BERTHA HAFFNER-GINGER

THE MISSION OF THE OLD PADRES WAS TO MAKE LIFE BRIGHTER FOR SUCH AS THESE

REGULAR SPANISH DINNER

Including Table Claret

ENCHILADAS

CARNE CON CHILI

SPANISH BEANS

SPANISH RICE

FRUIT AND COFFEE

Special Spanish Dinner $1.50 per plate

LISTA DE LOS PLATOS

(TABLE D'HOTE)

Ensalada de Frijoles [Pink Bean Salad]

Sopa de Papas [Potato Soup]

Arroz a la Creole »v'^^^

[Rice, Spanish] '• m^^^^-^/yJ^

Enchiladas a la Brabo

Enpanadas de Ternera, Espagnol [Veal Cutlet, Spanish]

Frijoles Con Carne [Pink Beans with Cheese]

Dulce de Naranja [Orange Pudding]

Queso [Cheese]

[Crackers]

Cafe Neqro [Black Coltee]

DINNER, 75 Cents

CABARET DANCERS Case Verdugo Cafe, Los Angeles

''Ensaladas Espanol"

(Spanish salads)

Prepared Vinegar for Spanish Salad Dressing

Put a button of garlic, large slice cucumber, slice onion, tablespoon parsley, tablespoon taragon leaves, or two tablespoons taragon vine- gar into one pint cider vinegar. Bottle and let stand several days, strain and keep for follow- ing salads and dressings.

Especially Prepared Dressings

Spanish Dressing No. 1

Rul) mixing ])o\vl with button of garlic, break into bowl one (\gg yolk, whip stiff, add one- fourth cu]) l)est olive oil slowly, then one-fourth cup lemon juice, tablespoon prepared vinegar, teaspoon sugar, half teaspoon salt, tablespoon green chile pulp. Very tine.

26 MEXICAN-SPANISH RECIPES

Spanish Dressing No. 2

Six tablespoons of best olive oil in bowl, add gradually three tablespoons lemon juice and one of prepared vinegar, one teaspoon brown sugar, half teaspoon salt, tablespoon red chile pulp, stir with rotary motion until a thick cream, serve at once on salad.

Spanish Salad Dressing No. 3

Lemon or lime juice. Six tablespoons to three of olive oil, teaspoon sugar, one-half teaspoon salt, dash red pepper, teaspoon onion juice.

Spanish Salad, Avacado (Aligator Pear)

Peal and cut in half pears, sprinkle with salt and sugar twenty minutes before using, then place in heart of small crisp lettuce head, pour over Spanish dressing No. 3. ^ _

Tomato and Cucumber Salad

Select six fine ripe tomatoes; remove the hearts carefully; place on ice until chilled; pare two cucumbers and chop them finely; mix with tomato pulp; j)our over a half cup of dressing- No. 3 and fill the tomatoes. Serve on lettuce leaves and decorate with thinly sliced sweet peppers.

MEXICAN-SPANISH RECIPES 27

Spanish Sweet Pepper Salad

Remove seed and fill half peppers witli chopped cucumber and celery, mixed with dress- ing No. 3, garnish with pimiento or beets, serve on lettuce.

Spanish Bean Salad

One cup Spanish beans cooked tender, small pink (canned red kidney beans will do); chop sweet green pepper, one-fourth cup, tablespoon each of onion, ripe sweet pepper, parsley and cucumber, mix with beans, serve with Spanish dressing Xo. 1.

Spanish Tomato and Egg Salad

Peel smooth just ripe tomatoes, slice in three slices across, place on lettuce leaf, put border around of hard boiled whites of eggs, stand hard boiled yolk in center, pour over Spanish dressing No. 1.

Stuffed Tomato Salad

Scald and peel large tomatoes, remove center, mix with equal parts celery, green chile, onions, fry in little olive oil and lemon juice, salt to taste, fill tomatoes teaspoon Spanish dressing No. 1, sprinkle little chopped parsley and grated cheese, set on ice, serve on lettuce.

28 MEXICAN-SPANISH RECIPES

Spanish California Ripe Olive Salad

Remove seed from ripe olives, fill ^Yith mix- ture of cottage clieese, pimiento, salt, paprika, parsley, press together, serve on lettuce leaf, cover with Spanish dressing No. 1.

Spanish Moulded Salad

Chop enough ripe tomatoes to fill a cup, half cup cucumber, one-fourth cup celery, one-fourth cup green sweet peppers, tablespoon onion, one- half teaspoon chile powder, salt to taste. Dis- solve one tal)lespoon gelatine in one cup tomato juice, pour over above, mix and mould, when firm cut in squares, serve with Spanish sauce Nos. 1 or 2 in lettuce leaf.

Spanish Cucumber and Tomato Salad

Pare and chop fine one good-sized fresh cu- cumber. Shred sufficient cabbage to make one pint, throw in cold water for one hour; scald and peal one good sized tomato and chop fine. Remove the seeds from one large sweet pepper, chop and mix Avith the tomato. When read.y to serve drain and dry the cabbage. Put into salad bowl a layer of cal)bage, then a layer of cucumber, then a laycM* of touiato and a layer of jjepper; sprinkle with a few drops of onion juice; then another layer of cabbage and con- tinue imtil all the material is used. Serve with dressing No. 2.

MEXICAN-SPANISH RECIPES 29

Spanish Cabbage Salad

Two cups shredded cabbage red and white mixed, two tablespoons chopped roasted chest- nuts, two of pecans, mix with dressing No. 2 and serve in lettuce cups.

Rice Salad

A cup of boiled rice; four hard-boiled eggs, and one head of lettuce. Arrange on platter, alternate layers of rice, shredded lettuce leaves, slices t)f hard-boiled eggs and dressing No. 1. Over the top layer of dressing press the yolk of an egg through a sieve and garnish the edges with a layer of lettuce leaves and radish tulip. Chop cress and cabbage, equal parts, add few minced chives, add one-fourtli cup cream to one-half cup salad dressing No. 3 and serve over salad.

OVEN IN PATIO, RAMONA'S MARRIAGE PLACE

OLD SPANISH KITCHEN IN CALIFORNIA

INDIAN OVENS

Sopa Espanol

(Spanish Soups)

Sopa de Frijoles (Bean Soup)

Cook one pint pink beans in two quarts beef stock till tender. Add one cup chopped onions, two green, two ripe chiles (fresh or canned), one quart canned tomatoes, two tablespoons chopped parsley. Cook all thoroughly. Drop in Spanish meat balls and serve with Spanish cheese fingers.

Spanish Meat Balls

Grind soup beef very fine. Add one egg to one cup meat, salt, little onion juice, two table- spoons soaked bread, make into very small balls, roll in crumbs, fry, drop in soup just before serving and sprinkle each ball with finely chopped parsley and bits of pimiento for color effect.

38 MEXICAN-SPANISH RECIPES

Sopa de Papas (Potato Soup)

Add one cup mashed potatoes to one cup chicken, veal or beef stock, one cup milk, table- spoon butter, salt, one bay leaf, tablespoon flour to thicken, cook and strain, cut thinly sliced bread, round, the size of a nickle, butter and toast, make little pile grated yellow cheese on toast, top with red sweet pepper, pinch of chopped parsley on top. Serve hot.

Spanish Hot Vegetable Broth

Make broth of one cup cabbage, one cup car- rots, one-half cup onions, one cup garlic, one-half cup turnips, one-half cup celery, one-fourth cup green pepper. Add one quart canned tomatoes, one quart clarified meat stock, cook thoroughly, strain, serve hot with spoonful well cooked rice in bowl. For vegetable soup leave all vege- tables in .

Spanish Fish Chowder

Fry one-half cup salt pork cut into small cubes, one-half cup chopped onion to light brown, add tablespoon flour, then add two cups small pieces of white boneless fish meat, brown slightly, strain two cups hot milk, one cup pre- pared Spanish sauce, salt to taste, dash of paprika, (^lams or oysters may be used, allow- u\iX oulv one minute for clams or oysters.

MEXICAN WOMAN MAKING TORTILLAS

Y. Y. Perez, Public Bakery, Sonora Town, Los Angeles. They refuse to make them any other way and take the same pleasure in making a perfectly thin and round tortilla that puffs up nicely while cooking, as you and I do in trying to make a beau- tiful loaf of bread. Truly the heart of women are the same the world over. Deep down, no matter what the environment, the desire is always there, to be "loaf givers."

Modern Way to Prepare Corn for Tortilla and

Put one gallon of shelled corn in enough water to cover; dissolve one-half cup lime in a little water and add to cover; boil fifteen or tw^enty minutes; remove from fire, pour off first water and add fresh cold water; rub with hand to re- move husk. Rinse in another water and it is ready to grind. Don't wash too much or it will not be pasty enough to make tortilla.

Tortillas No. 2

Another way and liked best by some people: Add to the corn dough (masa) rounding table- spoon of lard to four cups dough, little salt.

Tortillas No. 3

Still another wav : Corn meal and coarse flour half and half wet to stiff dough, salti and lard.

44 MEXICAN-SPANISH RECIPES

Tortillas No. 4

But the best to my taste is the hominy or corn groimd into a smooth paste, three cups corn, one of flour, two tablespoons melt^ed lard, teaspoon salt, cook on ungreased iron, have read}^ enough hot salted lard to dip tortilla in just before you add filling to make Enchiladas. When flour is used, dough may be rolled out on a board, a small pie tin placed on and cut round the edge to form cake ; lift up with pancake turner.

How to Shape Tortillas

Take piece of dough size of biscuit and press Avith hand into cake size of small pie plate, toast on top of stove moderately warm. Do not brown.

A PLATE OF TORTILLA

Made by putting chopped cooked beef and chile sauce in tortilla made of meal and flour; folded, edges sealed together with egg; fried in deep fat, chile sauce served over it.

INDIAN WOMAN BAKING BREAD

A PUBLIC BAKERY IN MEXICO Women Making Tortilla

ENCHILADAS

Enchiladas

Enchiladas, No. 1 (Very fine)

Make Tortilla. Chop one cup onions very fine, slice and chop one-half cup olives, cook ^ in little lard; have cup grated cheese ready, dip ' tortilla in hot salted lard, dip in chile sauce No. , 1, spread with grated cheese, put in center table- ^ spoonful of cooked onions, tablespoon chopped hard-boiled eggs, two tablespoons chopped chicken, six seedless raisins soaked in claret, level tablespoon chopped olives, a sprinkle of cheese and fourth cup Chile Sauce No. 1, fold . l)oth sides, one over the other, pour Chile Sauce No. 5 over all, put tablespoon cooked onion on center of top of each and several large pieces of cheese and three whole olives. Place in hot oven till cheese is melted, serve very hot.

Enchiladas No. 2

Use green chile sauce for Enchiladas No. 2, and filling of beef or veal, with onion or coddled or poached egg on top sprinkled with grated cheese, spoonful red chile sauce dropped in spots for color, heat till cheese melts.

Chile Pulp and Sauces for all

( 'liilc i)eppers arc the l)a8c of all Me.xieaii and Spanish dishes, and I have simplified the various recipes by making a list of different ways to make the pepper pulps and sauces. Please note that they are numbered and named, referred to by number and name in the recipes. Original way to prepare chile for sauce is to remove seed and toast on coals, top of stove or in oven, till thep puff and look tender; and mash through seive or colander; add water or tomatoes for right consistancy; scalding is the quickest.

No. 1, Red Chile Sauce, for Enchiladas or Tamales, etc.

Split red chile pepper, remove all seeds and veins, soak several hours in water, pour off, pour on boiling water, pour off and repeat again, the last water just enough to cover peppers when pressed down. Mash in this Avater and press through sieve, melt one-half cup pure lard, add heaping tablespoon flour, brown and add three cups of chile pulp, salt to taste, cook very slowly half hour.

60 MEXICAN-SPANISH RECIPES

No. 2, Green Chile Sauce for Enchiladas or Tamales, etc.

Split, remove seeds and veins from green ehiles and boil in little hot water till tender; mash, press through sieve, melt one-fourth cup lard, add two tablespoons flour, teaspoon salt, brown just a little, add three cups green pulp, cook slowlv half hour.

Prepared Spanish Sauce

Take equal parts red and green chile peppers, same amount green and red sweet peppers, split, remove seed from all, soak in water, drain, add enough water to barely cover, boil tender, mash in water, press through seive, heat half cup olive oil, fry in it one-half cup onion, one-half parsley, three garlic buttons, tablespoon aregano, two cups raw tomatoes, six cloves, two cups of the pepper pulp, salt to taste, cook, strain, may heat and bottle larger quantities, very tine.

Pickles and Relishes

Spanish Pickle

Heat quart apple vinegar, add tablespoon salt, twenty cloves, two tablespoons aregano, two of eominos, boil five minutes, let cool, pour oyer small red and green chiles wild tamatillos (wild tomatoes) and put up in jars.

Green Chile Relish, No. 1

Eemove seed and veins from twelve large green chiles, soak over night in water with lit- tle salt in it, chop and measure one quart green tomatoes, chop chiles, one cup cucuml)er, 1 garlic button, cook altogether until a pulp, press through sieve, add one-half cup lemon or lime Juice, tablespoon salt. Fine over cold meats, fish, oysters, eggs, croquettes, roast pork, mix with apple sauce; serve on fried apple fritters.

Red Chile Relish, No. 2

Make same as green, substitute ripe tomatoes and red chiles. You may bottle, seal tightly each sauce; will keep indefinitelv.

Chile Con Carne

Mexican Red Hot Chile Con Carne

To each cup of raw or cooked, chopped or ground beef, one-half cup lard or suet, add one cup pulp of red chile pepper, two cups beef stock, salt, cook until a thick sauce is formed, serve with frijoles.

Chicken Giblet Chile

Cook chicken jiblets livers and hearts tender in small amount water; chop and add equal amount chile sauce No. 1 or 2, salt to taste, serve on Spanish rice put in dish, sprinkle with parmasan cheese or Mexican grated cheese.

Chile Con Carne (Mild)

Two cups cooked chopped beef, one-half cup green chile pulp; one-half cup suet, tablespoon lard, one cup tomatoes, one button garlic, one- half cup chopped onion. Cook until thick, serve with frijoles.

66 MEXICAN-SPANISH RECIPES

Chile Con Came

One-half cnp choi)ep(i salt pork, one-half cup suet, add one-half cup chopped onion, one tea- spoon aregano, one-half teaspoon safron, fry all together; add two cups cooked ground beef, two cups frijoles, two cups red chile pulp, one cup water or three cups water and four tablespoons chile powder, salt to taste and cook forty min- utes.

Chicken Chile

Boil a fat cliicken in small amount water with garlic button, or slice of onion to flavor. When tender chop the meat in small pieces, heat some of the chicken fat skimmed from the liquor and cut from chicken, add flour, bit of onion, add one cup green chile pulp, two cups of water chicken was boiled in, salt; add chopped chicken, stew few minutes, serve on Spanish rice.

Chile Con Carne

Cook beef, veal or chicken with parsley, car- rots, celery, onions, bay leaf. Let it cook very slowly until tender, then cut meat into small pieces, strain the juice, add to every pint one- half cup chile pulp and one cup of cooked and mashed frijoles, add tablespoon butter or lard, then meat, and if too hot add cup tomatoes, cook few minutes loni>'er.

(^8 MEXICAN-SPANISH RECIPES

Chop one pound of beef, pork or chicken, add a little chopped tallow or one tablespoonful of lard and a little salt; fry in a pan until tender; chop again verj^ fine; return to pan; add a lit- tle warm water and pulp of two red chiles; stir and fr}^ few minutes. Add to one quart of corn- meal two tablespoonfuls of salt, two tablespoon- fuls of lard, and l)oiling water to make a thick dough. Cut off about one inch of corn husk stalk ends and soak in hot water ten minutes ; dry and rub over with hot lard. Put a layer of dough on the husk about four inches long, one and one-half inches wide and one-fourth inch thick; along the center spread two teaspoonfuls of the of the pre- pared meat; roll and fold the small end of the husk; place them folded end down in a strainer over hot water. Cover and steam several hours. Serve hot.

Chicken Tamales

Soak some trimmed corn husk (bought in Mexican stores) for several hours in cold water, then boil until soft, remove; dry on cloth, and rub with lard. Cut up a fat chicken, cook imtil very tender in just enough water to leave about four cups. Chop up cooked chicken, add corn meal or masa to boiling hot chicken broth until a thick dough; add salt to taste, one tablespoon chile powder, or chile sauce No. 1; add table- spoon of lard and knead all together until light and smooth. Now to all the chicken add enough chile sauce No. 1 to mix thickly together; add about one-fourth cup of sliced olives and a few whole ones and one-fourth cup seedless - raisins, and a few whole ones, salt to taste and cook together for five min- utes; spread corn dough evenly over shuck or husk about one-eighth inch thick. In center of one larger husk place a large kitchen spoonful of chicken; spread over this one tablespoonful of dough; place another husk spread with dough; continue placing husk around on all sides until about ten are used. Tie ends together with a strip of husk and place on end in a colander over boiling water for two or three hours, or place some corn husk in bottom of vessel, pile tamales on top, pour in about a quart of waticr, bring to a boil and steam slowly for three or four hours.

70 MEXICAN- SPANISH RECIPES

Tamale Pie

Make a crust of two cups of hot water, one-half cup lard, one teaspoon salt, and eornmeal to make thick dough. Spread on bottom and sides of pie tin. Mix beef, pork, ^eal or chicken Avith plenty of suet for shortening — any two of above meats will do — measure two cups of meat, add two tablespoons of eornmeal, one-half cup of chile pulp, one teaspoon salt, one-half cup meat stock or water. Cook for a few minutes, fill pie crust, spread more dough over top. Make little balls the size of marbles set around edge. Pour a little melted lard over the top, sprinkle with chile powder; bake about thirty minutes.

Beef Tamales

Ground beef fried in lard and suet, add chile sauce No, 2 and cook imtil thick. Prepare corn- meal or masa by pouring on boiling hot water, salt to taste, add one cup of lard to four cups meal or masa, add few olives and raisins if de- sired. Prepare as for chicken tamale recipe. Steam. Texas tamales made as above with olives and raisins left out and spoonful put in one long- shuck, fold ends over and press flat.

MEXICAN-SPANISH RECIPES

Corn Husk and Red Chile

ig up a spe-

There are firms in California puttin eially prepared corn meal for totrillas. There are chile powders and canned red and green hot chile pex)pers; also the red sweet pepper, called pimiento, which makes it possible to cook Span- ish dishes an v where. '

Eggs Espanol

(Eggs Cooked Spanish)

Spanish Omelet (Supreme)

A complete lesson — Fry a strip of bacon for each diner; remove from fat and keep hot. Cook until tender, in the fat, one tablespoon minced onion and sliver of garlic button (young green onion is best), one tablespoon minced green sweet pepper, same of canned sweet red pepper (pimiento), one tablespoon parsley, four sliced ripe olives, four seedless raisins, six mushrooms. Add when done, level teaspoon flour, then add one cup tomato — raw or canned; cook few min- utes, salt to taste, add one teaspoon chile powder or two tablespoons red chile sauce. Use the above amount for every two eggs. Keep hot and prepare eggs by breaking in separate bowl whites and yolk; beat yolk first very stiff till light in color, add tablespoon water to each yolk and one-eighth teaspoon salt. Beat whites stiff, add small pinch cream tartar while whipping. Fold three-fourths of the whites into the yolks — do not break up too fine. Have hot omelet pan ]3ottom covered well with lard or butter; pour in

76 MEXICAN-SPANISH RECIPES

eggs ; lower fire and cook slowly, lifting up with spatula at different places to let raw egg to bot- tom. When nearly done, set under gas broiler or in very hot oven for a few minutes until seared. Remove, and with spoon, put prepared filling on one-half of omelet, fold otjier half over, turn out on a hot platter. Put rest of whipped whites on top to form a circular crown around edge. Sprinkle with salt and bits of butter; set back in oven and brown but not too deeply. Re- move; decorate with bits or strips of pemiento, sliced olives, parsley, and last, the strips of bacon and triangles of toast. A simple way, not so pretty and fluffy, but good, is to mix the filling with whipped eggs; cook, fold and serve hot.

Spanish Stuffed Tomato Omelet

Soak one cup bread crumbs in one-half cup boiling milk, add tablespoon butter, salt, pepper, teaspoon onion juice. Remove centers from peeled tomatoes, stuff with bread mixture, place in a serving platter, bake until tender. Whip one egg for each tomato separately. Add table- spoon water to each yolk, salt, chile pepper, tea- spoon butter for each egg. Pour around toma- toes to come to top. Bake in moderate oven. Serve hot, or partly fill tomato wit^ bread mix- ture, break egg on top, sjjrinkle with cheese and bake. Cut tomatoes out in squares to get all the egg, and serve on lettuce.

MEXICAN- SPANISH RECIPES 77

Eggs in Chile Blankets

Roll a long- piece of clieese in strips of chile pei)pers roasted, peeled and seeded, fry in hot lard and serve with prepared Spanish saiiee on toast.

Spanish Sausage Omelet

Mix level tablespoon fine sausage, tablespoon bread crumbs in tablespoon milk for each egg, whip yolks of as many eggs as needed, little parsley, salt and teaspoon red pepper pulp, or chile powder; add white of egg and pour into hot greased pan; cook slowly, until done. Fold and turn out, cover with Spanish sauce. Garnish with lettuce or parsley.

Spanish Creamed Eggs

Boil eggs hard fifteen minutes, shell, cut lengthwise; remove yolk (reserve one egg). Mash yolk and add to each a teaspoon of thick white sauce, or bread cooked smooth in milk; bits of butter, pinch of salt, paprika and finely minced parsley. Fill white of eggs, fasten to- gether with toothpicks; roll in raw egg and bread crumbs; fry in deep hot olive oil or other fat; drain. Remove toothpicks and where eggs are put together separate Avith knife and sprin- kle center with little crumbled dry yolk, place on toast. Make a border of chopped whites cut in rings. Pour hot Spanish sauce partly over and around egg; garnish with parsley, and you have a delicious dish in truly Spanish colors.

78 MEXICAN-SPANISH RECIPES

Mexican Scrambled Eggs in Chile

Mix one tablespoon green chile pulp to each egg, whipped separatel}^, teaspoon lard or but- ter, a slice garlic or teaspoon onion juice, scram- ble quickly, serve on toast, garnish with spoon- ful red chile sauce and parsle}- .

Pimiento Egg

Hard boil small eggs, shell, salt, put each in a canned pimiento large enough to close end with toothpick, salt well, dip in batter, fr}^ in deep fat, slice in half lengthwise, make cup white sauce, add tablespoon green chile pulp, serve on egg, good and pretty Spanish color effect.

Spanish Eggs in Peppers

Scald large sweet peppers; peel, cut in half, remove seeds, half fill with minced onion fried brown, one teaspoon red chile sauce, tablespoon' tomato sauce or catsup. Break one egg and scramble and pile on top. Decorate with red chile powder and parsley. Or break egg whole on top of sauce and bake in oven.

Spanish Eggs, Shirred

Brown in a teaspoon of butter or bacon fat, one teaspoon of minced onion, add teaspoon of flour, salt to taste, one teaspoon prepared chile sauce, one-fourth cup raw tomato. Cook and pour into individual baking dish and break egg over top. Set in oven until eggs are covered with a film. Garnish with sprigs of parsley and serve hot.

''Carne EspanoF'

(Spanish INIoats)

Spanish Steak (Elegante)

Sli^litl}^ grease very hot skillet with olive oil. Select tender steak, sear l)oth sides, turning until cooked as desired. JNIake ready a sauce as follows: Melt two tablespoons butter, one of olive oil together, add tal)lespoon onion, one small button of garlic, one tablespoon parsley, one green sweet pepper, and two tablespoons chili pulp. When well browned, add tablespoon flour and brown, add one can prepared tomato soup or two cups fresh chopped tomatoes, cook five minutes, strain and poiu' over hot steak, (larnish with nmshrooms and ripe olives browned in butter, sprinkled with salt and chile pepper and sprigs of parsley, or if cheese is liked, sprinkle grated yellow cheese over steak and sauce, melt in oven, serve hot, or use Span- ish prepared sauce.

S2 MEXICAN-SPANISH RECIPES

Spanish Steak (Economical)

Select two pounds Ti])per round steak, sear on liot skillet on both sides till crust is formed; then one-half cup suet, half cup hot wa- ter, cover; cook slowh^ half hour, add salt and pepper. Fry one cup chopped onions in table- spoon lard until slightly brown; add tablespoon flour, can tomatoes, teas])oon oregano, two table- spoons areen chile pidp; spread over steak, cover and cook twenty minutes longer. Place on serv- ing dish, sprinkle with cheese, set in oven to melt cheese and serve hot.

Flank Steak, Spanish

Have butcher cris cross a flank steak. Rub into it flour, seasoned with salt and chile powTler, not too much, spread with lard or melted suet, make a filling of bread crumbs, tomato, chile pulp or powder, onion, aregano, bay leaf, salt, roll up and tie. Put tablespoon lard, cup tomato, little salt on top, cover and bake two or three hours slowly.

Spanish Pork Tenderloin Cutlets

Pound tenderloin out flat; cover ^with flour; seasoned with salt, pepj^er and chili powder. Fry brown in hot olive oil or bacon fat. Place tri- angles of toast in center of platter, arrange cut- lets standing around toast. Put lettuce cups around outside of cutlets and fill with half of

MEXICAN-SPANISH RECIPES 83

[)ee]e(l tomato, sprinkled with cooked rice aiul parsley, salt and chile powder, or, tomatoes stuffed with a mixture of meat and rice, seasoned with salt, chile powder, onion and butter. Bake until brown on top. Garnish with parsley and s(^t twic;- of parsley in center of toast.

Mexican Meat Cakes

^lix pork sausage and hamburger equal parts, to two cups meat add one cu]3 wet bread, add one egg, one-fourth cup onion, teas]30on salt, table- s])oon green chile pulp, mix and make into cakes one inch thick, put one cup prepared sauce in pan and heat, place meat in sauce, cover, simmer till done.

Spanish Meat Cakes (Delicious)

Use finely ground beef, veal or chicken — raw or cooked. To each cup meat, add one-half cup wet bread crumbs, one-fourth cup chopped mushrooms, browned in a little l:)utter, teaspoon onion juice, one-fourth cup white sauce and salt to taste. Make into round flat cakes ; fry in small amount olive oil and butter, until brown; make a sauce of six chopped olives, one-fourth cup nnishrooms, tablespoon onion, tablespoon flour in tablespoon each of olive oil and butter; add salt and paprika, and cup of fresh or canned toma- toes, and tablespoon green chile pulp, and pour around meat cakes. Sprinkle with chopped pars- lev.

84 MEXICAN-SPANISH RECIPES

Mexican Meat Dumplings

Mix one cup meat raw or eooked, add one-half cup chopped baeon, one-half eup tomatoes, tea- spoon salt, tablespoon ehile pnlp or chile powder, mix to thick donah with corn meal, make into balls size of walnnts, drop in salted boiling water and tomatoes, littk* lard and corn meal to thicken water when meat is done.

Spanish Beef Stew

Cnt one ponnd stew l)eef or veal in small two- inch pieces, flonr thickly and brown in table- spoon of hot snet; add one-half cnp chopped on- ion, one bay leaf, fonr cnps tomatoes; cook slowly nntil meat is tender; add salt, one tablespoon chile pnlp; one cnp cold boiled potatoes — cnt in neat sqnares. When potatoes are hot, serve on triangles of bnttered toast.

Mexican Chicken Meat Balls

Two cnps gronnd chicken, two tablespoons finely chopped onion, one-half cnp tomato, one- half garlic bntton, two tablespoons chopped sweet pepper, one egg, one teaspoon mint leaves, one-half teaspoon aregano, one teaspoon salt, one tablespoon bntter, three tablespoons corn meal mush, mix together, roll in flour, make into balls, fry in deep fat, or bake in oven, serve with Span- ish sauce.

MEXICAN-SPANISH RECIPES 85

Spanish Fish Stew

Cut iish in three-inch pieces, salt and roll in corn meal. Heat tablespoon bacon fat and one of olive oil, add half cup sliced onion, fry brown, add fish and brown, add enough tomato to barely cover fish, two tablespoons chile sauce, salt to taste, pinch safron, and aregano; cook few min- utes. Serve on platter. Garnish with potato balls sprinkled with chopped parsley.

Spanish Baked Fish

Make a filling of bread crumbs wet with one cup of tomatoes, add one tablespoon minced on- ion, one tablespoon ])arsley, one-half cup red to- mato pulp, two tablespoons melted Ijutter, te]i sliced olives, one-half cup seedless raisins: fill and sew^ up fish. Place in pan. When done, re- move carefully to hot platter and peel off skin. Pour hot prepared Spanish sauce over fish; gar- nish with lemon and jDarsley. Awfidly good.

Spanish Fried Fish

Salt and dip Barracuda or any tender fish in a batter made of egg, flour, milk and salt. Fry in deep hot olive oil. Serve witli sauce made l)y browning ta1)lespoon onion in ta])lespoon olive oil, adding tablespoon flour and l)rowning, then add one cup tomatoes, two talilespoons green or red chile pulp, salt ; cook and pour across center of fish, allowing brown crisp ends to show. Gar- nish with slices of sweet green pepper, lemon and parsley.

.Sf) MPJXICAN-Si^ANISH HKCIPKS

Spanish Hash

Put a layer of seasoned whipped potatoes one ineli tliielv in a sliallow l)alving pan. Another layer of finely chopped beef, lamb, veal, fish, or fowl; seasoned with salt and pepper and a lit- tle onion browned in lard; prepare a top la^^er of one cup onions, one green and one sweet red pep- per, one. tablespoon parsley, teaspoon chili pow- der or pulp, salt, tablespoon Hour — all browned in two tablespoons lard. Add one-half can toma- toes; cook till thick; spread over meat hiyer, sprinkle with bread crumbs, bits of cheese and bake. Dainty when baked in individual dishes.

Spanish Curry Hash

Brown in two ta])lespoons butter, three table- spoons chopped onions, one cu]) ground meat, — one or more kinds, one cup tomatoes, ten sliced olives, one tablespoon Worcestershire sauce, o]ie chojjped green swc^et pep])er, one-fourth tea- spoon curry ]30wder, one tablespoon flour; add cup of any meat stock ov hot water; salt to taste;- add one cups cooked rice ; alternate in layer with hash. Pour little ])utter over top and bake. Garnish with parsley and slices of hard cooked

Spanish Stewed Rabbit

Cut and roll rabbit in meal and flour, salt and chile powder, fry nice brown, cover with Span- ish sauce, little hot water, add one-half cup rais- ins, stew ten minutes, garnish with toast and mint.

MEXICAN-SPANISH RECIPES 87

Spanish Chicken Stew

Cut up tender ehieken, salt and flour, ])r()\vn in small amount of olive oil. Keep hot. Add ta- blespoon butter to oil left in frying pan; add one- half cup onions, one small clove of garlic, ta- blespoon parsley, two tablespoons flour; bro^^'n all together and add two cups tomatoes, two ta- blespoons chile pulp and one teaspoon sugar; cook until thick; pour over chicken; garnish with buttered toast and green peas.

Spanish Style Stuffed Chicken Brown a fat tender chicken in a small amount of lard by turning over and over for a few min- utes. Make a dressing of two cups bread crumbs, three tablespoons pulp of sweet green peppers, one cup tomatoes, two tablespoons chopped onion, one-half cup claret, two table- spoons sugar, one-half cup sliced onions, one- half cup seeded raisins, one teaspoon white pep- per, and salt to taste. Stuff chicken and bake in closed pan one hour. Make gravy of drippings by adding flour, mushroom sauce and hot water. Pour over chicken.

Spanish Baked Chicken En Casserole Salt a tender chicken, rul) inside and out with onion, butter and flour. Put in a large cas- serole. Pour in 'oottom one cup hot water, one teaspoon oregano; add can nmshroonis, stems and trimmings; one dozen sliced olives, two ta- blespoons green Spanish sauce, and one chopped

38 MEXICAN-SPANISH RECIPES

pimiento, two cups tomatoes, one tablespoon butter and tablespoon flour to thicken; salt to taste; cover and cook till done; add cup of cream and cook ten to fifteen minutes longer. Dip but- tered toast in sherry — enough toast for each guest; lay on top of chicken; cover; let stand few minutes. Serve from (*asserole.

Spanish Dressing for Chicken or Turkey

One pint of cold corn bread, one cup rich chick- en or turkey broth, one-half cup roasted chopped chestnuts, one tablespoon butter, one hard- boiled egg minced, one teaspoon black pepper, three tablespoons red chile pulp, one-fourth cup minced onion, large tablespoon minced parsh^y. one egg Avhipped very light, salt to taste, stuff turkej^ or chicken, when baked, make the ordi- nary dressing of the drippings add chile sauce, to serve on dressina'.

Spanish Tripe

In three tablespoons l)utter, fry one-half cup onion. Cut one pound tripe into narrow strips; salt and roll in flour. Add one tablespoon flour to fat and broAvn; add to this one cup tomato, sea- son with tablesx)oon chile powder or ])ul23, one teaspoon sugar. Let simmer until very tender. Serve hot.

(Spanish Beans)

How to Cook Beans

Soak over iiigiit, put in fresh water in tlie morning and add one-fourth teaspoon of soda to each quart of water, boil until half done, draiii and add more boiling water and cook till tender. Boil longer when they are to be mashed.

Frijoles (Bean) Sauce

Cook red Spanish beans tender, put in })an with hot lard, add onions, green or red chile pul]). salt^ brown a little flour with it, mash, press tlu'ough sieve, add meat stock to thin for sauce, serve over meat or whole beans.

Soak pink or kidney beans over night, ])oil till tendei* in salted water with ])inch soda. Drain and add can tomatoes, ])ulp of three red and three green chiJe peppers, one-half cup onions fried in bacon fat, salt to taste, boil slowly till verv soft.

()2 MEXICAN-SPANISH RECIPES

Spanish Mashed Baked Beans

Cook pink or kidney beans in salted water with pinch of soda nntil very soft. Drain and mash, fry bacon crisp, remove from pan and tnrn beans into fat, let brown and tnrn ont on hot platter, ponr hot Spanish sauce over, garnish with bacon and parsley.

Spanish Beans Au Gratin

Two cups of well-cooked beans, drained of wa- ter— into two tablespoons of hot lard, two ta- blespoons of red chile pulp; brown; add one-half cup grated cheese, stir until melted. Serve pip- ing hot.

Arroz a la Espanol

(Spanish Eice)

How to Cook Rice

Wash rice in several waters, drain, rub be- tween towels until dry, throw the rice spoonful at a time, one cup to five cups, into boiling hot salted wat^r, boil hard for ten minutes then slow- ly until all water is absorbed, put asbestos mat under vessel and do not stir; grains will be dry and separate from each other.

Spanish Rice— Mint Flavor

Heat two tablespoons lard, bacon or olive oil, add tablespoon chopped onion, one-half teaspoon salt, one-half teaspoon chile powder, pinch of mint leaves, slightly cook, add one cup rice and stir about imtil rice begins to color, add four cups hot water, cook slowly until all water as ab- sorbed. Pile on platter and cover with Spanish sauce.

98 MEXICAN-SPANISH RECIPES

Spanish Rice

Fry heaping tablespoon chipped bacon, add one garlic, stir, cook few minutes, add one cup washed and dried rice, one can tomatoes, salt, add one-half cup chile pulp, cook slowly; when about dry, add meat stock or hot w^ater to finish cooking, but just enough to have rice dry and grains separated when done.

Spanish Rice au Gratin

Boil one cup rice in five cups Avater, add a but- ton of garlic, teaspoon salt; when done remove garlic. Drain any water and put in baking ves- sel alternate layers of rice, Spanish sauce and cheese, topping with sauce and cheese on top. Bake until hot throuah and cheese a rich brown.

Green Peppers With Rice

Ohop two tablespoons onion, two tablespoons I'ed sweet peppers, two tablespoons green sweet peppers very fine, fry until tender with a table- spoon chopped salt pork. Add two cups toma- toes, cook and add tablespoon chile pepper, salt, fill green sweet peppers, put butter on top, sprinkle of brown sugar, lemon juice; bake.

Spanish Stuffed Peppers

Stiififed Chile Pepper

Fry chile peppers until they pviff under skin; cool and peel; cut out stem, and with a spoon re- move seed. Prepare a mixture of any kind of meat, to a cup of meat, one tablespoon of chopped onion, one clove garlic, one-half cup tomatoes, one-half cup of sliced olives, one-fourth raisins- chopped very fine. Add one tablespoon vinegar, and cook in "^ two tablespoons hot lard; cool and fill the chile peppers. Beat desired number of eggs separately, add a tablespoon flour, one of milk to each egg, and season with salt and red pepper. Dip chile in batter, and fry brown in hot lard, drain, sprinkle with chopped parsley; serve hot. A prepared sauce may be served over chile or a white sauce with apple, raisins, peach pre- serves or marmalades added to desired taste. Delicious.

104 MEXICAN-SPANISH RECIPES

Spanish Stuffed Sweet Peppers

Mix one cup of ground meat, any kind, with half cup bread, two tablespoons onion, one-half cup tomatoes, one tablespoon sugar, one-half raisins, cook all together in one tablespoon hot butter for a few minutes, cool, add one egg^ salt, chile powder, fill large sweet pepper that has all seed removed, set close together and fill in be- tween with raw tomato, salt, pinch aregano to reach top of tomatoes, sprinkle with bread crumbs and bake until well done and brown.

Sweet Spanish Peppers With Sardines

Roast or scald and peel green sweet peppers, take out seed and veins, mix with half cup vine- gar, half cup water, add one-half garlic. button, one-half teaspoon aregano, piece of cinnamon; soak all night. Make filling of one-half cup bread, tablespoon onion, one-half cup tomatoes, table- spoon sliced olives, six seedless raisins, drain peppers and fill. Cover with melted butter, bread and grated cheese. Bake and serve hot.

Spanish Cheese and Pepper Fritters

* Heat and peel green hot or sweet peppers ; re- move seed and fill with salt and red pepper, mix- ture of cheese and bread, wet in tomato juice — half and half — fasten with toothpicks; dip in egg and roll in bread; fry in deep fat; serve with Spanish sauce and circle of hard-boiled eggs.

MEXICAN-SPANISH RECIPES 105

Chiles Stuffed With Cheese

Mix half cup bread wet with one-half cup to- matoes and one-half cup Queso Mexicano (a Mexican cheese), tablespoon onion, one-half but- ton garlic, tablespoon parsley, salt, pepper, one- fourth cup sliced olives, mushroom or raisins chopped and fried in tablespoon lard until ten- der. Add the bread and cheese, when cool, stuff chiles, dip in the egg batter and fry in deep fat or saute in butter. To be eaten hot served with or wi thout sauce.

Spanish Onion ,

Grind one cup raw liver to a pulp, remove strings, add one whipped egg, one teblespoon on- ion juice, one-fourth cup cracker crumbs wet, one and one-half cup milk, one-half teaspoon salt; fill boiled onions (centers removed) ; cover with grated cheese, cover and cook until liver is firm. Remove cover, brown slightly, serve with a pre- pared Spanish sauce.

Spanish Onions

Brown two tablespoons of flour in two table- spoons butter; add two tablespoons chopped on- ion, two tablespoons sliced olives, two table- spoons raisins, chopped sour pickle, one table- spoon ])arsley, two tablespoons chopped nuts, (me-half cup bread crumbs, one-half cup cooked chicken, pork or veal, one teaspoon salt. Fill

106 MEXICAN-SPANISH RECIPES

onions that have been boiled tender, and cen- ters removed — pile higli — put large lump cheese on top and bake. Serve with sauce made of one tablespoon buttei-, one tablespoon flour, two ta- blespoons lemon juice, one-half cup water and finely chopped parsley.

Spanish Stuffed Potatoes

Rub lard on large smooth potatoes. Bake un- til soft; cut off a slice and cut out center of po- tatoes, add two tablespoons butter, one table- spoon of finely cut parsley, two tablespoons of pimiento — chopped — cucumber, chopped — one- fourth teaspoon chile powder, two tablespoons hot milk, one-half whipped egg; beat up until light, fill potato, shell. Place two strips of bacon on top, set in OA^en until bacon is crisp. Garnish with stripe of pimiento and parsley.

Mexican Baked Macaroni or Spaghetti

Cook and drain macaroni or spaghetti, two cups of either; heat one-fourth cup olive oil, add clove of garlic and one-half cup chipped dried beef, cook until beef curls, add tablespoon flour, brown, add one-half cup chopped mushrooms, two tablespoons green chile pulp, one large pimiento chopped fine, add two cups tomatoes, cook all together, salt to taste, mix with mac- caroni, put in baking dish, cover with grated Mexican cheese (Queso Mexicano), bake till cheese is melted.

MEXICAN- SPANISH RECIPES 1()7

Calabasas (Summer Squash)

Cook round summer squash in salted water un- til tender; remove centers. Mix with egg, bread crumbs and grated cheese, salt and chile powder. Fill center of squash, pile high, sprinkle with cheese, and bits of butter; bake in a hot oven. Garnish with bits of red chile pepper and chipped parsley mixed with a little hot butter.

Spanish Cheese Fingers

To serve with all salads. Make very short pie paste with butter, salt; roll and fold several times, sprinkle with grated cheese and chile pep- per; roll it into paste enough to make it stick, cut in strips, bake in hot oven, tie in bunches with red ribbon, garnish with sprig of parsley, or cut stri]3s of bread; cover with paste of melted cheese and chile pepper, toast in oven, serve with salads.

Mexican Sandwiches

Remove seeds from chiles, green and red, if canned, chop fine; if raw, roast or scald and peel; first fry separately in a little butter, salt to taste, little lemon juice, don't brown. Spread between layers of thickly cut white and brown bread alternately, with one slice of bread but- tered and sprinkle thickly with grated cheese; the color effect is pretty when cut in fancy shapes and served on crisp lettuce leaf, or mix red and green chile together; fry, cool, add grated cheese, spread on tortillas that) have been dipped in hot butter, roll lighth^ fasten with toothpick ; garnish with sprig parsley; serve on crisp lettuce leaves.

no MEXICAN-SPANISH RECIPES

Spanish Brown Cake

Cream two cups brown sugar with one cup butter, pour around this one cup sweet or soiu^ milk, whip four eggs and pour on top, add three cups flour with three teaspoons baking powder sifted through, two teaspoons cinnamon, mix and pour into baking tins, sprinkle top with brown sugar, ground pecans and cinnamon while raw: bake in medium oven. Or add enough flour on rolling board to make a soft dough, cut into large round buns; bake and spread with icing made of hot water and brown sugar cooked until thick with pecan nuts added.

Spanish Chocolate Cake

Get the Spanish chocolate, a little round cake about three inches across, flavor different from other chocolate. Melt two cakes, add one-half cup butter, one cup brown sugar, beat four eggs separatel}^, mix yolk into chocolate, butter and sugar, beat well, pour one cup milk on top, the beaten egg white on top of milk, three cups flour with two tablespoons baking powder, stir all to- gether, add teaspoon vanilla, bake in loaf or lay- ers, make icing of melted chocolate cake, table- spoon butter, one-half cup brown sugar, cook; when cool spread on cake or vise as filling.

MEXICAN-SPANISH RECIPES HI

Mexican Candy

Two cups dark brown sugar, one-half cup wa- ter, teaspoon butter, cook until it forms a soft ball in water, put pecan nuts in bottom of but- tered saucers and pour sugar on while hot; let cool and there is the little thin round cakes one sees on the street sold bv Mexicans.

A TYPE OF SPANISH WOMEN

ANOTHER TYPE OF SPANISH WOMEN

List of Mexican Supplies in Mexican Stores

As safron (Safron), used for Havoring meat and chile

dishes. Oregano (Mexican sage), used for flavoring all meat and

chile dishes. Cominos (common seed), used for flavoring all meat and

chile dishes. Cilantio (Cariandos seed), used for flavoring all meat and

chile dishes. Frijoles Colorado (pink beans). Appelito Marado (a blue JNlexican bean). Belotas (Mexican acorns). Pinones (pine nuts).

Maize Blanco (white corn), used for Mexican dishes. Ojas (corn husk for Tamales). Queso de tina (cheese made of cactus sweetened). Gueso Mexicano (a IMexican cheese). Panocha (dark cane sugar in cone shape cakes). Piloncillo (light brown cane sugar in cone shape cakes). Chile Colorado (red chile), chile sauce. Dule tipinos (small round red chile used for pepper sauces. Pinole corn or wheat parched ground for ^Mexican drink,

flavored with cinnamon and sweetened with sugar,

mixed with milk or water. Nixtamal Mexican Corn prepared old time way, ground

in mortars. Choriso (Mexican sausage).

-Tammiello (Hamirello). candy made of pumpkin. Cojeta de membrio, preserves made of quinces and Pa- nocha. (^ojeta de camote. sweet potatoes and panocha, preserves. Tamarindo. a dried fruit to soak in water and sweetened

for a drink. Tomatillas, a small wild green tomato.

Classification of Recipes

Page Spanish Dinner 17

Spanish Menn 21

Ensaladas Espanol (Spanish Salads) 25

Sopa Espanol (Spanish Soups) 37

Tortillas ,. 43

Enchiladas ./. 55

( 'hili Pulps and Sauces 59

Pickles and Relishes 63

Cliili Con Carne 65

Tamales 68

Eggs, Omelets, Etc 75

Carne Espanol (Spanish Meats) 81

Frijoles (Spanish Beans) 91

Arroz a la Espanol (Spanish Rice) 97

Spanish Stutf ed Peppers and Onions 103

Spaghetti, Macaroni 106

Stuffed Potatoes 106

Summer Squash 107

Spanish Cheese Fingers 109

^lexican Sandwiches 109

Spanish Brown Cake 110

Spanish Chocolate Cake 110

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