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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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