceability of any +provision of this agreement shall not void the remaining provisions. + +1.F.6. INDEMNITY - You agree to indemnify and hold the Foundation, the +trademark owner, any agent or employee of the Foundation, anyone +providing copies of Project Gutenberg-tm electronic works in accordance +with this agreement, and any volunteers associated with the production, +promotion and distribution of Project Gutenberg-tm electronic works, +harmless from all liability, costs and expenses, including legal fees, +that arise directly or indirectly from any of the following which you do +or cause to occur: (a) distribution of this or any Project Gutenberg-tm +work, (b) alteration, modification, or additions or deletions to any +Project Gutenberg-tm work, and (c) any Defect you cause. + + +Section 2. Information about the Mission of Project Gutenberg-tm + +Project Gutenberg-tm is synonymous with the free distribution of +electronic works in formats readable by the widest variety of computers +including obsolete, old, middle-aged and new computers. It exists +because of the efforts of hundreds of volunteers and donations from +people in all walks of life. + +Volunteers and financial support to provide volunteers with the +assistance they need, are critical to reaching Project Gutenberg-tm's +goals and ensuring that the Project Gutenberg-tm collection will +remain freely available for generations to come. In 2001, the Project +Gutenberg Literary Archive Foundation was created to provide a secure +and permanent future for Project Gutenberg-tm and future generations. +To learn more about the Project Gutenberg Literary Archive Foundation +and how your efforts and donations can help, see Sections 3 and 4 +and the Foundation web page at http://www.pglaf.org. + + +Section 3. Information about the Project Gutenberg Literary Archive +Foundation + +The Project Gutenberg Literary Archive Foundation is a non profit +501(c)(3) educational corporation organized under the laws of the +state of Mississippi and granted tax exempt status by the Internal +Revenue Service. The Foundation's EIN or federal tax identification +number is 64-6221541. Its 501(c)(3) letter is posted at +http://pglaf.org/fundraising. Contributions to the Project Gutenberg +Literary Archive Foundation are tax deductible to the full extent +permitted by U.S. federal laws and your state's laws. + +The Foundation's principal office is located at 4557 Melan Dr. S. +Fairbanks, AK, 99712., but its volunteers and employees are scattered +throughout numerous locations. Its business office is located at +809 North 1500 West, Salt Lake City, UT 84116, (801) 596-1887, email +business@pglaf.org. Email contact links and up to date contact +information can be found at the Foundation's web site and official +page at http://pglaf.org + +For additional contact information: + Dr. Gregory B. Newby + Chief Executive and Director + gbnewby@pglaf.org + + +Section 4. Information about Donations to the Project Gutenberg +Literary Archive Foundation + +Project Gutenberg-tm depends upon and cannot survive without wide +spread public support and donations to carry out its mission of +increasing the number of public domain and licensed works that can be +freely distributed in machine readable form accessible by the widest +array of equipment including outdated equipment. Many small donations +($1 to $5,000) are particularly important to maintaining tax exempt +status with the IRS. + +The Foundation is committed to complying with the laws regulating +charities and charitable donations in all 50 states of the United +States. Compliance requirements are not uniform and it takes a +considerable effort, much paperwork and many fees to meet and keep up +with these requirements. We do not solicit donations in locations +where we have not received written confirmation of compliance. To +SEND DONATIONS or determine the status of compliance for any +particular state visit http://pglaf.org + +While we cannot and do not solicit contributions from states where we +have not met the solicitation requirements, we know of no prohibition +against accepting unsolicited donations from donors in such states who +approach us with offers to donate. + +International donations are gratefully accepted, but we cannot make +any statements concerning tax treatment of donations received from +outside the United States. U.S. laws alone swamp our small staff. + +Please check the Project Gutenberg Web pages for current donation +methods and addresses. Donations are accepted in a number of other +ways including checks, online payments and credit card donations. +To donate, please visit: http://pglaf.org/donate + + +Section 5. General Information About Project Gutenberg-tm electronic +works. + +Professor Michael S. Hart is the originator of the Project Gutenberg-tm +concept of a library of electronic works that could be freely shared +with anyone. For thirty years, he produced and distributed Project +Gutenberg-tm eBooks with only a loose network of volunteer support. + + +Project Gutenberg-tm eBooks are often created from several printed +editions, all of which are confirmed as Public Domain in the U.S. +unless a copyright notice is included. Thus, we do not necessarily +keep eBooks in compliance with any particular paper edition. + + +Most people start at our Web site which has the main PG search facility: + + http://www.gutenberg.org + +This Web site includes information about Project Gutenberg-tm, +including how to make donations to the Project Gutenberg Literary +Archive Foundation, how to help produce our new eBooks, and how to +subscribe to our email newsletter to hear about new eBooks. |