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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..d7b82bc --- /dev/null +++ b/.gitattributes @@ -0,0 +1,4 @@ +*.txt text eol=lf +*.htm text eol=lf +*.html text eol=lf +*.md text eol=lf diff --git a/LICENSE.txt b/LICENSE.txt new file mode 100644 index 0000000..6312041 --- /dev/null +++ b/LICENSE.txt @@ -0,0 +1,11 @@ +This eBook, including all associated images, markup, improvements, +metadata, and any other content or labor, has been confirmed to be +in the PUBLIC DOMAIN IN THE UNITED STATES. + +Procedures for determining public domain status are described in +the "Copyright How-To" at https://www.gutenberg.org. + +No investigation has been made concerning possible copyrights in +jurisdictions other than the United States. Anyone seeking to utilize +this eBook outside of the United States should confirm copyright +status under the laws that apply to them. diff --git a/README.md b/README.md new file mode 100644 index 0000000..c0e9edd --- /dev/null +++ b/README.md @@ -0,0 +1,2 @@ +Project Gutenberg (https://www.gutenberg.org) public repository for +eBook #68235 (https://www.gutenberg.org/ebooks/68235) diff --git a/old/68235-0.txt b/old/68235-0.txt deleted file mode 100644 index 1fa58ce..0000000 --- a/old/68235-0.txt +++ /dev/null @@ -1,2155 +0,0 @@ -The Project Gutenberg eBook of 101 Mexican dishes, by May E. -Southworth - -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world 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. If you are not located in the United States, you -will have to check the laws of the country where you are located before -using this eBook. - -Title: 101 Mexican dishes - -Compiler: May E. Southworth - -Release Date: June 6, 2022 [eBook #68235] - -Language: English - -Produced by: deaurider, Les Galloway and the Online Distributed - Proofreading Team at https://www.pgdp.net (This file was - produced from images generously made available by The - Internet Archive) - -*** START OF THE PROJECT GUTENBERG EBOOK 101 MEXICAN DISHES *** - - - Transcriber’s Notes - - Obvious typographical errors have been silently - corrected. - - Italics are represented thus _italic_. - - Many headings are decorated with small outlines of - chiles. These are indicated by [illustration]. - - - - - One Hundred & One - MEXICAN - DISHES - - COMPILED BY - MAY E. SOUTHWORTH - - [Illustration] - - - PAUL ELDER AND COMPANY - PUBLISHERS, SAN FRANCISCO - - - _Copyright, 1906 - by_ PAUL ELDER AND COMPANY - SAN FRANCISCO - - Second Printing, 1914 - - - - - CLASSIFICATION - - - SOUP - FISH - MEAT - FOWL - VEGETABLES - MEAT DUMPLINGS - DESSERTS - ENCHILADAS - TAMALES - OLLA PODRIDA - - - - - SOUP - - [Illustration] - - - ALMENDRA - - Wash a cupful of rice and put in a double boiler with - a quart of milk and cook slowly until every grain is - tender. Shell and blanch a half-pound of almonds, chop - fine and then pound in a mortar; add, a few drops at a - time, a half-cupful of cream, forming a smooth paste. - Mix with this a tablespoonful of sugar, a little - ground chile and a pint of milk and put all in with - the cooked rice and simmer for a half-hour. Season - with salt, and if too thick add more milk. - - - CALDO DE PESCADO - - Chop four onions and fry in four tablespoonfuls of - oil; add six tomatoes peeled and cut fine, one herb - bouquet, a sprig of parsley, a glassful of white wine, - four tablespoonfuls of oil, one chile pepper and four - tablespoonfuls of flour. When brown add three pints - of water and boil a half-hour; then add six slices of - fish of almost any variety. Remove the herb bouquet, - add salt, and pour over crusts of dry bread. - - - CHILE BISQUE - - Take eight large sweet chile peppers, remove seeds - and veins, boil and put the pulp through a colander; - to this add a cupful of boiled rice, mashed smooth. - Season highly with tabasco and salt. Beat an egg with - a half-cupful of cream and add to a quart of hot milk. - Put the bisque in this, let boil up once and serve - immediately, pouring over toasted squares of bread. - - - CORDERO - - Cut a pound of young lamb into small chunks and fry - with a sliced onion in hot lard. When nicely browned - add three peeled and sliced tomatoes and three green - peppers chopped fine. Cover with two quarts of water - and simmer slowly; add a cupful of green peas, one - of green corn cut from the cob, a half-cupful of - rice, salt and chile pepper. Work into a raw egg a - teaspoonful of oil and a half-teaspoonful of vinegar; - put this in the bottom of the soup-tureen and pour the - soup over it. - - - GITANO - - Into three quarts of good beef stock, put one onion, - four cloves of garlic and an eighth of a pound of - salt pork; to this add a cupful of beans and a pound - of salt codfish which has been soaked overnight. Cook - slowly, and when partly done, season with _chorizo_ - (Mexican sausage) and add some potatoes peeled and cut - into dice. - - - MEXICAN NOODLE - - Use two quarts of any clear stock. For the paste, - take a small cupful of grated Parmesan cheese, one of - flour, and a little salt and cayenne; beat four eggs - and add slowly, also a half-cupful of cream, making - a rather thin batter. Have the stock boiling, and - let this batter run into it through a very small but - coarse sieve. It will make long strings which must - boil ten minutes. - - - RANCHEROS - - Fry a large cupful of minced vegetables, mostly - onions, in a small cupful of butter. When a light - brown, mix in a small cupful of flour and set the pan - in the oven for the mixture to brown through without - burning. Then scrape the contents of the pan into - three quarts of soup stock and add two cupfuls of dry - stewed tomatoes, eight cloves, half a bay-leaf and a - teaspoonful of chopped chile pepper. Cook an hour, - skimming the top occasionally and season well with - salt. - - [Illustration] - - - - - FISH - - [Illustration] - - - CANGREJUELOS - - Put a teaspoonful of lard in a deep porcelain saucepan - and when hot add a quarter of a pound of ham, chopped - fine, an onion chopped, salt and chile powder. When - these are well browned, add a pint of picked shrimps - and stir until hot; then put in a half-pint of washed - rice, a bay-leaf, thyme and parsley. Cover and simmer - with sufficient water added to cook the rice until - each grain stands out alone. - - - CARACOLES CON PEREJIL - - Soak the snails in salt water, then wash them in - two or three waters. Crack the shells and throw - them in boiling water with a little salt and herbs. - Cook fifteen minutes, drain from the water and pick - the snails from the shells. Fry some chopped onion, - garlic and parsley in olive-oil and add a bay-leaf and - some thyme. Dry the snails and put in this, with a - seasoning of salt and pepper, and fry twenty minutes. - Thicken with a little flour and at the last moment add - the juice of a lemon. - - - LANGOSTA À LA CATALANA - - Remove the lobster meat from the shell, lay it in a - bowl, so as to save all the water that comes from - it, and cut in quarters. Chop four large onions and - a bunch of parsley, mash four cloves of garlic, and - fry all together in a half-cupful of olive-oil until - nearly brown. Season with salt and cayenne; add the - lobster with all the juice, a cupful of washed rice - and a tablespoonful of capers. Cook until the rice is - done. When serving put whole pimientos on top. - - - PILCHERS - - Take the sardines carefully from the box, skin and - bone them and lay on brown wrapping paper until - ready to use. Cut strips of bread a little longer - and a little wider than the sardines, removing all - crusts. Fry these in olive-oil a delicate brown. Lay - a sardine on each piece and put in the oven until - heated through. When ready to serve sprinkle each one - with grated parmesan cheese and lay a thin slice of - pimiento on top. - - - - - MEAT - - [Illustration] - - - BUEY AHUMANDO Y HUEVOS - - To a cupful of chipped beef, soaked in hot water and - chopped fine, add a cupful of strained tomatoes, two - hard-boiled eggs cut fine, one tablespoonful of grated - cheese, one grated onion, a chile pepper chopped fine - and a big lump of butter. Beat all these together, - break in two raw eggs and scramble in a frying-pan. - - - CHILE CON CARNE - - Cut a pound of fresh pork into inch chunks and - parboil. Soak five chiles in hot water, take out the - seeds and veins, wash them well and put in a mortar - (the Mexicans use the _molcajete_ and _tejolote_). - Pound to a pulp, adding a little garlic, black pepper, - two cloves and a cooked tomato. Fry this in hot lard; - then add the meat with some of the liquid in which it - was boiled and a little salt. Cover and let it cook - down until rather thick. - - - CHONZO - - Cut one pound of fresh pork and one pound of beef - into small pieces. Chop two pods of garlic and add one - teaspoonful of ground chile, one-third teaspoonful of - ground cloves, one teaspoonful of black pepper and one - of oregano. Season with salt and mix all together with - a glass of port wine and fry in two teaspoonfuls of - olive-oil. When ready to serve break in two whole eggs - and scramble together. - - - CHULETAS DE TERNERO - - Trim veal cutlets and season with pepper and salt; - roll them in flour and lay them in a frying-pan in - which six onions chopped fine have already been - placed in hot lard. Cover the pan tightly and let the - cutlets fry, turning to cook the other side; add a - tablespoonful of vinegar, a little thyme, a bay-leaf, - a clove of garlic and some comino seed or chopped - parsley. When the cutlets are well browned, cover them - with boiling water and move the pan to the back of - the stove and let them simmer in this spicy bath for - two hours. Serve with a garnish of fresh, crisp, cold - radishes. - - - ESTOFADO - - Heat a tablespoonful of drippings in a saucepan - and put into it two whole green peppers, one onion - sliced, one clove of minced garlic, one tablespoonful - of vinegar, two tomatoes peeled and sliced, one-half - cupful of raisins and olives mixed, and a pinch of - thyme. Add two pounds of round steak cut small, cover - closely and stew slowly and thoroughly. When serving, - put squares of toast on the platter and pour this over. - - - GUISO - - Cut a round-steak into small pieces and put into a - frying-pan with a tablespoonful of hot drippings, four - tablespoonfuls of rice, a cupful of boiling water and - a sliced onion. Cover closely and cook slowly until - tender. Remove the seeds and veins from four Mexican - peppers, cover with a half-pint of boiling water and - let stand until cool; squeeze them from the water - with the hand, getting out all the pulp. Add salt and - a little flour to thicken. Pour this over the cooked - meat, let boil for a moment and serve very hot. - - - JAMON CON PIMIENTOS - - Cut a pound of ham into small chunks; add to this a - pound of sausage meat, two onions and two tomatoes - sliced, a sprig of parsley or a few comino seeds and - some small bits of dried chile pepper. Fry these - together in a little butter or drippings and then add - a pint of boiling water. Stir in a pound of soaked - rice, cover and set where it will cook slowly without - stirring. Salt to taste and serve hot. - - - LENGUA DE BUEY CONCIDA - - Dissolve one-half cupful of salt in enough boiling - water to cover a beef's tongue and cook until just - done. When cool remove the skin and slice thin. Take - a dozen _chiles anchos_ or large dry chiles, cut them - the long way, remove all seeds, veins and the stem - end; drop the skins into boiling water with one-half - cupful of salt, press them under the water and keep - at boiling heat two hours. Skim into a chopping-tray, - chop fine and press through a sieve. Add a teaspoonful - of powdered summer savory, two of finely chopped - onion, salt and a half-cupful of olive-oil. Squeeze - the juice of two lemons into a cup and fill it up - with vinegar. Add this to the sauce by spoonfuls and - a bottle of olives stoned and cut fine. Heat and pour - over the tongue as it is served. - - - LOMA DE VACA - - Take a quarter of a pound of suet, slice thin and fry - until thoroughly melted. Put a sliced onion in this - and fry until brown; then put in a four-pound roast of - beef and brown on all sides. Take the juice of a large - tomato, the pulp of a chile pepper, two whole cloves, - one teaspoonful of vinegar, one of sugar, salt, and a - dash of pepper, and put in the pot with the meat. Add - a little water, just enough to keep from scorching, - cover tightly, set on the back of the stove and cook - slowly until tender. Serve with brown gravy. - - - PATITAS CON MANI - - Scrape, singe and wash the pigs' feet thoroughly - clean. Place in a kettle with plenty of water to which - a little vinegar has been added and boil until tender. - Peel, quarter and parboil some potatoes and have a - cupful of roasted peanuts, half of which are whole and - half ground. Remove and dry the trotters and fry with - the potatoes and peanuts in hot olive-oil. Season with - allspice and salt. Stir constantly so as to brown on - all sides, cooking about ten minutes. - - - PUERCO EN ESTOFADO - - Sauter in a frying-pan a pound of young pork cut - small; add the livers and gizzards of two chickens, an - ounce of green root-ginger and three stalks of celery, - all cut into small pieces. Then add, a little at a - time, a mixture of four tablespoonfuls of olive-oil, - one of wine-vinegar, one of Worcestershire sauce, - a dash of powdered cloves, salt and pepper. Add a - half-cupful of boiling water and cook until nearly - done; then put in a cupful of bean-sprouts and one of - small mushrooms. - - - PULCHERO GRUESO - - Cut up three pounds of beef, one pig's foot, a - half-pound of ham, the giblets of a fowl and a chile - pepper and simmer together for two hours; add a slice - of pumpkin, free from seeds, half of a small cabbage, - a large carrot, a bunch of herbs, two large onions - and some broken macaroni. Cook an hour longer, then - put in six small sausages and boil until they are - done. Strain, thicken the gravy and serve meat and - vegetables on separate dishes. - - - TIA JUANA - - Chop a clove of garlic very fine, peel and slice - a medium-sized onion and fry both with a pound of - sausage meat made into balls. When it begins to brown - add a pint of tomatoes and one chile. Meantime scald - a pound of tripe, scrape it with the back of a knife - and cut into strips about two inches wide and five - long. Roll each and tie with a thread; brown quickly - in butter, dredging with a little flour. Remove to a - hot platter, making a circle of the rolls of tripe. - Lift the sausage balls from the sauce and heap in the - center. Strain the sauce, season with salt, reheat and - pour over all. - - - TRIPE SPANISH - - Boil the tripe until tender and cut into narrow - strips. Brown a sliced onion, a clove of garlic and - half a chile pepper chopped fine in two tablespoonfuls - of olive-oil. Thicken with a little flour, season with - salt and add a peeled tomato cut fine and a pinch of - smoked Spanish sausage. Put the tripe in this sauce - and cook fifteen minutes, adding a little water if - necessary. - - - - - FOWL - - [Illustration] - - - À LA MODA - - Boil a well-cleaned fowl slowly until tender. When - cold, cut from the bones in small pieces and to these - add a tablespoonful of chopped parsley, an onion and - a pepper chopped fine; season with salt, chile powder - and a little Spanish sausage. Line a mold with cooked - macaroni, pour in the chicken, cover lightly and steam - for an hour. Serve with tomato sauce. - - - CHILE CHICKEN - - Boil a chicken until tender. When cold, cut into - small pieces. Wash and dry a cupful of rice, put in - hot olive-oil and fry for a few moments; add a peeled - tomato, an onion cut fine, salt and chile peppers or - powder. Put in the chicken and some of the broth, and - cook until the rice is tender. - - - GALLINA CON GARBANZOS - - Put the giblets of a chicken with a sliced onion, a - little parsley and grated lemon-peel in a frying-pan - with fresh lard or olive-oil, and fry slowly. Cut up - a chicken, slice some ham or bacon, put these in with - the giblets and fry brown. In a separate stew-pan put - a little of the strained gravy, salt, chile pepper, a - teaspoonful of olive-oil and one of tarragon vinegar. - Add the browned fowl, also the giblets chopped fine, - some chopped onion and parsley; last, put in a quart - of green peas and cook until the peas are done. Serve - with the peas in the center and the chicken piled - about. - - - GANSO EN ACEITUNAS - - Boil a goose until well done in water to which has - been added two cloves of garlic and three chile - peppers. Lift from the water, dry, and put it - immediately in a pan of sizzling-hot bacon for a few - minutes, turning it constantly so that every part - is covered with the hot grease; add a half-pound of - coarsely cut olives to the gravy before serving. - - - MEXICAN TURKEY - - Soak fifteen _chiles anchos_ or the broad dried - peppers, without roasting, in a pint of water; then - grind with two onions and the boiled giblets of - the fowl; fry all in oil, adding a large pinch of - _oregano_ (wild marjoram), salt and a little vinegar. - Stuff the turkey with whole onions and boil until - about half cooked. Remove, wipe dry and put in a pan - to roast. Add the liquor in which it was boiled to - chile sauce and pour half of it over the turkey. After - it has roasted for half an hour, turn, and pour over - it the remaining sauce and cook until tender, basting - often with the sauce in the pan. - - - MOLE DE GUAJOLOTE - - Boil a turkey, save the broth, and cut into pieces - as for serving. Remove all the seeds and veins from a - pound of dry chile peppers, a pound of broad chiles - and one of black chiles. Throw away the veins but fry - the seeds with peanuts, almonds, walnuts, a piece - of cinnamon, a pinch of comino seed and a piece of - chocolate the size of a walnut. Fry the peppers until - brown and then grind with the seeds to a smooth paste; - fry all together again, then mix with the turkey - broth. Put the pieces of turkey in a deep pan with - a small piece of lean pork, pour the dressing over - and bake an hour. When dished for serving sprinkle - anjonjoli seeds over the top. - - - POLLO GUISADO - - Steam two tender spring chickens for twenty minutes - and then cut into pieces as for fricassee. Strain a - can of tomatoes and mix with a can of corn and add a - pepper chopped fine and a little parsley. Season with - paprika, salt, cayenne, celery-salt and black pepper. - Put the pieces of chicken in this and thicken with - cracker-crumbs. Turn into an earthen baking-dish, put - big lumps of butter over the top and bake for half an - hour. - - - POLLUELO EN ESTOFADO - - Quarter a young chicken and fry in plenty of - olive-oil with half a cupful of finely chopped onion - and diced raw potato mixed. Let this all fry until - the fowl is white; add a little fine parsley and - chopped green pepper and a little hot water. Season - with salt and pepper and simmer over a slow fire until - thoroughly cooked. - - - - - VEGETABLES - - [Illustration] - - - ARROZ EN EL HORNO - - Take a pint of any very strong vegetable stock and - mix with it four tablespoonfuls of big whole rice; - add a tablespoonful of chopped green pepper, a peeled - tomato, an onion finely shredded, a big lump of - butter, salt and paprika. Put all in a small stone - jar, cover with a loose lid and bake in a slow oven - for two hours, without stirring. - - - BEANS MEXICAN - - Soak two cupfuls of pink beans in six of water - overnight; in the morning add a small onion and boil - gently until soft; take out the onion and set the - beans to drain. Put a large tablespoonful of fresh - lard in a skillet and when sizzling-hot add the - drained beans. Mix beans and lard thoroughly until - each bean seems to have a coating of the fat and - begins to burst. Add a cupful of the liquid in which - the beans were boiled and gently crush a few of the - beans with the spoon to thicken the gravy. Add the - remainder of the bean liquor and a chopped chile - pepper and simmer until the beans are quite dry. - - - CHILE REINAS - - Cut chile peppers lengthwise down the sides, remove - the seeds and carefully roast in hot ashes, after - which the outer skin can easily be wiped off. Grate - dry cheese and stuff the peppers full of this and - press the two sides together and fasten. According - to the number of peppers being prepared, take enough - eggs for a liberal dressing; beat the whites and yolks - separately to a light froth and then mix them. Have - ready a frying-pan with sufficient boiling lard to - cover the peppers. Dip each pod into the frothy egg - for a moment, then drop into the boiling lard, pouring - over each more of the egg while the frying peppers are - turned. Serve with a chile sauce to which has been - added a few chopped green walnut meats. - - - CIDRACAYOTE - - Take young summer squash, wash and remove stem - and flower and cut into dice. Put in a stew-pan - a tablespoonful of pure lard and when hot add a - half-teaspoonful of finely minced onion; stir about - and then put in the squash, salt and black pepper. - Fry for ten minutes, stirring often, then add tender - sweet corn fresh from the cob, in proportion of a - half-cupful of corn to a full pint of squash. Cook - until sufficiently soft to mash. - - - EJOTES CON VINO - - Cook string-beans until tender in boiling salted - water. Fry a little chopped onion and green pepper in - oil until brown; add the beans and some white wine - with a seasoning of salt and pepper. - - - ESTILO SECO - - Boil a pint of pink beans until very tender in - plenty of water, adding hot water as it boils away. - Put in a frying-pan a heaping tablespoonful of lard - and butter mixed; strain the hot beans from the pot - and put into the boiling fat; add a sliced onion and - seasoning of salt and red pepper. Stir well and allow - to brown slightly. Ten minutes before taking from the - frying-pan add seven tablespoonfuls of grated American - cheese. Serve with thin slices of hot buttered toast - and sliced cucumbers with oil and vinegar. - - - ENTRADAS - - Make a sauce of a quarter of a cupful of olive-oil and - two tablespoonfuls of butter heated together; in this - fry two green onions, a bunch of parsley, a little - celery, a leek, a little garlic, and green peppers, - all chopped fine. Season with salt and a tablespoonful - of the Spanish sausage. After all is well cooked down, - add a half-cupful of good stock. Boil some macaroni - until tender and then plunge in cold water to blanch. - Place orderly on a wide platter, strain the hot sauce - over it and cover the top with grated Edam cheese. - - - FRIJOLES - - In the bottom of a bean-jar put a whole onion with a - clove stuck in it, three whole cloves of garlic, four - pieces of mustard pickle and three tablespoonfuls of - the mustard vinegar. Over this put a layer of uncooked - red beans and a piece of salt pork, then more beans; - over all a tablespoonful of sugar. Fill with hot water - and bake slowly all day. Renew with hot water from - time to time. - - - FRIJOLES CON QUESO - - Boil two cupfuls of red beans until soft; drain and - put in a skillet with a tablespoonful of hot lard and - fry, pressing a few to thicken the gravy. Add a cupful - of hot water and when bubbling put in a cupful of - grated cheese. Season with salt and chile sauce. - - - FUENTE ITALIANO - - Boil spaghetti until tender, strain and put into a - deep baking-dish. Chop an onion and a clove of garlic - fine and add, with three peeled, sliced tomatoes. - Dilute chile powder to taste in a little water and - pour over all. Cover the top with grated cheese and - put in the oven to brown. - - - GREEN CHILES - - Boil two pounds of meat until tender and chop fine; - add a large ripe peeled tomato, two sliced onions, - two slices of bread chopped fine, raisins, olives, - salt and a tablespoonful of vinegar. Fry all these - together in olive-oil and season with a little sugar - and pepper. Remove the stems and seeds from six green - chile peppers and stuff them with this dressing. Dip - each chile in a rather stiff batter and fry in deep - drippings. - - - HABAS ESPAÑA - - Soak one and one-half cupfuls of Spanish beans - overnight; in the morning lift into boiling water - and boil three hours, adding boiling water as it - boils away. Drain from the water and add a quarter - of a pound of bacon and two chile peppers. Put a - half-cupful of olive-oil in a large frying-pan, add - six large onions and three cloves of garlic sliced - fine, and fry gently to a light brown; add two - bay-leaves, a can of tomatoes, salt and black pepper, - and simmer an hour, stirring frequently. Then put in - the beans and boil for three hours, adding some of the - water in which the beans were boiled, if too thick. - - - MACARRONES - - Boil macaroni in salted water, drain and blanch by - pouring cold water over it. Melt three tablespoonfuls - of butter and add two tablespoonfuls of chopped green - peppers and one of finely chopped onion. Cook five - minutes and then pour in gradually a small cupful of - brown stock and one of stewed and strained tomatoes. - Season with salt and paprika. Reheat macaroni in this - sauce and serve immediately. - - - MAÑANA-LAND - - Fry in a tablespoonful of olive-oil a large sliced - onion and eight chopped green peppers; to this add - a cupful of uncooked rice and stir constantly until - the rice is nicely browned; then put in a half-can of - tomatoes and fill up the skillet with rich soup stock - and cook slowly, without stirring, for an hour. - - - PAPAS RELLENAS - - Chop some cold cooked beef and mix with it raisins, - chopped hard-boiled eggs, stoned ripe olives and - a pinch of ground cloves. Moisten with port wine - and make into little cones. Have ready some highly - seasoned mashed potatoes, beaten until light. Cover - the cones with this and fry in hot oil like doughnuts - till a golden brown. - - - PIMIENTOS - - Chop some cold cooked beef very fine and add one-half - the amount in each, of finely chopped raisins and - chopped walnut meats. Prepare the peppers for ordinary - stuffing, only scrape rather thinner. Fill with the - mixture, dip in thin egg batter and fry brown. Serve - with chile sauce. - - - PLATO FUERTE - - Select even-sized chile peppers and cut out the stems, - seeds and cores. Make a stuffing of boned and skinned - sardines mixed with finely chopped cheese, blended - together with beaten egg. Stuff the peppers with - this, dip in thick batter and fry in deep fat. When - thoroughly cooked, drain on brown paper and serve very - hot. - - - RELLENOS - - Grind fine a pound of well-cooked veal and add to it - a Spanish sausage (_chorizo_), a half-cupful, each, of - seedless raisins and blanched almonds. Moisten this - with the veal stock and season with salt. Broil sweet - Mexican green peppers, pull off the skin and stuff - with this. Dip the peppers in a thin batter of egg - and flour and fry in hot olive-oil. Serve with tomato - sauce. - - - RELLENOS DE QUESO DE GRUYÈRE - - Put six chile peppers in the oven for a few moments - and then wipe off the outer skin. Cut off the tops and - carefully remove seeds and veins. Make a stuffing of - strips of Swiss cheese, flavored with chopped onion, - parsley and a few drops of lemon-juice. Fill the - peppers, not very full, with this. Beat four eggs, - whites and yolks separately, put together and thicken - with a teaspoonful of flour. Dip the chiles in this - batter and fry in hot olive-oil until brown. Serve - with tomato sauce. - - - STUFFED CHILES - - Take a dozen large green chile peppers and lay - them on the top of the stove until roasted slightly - on all sides; remove and wrap in a cloth for a few - minutes, when they can be easily peeled. Prepare the - stuffing by chopping a half-pound of cheese very fine - and adding a cupful of fine bread-crumbs, an onion - chopped fine, a big lump of butter, salt and pepper. - Beat the whites of three eggs to a froth and add two - tablespoonfuls of milk and flour enough to make a thin - batter. Fill the chiles with the stuffing, dip each - one in the batter and fry in deep, hot olive-oil. - Serve with tomato sauce. - - - SUCULENTO - - Fry a half-pound of chopped salt pork with a sliced - onion and six green peppers cut small. When brown add - a can of corn and four small summer squashes sliced. - Cover with milk and cook slowly two hours, without - stirring. - - [Illustration] - - - - - MEAT DUMPLINGS - - [Illustration] - - - ALBONDIGAS - - Take equal parts of fresh pork and beef, chop fine, - add salt, a piece of soaked bread, one egg well - beaten, and one teaspoonful of chile powder. Mix - thoroughly and make into small balls, putting into - each a piece of hard-boiled egg. In a tablespoonful - of hot lard put five peeled and crushed tomatoes, - a little chopped onion, salt and chile powder; add - one cupful of broth and let boil a few moments; then - put in the meat balls and boil until the meat is - thoroughly cooked. - - - ALBONDIGUILLAS - - To a pound of raw chopped beef add an onion finely - chopped, a little garlic, parsley, marjoram, salt, - a half-cupful of peeled and sliced tomato and a - teaspoonful of cider-vinegar. Soak two slices of bread - in broth, squeeze dry and add a beaten egg. Mix all - well together and drop with a spoon into a saucepan of - boiling broth and cook three-quarters of an hour. - - - ARTIFICIAL TURTLE - - Beat together until smooth a half-pound, each, of - chopped fat and lean veal; add three boned anchovies - and season with mace, red pepper, salt, shredded - parsley, juice of one lemon and two teaspoonfuls of - Madeira wine. Mix all together and make into little - balls; dust with flour and stew for a half-hour. - - - BUÑELOS - - One and a half pounds veal cooked tender and put - through a meat-grinder. To three cups of the veal - add one of blanched almonds, one of whole raisins, - seeded, and a teaspoonful of Mexican sausage. Stew - all together with a little of the veal broth. When - cold form into little cakes and fry in hot olive-oil. - Pour over them thickened tomato sauce, seasoned with a - little cinnamon and sugar. - - - HUEVOS DE CARNE - - Put through a coarse meat-grinder an equal amount of - fresh pork and beef; add one-third as much bread as - meat, soaked in water and squeezed dry, an onion and - a chile pepper chopped fine. Season with salt and put - in a pan with a beaten egg and mix thoroughly. Roll - into balls the size of eggs. Take a quart of strained - tomatoes, add the pulp of a chile pepper and an onion - chopped fine. Simmer until the onion is cooked, season - with salt and put in the meat-eggs and boil gently - an hour. Lift them out carefully to a hot platter, - thicken the sauce with a little flour, and pour over. - - [Illustration] - - - - - DESSERTS - - [Illustration] - - - CAMOTE Y PIÑA - - Boil a pound of sugar to the candy degree, remove from - the fire and add a pound of sweet potatoes, boiled - and pressed through a sieve. Return to the fire and - cook until thick, stirring constantly; then add half a - pineapple grated and cook a few minutes more. Serve in - sherbet glasses. - - - DULCE - - Pick the stems from each raisin and wash in boiling - red wine; then put them in an infusion of cognac, - Marsala wine and slices of fresh lemon for three - days. Remove and heap them in bunches about the size - of large goose-eggs and wrap each bunch in large fig - leaves, layer upon layer, and bake for a half-hour in - a light oven. When serving turn the leaves back and - send to the table hot. - - - MANTECADO - - Melt a cupful of granulated sugar in a smooth - saucepan; add a cupful of English walnut meats and - pour into a shallow buttered pan to harden. When cold - grate or chop fine. Crumble twelve macaroons fine and - toast in the oven a few moments. Make a custard of - the yolks of two eggs, a fourth of a cupful of sugar - and a cupful of milk, then pour over the stiffly - beaten whites of two eggs and let cool. To a pint of - cream add a third of a cupful of sugar and beat until - thoroughly mixed, add the custard and flavor with - maraschino, then freeze. When half frozen add the - macaroon-crumbs and half of the grated walnut mixture - and finish freezing. Sprinkle the remaining grated - walnuts over cream at serving time. - - - POSTRE DE MANZANAS - - Take a goodly portion of Roquefort cheese and about - one-third as much butter and rub them together - until they are thoroughly mixed, then add about a - dessert-spoonful of French cognac or just enough to - moisten the mixture well. Peel, core and slice the - round way, rather thick, russet apples, and over each - slice spread the cheese. Serve with black coffee. - - - REALENGO - - Rub three-quarters of a cupful of fresh fruit through - a sieve; heat and sweeten. Beat the whites of three - eggs until stiff; add gradually the hot fruit pulp, - beating continually; turn into a buttered mold, set in - a pan of hot water and bake in a slow oven until firm. - Remove and cover the top with whipped cream, flavored - with sugar and wine and decorated with preserved - cherries, angelica or citron. - - - TORTO FRUTAS - - Line the sides of a baking-dish with a light - puff-paste; cover the bottom with sliced pineapple; - next, a layer of peeled sliced oranges, then sliced - bananas and then a few thin slices of lemon. Sift a - most generous supply of sugar between each layer. - Repeat the layers until the dish is full and cover the - top layer with chopped nuts. Lay over the top narrow - strips of the pastry and bake slowly for an hour or - more. - - [Illustration] - - - - - ENCHILADAS - - [Illustration] - - - Enchiladas are made of tortillas sprinkled with - cheese, onion, olives, etc. They are adorned with - lettuce leaves and radishes, but are always covered - with hot chile sauce. - - Tortillas are the national staple article of food, and - are made of Indian corn ground on the metate, mixed - with a little water and cooked on a flat surface over - hot coals. - - [Illustration] - - - - - SAUCES FOR ENCHILADAS - - [Illustration] - - - CHILE - - Cut open two chiles and take out all the seeds and - thick yellow veins; put them on the back of the stove - in cold water enough to cover them and let soak for - two hours. Pour off this water and cover again with - fresh water and boil fifteen minutes. Drain in a - colander and save the water in which they were last - boiled. When cold enough to handle, take a knife, - scrape off all the pulp from the skin, and put in the - water in which they were boiled and mix thoroughly. - Fry two onions chopped fine in olive-oil to a delicate - brown; add a teaspoonful of flour and allow that to - brown also. Stir in the chile mixture, season with - salt and let all thicken together. - - - COLD COLORADO - - Cook for fifteen minutes a half-pound of large - Mexican sweet red peppers, after removing the seeds of - all but two or three. Take off the skin, put the pulp - through a sieve and add one and a half tablespoonfuls - of the Mexican sausage, salt and a little of the water - in which the peppers were boiled. Bottle tightly and - it will keep about three weeks in a cool place. - - - MEXICAN CHILE - - Toast ten _chiles anchos_ (the dried pepper in the - broad shape) and ten _chiles posillos_ (the dried - pepper in the thin shape), take out the veins and - seeds and soak them in a quart of boiling water. Pass - through a sieve twice, getting out all the pulp, and - fry this chile liquor in two tablespoonfuls of boiling - lard, which has been thickened with a tablespoonful - of browned flour. While boiling add salt, a pinch of - Mexican sausage, a pinch of sugar, a teaspoonful of - cider-vinegar and a tablespoonful of oil. Cook all - together in the lard for fifteen minutes. - - - SALSA NUEZ - - Scald and peel two tomatoes; add a minced onion and - a few pepper seeds, season with salt and stew until - thick. Strain and add a few chopped green walnut - meats. Reheat and serve hot. This sauce is also used - with fried peppers. - - - TOMATO - - Boil two pounds of tomatoes in a very little water - and then rub them through a coarse sieve. Grind fine - a half-pound of raisins, a quarter of a pound of - blanched almonds, an ounce of garlic, an ounce of - green ginger and a half-ounce of dried chiles; add - these to the strained tomatoes with an ounce of salt, - a half-pound of sugar and a pint of vinegar. Boil all - together until thick. - - [Illustration] - - - - - TORTILLAS - - [Illustration] - - - HECHO EN CASA - - Take three cupfuls of sifted flour, a tablespoonful - of lard, a level teaspoonful of salt and enough - water to make it like pastry dough. Roll very thin - and cut the size of a dessert plate. Have ready in a - large frying-pan some hot lard, enough to float the - tortillas, but not so hot as to brown them. Put in - the tortillas, one at a time, and when they begin to - blister they are done. This quantity will make about - two dozen. - - - TORTILLAS DE PATÁTAS - - Work a large cold boiled potato with a big - teaspoonful of lard and a teaspoonful of salt into - a pint of flour and add water until about the - consistency of bread dough. Knead thoroughly and - divide into chunks about the size of an egg and roll - very thin. Brown very quickly on a smooth hot stove, - turning often. When thoroughly cooked, place between a - cloth and keep covered in this way until ready to use. - - - - - ENCHILADAS - - [Illustration] - - - AMERICANO - - Cut six large red chile peppers in halves, remove - the seeds and veins and cook in boiling water fifteen - minutes, then press through a colander. The sauce - should be thick and smooth. Chop the dark meat of a - cold cooked chicken, season with salt and add two - tablespoonfuls of the pepper pulp. Beat two eggs - without separating, very light, and add a cupful of - milk. Mix a half-cupful of corn-meal with a cupful - of flour and a little salt; pour the egg and milk in - this, making a thin batter. Put a little olive-oil - in a frying-pan, and when boiling hot turn in enough - batter to make a thin cake about six inches in - diameter. Shake the pan until the mixture is set, - then put two tablespoonfuls of the chicken mixture on - one side of the cake, roll with a knife and remove - to the serving-dish. When all are made pour over the - remaining chile sauce and sprinkle the whole with - grated Parmesan cheese. - - - DOMESTICO - - Have ready two cupfuls of cold cooked chicken cut into - small bits, over which pour the juice of a lemon and - sprinkle with chopped parsley. Also chop two onions - very fine and three hard-boiled eggs; grate a pound of - good cheese, wash a large cupful of raisins and dry - them; have three dozen green or ripe olives handy and - the chile sauce piping hot. Dip the tortillas in the - hot sauce, place on a large platter and on one-half of - it put a little of the onion, egg, chicken, cheese, - two raisins, one olive, and lastly a spoonful of - the chile sauce. Fold over the other half and roll - slightly. When they are all finished, sprinkle cheese - over all and pour over what chile sauce is left. - - - MEXICAN - - Boil eight large Mexican peppers until tender; remove - skin and seeds and put the pulp through a sieve. Into - two tablespoonfuls of smoking hot olive-oil put two - sections of garlic, a teaspoonful of fine marjoram - and salt; add the pepper-pulp and cook slowly. Chop - two onions very fine, season with salt and pepper and - sprinkle with a little marjoram and let stand in a - very little vinegar. Grate a pound of Edam cheese. - Strain the sauce and return to the stove; dip a - tortilla in the sauce, place on a plate and spread it - with a teaspoonful, each, of the drained onion and the - cheese; add two olives, two large seedless raisins and - a tablespoonful of the chile. Roll the tortilla and - sprinkle each with onion and cheese. After all are - made, pour over the remaining chile and garnish with - olives. - - - NATIVO - - Buy a dozen tortillas and put on a tin in the oven to - keep warm. Remove veins and seeds from a half-dozen - chile peppers and boil them with a small onion and a - clove of garlic until all are soft. Press through a - colander, with the water in which they were boiled - and return the sauce to the stove to keep hot. Tear - three heads of lettuce into bits, cover with a French - dressing and mix with it a cupful of chopped olives - and six hard-boiled eggs, chopped. Drop each tortilla - in hot lard for a minute, then in the sauce; place - on a hot platter and put a big spoonful of the salad - mixture in the center. Sprinkle generously with grated - cheese and fold over one side, and roll. When all are - ready pour over the remaining sauce and serve hot. - - - QUESADILLAS - - Make thin corn-meal pancakes six inches across. Dip - one in hot chile sauce, lay on a plate and cover with - raw onion chopped fine, grated cheese and stoned - olives cut in half. Lay on this six other pancakes, - each dipped in the chile sauce and covered with the - onion, cheese and olives. Pour the remaining sauce - over the top and set in a hot oven for a few minutes. - Serve hot, cutting like layer-cake. - - [Illustration] - - - - - TAMALES - - [Illustration] - - - Tamales are a mixture of meat or fowl made hot with - chiles and wrapped in corn-husks. In preparing the - dough or _nixtamal_, unless scalded meal is used for - a substitute, it is necessary to prepare the shelled - corn with lime-water. The Mexicans grind the corn - prepared in this way, on the metate, and instead of a - mortar use the _molcajete_ and _lejolote_. - - To prepare the corn, cover it with water, add the - lime-water and boil until the husks slip off easily - between the fingers, then wash in cold water until - perfectly white. The lime-water is made by adding an - ounce of common lime to a quart of water; stir well - and let settle; when clear, drain off the water for - use. One quart of lime-water prepared in this way will - do for a pound of corn. For the wrapping, cut off the - inside leaves of the corn-husks about an inch from - the stalk end and boil in clear water until perfectly - clean. Tear a few in narrow strips to use for tying - the ends; dry the rest and rub them over with a cloth - dipped in hot lard. - - [Illustration] - - - FARSANTA - - Use equal quantities of cold boiled chicken and veal, - and half as much ham, all chopped. Mix together and - moisten with good gravy. Season with salt, cayenne - and a little chopped parsley. Make a dough by pouring - a cupful of boiling water on a quart of fine, fresh - corn-meal; work in a big lump of butter and add water - until like biscuit dough. Have ready, as directed, a - pile of the soft inner leaves or husks of green corn. - Take a lump of dough about the size of an egg; pat it - out flat, put a tablespoonful of the meat on it and - roll for the inner husk. Then put on the outer husks - with a thin piece of dough in each. Tie the ends and - boil in water containing a few red peppers and a clove - of garlic. - - - GENUINO - - Boil three quarts of whole corn in ash lye until the - hulls come off; soak in clear water until the lye is - all out, then grind. Remove the seeds and veins from - six chile peppers, boil soft and then put through a - colander to separate from the skin. Boil a chicken - tender and set aside half of the well-seasoned broth; - the rest, with the chicken, thicken with part of - the ground corn and add the pepper-pulp and three - tablespoonfuls of fine marjoram. For the batter, take - the remainder of the broth and ground corn and mix - into it a tablespoonful of olive-oil; season with salt - and make the dough just thick enough to spread. These - proportions will make fifteen tamales. - - - HACIENDA - - Grind two quarts of hulled corn through a - meat-chopper and mix to a paste with two - tablespoonfuls of melted butter, salt and cayenne. - Divide a large, fat chicken and stew until tender, in - water containing a clove of garlic and a pinch, each, - of salt, comino seed and marjoram. Scald two dozen - dry chiles, remove the seeds and veins, scrape the - pulp from the skin, add this to the chicken-stew and - thicken slightly with flour. Shape the corn-husks with - scissors and soak in warm water for an hour. Remove, - dry and rub each one with hot fat. Fill one with the - chicken-stew, spread four others with the corn-paste; - fold over the one containing the chicken and roll the - others around. Tie the ends with a strip of the husk - and steam for two hours. - - - HOT TAMAL - - For the dough, add to one pint of corn-meal, one - tablespoonful, each, of salt and lard, and enough - boiling water to make a thick dough. Prepare the - corn-husks as directed. For the filling boil one pound - of beef and pour over it hot beef fat; cut into small - bits and season with salt and chile sauce. Put a layer - of the dough in the husk, over this a tablespoonful of - the prepared meat; roll like a cigarette, with a layer - of dough between each husk. Tie each end and steam two - hours. - - - LAREDO'S CELÉBERRIMO - - Boil a pound of pork until two-thirds cooked; then - grind it rather fine. Add a small amount of garlic, - also a small quantity of seeded raisins and prepared - almonds. Soak two and a half ounces of chiles in hot - water; take out the seeds and veins, wash them well - and grind fine, adding enough of the stock in which - the meat was boiled to make a sauce, and strain. - For the dough use the ground corn prepared with - lime-water; add six ounces of fresh lard to the pound, - salt to taste and moisten with the meat stock. Have - the husks prepared, spread each with a thin layer of - dough, and for the center one, a tablespoonful of the - pork and a tablespoonful of the chile sauce. Roll - carefully, tie the ends and steam over the liquid in - which the meat was boiled. - - - MESA REDONDA - - Cover a four-pound chicken with hot water and add - four onions, a clove of garlic chopped fine, a stick - of cinnamon, ten whole allspice, ten cloves, three red - chile peppers and a teaspoonful of salt. Simmer until - the chicken is tender, then remove and cut into small - pieces. Strain the liquor, put the chicken meat into - it, add enough yellow corn-meal to make a thick mush - and boil ten minutes. Have ready the green corn cut - from a dozen ears and two pounds of raisins, seeded, - and mix these into the mush, with a half-teaspoonful - of cayenne. Fill the center husk with a piece of the - chicken and some of the mush, roll the others around, - each spread with a tablespoonful of the mush. Tie at - each end and boil an hour. - - - VIAJERO - - Scald a quart of good Southern white corn-meal, - making it moist, but not soft. Have a chicken boiled - until tender and separated into parts; season the - broth with the pulp of two dozen chile peppers, a - quart of whole olives, two pounds of raisins, a cupful - of sweet lard, salt and a suspicion of garlic; add - enough corn-meal to thicken like gravy. Lay one of - the prepared husks flat, put a piece of chicken on - it and two tablespoonfuls of the thickened gravy; - fold the husk over with the chicken inside, and roll - around this six more husks, spreading each with two - tablespoonfuls of the scalded meal. Tie each end - securely with a narrow strip of the husk and steam - three hours or longer. - - - - - OLLA PODRIDA - - [Illustration] - - - AJOQUESO - - Boil three Spanish peppers and pass the pulp through - a sieve. Fry a small onion and a clove of garlic, - chopped fine, in hot olive-oil; add the pepper-pulp, - a small piece of butter, salt, a dash of tabasco - and a cupful of grated cheese. Stir, as it heats, - and add thin cream until it will pour nicely. Serve - immediately on hot toasted biscuits. - - - ALMIBAR - - Put two cupfuls of brown sugar in a saucepan, add a - half-cupful of milk, and boil gently until a little - put in cold water can be rolled into a ball between - the fingers. Stir steadily while boiling; add a lump - of butter the size of an egg; when this is melted - remove from the fire and beat until the mixture begins - to look creamy and slightly granulated. Stir in - quickly a pound of English walnuts shelled and broken, - beat for a moment and then turn into buttered tins to - harden. - - - AZUCARILLO - - Cream a quarter of a cupful of butter with a - half-cupful of powdered sugar; add gradually a quarter - of a cupful of milk and seven-eighths of a cupful of - flour. Flavor with vanilla and spread very thin, with - a broad knife, on a buttered inverted dripping-pan; - sprinkle with blanched and chopped almonds, crease in - three-inch squares, and bake until delicately browned. - While warm cut the squares apart and roll slightly. - - - BLANQUILLOS - - Chop two large onions fine and fry in hot olive-oil; - add two large peeled and sliced tomatoes and a - teaspoonful of ground dry chile. Cook twenty - minutes and just before serving put in a half-dozen - hard-boiled eggs cut in quarters. Pour over toast. - - - CAFÉ CON LECHE - - Set the drip coffee-pot where it will keep hot. Put a - cupful of ground coffee into the strainer and pour two - tablespoonfuls of boiling water in the top; in five - minutes, pour in a little more water, adding a little - at a time until you have used four cupfuls, but never - pour in water a second time until the grounds have - ceased to bubble. In serving, fill the cup only half - full of coffee and add the rest in boiling milk. On - top put a tablespoonful of hot cream. - - - CRIOLLO GUISADO - - Get ten of the Mexican tortillas, cut them in small - pieces and fry in hot lard; in another pan, fry a - large onion and a clove of garlic chopped fine; just - as it browns, add the fried tortillas, and brown - together for a few minutes; then add a pound and a - half of mild cheese, grated, and a cupful of chopped - olives. When all are fried together nicely, season - with salt and pour over it a chile sauce, and put in a - deep dish and bake for fifteen minutes. Serve as soon - as taken from the oven. - - - EMPAREDADO - - Beat into a cupful of cold mashed potatoes one of - thick sour cream or milk, and add two beaten eggs. - Sift into a cupful of flour a half-teaspoonful, each, - of soda and salt, and beat this lightly into the - potatoes and milk. Drop the batter in big spoonfuls on - a hot griddle and bake on both sides. Put grated ham, - chopped olives and a little parsley on one cake, and - place the other on top to form a sandwich. Serve hot - and pass with them chile sauce. - - - ENSALADA - - Slice two Spanish onions in thin rings, cut two fresh - chiles across in rings, removing the seeds, and slice - three ripe, firm tomatoes. Put these in alternate - layers in a shallow bowl, sprinkle parsley and - bread-crumbs over the top and cover with a dressing - made of three parts oil to one of vinegar, seasoned - with salt. Serve ice cold. - - - LLENAR MEJICANO - - Cut a pound of mild cheese into tiny bits. Prepare a - cupful of olives stoned and chopped fine, one large - onion chopped fine, and ten chile-prunes (that is, - the dried shells of the chiles, without the seeds), - toasted and crushed fine. To these add a pinch of - marjoram crushed fine, a tablespoonful of olive-oil - and a teaspoonful of cider-vinegar. Mix all well - together, let stand an hour and then put between thin - slices of bread and butter. - - - MEJICANO-AMERICANO - - Cream a quarter of a pound of butter, adding by - degrees the beaten yolks of six eggs; beat together - until thick and creamy, then sift in ten ounces of - flour, stirring all the time. Whisk up the whites of - the six eggs, and gently, but thoroughly, stir these - in, adding sufficient milk to make a medium thick - batter; flavor with vanilla. Bake in waffle-irons, - well greased and hot. Butter each waffle as it comes - from the iron, and dust with fine sugar mixed with a - little powdered cinnamon. - - - MIGAS - - Soak slices of stale bread and squeeze dry. Put - plenty of fresh lard in a frying-pan and when boiling - hot put in an onion chopped fine, some ground chile - and a pinch of sweet marjoram. Lay the slices of - bread in this with plenty of fresh crumbled goats' - cheese, and fry for ten minutes, stirring to cook on - all sides. Remove to a hot plate and cover with fresh - grated cheese, stoned ripe olives and hard-boiled eggs - chopped fine. - - - MOLLETE - - Beat together a cupful of cold boiled squash, one - of milk, and two eggs. Sift together a cupful of - corn-meal, one of flour, a half-teaspoonful of salt - and two of baking-powder. Mix all together into a - smooth batter and bake on both sides in little cakes - on a hot griddle. Serve hot with sugar sprinkled on - each. - - - PAN RELLENO - - Chop onion very fine and mix with mild cheese cut - in small pieces in the proportion of one-third onion - to two-thirds cheese; add a few ripe olives stoned - and cut in half, and a pinch of _oregano_. Mix this - together with a dressing made of oil and vinegar: - two-thirds oil and one-third vinegar. Cut off the top - of a small loaf of French bread the long way, dig out - the center and fill with the cheese mixture. Put the - crust back on top and cover with the mixture and bake - in a rather quick oven. - - - POLENTA - - Into three pints of boiling water put a teaspoonful - of salt and a tablespoonful of butter. When boiling, - sift in slowly, stirring constantly, about a pint of - Indian meal and boil a half-hour. Have ready, hot, a - cupful of good gravy, and one of tomato sauce, made - with chile. Put a layer of the cooked Indian meal in - the bottom of a baking-dish, then the sauce and gravy, - sprinkled with a little grated cheese. Fill the dish - with these alternate layers and bake for half an hour. - Serve hot with a little extra chile. - - - PUEBLECILLO - - Sauter little half-inch squares of chicken or calves' - liver in olive-oil over a brisk fire; when nicely - browned, add some thick tomato sauce and some leftover - gravy. Into this cut up half-inch lengths of cooked - macaroni, mushrooms, and a few olives cut small. - Season highly and work in a big lump of butter. Serve - on toasted squares. - - - TORTAS SERRANO - - Beat six eggs together until light; add a half-cupful - of flour and an onion chopped fine. Stir in lightly - one teaspoonful of baking-powder and a pinch of salt. - Cut a half-pound of mild cream cheese into thin - squares and add to the egg mixture. Have ready a - kettle of hot lard. Take up one piece of cheese at a - time with as much of the egg mixture as the spoon will - hold, and drop into the fat and fry until brown. Serve - with hot chile sauce. - - - TORTILLA DE HUEVOS - - Chop a small clove of garlic and fry in olive-oil; add - a cupful of mushrooms, cut small, and a half-cupful of - stewed tomatoes. Season with salt and pepper. Make a - plain omelet and just before folding it over, spread - this on top. Serve immediately. - - [Illustration] - - - - - INDEX - - - SOUP - - Almendra (Almond), 3 - - Caldo de Pescado (Fish), 3 - - Chile Bisque, 4 - - Cordero (Lamb), 4 - - Gitano (Beans and Codfish), 5 - - Mexican Noodle, 5 - - Rancheros (Vegetable), 5 - - - FISH - - Cangrejuelos (Shrimps), 9 - - Caracoles con Perejil (Snails), 9 - - Langosta à la Catalans (Lobster), 10 - - Pilchers (Sardines), 10 - - - MEAT - - Buey Ahumando y Huevos (Dried Beef and Eggs), 13 - - Chile con Carne (Pork), 13 - - Chonzo (Beef and Pork), 13 - - Chuletas de Ternero (Veal Cutlets), 14 - - Estofado (Beef), 14 - - Guiso (Beef), 15 - - Jamon con Pimientos (Ham), 15 - - Lengua de Buey Concida (Beef's Tongue), 16 - - Loma de Vaca (Beef), 17 - - Patitas con Mani (Pigs' Feet), 17 - - Puerco en Estofado (Pork), 18 - - Pulchero Grueso (Boiled Meat and Vegetables), 18 - - Tia Juana (Tripe), 19 - - Tripe Spanish, 19 - - - FOWL - - À la Moda (Chicken and Macaroni), 23 - - Chile Chicken, 23 - - Gallina con Garbanzos (Chicken and Peas), 23 - - Ganso en Aceitunas (Goose), 24 - - Mexican Turkey, 24 - - Mole de Guajolote (Turkey), 25 - - Pollo Guisado (Chicken), 26 - - Polluelo en Estofado (Chicken), 26 - - - VEGETABLES - - Arroz en el Horno (Rice), 29 - - Beans Mexican, 29 - - Chile Reinas (Peppers), 30 - - Cidracayote (Summer Squash), 30 - - Ejotes con Vino (String-Beans), 31 - - Estilo Seco (Beans), 31 - - Entradas (Macaroni), 32 - - Frijoles (Beans), 32 - - Frijoles con Queso (Beans with Cheese), 33 - - Fuente Italiano (Spaghetti), 33 - - Green Chiles, 33 - - Habas España (Beans), 34 - - Macarrones (Macaroni), 34 - - Mañana-land (Rice), 35 - - Papas Rellenas (Potatoes Stuffed), 35 - - Pimientos (Peppers), 36 - - Plato Fuerte (Peppers with Sardines), 36 - - Rellenos (Peppers), 36 - - Rellenos de Queso de Gruyère (Peppers and Swiss Cheese), 37 - - Stuffed Chiles, 37 - - Suculento (Corn and Summer Squash), 38 - - - MEAT DUMPLINGS - - Albondigas, 41 - - Albondiguillas, 41 - - Artificial Turtle, 42 - - Buñelos, 42 - - Huevos de Carne, 42 - - - DESSERTS - - Camote y Piña (Candied Sweet Potatoes and Pineapple), 47 - - Dulce (Baked Raisins), 47 - - Mantecado (Ice-Cream), 47 - - Postre de Manzanas (Apples), 48 - - Realengo (Fruit Soufflé), 49 - - Torto Frutas (Pie), 49 - - - ENCHILADAS - - - SAUCES FOR ENCHILADAS - - Chile, 55 - - Cold Colorado, 55 - - Mexican Chile, 56 - - Salsa Nuez (Nut), 56 - - Tomato, 57 - - - TORTILLAS - - Hecho en Casa, 58 - - Tortillas de Patátas, 58 - - - ENCHILADAS - - Americano, 59 - - Doméstico, 60 - - Mexican, 60 - - Nativo, 61 - - Quesadillas, 62 - - - TAMALES - - Farsanta, 67 - - Genuino, 67 - - Hacienda, 68 - - Hot Tamal, 69 - - Laredo's Celéberrino, 69 - - Mesa Redonda, 70 - - Viajero, 71 - - - OLLA PODRIDA - - Ajoqueso (Cheese), 75 - - Almibar (Candy), 75 - - Azucarillo (Wafers) 76 - - Blanquillos (Eggs), 76 - - Café con Leche (Black Coffee with Milk), 76 - - Criollo Guisado (Tortillas Fried), 77 - - Emparedado (Hot Cakes), 77 - - Ensalada (Salad), 78 - - Llenar Mejicano (Filling for Sandwiches), 78 - - Mejicano-Americano (Waffles), 79 - - Migas (Fried Bread), 79 - - Mollete (Cakes), 80 - - Pan Relleno (Stuffed Bread), 80 - - Polenta (Baked Mush), 81 - - Pueblecillo (Liver and Macaroni), 81 - - Tortas Serrano (Cheese in Batter), 82 - - Tortilla de Huevos (Omelet), 82 - - [Illustration] - -*** END OF THE PROJECT GUTENBERG EBOOK 101 MEXICAN DISHES *** - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law 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. 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Southworth</p> -<div style='display:block; margin:1em 0'> -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world 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 <a href="https://www.gutenberg.org">www.gutenberg.org</a>. If you -are not located in the United States, you will have to check the laws of the -country where you are located before using this eBook. -</div> - -<p style='display:block; margin-top:1em; margin-bottom:1em; margin-left:2em; text-indent:-2em'>Title: 101 Mexican dishes</p> -<p style='display:block; margin-top:1em; margin-bottom:0; margin-left:2em; text-indent:-2em'>Compiler: May E. Southworth</p> -<p style='display:block; text-indent:0; margin:1em 0'>Release Date: June 6, 2022 [eBook #68235]</p> -<p style='display:block; text-indent:0; margin:1em 0'>Language: English</p> - <p style='display:block; margin-top:1em; margin-bottom:0; margin-left:2em; text-indent:-2em; text-align:left'>Produced by: deaurider, Les Galloway and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive)</p> -<div style='margin-top:2em; margin-bottom:4em'>*** START OF THE PROJECT GUTENBERG EBOOK 101 MEXICAN DISHES ***</div> -<hr class="chap" /> - - -<div class="docw"> -<div class="transnote"> - -<h3>Transcriber’s Notes</h3> - -<p>Obvious typographical errors have been silently -corrected.</p> - -</div> - - - -<h1> -<small>One Hundred & One</small><br /> -MEXICAN DISHES</h1> - -<p class="center"><small>COMPILED BY</small><br /> -MAY E. SOUTHWORTH</p> - -<div class="figcenter illowp50" style="max-width: 31.5em;"> - <img src="images/01.jpg" alt="chiles" /> -</div> - - - -<p class="center space-above">PAUL ELDER AND COMPANY<br /> -PUBLISHERS, SAN FRANCISCO -</p> - - -<p class="center spaced"> -<i>Copyright, 1906<br /> -by</i> <span class="smcap">Paul Elder and Company<br /> -San Francisco</span><br /> -<br /> -Second Printing, 1914 -</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h2 class="nobreak" id="CLASSIFICATION">CLASSIFICATION</h2> -</div> - - -<ul> -<li><a href="#SOUP">SOUP</a></li> -<li><a href="#FISH">FISH</a></li> -<li><a href="#MEAT">MEAT</a></li> -<li><a href="#FOWL">FOWL</a></li> -<li><a href="#VEGETABLES">VEGETABLES</a></li> -<li><a href="#MEAT_DUMPLINGS">MEAT DUMPLINGS</a></li> -<li><a href="#DESSERTS">DESSERTS</a></li> -<li><a href="#ENCHILADAS">ENCHILADAS</a></li> -<li><a href="#TAMALES">TAMALES</a></li> -<li><a href="#OLLA">OLLA PODRIDA</a></li> -</ul> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h2 class="nobreak" id="SOUP">SOUP</h2> -</div> - -<div class="figcenter illowp50" style="max-width: 31.5em;"> - <img src="images/01.jpg" alt="chiles" /> -</div> - - -<p><span class="pagenum" id="Page_3">[Pg 3]</span></p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>ALMENDRA<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Wash a cupful of rice and -put in a double boiler with -a quart of milk and cook -slowly until every grain is tender. -Shell and blanch a half-pound of -almonds, chop fine and then pound -in a mortar; add, a few drops at a -time, a half-cupful of cream, forming -a smooth paste. Mix with this -a tablespoonful of sugar, a little -ground chile and a pint of milk and -put all in with the cooked rice and -simmer for a half-hour. Season -with salt, and if too thick add more -milk.</p> - - -<h3>CALDO DE PESCADO</h3> - -<p>Chop four onions and fry in -four tablespoonfuls of oil; -add six tomatoes peeled and -cut fine, one herb bouquet, a sprig -of parsley, a glassful of white wine, -four tablespoonfuls of oil, one chile -pepper and four tablespoonfuls of -flour. When brown add three -pints of water and boil a half-hour; -then add six slices of fish of almost -any variety. Remove the herb -bouquet, add salt, and pour over -crusts of dry bread.</p> - -<p><span class="pagenum" id="Page_4">[Pg 4]</span></p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>CHILE BISQUE<span class="imin"> <img src="images/oneup.jpg" alt="symbol" /></span></h3> - -<p>Take eight large sweet chile -peppers, remove seeds and -veins, boil and put the pulp -through a colander; to this add a cupful -of boiled rice, mashed smooth. -Season highly with tabasco and salt. -Beat an egg with a half-cupful of -cream and add to a quart of hot -milk. Put the bisque in this, let -boil up once and serve immediately, -pouring over toasted squares of -bread.</p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>CORDERO<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Cut a pound of young lamb -into small chunks and fry -with a sliced onion in hot -lard. When nicely browned add -three peeled and sliced tomatoes -and three green peppers chopped -fine. Cover with two quarts of -water and simmer slowly; add a -cupful of green peas, one of green -corn cut from the cob, a half-cupful -of rice, salt and chile pepper. -Work into a raw egg a teaspoonful -of oil and a half-teaspoonful of vinegar; -put this in the bottom of the -soup-tureen and pour the soup -over it.</p> - -<p><span class="pagenum" id="Page_5">[Pg 5]</span></p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>GITANO<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Into three quarts of good beef -stock, put one onion, four -cloves of garlic and an eighth -of a pound of salt pork; to this -add a cupful of beans and a pound -of salt codfish which has been soaked -overnight. Cook slowly, and when -partly done, season with <i>chorizo</i> -(Mexican sausage) and add some -potatoes peeled and cut into dice.</p> - - -<h3>MEXICAN NOODLE</h3> - -<p>Use two quarts of any clear -stock. For the paste, take -a small cupful of grated Parmesan -cheese, one of flour, and a -little salt and cayenne; beat four -eggs and add slowly, also a half-cupful -of cream, making a rather -thin batter. Have the stock boiling, -and let this batter run into it -through a very small but coarse -sieve. It will make long strings -which must boil ten minutes.</p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>RANCHEROS<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Fry a large cupful of minced -vegetables, mostly onions, in -a small cupful of butter. -When a light brown, mix in a small<span class="pagenum" id="Page_6">[Pg 6]</span> -cupful of flour and set the pan in -the oven for the mixture to brown -through without burning. Then -scrape the contents of the pan into -three quarts of soup stock and add -two cupfuls of dry stewed tomatoes, -eight cloves, half a bay-leaf -and a teaspoonful of chopped chile -pepper. Cook an hour, skimming -the top occasionally and season -well with salt.</p> - - -<div class="figcenter illowp50" style="max-width: 31.5em;"> - <img src="images/01.jpg" alt="chiles" /> -</div> - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_7">[Pg 7]</span></p> - -<h2 class="nobreak" id="FISH">FISH</h2> -</div> - -<div class="figcenter illowp50" style="max-width: 31.5em;"> - <img src="images/01.jpg" alt="chiles" /> -</div> - - -<p><span class="pagenum" id="Page_9">[Pg 9]</span></p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>CANGREJUELOS<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Put a teaspoonful of lard in a -deep porcelain saucepan and -when hot add a quarter of a -pound of ham, chopped fine, an -onion chopped, salt and chile powder. -When these are well browned, -add a pint of picked shrimps and -stir until hot; then put in a half-pint -of washed rice, a bay-leaf, -thyme and parsley. Cover and -simmer with sufficient water added -to cook the rice until each grain -stands out alone.</p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span> -CARACOLES CON PEREJIL -<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Soak the snails in salt water, -then wash them in two or three -waters. Crack the shells and -throw them in boiling water with a -little salt and herbs. Cook fifteen -minutes, drain from the water and -pick the snails from the shells. -Fry some chopped onion, garlic -and parsley in olive-oil and add a -bay-leaf and some thyme. Dry the -snails and put in this, with a seasoning -of salt and pepper, and fry -twenty minutes. Thicken with a -little flour and at the last moment -add the juice of a lemon.</p> - -<p><span class="pagenum" id="Page_10">[Pg 10]</span></p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>LANGOSTA -À LA CATALANA<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Remove the lobster meat -from the shell, lay it in a -bowl, so as to save all the -water that comes from it, and cut -in quarters. Chop four large onions -and a bunch of parsley, mash four -cloves of garlic, and fry all together -in a half-cupful of olive-oil until -nearly brown. Season with salt -and cayenne; add the lobster with -all the juice, a cupful of washed -rice and a tablespoonful of capers. -Cook until the rice is done. When -serving put whole pimientos on -top.</p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>PILCHERS<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Take the sardines carefully -from the box, skin and bone -them and lay on brown wrapping -paper until ready to use. Cut -strips of bread a little longer and a -little wider than the sardines, removing -all crusts. Fry these in -olive-oil a delicate brown. Lay a -sardine on each piece and put in the -oven until heated through. When -ready to serve sprinkle each one -with grated parmesan cheese and -lay a thin slice of pimiento on top.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_11">[Pg 11]</span></p> - -<h2 class="nobreak" id="MEAT">MEAT</h2> -</div> - -<div class="figcenter illowp50" style="max-width: 31.5em;"> - <img src="images/01.jpg" alt="chiles" /> -</div> - -<p><span class="pagenum" id="Page_13">[Pg 13]</span></p> - - -<h3>BUEY AHUMANDO<br /> -Y HUEVOS</h3> - -<p>To a cupful of chipped beef, -soaked in hot water and -chopped fine, add a cupful -of strained tomatoes, two hard-boiled -eggs cut fine, one tablespoonful -of grated cheese, one grated -onion, a chile pepper chopped fine -and a big lump of butter. Beat all -these together, break in two raw -eggs and scramble in a frying-pan.</p> - - -<h3>CHILE CON CARNE</h3> - -<p>Cut a pound of fresh pork -into inch chunks and parboil. -Soak five chiles in hot water, -take out the seeds and veins, wash -them well and put in a mortar (the -Mexicans use the <i>molcajete</i> and -<i>tejolote</i>). Pound to a pulp, adding -a little garlic, black pepper, two -cloves and a cooked tomato. Fry -this in hot lard; then add the meat -with some of the liquid in which it -was boiled and a little salt. Cover -and let it cook down until rather -thick.</p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>CHONZO<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Cut one pound of fresh pork -and one pound of beef into -small pieces. Chop two pods -of garlic and add one teaspoonful<span class="pagenum" id="Page_14">[Pg 14]</span> -of ground chile, one-third teaspoonful -of ground cloves, one teaspoonful -of black pepper and one of oregano. -Season with salt and mix -all together with a glass of port -wine and fry in two teaspoonfuls of -olive-oil. When ready to serve -break in two whole eggs and scramble -together.</p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>CHULETAS<br /> -DE TERNERO<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Trim veal cutlets and season -with pepper and salt; -roll them in flour and lay -them in a frying-pan in which six -onions chopped fine have already -been placed in hot lard. Cover the -pan tightly and let the cutlets fry, -turning to cook the other side; add -a tablespoonful of vinegar, a little -thyme, a bay-leaf, a clove of garlic -and some comino seed or chopped -parsley. When the cutlets are well -browned, cover them with boiling -water and move the pan to the -back of the stove and let them -simmer in this spicy bath for two -hours. Serve with a garnish of -fresh, crisp, cold radishes.</p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>ESTOFADO<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Heat a tablespoonful of drippings -in a saucepan and put -into it two whole green peppers, -one onion sliced, one clove<span class="pagenum" id="Page_15">[Pg 15]</span> -of minced garlic, one tablespoonful -of vinegar, two tomatoes peeled -and sliced, one-half cupful of raisins -and olives mixed, and a pinch of -thyme. Add two pounds of round -steak cut small, cover closely and -stew slowly and thoroughly. When -serving, put squares of toast on the -platter and pour this over.</p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>GUISO<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Cut a round-steak into small -pieces and put into a frying-pan -with a tablespoonful of -hot drippings, four tablespoonfuls -of rice, a cupful of boiling water -and a sliced onion. Cover closely -and cook slowly until tender. Remove -the seeds and veins from four -Mexican peppers, cover with a -half-pint of boiling water and let -stand until cool; squeeze them from -the water with the hand, getting -out all the pulp. Add salt and a -little flour to thicken. Pour this -over the cooked meat, let boil for -a moment and serve very hot.</p> - - -<h3>JAMON CON PIMIENTOS</h3> - -<p>Cut a pound of ham into -small chunks; add to this a -pound of sausage meat, two -onions and two tomatoes sliced, a<span class="pagenum" id="Page_16">[Pg 16]</span> -sprig of parsley or a few comino -seeds and some small bits of dried -chile pepper. Fry these together -in a little butter or drippings and -then add a pint of boiling water. -Stir in a pound of soaked rice, -cover and set where it will cook -slowly without stirring. Salt to -taste and serve hot.</p> - - -<h3>LENGUA DE BUEY<br /> -CONCIDA</h3> - -<p>Dissolve one-half cupful of -salt in enough boiling water -to cover a beef’s tongue and -cook until just done. When cool -remove the skin and slice thin. -Take a dozen <i>chiles anchos</i> or large -dry chiles, cut them the long way, -remove all seeds, veins and the -stem end; drop the skins into boiling -water with one-half cupful of -salt, press them under the water -and keep at boiling heat two hours. -Skim into a chopping-tray, chop -fine and press through a sieve. -Add a teaspoonful of powdered -summer savory, two of finely chopped -onion, salt and a half-cupful of -olive-oil. Squeeze the juice of two -lemons into a cup and fill it up with -vinegar. Add this to the sauce by -spoonfuls and a bottle of olives -stoned and cut fine. Heat and -pour over the tongue as it is served.</p> - -<p><span class="pagenum" id="Page_17">[Pg 17]</span></p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>LOMA DE VACA<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Take a quarter of a pound of -suet, slice thin and fry until -thoroughly melted. Put a -sliced onion in this and fry until -brown; then put in a four-pound -roast of beef and brown on all -sides. Take the juice of a large -tomato, the pulp of a chile pepper, -two whole cloves, one teaspoonful -of vinegar, one of sugar, salt, and -a dash of pepper, and put in the -pot with the meat. Add a little -water, just enough to keep from -scorching, cover tightly, set on the -back of the stove and cook slowly -until tender. Serve with brown -gravy.</p> - - -<h3>PATITAS CON MANI</h3> - -<p>Scrape, singe and wash the -pigs’ feet thoroughly clean. -Place in a kettle with plenty -of water to which a little vinegar -has been added and boil until tender. -Peel, quarter and parboil -some potatoes and have a cupful -of roasted peanuts, half of which -are whole and half ground. Remove -and dry the trotters and fry with -the potatoes and peanuts in hot -olive-oil. Season with allspice and -salt. Stir constantly so as to brown -on all sides, cooking about ten -minutes.</p> - -<p><span class="pagenum" id="Page_18">[Pg 18]</span></p> - - -<h3>PUERCO EN ESTOFADO</h3> - -<p>Sauter in a frying-pan a -pound of young pork cut -small; add the livers and gizzards -of two chickens, an ounce of -green root-ginger and three stalks -of celery, all cut into small pieces. -Then add, a little at a time, a mixture -of four tablespoonfuls of olive-oil, -one of wine-vinegar, one of -Worcestershire sauce, a dash of -powdered cloves, salt and pepper. -Add a half-cupful of boiling water -and cook until nearly done; then -put in a cupful of bean-sprouts -and one of small mushrooms.</p> - - -<h3>PULCHERO GRUESO</h3> - -<p>Cut up three pounds of beef, -one pig’s foot, a half-pound -of ham, the giblets of a fowl -and a chile pepper and simmer together -for two hours; add a slice of -pumpkin, free from seeds, half of a -small cabbage, a large carrot, a -bunch of herbs, two large onions -and some broken macaroni. Cook -an hour longer, then put in six -small sausages and boil until they -are done. Strain, thicken the gravy -and serve meat and vegetables on -separate dishes.</p> - -<p><span class="pagenum" id="Page_19">[Pg 19]</span></p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>TIA JUANA<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Chop a clove of garlic very -fine, peel and slice a medium-sized -onion and fry both -with a pound of sausage meat made -into balls. When it begins to brown -add a pint of tomatoes and one -chile. Meantime scald a pound of -tripe, scrape it with the back of a -knife and cut into strips about two -inches wide and five long. Roll -each and tie with a thread; brown -quickly in butter, dredging with a -little flour. Remove to a hot platter, -making a circle of the rolls of -tripe. Lift the sausage balls from -the sauce and heap in the center. -Strain the sauce, season with salt, -reheat and pour over all.</p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>TRIPE SPANISH<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Boil the tripe until tender and -cut into narrow strips. Brown -a sliced onion, a clove of -garlic and half a chile pepper chopped -fine in two tablespoonfuls of -olive-oil. Thicken with a little -flour, season with salt and add a -peeled tomato cut fine and a pinch -of smoked Spanish sausage. Put -the tripe in this sauce and cook -fifteen minutes, adding a little water -if necessary.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_21">[Pg 21]</span></p> - -<h2 class="nobreak" id="FOWL">FOWL</h2> -</div> - -<div class="figcenter illowp50" style="max-width: 31.5em;"> - <img src="images/01.jpg" alt="chiles" /> -</div> - - -<p><span class="pagenum" id="Page_23">[Pg 23]</span></p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>À LA MODA<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Boil a well-cleaned fowl slowly -until tender. When cold, cut -from the bones in small pieces -and to these add a tablespoonful -of chopped parsley, an onion and -a pepper chopped fine; season with -salt, chile powder and a little Spanish -sausage. Line a mold with -cooked macaroni, pour in the -chicken, cover lightly and steam -for an hour. Serve with tomato -sauce.</p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>CHILE CHICKEN<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Boil a chicken until tender. -When cold, cut into small -pieces. Wash and dry a cupful -of rice, put in hot olive-oil and -fry for a few moments; add a peeled -tomato, an onion cut fine, salt and -chile peppers or powder. Put in -the chicken and some of the broth, -and cook until the rice is tender.</p> - - -<h3>GALLINA<br /> -CON GARBANZOS</h3> - -<p>Put the giblets of a chicken -with a sliced onion, a little -parsley and grated lemon-peel -in a frying-pan with fresh lard or<span class="pagenum" id="Page_24">[Pg 24]</span> -olive-oil, and fry slowly. Cut up -a chicken, slice some ham or bacon, -put these in with the giblets and -fry brown. In a separate stew-pan -put a little of the strained gravy, -salt, chile pepper, a teaspoonful of -olive-oil and one of tarragon vinegar. -Add the browned fowl, also -the giblets chopped fine, some -chopped onion and parsley; last, -put in a quart of green peas and -cook until the peas are done. Serve -with the peas in the center and the -chicken piled about.</p> - - -<h3>GANSO EN ACEITUNAS</h3> - -<p>Boil a goose until well done -in water to which has been -added two cloves of garlic -and three chile peppers. Lift from -the water, dry, and put it immediately -in a pan of sizzling-hot -bacon for a few minutes, turning it -constantly so that every part is -covered with the hot grease; add a -half-pound of coarsely cut olives to -the gravy before serving.</p> - - -<h3>MEXICAN TURKEY</h3> - -<p>Soak fifteen <i>chiles anchos</i> or the -broad dried peppers, without -roasting, in a pint of water; -then grind with two onions and<span class="pagenum" id="Page_25">[Pg 25]</span> -the boiled giblets of the fowl; fry -all in oil, adding a large pinch of -<i>oregano</i> (wild marjoram), salt and a -little vinegar. Stuff the turkey with -whole onions and boil until about -half cooked. Remove, wipe dry -and put in a pan to roast. Add the -liquor in which it was boiled to -chile sauce and pour half of it over -the turkey. After it has roasted -for half an hour, turn, and pour -over it the remaining sauce and -cook until tender, basting often with -the sauce in the pan.</p> - - -<h3>MOLE DE GUAJOLOTE</h3> - -<p>Boil a turkey, save the broth, -and cut into pieces as for -serving. Remove all the -seeds and veins from a pound of -dry chile peppers, a pound of broad -chiles and one of black chiles. -Throw away the veins but fry the -seeds with peanuts, almonds, walnuts, -a piece of cinnamon, a pinch -of comino seed and a piece of chocolate -the size of a walnut. Fry the -peppers until brown and then grind -with the seeds to a smooth paste; -fry all together again, then mix with -the turkey broth. Put the pieces -of turkey in a deep pan with a -small piece of lean pork, pour the<span class="pagenum" id="Page_26">[Pg 26]</span> -dressing over and bake an hour. -When dished for serving sprinkle -anjonjoli seeds over the top.</p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>POLLO GUISADO<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Steam two tender spring -chickens for twenty minutes -and then cut into pieces as for -fricassee. Strain a can of tomatoes -and mix with a can of corn and add -a pepper chopped fine and a little -parsley. Season with paprika, salt, -cayenne, celery-salt and black pepper. -Put the pieces of chicken in -this and thicken with cracker-crumbs. -Turn into an earthen -baking-dish, put big lumps of butter -over the top and bake for half -an hour.</p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>POLLUELO<br /> -EN ESTOFADO<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Quarter a young chicken -and fry in plenty of olive-oil -with half a cupful of finely -chopped onion and diced raw potato -mixed. Let this all fry until -the fowl is white; add a little fine -parsley and chopped green pepper -and a little hot water. Season with -salt and pepper and simmer over a -slow fire until thoroughly cooked.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_27">[Pg 27]</span></p> - -<h2 class="nobreak" id="VEGETABLES">VEGETABLES</h2> -</div> - -<div class="figcenter illowp50" style="max-width: 31.5em;"> - <img src="images/01.jpg" alt="chiles" /> -</div> - - -<p><span class="pagenum" id="Page_29">[Pg 29]</span></p> - - -<h3>ARROZ EN EL HORNO</h3> - -<p>Take a pint of any very -strong vegetable stock and -mix with it four tablespoonfuls -of big whole rice; add a tablespoonful -of chopped green pepper, -a peeled tomato, an onion finely -shredded, a big lump of butter, salt -and paprika. Put all in a small -stone jar, cover with a loose lid -and bake in a slow oven for two -hours, without stirring.</p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>BEANS MEXICAN<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Soak two cupfuls of pink beans -in six of water overnight; in -the morning add a small onion -and boil gently until soft; take out -the onion and set the beans to drain. -Put a large tablespoonful of fresh -lard in a skillet and when sizzling-hot -add the drained beans. Mix -beans and lard thoroughly until -each bean seems to have a coating -of the fat and begins to burst. Add -a cupful of the liquid in which the -beans were boiled and gently crush -a few of the beans with the spoon -to thicken the gravy. Add the -remainder of the bean liquor and a -chopped chile pepper and simmer -until the beans are quite dry.</p> - -<p><span class="pagenum" id="Page_30">[Pg 30]</span></p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>CHILE REINAS<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Cut chile peppers lengthwise -down the sides, remove the -seeds and carefully roast in -hot ashes, after which the outer -skin can easily be wiped off. Grate -dry cheese and stuff the peppers -full of this and press the two sides -together and fasten. According to -the number of peppers being prepared, -take enough eggs for a liberal -dressing; beat the whites and -yolks separately to a light froth -and then mix them. Have ready -a frying-pan with sufficient boiling -lard to cover the peppers. Dip -each pod into the frothy egg for a -moment, then drop into the boiling -lard, pouring over each more of the -egg while the frying peppers are -turned. Serve with a chile sauce -to which has been added a few -chopped green walnut meats.</p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>CIDRACAYOTE<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Take young summer squash, -wash and remove stem and -flower and cut into dice. Put -in a stew-pan a tablespoonful of -pure lard and when hot add a half-teaspoonful -of finely minced onion; -stir about and then put in the -squash, salt and black pepper. Fry<span class="pagenum" id="Page_31">[Pg 31]</span> -for ten minutes, stirring often, then -add tender sweet corn fresh from -the cob, in proportion of a half-cupful -of corn to a full pint of -squash. Cook until sufficiently soft -to mash.</p> - - -<h3>EJOTES CON VINO</h3> - -<p>Cook string-beans until tender -in boiling salted water. Fry -a little chopped onion and -green pepper in oil until brown; -add the beans and some white wine -with a seasoning of salt and pepper.</p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>ESTILO SECO<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Boil a pint of pink beans until -very tender in plenty of water, -adding hot water as it boils -away. Put in a frying-pan a heaping -tablespoonful of lard and butter -mixed; strain the hot beans from -the pot and put into the boiling -fat; add a sliced onion and seasoning -of salt and red pepper. Stir -well and allow to brown slightly. -Ten minutes before taking from -the frying-pan add seven tablespoonfuls -of grated American -cheese. Serve with thin slices of -hot buttered toast and sliced cucumbers -with oil and vinegar.</p> - -<p><span class="pagenum" id="Page_32">[Pg 32]</span></p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>ENTRADAS<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Make a sauce of a quarter of -a cupful of olive-oil and -two tablespoonfuls of butter -heated together; in this fry two -green onions, a bunch of parsley, a -little celery, a leek, a little garlic, -and green peppers, all chopped fine. -Season with salt and a tablespoonful -of the Spanish sausage. After all -is well cooked down, add a half-cupful -of good stock. Boil some -macaroni until tender and then -plunge in cold water to blanch. -Place orderly on a wide platter, -strain the hot sauce over it and -cover the top with grated Edam -cheese.</p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>FRIJOLES<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>In the bottom of a bean-jar -put a whole onion with a clove -stuck in it, three whole cloves -of garlic, four pieces of mustard -pickle and three tablespoonfuls of -the mustard vinegar. Over this put -a layer of uncooked red beans and -a piece of salt pork, then more -beans; over all a tablespoonful of -sugar. Fill with hot water and -bake slowly all day. Renew with -hot water from time to time.</p> - -<p><span class="pagenum" id="Page_33">[Pg 33]</span></p> - - -<h3>FRIJOLES CON QUESO</h3> - -<p>Boil two cupfuls of red beans -until soft; drain and put in a -skillet with a tablespoonful -of hot lard and fry, pressing a few -to thicken the gravy. Add a cupful -of hot water and when bubbling -put in a cupful of grated cheese. -Season with salt and chile sauce.</p> - - -<h3>FUENTE ITALIANO</h3> - -<p>Boil spaghetti until tender, -strain and put into a deep -baking-dish. Chop an onion -and a clove of garlic fine and add, -with three peeled, sliced tomatoes. -Dilute chile powder to taste in a -little water and pour over all. -Cover the top with grated cheese -and put in the oven to brown.</p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>GREEN CHILES<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Boil two pounds of meat until -tender and chop fine; add a -large ripe peeled tomato, two -sliced onions, two slices of bread -chopped fine, raisins, olives, salt -and a tablespoonful of vinegar. Fry -all these together in olive-oil and -season with a little sugar and pepper. -Remove the stems and seeds -from six green chile peppers and<span class="pagenum" id="Page_34">[Pg 34]</span> -stuff them with this dressing. Dip -each chile in a rather stiff batter -and fry in deep drippings.</p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>HABAS ESPAÑA<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Soak one and one-half cupfuls -of Spanish beans overnight; -in the morning lift into boiling -water and boil three hours, adding -boiling water as it boils away. -Drain from the water and add a -quarter of a pound of bacon and -two chile peppers. Put a half-cupful -of olive-oil in a large frying-pan, -add six large onions and three -cloves of garlic sliced fine, and fry -gently to a light brown; add two -bay-leaves, a can of tomatoes, salt -and black pepper, and simmer an -hour, stirring frequently. Then put -in the beans and boil for three -hours, adding some of the water in -which the beans were boiled, if too -thick.</p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>MACARRONES<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Boil macaroni in salted water, -drain and blanch by pouring -cold water over it. Melt three -tablespoonfuls of butter and add -two tablespoonfuls of chopped green -peppers and one of finely chopped<span class="pagenum" id="Page_35">[Pg 35]</span> -onion. Cook five minutes and then -pour in gradually a small cupful of -brown stock and one of stewed and -strained tomatoes. Season with salt -and paprika. Reheat macaroni in -this sauce and serve immediately.</p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>MAÑANA-LAND<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Fry in a tablespoonful of olive-oil -a large sliced onion and -eight chopped green peppers; -to this add a cupful of uncooked -rice and stir constantly until the -rice is nicely browned; then put in -a half-can of tomatoes and fill up -the skillet with rich soup stock and -cook slowly, without stirring, for -an hour.</p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>PAPAS RELLENAS<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Chop some cold cooked beef -and mix with it raisins, chopped -hard-boiled eggs, stoned -ripe olives and a pinch of ground -cloves. Moisten with port wine -and make into little cones. Have -ready some highly seasoned mashed -potatoes, beaten until light. -Cover the cones with this and fry -in hot oil like doughnuts till a -golden brown.</p> - -<p><span class="pagenum" id="Page_36">[Pg 36]</span></p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>PIMIENTOS<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Chop some cold cooked beef -very fine and add one-half -the amount in each, of finely -chopped raisins and chopped walnut -meats. Prepare the peppers for -ordinary stuffing, only scrape rather -thinner. Fill with the mixture, dip -in thin egg batter and fry brown. -Serve with chile sauce.</p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>PLATO FUERTE<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Select even-sized chile peppers -and cut out the stems, -seeds and cores. Make a -stuffing of boned and skinned sardines -mixed with finely chopped -cheese, blended together with beaten -egg. Stuff the peppers with this, -dip in thick batter and fry in deep -fat. When thoroughly cooked, -drain on brown paper and serve -very hot.</p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>RELLENOS<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Grind fine a pound of well-cooked -veal and add to it a -Spanish sausage (<i>chorizo</i>), a -half-cupful, each, of seedless raisins -and blanched almonds. Moisten -this with the veal stock and season<span class="pagenum" id="Page_37">[Pg 37]</span> -with salt. Broil sweet Mexican -green peppers, pull off the skin and -stuff with this. Dip the peppers in -a thin batter of egg and flour and -fry in hot olive-oil. Serve with -tomato sauce.</p> - - -<h3>RELLENOS DE QUESO<br /> -DE GRUYÈRE</h3> - -<p>Put six chile peppers in the -oven for a few moments and -then wipe off the outer skin. -Cut off the tops and carefully remove -seeds and veins. Make a -stuffing of strips of Swiss cheese, -flavored with chopped onion, parsley -and a few drops of lemon-juice. -Fill the peppers, not very full, with -this. Beat four eggs, whites and -yolks separately, put together and -thicken with a teaspoonful of flour. -Dip the chiles in this batter and -fry in hot olive-oil until brown. -Serve with tomato sauce.</p> - - -<h3>STUFFED CHILES</h3> - -<p>Take a dozen large green chile -peppers and lay them on the -top of the stove until roasted -slightly on all sides; remove and -wrap in a cloth for a few minutes, -when they can be easily peeled.<span class="pagenum" id="Page_38">[Pg 38]</span> -Prepare the stuffing by chopping a -half-pound of cheese very fine and -adding a cupful of fine bread-crumbs, -an onion chopped fine, a -big lump of butter, salt and pepper. -Beat the whites of three eggs to a -froth and add two tablespoonfuls -of milk and flour enough to make -a thin batter. Fill the chiles with -the stuffing, dip each one in the -batter and fry in deep, hot olive-oil. -Serve with tomato sauce.</p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>SUCULENTO<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Fry a half-pound of chopped -salt pork with a sliced onion -and six green peppers cut -small. When brown add a can of -corn and four small summer squashes -sliced. Cover with milk and cook -slowly two hours, without stirring.</p> - -<div class="figcenter illowp50" style="max-width: 31.5em;"> - <img src="images/01.jpg" alt="chiles" /> -</div> - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> - -<p><span class="pagenum" id="Page_39">[Pg 39]</span></p> - -<h2 class="nobreak" id="MEAT_DUMPLINGS">MEAT<br /> -DUMPLINGS</h2> -</div> - - -<div class="figcenter illowp50" style="max-width: 31.5em;"> - <img src="images/01.jpg" alt="chiles" /> -</div> - - -<p><span class="pagenum" id="Page_41">[Pg 41]</span></p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>ALBONDIGAS<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Take equal parts of fresh pork -and beef, chop fine, add salt, -a piece of soaked bread, one -egg well beaten, and one teaspoonful -of chile powder. Mix thoroughly -and make into small balls, -putting into each a piece of hard-boiled -egg. In a tablespoonful of -hot lard put five peeled and crushed -tomatoes, a little chopped onion, -salt and chile powder; add one cupful -of broth and let boil a few moments; -then put in the meat balls -and boil until the meat is thoroughly -cooked.</p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>ALBONDIGUILLAS<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>To a pound of raw chopped -beef add an onion finely -chopped, a little garlic, parsley, -marjoram, salt, a half-cupful of -peeled and sliced tomato and a teaspoonful -of cider-vinegar. Soak two -slices of bread in broth, squeeze -dry and add a beaten egg. Mix all -well together and drop with a spoon -into a saucepan of boiling broth and -cook three-quarters of an hour.</p> - -<p><span class="pagenum" id="Page_42">[Pg 42]</span></p> - - -<h3>ARTIFICIAL TURTLE</h3> - -<p>Beat together until smooth a -half-pound, each, of chopped -fat and lean veal; add three -boned anchovies and season with -mace, red pepper, salt, shredded -parsley, juice of one lemon and two -teaspoonfuls of Madeira wine. Mix -all together and make into little -balls; dust with flour and stew for -a half-hour.</p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>BUÑELOS<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>One and a half pounds veal -cooked tender and put -through a meat-grinder. To -three cups of the veal add one of -blanched almonds, one of whole -raisins, seeded, and a teaspoonful -of Mexican sausage. Stew all together -with a little of the veal broth. -When cold form into little cakes -and fry in hot olive-oil. Pour over -them thickened tomato sauce, seasoned -with a little cinnamon and -sugar.</p> - - -<h3>HUEVOS DE CARNE</h3> - -<p>Put through a coarse meat-grinder -an equal amount of -fresh pork and beef; add one-third -as much bread as meat, soaked<span class="pagenum" id="Page_43">[Pg 43]</span> -in water and squeezed dry, an onion -and a chile pepper chopped fine. -Season with salt and put in a pan -with a beaten egg and mix thoroughly. -Roll into balls the size -of eggs. Take a quart of strained -tomatoes, add the pulp of a chile -pepper and an onion chopped fine. -Simmer until the onion is cooked, -season with salt and put in the meat-eggs -and boil gently an hour. Lift -them out carefully to a hot platter, -thicken the sauce with a little flour, -and pour over.</p> - -<div class="figcenter illowp50" style="max-width: 31.5em;"> - <img src="images/01.jpg" alt="chiles" /> -</div> - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_45">[Pg 45]</span></p> - -<h2 class="nobreak" id="DESSERTS">DESSERTS</h2> -</div> - -<div class="figcenter illowp50" style="max-width: 31.5em;"> - <img src="images/01.jpg" alt="chiles" /> -</div> - - -<p><span class="pagenum" id="Page_47">[Pg 47]</span></p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>CAMOTE Y PIÑA<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Boil a pound of sugar to the -candy degree, remove from -the fire and add a pound of -sweet potatoes, boiled and pressed -through a sieve. Return to the -fire and cook until thick, stirring -constantly; then add half a pineapple -grated and cook a few minutes -more. Serve in sherbet glasses.</p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>DULCE<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Pick the stems from each raisin -and wash in boiling red wine; -then put them in an infusion -of cognac, Marsala wine and slices -of fresh lemon for three days. Remove -and heap them in bunches -about the size of large goose-eggs -and wrap each bunch in large fig -leaves, layer upon layer, and bake -for a half-hour in a light oven. -When serving turn the leaves back -and send to the table hot.</p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>MANTECADO<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Melt a cupful of granulated -sugar in a smooth saucepan; -add a cupful of English -walnut meats and pour into a<span class="pagenum" id="Page_48">[Pg 48]</span> -shallow buttered pan to harden. -When cold grate or chop fine. -Crumble twelve macaroons fine and -toast in the oven a few moments. -Make a custard of the yolks of two -eggs, a fourth of a cupful of sugar -and a cupful of milk, then pour -over the stiffly beaten whites of two -eggs and let cool. To a pint of -cream add a third of a cupful of -sugar and beat until thoroughly -mixed, add the custard and flavor -with maraschino, then freeze. -When half frozen add the macaroon-crumbs -and half of the grated walnut -mixture and finish freezing. -Sprinkle the remaining grated walnuts -over cream at serving time.</p> - - -<h3>POSTRE DE MANZANAS</h3> - -<p>Take a goodly portion of -Roquefort cheese and about -one-third as much butter -and rub them together until they -are thoroughly mixed, then add -about a dessert-spoonful of French -cognac or just enough to moisten -the mixture well. Peel, core and -slice the round way, rather thick, -russet apples, and over each slice -spread the cheese. Serve with black -coffee.</p> - -<p><span class="pagenum" id="Page_49">[Pg 49]</span></p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>REALENGO<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Rub three-quarters of a cupful -of fresh fruit through a sieve; -heat and sweeten. Beat the -whites of three eggs until stiff; add -gradually the hot fruit pulp, beating -continually; turn into a buttered -mold, set in a pan of hot -water and bake in a slow oven until -firm. Remove and cover the top -with whipped cream, flavored with -sugar and wine and decorated with -preserved cherries, angelica or citron.</p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>TORTO FRUTAS<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Line the sides of a baking-dish -with a light puff-paste; cover -the bottom with sliced pineapple; -next, a layer of peeled sliced -oranges, then sliced bananas and -then a few thin slices of lemon. -Sift a most generous supply of -sugar between each layer. Repeat -the layers until the dish is full and -cover the top layer with chopped -nuts. Lay over the top narrow -strips of the pastry and bake slowly -for an hour or more.</p> - -<div class="figcenter illowp50" style="max-width: 31.5em;"> - <img src="images/01.jpg" alt="chiles" /> -</div> - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_51">[Pg 51]</span></p> - -<h2 class="nobreak" id="ENCHILADAS">ENCHILADAS</h2> -</div> - -<div class="figcenter illowp50" style="max-width: 31.5em;"> - <img src="images/01.jpg" alt="chiles" /> -</div> - - -<p><span class="pagenum" id="Page_53">[Pg 53]</span></p> - - -<p>Enchiladas are made of -tortillas sprinkled with -cheese, onion, olives, etc. -They are adorned with lettuce -leaves and radishes, but are always -covered with hot chile sauce.</p> - -<p>Tortillas are the national staple -article of food, and are made of -Indian corn ground on the metate, -mixed with a little water and cooked -on a flat surface over hot coals.</p> - -<div class="figcenter illowp50" style="max-width: 31.5em;"> - <img src="images/01.jpg" alt="chiles" /> -</div> - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_55">[Pg 55]</span></p> - -<h2 class="nobreak" id="SAUCES_FOR">SAUCES FOR -ENCHILADAS</h2> -</div> - -<div class="figcenter illowp30" style="max-width: 31.5em;"> - <img src="images/three.jpg" alt="chiles" /> -</div> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>CHILE<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Cut open two chiles and take -out all the seeds and thick -yellow veins; put them on the -back of the stove in cold water -enough to cover them and let soak -for two hours. Pour off this water -and cover again with fresh water -and boil fifteen minutes. Drain in -a colander and save the water in -which they were last boiled. When -cold enough to handle, take a knife, -scrape off all the pulp from the skin, -and put in the water in which they -were boiled and mix thoroughly. -Fry two onions chopped fine in -olive-oil to a delicate brown; add -a teaspoonful of flour and allow -that to brown also. Stir in the -chile mixture, season with salt and -let all thicken together.</p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>COLD COLORADO<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Cook for fifteen minutes a half-pound -of large Mexican sweet -red peppers, after removing -the seeds of all but two or three.<span class="pagenum" id="Page_56">[Pg 56]</span> -Take off the skin, put the pulp -through a sieve and add one and a -half tablespoonfuls of the Mexican -sausage, salt and a little of the -water in which the peppers were -boiled. Bottle tightly and it will -keep about three weeks in a cool -place.</p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>MEXICAN CHILE<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Toast ten <i>chiles anchos</i> (the -dried pepper in the broad -shape) and ten <i>chiles posillos</i> -(the dried pepper in the thin shape), -take out the veins and seeds and -soak them in a quart of boiling -water. Pass through a sieve twice, -getting out all the pulp, and fry -this chile liquor in two tablespoonfuls -of boiling lard, which has been -thickened with a tablespoonful of -browned flour. While boiling add -salt, a pinch of Mexican sausage, a -pinch of sugar, a teaspoonful of -cider-vinegar and a tablespoonful -of oil. Cook all together in the -lard for fifteen minutes.</p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>SALSA NUEZ<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Scald and peel two tomatoes; -add a minced onion and a few -pepper seeds, season with salt -and stew until thick. Strain and<span class="pagenum" id="Page_57">[Pg 57]</span> -add a few chopped green walnut -meats. Reheat and serve hot. This -sauce is also used with fried peppers.</p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>TOMATO<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Boil two pounds of tomatoes -in a very little water and then -rub them through a coarse -sieve. Grind fine a half-pound of -raisins, a quarter of a pound of -blanched almonds, an ounce of garlic, -an ounce of green ginger and -a half-ounce of dried chiles; add -these to the strained tomatoes with -an ounce of salt, a half-pound of -sugar and a pint of vinegar. Boil -all together until thick.</p> - -<div class="figcenter illowp50" style="max-width: 31.5em;"> - <img src="images/01.jpg" alt="chiles" /> -</div> - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_58">[Pg 58]</span></p> - -<h2 class="nobreak" id="TORTILLAS">TORTILLAS</h2> -</div> - -<div class="figcenter illowp30" style="max-width: 31.5em;"> - <img src="images/three.jpg" alt="chiles" /> -</div> - - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>HECHO EN CASA<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Take three cupfuls of sifted -flour, a tablespoonful of lard, -a level teaspoonful of salt -and enough water to make it like -pastry dough. Roll very thin and -cut the size of a dessert plate. Have -ready in a large frying-pan some -hot lard, enough to float the tortillas, -but not so hot as to brown -them. Put in the tortillas, one at -a time, and when they begin to -blister they are done. This quantity -will make about two dozen.</p> - - -<h3>TORTILLAS DE PATÁTAS</h3> - -<p>Work a large cold boiled -potato with a big teaspoonful -of lard and a teaspoonful -of salt into a pint of flour and -add water until about the consistency -of bread dough. Knead thoroughly -and divide into chunks -about the size of an egg and roll -very thin. Brown very quickly on -a smooth hot stove, turning often. -When thoroughly cooked, place -between a cloth and keep covered -in this way until ready to use.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_59">[Pg 59]</span></p> - -<h2 class="nobreak" id="ENCHILADAS_2">ENCHILADAS</h2> -</div> - -<div class="figcenter illowp30" style="max-width: 31.5em;"> - <img src="images/three.jpg" alt="chiles" /> -</div> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>AMERICANO<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Cut six large red chile peppers -in halves, remove the seeds -and veins and cook in boiling -water fifteen minutes, then press -through a colander. The sauce -should be thick and smooth. Chop -the dark meat of a cold cooked -chicken, season with salt and add -two tablespoonfuls of the pepper -pulp. Beat two eggs without separating, -very light, and add a cupful -of milk. Mix a half-cupful of -corn-meal with a cupful of flour -and a little salt; pour the egg and -milk in this, making a thin batter. -Put a little olive-oil in a frying-pan, -and when boiling hot turn in -enough batter to make a thin cake -about six inches in diameter. Shake -the pan until the mixture is set, -then put two tablespoonfuls of the -chicken mixture on one side of the -cake, roll with a knife and remove -to the serving-dish. When all are -made pour over the remaining chile -sauce and sprinkle the whole with -grated Parmesan cheese.</p> - -<p><span class="pagenum" id="Page_60">[Pg 60]</span></p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>DOMESTICO<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Have ready two cupfuls of -cold cooked chicken cut into -small bits, over which pour -the juice of a lemon and sprinkle -with chopped parsley. Also chop -two onions very fine and three hard-boiled -eggs; grate a pound of good -cheese, wash a large cupful of raisins -and dry them; have three -dozen green or ripe olives handy -and the chile sauce piping hot. -Dip the tortillas in the hot sauce, -place on a large platter and on -one-half of it put a little of the -onion, egg, chicken, cheese, two raisins, -one olive, and lastly a spoonful -of the chile sauce. Fold over the -other half and roll slightly. When -they are all finished, sprinkle cheese -over all and pour over what chile -sauce is left.</p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>MEXICAN<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Boil eight large Mexican peppers -until tender; remove -skin and seeds and put the -pulp through a sieve. Into two -tablespoonfuls of smoking hot olive-oil -put two sections of garlic, a teaspoonful -of fine marjoram and salt; -add the pepper-pulp and cook<span class="pagenum" id="Page_61">[Pg 61]</span> -slowly. Chop two onions very fine, -season with salt and pepper and -sprinkle with a little marjoram and -let stand in a very little vinegar. -Grate a pound of Edam cheese. -Strain the sauce and return to the -stove; dip a tortilla in the sauce, -place on a plate and spread it with -a teaspoonful, each, of the drained -onion and the cheese; add two -olives, two large seedless raisins -and a tablespoonful of the chile. -Roll the tortilla and sprinkle each -with onion and cheese. After all -are made, pour over the remaining -chile and garnish with olives.</p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>NATIVO<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Buy a dozen tortillas and put -on a tin in the oven to keep -warm. Remove veins and -seeds from a half-dozen chile peppers -and boil them with a small -onion and a clove of garlic until all -are soft. Press through a colander, -with the water in which they were -boiled and return the sauce to the -stove to keep hot. Tear three -heads of lettuce into bits, cover -with a French dressing and mix -with it a cupful of chopped olives -and six hard-boiled eggs, chopped. -Drop each tortilla in hot lard for a<span class="pagenum" id="Page_62">[Pg 62]</span> -minute, then in the sauce; place on -a hot platter and put a big spoonful -of the salad mixture in the center. -Sprinkle generously with -grated cheese and fold over one -side, and roll. When all are ready -pour over the remaining sauce and -serve hot.</p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>QUESADILLAS<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Make thin corn-meal pancakes -six inches across. Dip -one in hot chile sauce, lay -on a plate and cover with raw onion -chopped fine, grated cheese and -stoned olives cut in half. Lay on -this six other pancakes, each dipped -in the chile sauce and covered with -the onion, cheese and olives. Pour -the remaining sauce over the top -and set in a hot oven for a few -minutes. Serve hot, cutting like -layer-cake.</p> - -<div class="figcenter illowp50" style="max-width: 31.5em;"> - <img src="images/01.jpg" alt="chiles" /> -</div> - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_63">[Pg 63]</span></p> - -<h2 class="nobreak" id="TAMALES">TAMALES</h2> -</div> -<div class="figcenter illowp50" style="max-width: 31.5em;"> - <img src="images/01.jpg" alt="chiles" /> -</div> - -<p><span class="pagenum" id="Page_65">[Pg 65]</span></p> - - -<p>Tamales are a mixture of -meat or fowl made hot with -chiles and wrapped in corn-husks. -In preparing the dough -or <i>nixtamal</i>, unless scalded meal is -used for a substitute, it is necessary -to prepare the shelled corn with -lime-water. The Mexicans grind -the corn prepared in this way, on -the metate, and instead of a mortar -use the <i>molcajete</i> and <i>lejolote</i>.</p> - -<p>To prepare the corn, cover it -with water, add the lime-water and -boil until the husks slip off easily -between the fingers, then wash in -cold water until perfectly white. -The lime-water is made by adding -an ounce of common lime to a quart -of water; stir well and let settle; -when clear, drain off the water for -use. One quart of lime-water prepared -in this way will do for a -pound of corn. For the wrapping, -cut off the inside leaves of the corn-husks -about an inch from the stalk -end and boil in clear water until -perfectly clean. Tear a few in narrow -strips to use for tying the -ends; dry the rest and rub them -over with a cloth dipped in hot lard.</p> - -<div class="figcenter illowp50" style="max-width: 31.5em;"> - <img src="images/01.jpg" alt="chiles" /> -</div> - - -<p><span class="pagenum" id="Page_67">[Pg 67]</span></p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>FARSANTA<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Use equal quantities of cold -boiled chicken and veal, and -half as much ham, all chopped. -Mix together and moisten -with good gravy. Season with salt, -cayenne and a little chopped parsley. -Make a dough by pouring a -cupful of boiling water on a quart -of fine, fresh corn-meal; work in a -big lump of butter and add water -until like biscuit dough. Have -ready, as directed, a pile of the -soft inner leaves or husks of green -corn. Take a lump of dough about -the size of an egg; pat it out flat, -put a tablespoonful of the meat on -it and roll for the inner husk. -Then put on the outer husks with -a thin piece of dough in each. Tie -the ends and boil in water containing -a few red peppers and a -clove of garlic.</p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>GENUINO<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Boil three quarts of whole corn -in ash lye until the hulls -come off; soak in clear water -until the lye is all out, then grind. -Remove the seeds and veins from -six chile peppers, boil soft and then -put through a colander to separate<span class="pagenum" id="Page_68">[Pg 68]</span> -from the skin. Boil a chicken tender -and set aside half of the well-seasoned -broth; the rest, with the -chicken, thicken with part of the -ground corn and add the pepper-pulp -and three tablespoonfuls of -fine marjoram. For the batter, take -the remainder of the broth and -ground corn and mix into it a tablespoonful -of olive-oil; season with -salt and make the dough just thick -enough to spread. These proportions -will make fifteen tamales.</p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>HACIENDA<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Grind two quarts of hulled -corn through a meat-chopper -and mix to a paste with two -tablespoonfuls of melted butter, salt -and cayenne. Divide a large, fat -chicken and stew until tender, in -water containing a clove of garlic -and a pinch, each, of salt, comino -seed and marjoram. Scald two -dozen dry chiles, remove the seeds -and veins, scrape the pulp from -the skin, add this to the chicken-stew -and thicken slightly with flour. -Shape the corn-husks with scissors -and soak in warm water for an hour. -Remove, dry and rub each one with -hot fat. Fill one with the chicken-stew, -spread four others with the<span class="pagenum" id="Page_69">[Pg 69]</span> -corn-paste; fold over the one containing -the chicken and roll the -others around. Tie the ends with -a strip of the husk and steam for -two hours.</p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>HOT TAMAL<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>For the dough, add to one -pint of corn-meal, one tablespoonful, -each, of salt and -lard, and enough boiling water to -make a thick dough. Prepare the -corn-husks as directed. For the -filling boil one pound of beef and -pour over it hot beef fat; cut into -small bits and season with salt and -chile sauce. Put a layer of the -dough in the husk, over this a -tablespoonful of the prepared meat; -roll like a cigarette, with a layer of -dough between each husk. Tie -each end and steam two hours.</p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>LAREDO’S -CELÉBERRIMO<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Boil a pound of pork until -two-thirds cooked; then grind -it rather fine. Add a small -amount of garlic, also a small quantity -of seeded raisins and prepared -almonds. Soak two and a half -ounces of chiles in hot water; take<span class="pagenum" id="Page_70">[Pg 70]</span> -out the seeds and veins, wash them -well and grind fine, adding enough -of the stock in which the meat was -boiled to make a sauce, and strain. -For the dough use the ground corn -prepared with lime-water; add six -ounces of fresh lard to the pound, -salt to taste and moisten with the -meat stock. Have the husks prepared, -spread each with a thin layer -of dough, and for the center one, -a tablespoonful of the pork and a -tablespoonful of the chile sauce. -Roll carefully, tie the ends and -steam over the liquid in which the -meat was boiled.</p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>MESA REDONDA<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Cover a four-pound chicken -with hot water and add four -onions, a clove of garlic -chopped fine, a stick of cinnamon, -ten whole allspice, ten cloves, three -red chile peppers and a teaspoonful -of salt. Simmer until the chicken -is tender, then remove and cut into -small pieces. Strain the liquor, put -the chicken meat into it, add enough -yellow corn-meal to make a thick -mush and boil ten minutes. Have -ready the green corn cut from a -dozen ears and two pounds of raisins,<span class="pagenum" id="Page_71">[Pg 71]</span> -seeded, and mix these into the -mush, with a half-teaspoonful of -cayenne. Fill the center husk with -a piece of the chicken and some of -the mush, roll the others around, -each spread with a tablespoonful of -the mush. Tie at each end and -boil an hour.</p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>VIAJERO<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Scald a quart of good Southern -white corn-meal, making -it moist, but not soft. Have -a chicken boiled until tender and -separated into parts; season the -broth with the pulp of two dozen -chile peppers, a quart of whole -olives, two pounds of raisins, a -cupful of sweet lard, salt and a suspicion -of garlic; add enough corn-meal -to thicken like gravy. Lay -one of the prepared husks flat, put -a piece of chicken on it and two -tablespoonfuls of the thickened -gravy; fold the husk over with the -chicken inside, and roll around -this six more husks, spreading each -with two tablespoonfuls of the -scalded meal. Tie each end securely -with a narrow strip of the -husk and steam three hours or -longer.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_73">[Pg 73]</span></p> - -<h2 class="nobreak" id="OLLA">OLLA -PODRIDA</h2> -</div> - -<div class="figcenter illowp50" style="max-width: 31.5em;"> - <img src="images/01.jpg" alt="chiles" /> -</div> - - -<p><span class="pagenum" id="Page_75">[Pg 75]</span></p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>AJOQUESO<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Boil three Spanish peppers -and pass the pulp through a -sieve. Fry a small onion -and a clove of garlic, chopped fine, -in hot olive-oil; add the pepper-pulp, -a small piece of butter, salt, -a dash of tabasco and a cupful of -grated cheese. Stir, as it heats, and -add thin cream until it will pour -nicely. Serve immediately on hot -toasted biscuits.</p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>ALMIBAR<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Put two cupfuls of brown sugar -in a saucepan, add a half-cupful -of milk, and boil gently until -a little put in cold water can be -rolled into a ball between the -fingers. Stir steadily while boiling; -add a lump of butter the size of an -egg; when this is melted remove -from the fire and beat until the -mixture begins to look creamy and -slightly granulated. Stir in quickly -a pound of English walnuts shelled -and broken, beat for a moment and -then turn into buttered tins to -harden.</p> - -<p><span class="pagenum" id="Page_76">[Pg 76]</span></p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>AZUCARILLO<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Cream a quarter of a cupful -of butter with a half-cupful -of powdered sugar; add -gradually a quarter of a cupful of -milk and seven-eighths of a cupful -of flour. Flavor with vanilla and -spread very thin, with a broad -knife, on a buttered inverted dripping-pan; -sprinkle with blanched -and chopped almonds, crease in -three-inch squares, and bake until -delicately browned. While warm -cut the squares apart and roll -slightly.</p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>BLANQUILLOS<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Chop two large onions fine -and fry in hot olive-oil; add -two large peeled and sliced -tomatoes and a teaspoonful of -ground dry chile. Cook twenty -minutes and just before serving put -in a half-dozen hard-boiled eggs cut -in quarters. Pour over toast.</p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>CAFÉ CON LECHE<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Set the drip coffee-pot where -it will keep hot. Put a cupful -of ground coffee into the -strainer and pour two tablespoonfuls<span class="pagenum" id="Page_77">[Pg 77]</span> -of boiling water in the top; in -five minutes, pour in a little more -water, adding a little at a time until -you have used four cupfuls, but -never pour in water a second time -until the grounds have ceased to -bubble. In serving, fill the cup -only half full of coffee and add the -rest in boiling milk. On top put -a tablespoonful of hot cream.</p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>CRIOLLO GUISADO<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Get ten of the Mexican tortillas, -cut them in small -pieces and fry in hot lard; -in another pan, fry a large onion -and a clove of garlic chopped fine; -just as it browns, add the fried tortillas, -and brown together for a few -minutes; then add a pound and a -half of mild cheese, grated, and a -cupful of chopped olives. When -all are fried together nicely, season -with salt and pour over it a chile -sauce, and put in a deep dish and -bake for fifteen minutes. Serve as -soon as taken from the oven.</p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>EMPAREDADO<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Beat into a cupful of cold -mashed potatoes one of thick -sour cream or milk, and add -two beaten eggs. Sift into a cupful<span class="pagenum" id="Page_78">[Pg 78]</span> -of flour a half-teaspoonful, each, -of soda and salt, and beat this lightly -into the potatoes and milk. -Drop the batter in big spoonfuls -on a hot griddle and bake on both -sides. Put grated ham, chopped -olives and a little parsley on one -cake, and place the other on top to -form a sandwich. Serve hot and -pass with them chile sauce.</p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>ENSALADA<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Slice two Spanish onions in -thin rings, cut two fresh chiles -across in rings, removing the -seeds, and slice three ripe, firm tomatoes. -Put these in alternate -layers in a shallow bowl, sprinkle -parsley and bread-crumbs over the -top and cover with a dressing made -of three parts oil to one of vinegar, -seasoned with salt. Serve ice cold.</p> - - -<h3>LLENAR MEJICANO</h3> - -<p>Cut a pound of mild cheese -into tiny bits. Prepare a -cupful of olives stoned and -chopped fine, one large onion chopped -fine, and ten chile-prunes (that -is, the dried shells of the chiles, -without the seeds), toasted and -crushed fine. To these add a pinch<span class="pagenum" id="Page_79">[Pg 79]</span> -of marjoram crushed fine, a tablespoonful -of olive-oil and a teaspoonful -of cider-vinegar. Mix all well -together, let stand an hour and then -put between thin slices of bread -and butter.</p> - - -<h3>MEJICANO-AMERICANO</h3> - -<p>Cream a quarter of a pound -of butter, adding by degrees -the beaten yolks of six eggs; -beat together until thick and -creamy, then sift in ten ounces of -flour, stirring all the time. Whisk -up the whites of the six eggs, and -gently, but thoroughly, stir these in, -adding sufficient milk to make a -medium thick batter; flavor with -vanilla. Bake in waffle-irons, well -greased and hot. Butter each -waffle as it comes from the iron, -and dust with fine sugar mixed -with a little powdered cinnamon.</p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>MIGAS<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Soak slices of stale bread and -squeeze dry. Put plenty of -fresh lard in a frying-pan and -when boiling hot put in an onion -chopped fine, some ground chile -and a pinch of sweet marjoram. -Lay the slices of bread in this with<span class="pagenum" id="Page_80">[Pg 80]</span> -plenty of fresh crumbled goats’ -cheese, and fry for ten minutes, -stirring to cook on all sides. Remove -to a hot plate and cover with -fresh grated cheese, stoned ripe -olives and hard-boiled eggs chopped -fine.</p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>MOLLETE<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Beat together a cupful of cold -boiled squash, one of milk, -and two eggs. Sift together -a cupful of corn-meal, one of flour, -a half-teaspoonful of salt and two -of baking-powder. Mix all together -into a smooth batter and -bake on both sides in little cakes -on a hot griddle. Serve hot with -sugar sprinkled on each.</p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>PAN RELLENO<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Chop onion very fine and mix -with mild cheese cut in small -pieces in the proportion of -one-third onion to two-thirds -cheese; add a few ripe olives stoned -and cut in half, and a pinch of -<i>oregano</i>. Mix this together with a -dressing made of oil and vinegar: -two-thirds oil and one-third vinegar. -Cut off the top of a small -loaf of French bread the long way,<span class="pagenum" id="Page_81">[Pg 81]</span> -dig out the center and fill with the -cheese mixture. Put the crust back -on top and cover with the mixture -and bake in a rather quick oven.</p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>POLENTA<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Into three pints of boiling -water put a teaspoonful of salt -and a tablespoonful of butter. -When boiling, sift in slowly, stirring -constantly, about a pint of -Indian meal and boil a half-hour. -Have ready, hot, a cupful of good -gravy, and one of tomato sauce, -made with chile. Put a layer of -the cooked Indian meal in the bottom -of a baking-dish, then the -sauce and gravy, sprinkled with a -little grated cheese. Fill the dish -with these alternate layers and bake -for half an hour. Serve hot with -a little extra chile.</p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>PUEBLECILLO<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Sauter little half-inch squares -of chicken or calves’ liver in -olive-oil over a brisk fire; -when nicely browned, add some -thick tomato sauce and some leftover -gravy. Into this cut up half-inch -lengths of cooked macaroni, -mushrooms, and a few olives cut -small. Season highly and work in<span class="pagenum" id="Page_82">[Pg 82]</span> -a big lump of butter. Serve on -toasted squares.</p> - - -<h3><span class="imin"> <img src="images/one.jpg" alt="symbol" /></span>TORTAS SERRANO<span class="imin"> <img src="images/one.jpg" alt="symbol" /></span></h3> - -<p>Beat six eggs together until -light; add a half-cupful of -flour and an onion chopped -fine. Stir in lightly one teaspoonful -of baking-powder and a pinch -of salt. Cut a half-pound of mild -cream cheese into thin squares and -add to the egg mixture. Have -ready a kettle of hot lard. Take -up one piece of cheese at a time -with as much of the egg mixture -as the spoon will hold, and drop -into the fat and fry until brown. -Serve with hot chile sauce.</p> - - -<h3>TORTILLA DE HUEVOS</h3> - -<p>Chop a small clove of garlic -and fry in olive-oil; add a -cupful of mushrooms, cut -small, and a half-cupful of stewed -tomatoes. Season with salt and -pepper. Make a plain omelet and -just before folding it over, spread -this on top. Serve immediately.</p> - -<div class="figcenter illowp50" style="max-width: 31.5em;"> - <img src="images/01.jpg" alt="chiles" /> -</div> - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_83">[Pg 83]</span></p> - -<h2 class="nobreak" id="INDEX">INDEX</h2> -</div> - - -<div class="index"> -<ul class="index"> -<li class="ifrst"><a href="#SOUP">SOUP</a> </li> - -<li class="indx">Almendra (Almond), <a href='#Page_3'>3</a></li> - -<li class="indx">Caldo de Pescado (Fish), <a href='#Page_3'>3</a></li> - -<li class="indx">Chile Bisque, <a href='#Page_4'>4</a></li> - -<li class="indx">Cordero (Lamb), <a href='#Page_4'>4</a></li> - -<li class="indx">Gitano (Beans and Codfish), <a href='#Page_5'>5</a></li> - -<li class="indx">Mexican Noodle, <a href='#Page_5'>5</a></li> - -<li class="indx">Rancheros (Vegetable), <a href='#Page_5'>5</a></li> - - -<li class="ifrst"><a href="#FISH">FISH</a></li> - -<li class="indx">Cangrejuelos (Shrimps), <a href='#Page_9'>9</a></li> - -<li class="indx">Caracoles con Perejil (Snails), <a href='#Page_9'>9</a></li> - -<li class="indx">Langosta à la Catalans (Lobster), <a href='#Page_10'>10</a></li> - -<li class="indx">Pilchers (Sardines), <a href='#Page_10'>10</a></li> - - -<li class="ifrst"><a href="#MEAT">MEAT</a></li> - -<li class="indx">Buey Ahumando y Huevos (Dried Beef and Eggs), <a href='#Page_13'>13</a></li> - -<li class="indx">Chile con Carne (Pork), <a href='#Page_13'>13</a></li> - -<li class="indx">Chonzo (Beef and Pork), <a href='#Page_13'>13</a></li> - -<li class="indx">Chuletas de Ternero (Veal Cutlets), <a href='#Page_14'>14</a></li> - -<li class="indx">Estofado (Beef), <a href='#Page_14'>14</a></li> - -<li class="indx">Guiso (Beef), <a href='#Page_15'>15</a></li> - -<li class="indx">Jamon con Pimientos (Ham), <a href='#Page_15'>15</a></li> - -<li class="indx">Lengua de Buey Concida (Beef’s Tongue), <a href='#Page_16'>16</a></li> - -<li class="indx">Loma de Vaca (Beef), <a href='#Page_17'>17</a></li> - -<li class="indx">Patitas con Mani (Pigs’ Feet), <a href='#Page_17'>17</a></li> - -<li class="indx">Puerco en Estofado (Pork), <a href='#Page_18'>18</a></li> - -<li class="indx">Pulchero Grueso (Boiled Meat and Vegetables), <a href='#Page_18'>18</a></li> - -<li class="indx">Tia Juana (Tripe), <a href='#Page_19'>19</a></li> - -<li class="indx">Tripe Spanish, <a href='#Page_19'>19</a></li> - - -<li class="ifrst"><a href="#FOWL">FOWL</a></li> - -<li class="indx">À la Moda (Chicken and Macaroni), <a href='#Page_23'>23</a></li> - -<li class="indx">Chile Chicken, <a href='#Page_23'>23</a></li> - -<li class="indx">Gallina con Garbanzos (Chicken and Peas), <a href='#Page_23'>23</a> -<span class="pagenum" id="Page_84">[Pg <a href='#Page_84'>84</a>]</span></li> - -<li class="indx">Ganso en Aceitunas (Goose), <a href='#Page_24'>24</a></li> - -<li class="indx">Mexican Turkey, <a href='#Page_24'>24</a></li> - -<li class="indx">Mole de Guajolote (Turkey), <a href='#Page_25'>25</a></li> - -<li class="indx">Pollo Guisado (Chicken), <a href='#Page_26'>26</a></li> - -<li class="indx">Polluelo en Estofado (Chicken), <a href='#Page_26'>26</a></li> - - -<li class="ifrst"><a href="#VEGETABLES">VEGETABLES</a></li> - -<li class="indx">Arroz en el Horno (Rice), <a href='#Page_29'>29</a></li> - -<li class="indx">Beans Mexican, <a href='#Page_29'>29</a></li> - -<li class="indx">Chile Reinas (Peppers), <a href='#Page_30'>30</a></li> - -<li class="indx">Cidracayote (Summer Squash), <a href='#Page_30'>30</a></li> - -<li class="indx">Ejotes con Vino (String-Beans), <a href='#Page_31'>31</a></li> - -<li class="indx">Estilo Seco (Beans), <a href='#Page_31'>31</a></li> - -<li class="indx">Entradas (Macaroni), <a href='#Page_32'>32</a></li> - -<li class="indx">Frijoles (Beans), <a href='#Page_32'>32</a></li> - -<li class="indx">Frijoles con Queso (Beans with Cheese), <a href='#Page_33'>33</a></li> - -<li class="indx">Fuente Italiano (Spaghetti), <a href='#Page_33'>33</a></li> - -<li class="indx">Green Chiles, <a href='#Page_33'>33</a></li> - -<li class="indx">Habas España (Beans), <a href='#Page_34'>34</a></li> - -<li class="indx">Macarrones (Macaroni), <a href='#Page_34'>34</a></li> - -<li class="indx">Mañana-land (Rice), <a href='#Page_35'>35</a></li> - -<li class="indx">Papas Rellenas (Potatoes Stuffed), <a href='#Page_35'>35</a></li> - -<li class="indx">Pimientos (Peppers), <a href='#Page_36'>36</a></li> - -<li class="indx">Plato Fuerte (Peppers with Sardines), <a href='#Page_36'>36</a></li> - -<li class="indx">Rellenos (Peppers), <a href='#Page_36'>36</a></li> - -<li class="indx">Rellenos de Queso de Gruyère (Peppers and Swiss Cheese), <a href='#Page_37'>37</a></li> - -<li class="indx">Stuffed Chiles, <a href='#Page_37'>37</a></li> - -<li class="indx">Suculento (Corn and Summer Squash), <a href='#Page_38'>38</a></li> - - -<li class="ifrst"><a href="#MEAT_DUMPLINGS">MEAT DUMPLINGS</a></li> - -<li class="indx">Albondigas, <a href='#Page_41'>41</a></li> - -<li class="indx">Albondiguillas, <a href='#Page_41'>41</a></li> - -<li class="indx">Artificial Turtle, <a href='#Page_42'>42</a></li> - -<li class="indx">Buñelos, <a href='#Page_42'>42</a></li> - -<li class="indx">Huevos de Carne, <a href='#Page_42'>42</a> -<span class="pagenum" id="Page_85">[Pg 85]</span></li> - -<li class="ifrst"><a href="#DESSERTS">DESSERTS</a></li> - -<li class="indx">Camote y Piña (Candied Sweet Potatoes and Pineapple), <a href='#Page_47'>47</a></li> - -<li class="indx">Dulce (Baked Raisins), <a href='#Page_47'>47</a></li> - -<li class="indx">Mantecado (Ice-Cream), <a href='#Page_47'>47</a></li> - -<li class="indx">Postre de Manzanas (Apples), <a href='#Page_48'>48</a></li> - -<li class="indx">Realengo (Fruit Soufflé), <a href='#Page_49'>49</a></li> - -<li class="indx">Torto Frutas (Pie), <a href='#Page_49'>49</a></li> - - -<li class="ifrst"><a href="#ENCHILADAS">ENCHILADAS</a></li> - - -<li class="ifrst"><span class="smcap">Sauces for Enchiladas</span></li> - -<li class="indx">Chile, <a href='#Page_55'>55</a></li> - -<li class="indx">Cold Colorado, <a href='#Page_55'>55</a></li> - -<li class="indx">Mexican Chile, <a href='#Page_56'>56</a></li> - -<li class="indx">Salsa Nuez (Nut), <a href='#Page_56'>56</a></li> - -<li class="indx">Tomato, <a href='#Page_57'>57</a></li> - - -<li class="ifrst"><span class="smcap">Tortillas</span></li> - -<li class="indx">Hecho en Casa, <a href='#Page_58'>58</a></li> - -<li class="indx">Tortillas de Patátas, <a href='#Page_58'>58</a></li> - -<li class="ifrst"><span class="smcap">Enchiladas</span></li> - -<li class="indx">Americano, <a href='#Page_59'>59</a></li> - -<li class="indx">Doméstico, <a href='#Page_60'>60</a></li> - -<li class="indx">Mexican, <a href='#Page_60'>60</a></li> - -<li class="indx">Nativo, <a href='#Page_61'>61</a></li> - -<li class="indx">Quesadillas, <a href='#Page_62'>62</a></li> - - -<li class="ifrst"><a href="#TAMALES">TAMALES</a></li> - -<li class="indx">Farsanta, <a href='#Page_67'>67</a></li> - -<li class="indx">Genuino, <a href='#Page_67'>67</a></li> - -<li class="indx">Hacienda, <a href='#Page_68'>68</a></li> - -<li class="indx">Hot Tamal, <a href='#Page_69'>69</a></li> - -<li class="indx">Laredo’s Celéberrino, <a href='#Page_69'>69</a></li> - -<li class="indx">Mesa Redonda, <a href='#Page_70'>70</a></li> - -<li class="indx">Viajero, <a href='#Page_71'>71</a></li> - - -<li class="ifrst"><a href="#OLLA">OLLA PODRIDA</a></li> - -<li class="indx">Ajoqueso (Cheese), <a href='#Page_75'>75</a></li> - -<li class="indx">Almibar (Candy), <a href='#Page_75'>75</a> -<span class="pagenum" id="Page_86">[Pg 86]</span></li> - -<li class="indx">Azucarillo (Wafers) <a href='#Page_76'>76</a></li> - -<li class="indx">Blanquillos (Eggs), <a href='#Page_76'>76</a></li> - -<li class="indx">Café con Leche (Black Coffee with Milk), <a href='#Page_76'>76</a></li> - -<li class="indx">Criollo Guisado (Tortillas Fried), <a href='#Page_77'>77</a></li> - -<li class="indx">Emparedado (Hot Cakes), <a href='#Page_77'>77</a></li> - -<li class="indx">Ensalada (Salad), <a href='#Page_78'>78</a></li> - -<li class="indx">Llenar Mejicano (Filling for Sandwiches), <a href='#Page_78'>78</a></li> - -<li class="indx">Mejicano-Americano (Waffles), <a href='#Page_79'>79</a></li> - -<li class="indx">Migas (Fried Bread), <a href='#Page_79'>79</a></li> - -<li class="indx">Mollete (Cakes), <a href='#Page_80'>80</a></li> - -<li class="indx">Pan Relleno (Stuffed Bread), <a href='#Page_80'>80</a></li> - -<li class="indx">Polenta (Baked Mush), <a href='#Page_81'>81</a></li> - -<li class="indx">Pueblecillo (Liver and Macaroni), <a href='#Page_81'>81</a></li> - -<li class="indx">Tortas Serrano (Cheese in Batter), <a href='#Page_82'>82</a></li> - -<li class="indx">Tortilla de Huevos (Omelet), <a href='#Page_82'>82</a></li> -</ul> -</div> - -<div class="figcenter illowp50" style="max-width: 31.5em;"> - <img src="images/01.jpg" alt="chiles" /></div> - -</div> - -<div style='display:block; margin-top:4em'>*** END OF THE PROJECT GUTENBERG EBOOK 101 MEXICAN DISHES ***</div> -<div style='text-align:left'> - -<div style='display:block; margin:1em 0'> -Updated editions will replace the previous one—the old editions will -be renamed. -</div> - -<div style='display:block; margin:1em 0'> -Creating the works from print editions not protected by U.S. copyright -law 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. 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