,digital ,library47 ,california ,mexican-,spanish ,cook ,book ,selected ,mexican and ,spanish ,recipes ,by ,bertha ,haffner-,ginger ,illustration3 ,very ,sincerely ,yours4 ,bertha ,haffner-,ginger4 ,this book is dedicated to my daughter1 nicknamed ,miss ,paprika by our pupils4 ,she has been my inspiration and devoted companion through all the years of my public life4 ,b4 ,h4 ,g4 ,,to ,,my ,,readers ,an announcement that my lesson for the day would be ,spanish dishes1 invariably brought record-breaking crowds in any city in the ,united ,states1 and a demand for recipes induced me to search for the best to be found4 ,my three years' stay in ,california has enabled me to learn how to prepare the very best dishes directly from the natives1 both ,mexican and ,spanish4 ,it is not generally known that ,spanish dishes as they are known in ,california are really ,mexican ,indian dishes4 ,bread made of corn1 sauces of chile peppers1 jerked beef1 tortillas1 enchiladas1 etc41 are unknown in ,spain as native foods2 though the majority of ,spanish people in ,california are as devoted to peppery dishes as the ,mexicans themselves1 and as the ,mexicans speak ,spanish1 the foods are commonly called ,spanish dishes4 ,when made properly1 there is great merit in this class of foods and ,i have endeavored to select the very best recipes1 and have revised them into correct proportions and practical methods of preparation4 ,many of the dishes are very delicious and will be found of great value for luncheon1 entries1 and a zest to various menus1 and especially useful to those who desire to cater to the public4 ,please note the classification of sauces and dressings which eliminates a repetition of the same sauce in different dishes4 ,wishing you as much pleasure in the preparation and serving of this collection of recipes as ,i have had in compiling them1 ,i am1 ,very sincerely yours1 ,,bertha ,,haffner-,,ginger4 ,illustration3 ,,the ,,mission ,,of ,,the ,,old ,,padres ,,was ,,to ,,make ,,life ,,brighter ,,for ,,such ,,as ,,these ,,regular ,,spanish ,,dinner #fj;c ,including ,table ,claret ,,soup ,,salad ,,enchiladas ,,carne ,,con ,,chili ,,spanish ,,beans ,,spanish ,,rice ,,fruit ,,and ,,coffee ,special ,spanish ,dinner #a4ej per plate ,illustration3 ,a ,,california ,,ramada ,,cafe ,,lista ,,de ,,los ,,platos 7,,table ,d',,hote7 ,illustration ,ensalada de ,frijoles ,pink ,bean ,salad ,sopa de ,papas ,potato ,soup ,arroz a la ,creole ,rice1 ,spanish ,enchiladas a la ,brabo ,enpanadas de ,ternera1 ,espagnol ,veal ,cutlet1 ,spanish ,frijoles ,con ,carne ,pink ,beans with ,cheese ,dulce de ,naranja ,orange ,pudding ,queso ,galletas ,cheese ,crackers ,cafe ,negro ,black ,coffee ,,dinner1 #ge ,cents ,illustration3 ,,cabaret ,,dancers ,casa ,verdugo ,cafe1 ,los ,angeles ,ensaladas ,espanol 7,spanish salads7 ,prepared ,vinegar for ,spanish ,salad ,dressing ,put a button of garlic1 large slice cucumber1 slice onion1 tablespoon parsley1 tablespoon taragon leaves1 or two tablespoons taragon vinegar into one pint cider vinegar4 ,bottle and let stand several days1 strain and keep for following salads and dressings4 ,especially ,prepared ,dressings ,spanish ,dressing ,no4 #a ,rub mixing bowl with button of garlic1 break into bowl one egg yolk1 whip stiff1 add one-fourth cup best olive oil slowly1 then one-fourth cup lemon juice1 tablespoon prepared vinegar1 teaspoon sugar1 half teaspoon salt1 tablespoon green chile pulp4 ,very fine4 ,spanish ,dressing ,no4 #b ,six tablespoons of best olive oil in bowl1 add gradually three tablespoons lemon juice and one of prepared vinegar1 one teaspoon brown sugar1 half teaspoon salt1 tablespoon red chile pulp1 stir with rotary motion until a thick cream1 serve at once on salad4 ,spanish ,salad ,dressing ,no4 #c ,lemon or lime juice4 ,six tablespoons to three of olive oil1 teaspoon sugar1 one-half teaspoon salt1 dash red pepper1 teaspoon onion juice4 ,spanish ,salad1 ,avacado 7,aligator ,pear7 ,peel and cut in half pears1 sprinkle with salt and sugar twenty minutes before using1 then place in heart of small crisp lettuce head1 pour over ,spanish dressing ,no4 #c4 ,tomato and ,cucumber ,salad ,select six fine ripe tomatoes2 remove the hearts carefully2 place on ice until chilled2 pare two cucumbers and chop them finely2 mix with tomato pulp2 pour over a half cup of dressing ,no4 #c and fill the tomatoes4 ,serve on lettuce leaves and decorate with thinly sliced sweet peppers4 ,spanish ,sweet ,pepper ,salad ,remove seed and fill half peppers with chopped cucumber and celery1 mixed with dressing ,no4 #c1 garnish with pimiento or beets1 serve on lettuce4 ,spanish ,bean ,salad ,one cup ,spanish beans cooked tender1 small pink 7canned red kidney beans will do72 chop sweet green pepper1 one-fourth cup1 tablespoon each of onion1 ripe sweet pepper1 parsley and cucumber1 mix with beans1 serve with ,spanish dressing ,no4 #a4 ,spanish ,tomato and ,egg ,salad ,peel smooth just ripe tomatoes1 slice in three slices across1 place on lettuce leaf1 put border around of hard boiled whites of eggs1 stand hard boiled yolk in center1 pour over ,spanish dressing ,no4 #a4 ,stuffed ,tomato ,salad ,scald and peel large tomatoes1 remove center1 mix with equal parts celery1 green chile1 onions1 fry in little olive oil and lemon juice1 salt to taste1 fill tomatoes1 teaspoon ,spanish dressing ,no4 #a1 sprinkle little chopped parsley and grated cheese1 set on ice1 serve on lettuce4 ,spanish ,california ,ripe ,olive ,salad ,remove seed from ripe olives1 fill with mixture of cottage cheese1 pimiento1 salt1 paprika1 parsley1 press together1 serve on lettuce leaf1 cover with ,spanish dressing ,no4 #a4 ,spanish ,moulded ,salad ,chop enough ripe tomatoes to fill a cup1 half cup cucumber1 one-fourth cup celery1 one-fourth cup green sweet peppers1 tablespoon onion1 one-half teaspoon chile powder1 salt to taste4 ,dissolve one tablespoon gelatine in one cup tomato juice1 pour over above1 mix and mould1 when firm cut in squares1 serve with ,spanish sauce ,nos4 #a or #b in lettuce leaf4 ,spanish ,cucumber and ,tomato ,salad ,pare and chop fine one good-sized fresh cucumber4 ,shred sufficient cabbage to make one pint1 throw in cold water for one hour2 scald and peel one good sized tomato and chop fine4 ,remove the seeds from one large sweet pepper1 chop and mix with the tomato4 ,when ready to serve drain and dry the cabbage4 ,put into salad bowl a layer of cabbage1 then a layer of cucumber1 then a layer of tomato and a layer of pepper2 sprinkle with a few drops of onion juice2 then another layer of cabbage and continue until all the material is used4 ,serve with dressing ,no4 #b4 ,spanish ,cabbage ,salad ,two cups shredded cabbage red and white mixed1 two tablespoons chopped roasted chestnuts1 two of pecans1 mix with dressing ,no4 #b and serve in lettuce cups4 ,rice ,salad ,a cup of boiled rice2 four hard-boiled eggs1 and one head of lettuce4 ,arrange on platter1 alternate layers of rice1 shredded lettuce leaves1 slices of hard-boiled eggs and dressing ,no4 #a4 ,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 tulip4 ,chop cress and cabbage1 equal parts1 add few minced chives1 add one-fourth cup cream to one-half cup salad dressing ,no4 #c and serve over salad4 ,illustration3 ,,oven ,,in ,,patio1 ,,ramona',s ,,marriage ,,place ,illustration3 ,,old ,,spanish ,,kitchen ,,in ,,california ,illustration3 ,,indian ,,ovens ,sopa ,espanol 7,spanish ,soups7 ,sopa de ,frijoles 7,bean ,soup7 ,cook one pint pink beans in two quarts beef stock till tender4 ,add one cup chopped onions1 two green1 two ripe chiles 7fresh or canned71 one quart canned tomatoes1 two tablespoons chopped parsley4 ,cook all thoroughly4 ,drop in ,spanish meat balls and serve with ,spanish cheese fingers4 ,spanish ,meat ,balls ,grind soup beef very fine4 ,add one egg to one cup meat1 salt1 little onion juice1 two tablespoons soaked bread1 make into very small balls1 roll in crumbs1 fry1 drop in soup just before serving and sprinkle each ball with finely chopped parsley and bits of pimiento for color effect4 ,sopa de ,papas 7,potato ,soup7 ,add one cup mashed potatoes to one cup chicken1 veal or beef stock1 one cup milk1 tablespoon butter1 salt1 one bay leaf1 tablespoon flour to thicken1 cook and strain1 cut thinly sliced bread1 round1 the size of a nickle1 butter and toast1 make little pile grated yellow cheese on toast1 top with red sweet pepper1 pinch of chopped parsley on top4 ,serve hot4 ,spanish ,hot ,vegetable ,broth ,make broth of one cup cabbage1 one cup carrots1 one-half cup onions1 one cup garlic1 one-half cup turnips1 one-half cup celery1 one-fourth cup green pepper4 ,add one quart canned tomatoes1 one quart clarified meat stock1 cook thoroughly1 strain1 serve hot with spoonful well cooked rice in bowl4 ,for vegetable soup leave all vegetables in4 ,spanish ,fish ,chowder ,fry one-half cup salt pork cut into small cubes1 one-half cup chopped onion to light brown1 add tablespoon flour1 then add two cups small pieces of white boneless fish meat1 brown slightly1 strain two cups hot milk1 one cup prepared ,spanish sauce1 salt to taste1 dash of paprika4 ,clams or oysters may be used1 allowing only one minute for clams or oysters4 ,tortillas ,illustration3 ,,mexican ,,woman ,,making ,,tortillas ,y4 ,y4 ,perez1 ,public ,bakery1 ,sonora ,town1 ,los ,angeles4 ,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 cooking1 as you and ,i do in trying to make a beautiful loaf of bread4 ,truly the heart of women are the same the world over4 ,deep down1 no matter what the environment1 the desire is always there1 to be loaf givers4 ,modern ,way to ,prepare ,corn for ,tortilla and ,tamales ,put one gallon of shelled corn in enough water to cover2 dissolve one-half cup lime in a little water and add to cover2 boil fifteen or twenty minutes2 remove from fire1 pour off first water and add fresh cold water2 rub with hand to remove husk4 ,rinse in another water and it is ready to grind4 ,don't wash too much or it will not be pasty enough to make tortilla4 ,tortillas ,no4 #b ,another way and liked best by some people3 ,add to the corn dough 7masa7 rounding tablespoon of lard to four cups dough1 little salt4 ,tortillas ,no4 #c ,still another way3 ,corn meal and coarse flour half and half wet to stiff dough1 salt and lard4 ,tortillas ,no4 #d ,but the best to my taste is the hominy or corn ground into a smooth paste1 three cups corn1 one of flour1 two tablespoons melted lard1 teaspoon salt1 cook on ungreased iron1 have ready enough hot salted lard to dip tortilla in just before you add filling to make ,enchiladas4 ,when flour is used1 dough may be rolled out on a board1 a small pie tin placed on and cut round the edge to form cake2 lift up with pancake turner4 ,how to ,shape ,tortillas ,take piece of dough size of biscuit and press with hand into cake size of small pie plate1 toast on top of stove moderately warm4 ,do not brown4 ,illustration3 ,a ,,plate ,,of ,,tortilla ,illustration3 ,,taco ,made by putting chopped cooked beef and chile sauce in tortilla made of meal and flour2 folded1 edges sealed together with egg2 fried in deep fat1 chile sauce served over it4 ,illustration3 ,,indian ,,woman ,,baking ,,bread ,illustration3 ,a ,,public ,,bakery ,,in ,,mexico ,women ,making ,tortilla ,enchiladas ,illustration3 ,,enchiladas ,enchiladas1 ,no4 #a 7,very fine7 ,make ,tortilla4 ,chop one cup onions very fine1 slice and chop one-half cup olives1 cook in little lard2 have cup grated cheese ready1 dip tortilla in hot salted lard1 dip in chile sauce ,no4 #a1 spread with grated cheese1 put in center tablespoonful of cooked onions1 tablespoon chopped hard-boiled eggs1 two tablespoons chopped chicken1 six seedless raisins soaked in claret1 level tablespoon chopped olives1 a sprinkle of cheese and fourth cup ,chile ,sauce ,no4 #a1 fold both sides1 one over the other1 pour ,chile ,sauce ,no4 #e over all1 put tablespoon cooked onion on center of top of each and several large pieces of cheese and three whole olives4 ,place in hot oven till cheese is melted1 serve very hot4 ,enchiladas ,no4 #b ,use green chile sauce for ,enchiladas ,no4 #b1 and filling of beef or veal1 with onion or coddled or poached egg on top sprinkled with grated cheese1 spoonful red chile sauce dropped in spots for color1 heat till cheese melts4 ,chile ,pulp and ,sauces for all ,recipes ,chile peppers are the base of all ,mexican and ,spanish dishes1 and ,i have simplified the various recipes by making a list of different ways to make the pepper pulps and sauces4 ,please note that they are numbered and named1 referred to by number and name in the recipes4 ,original way to prepare chile for sauce is to remove seed and toast on coals1 top of stove or in oven1 till they puff and look tender2 and mash through sieve or colander2 add water or tomatoes for right consistency2 scalding is the quickest4 ,no4 #a1 ,red ,chile ,sauce1 for ,enchiladas or ,tamales1 etc4 ,split red chile pepper1 remove all seeds and veins1 soak several hours in water1 pour off1 pour on boiling water1 pour off and repeat again1 the last water just enough to cover peppers when pressed down4 ,mash in this water and press through sieve1 melt one-half cup pure lard1 add heaping tablespoon flour1 brown and add three cups of chile pulp1 salt to taste1 cook very slowly half hour4 ,no4 #b1 ,green ,chile ,sauce for ,enchiladas or ,tamales1 etc4 ,split1 remove seeds and veins from green chiles and boil in little hot water till tender2 mash1 press through sieve1 melt one-fourth cup lard1 add two tablespoons flour1 teaspoon salt1 brown just a little1 add three cups green pulp1 cook slowly half hour4 ,prepared ,spanish ,sauce ,take equal parts red and green chile peppers1 same amount green and red sweet peppers1 split1 remove seed from all1 soak in water1 drain1 add enough water to barely cover1 boil tender1 mash in water1 press through sieve1 heat half cup olive oil1 fry in it one-half cup onion1 one-half parsley1 three garlic buttons1 tablespoon aregano1 two cups raw tomatoes1 six cloves1 two cups of the pepper pulp1 salt to taste1 cook1 strain1 may heat and bottle larger quantities1 very fine4 ,pickles and ,relishes ,spanish ,pickle ,heat quart apple vinegar1 add tablespoon salt1 twenty cloves1 two tablespoons aregano1 two of cominos1 boil five minutes1 let cool1 pour over small red and green chiles1 wild tamatillos 7wild tomatoes7 and put up in jars4 ,green ,chile ,relish1 ,no4 #a ,remove seed and veins from twelve large green chiles1 soak over night in water with little salt in it1 chop and measure one quart green tomatoes1 chop chiles1 one cup cucumber1 #a garlic button1 cook altogether until a pulp1 press through sieve1 add one-half cup lemon or lime juice1 tablespoon salt4 ,fine over cold meats1 fish1 oysters1 eggs1 croquettes1 roast pork1 mix with apple sauce2 serve on fried apple fritters4 ,red ,chile ,relish1 ,no4 #b ,make same as green1 substitute ripe tomatoes and red chiles4 ,you may bottle1 seal tightly each sauce2 will keep indefinitely4 ,chile ,con ,carne ,mexican ,red ,hot ,chile ,con ,carne ,to each cup of raw or cooked1 chopped or ground beef1 one-half cup lard or suet1 add one cup pulp of red chile pepper1 two cups beef stock1 salt1 cook until a thick sauce is formed1 serve with frijoles4 ,chicken ,giblet ,chile ,cook chicken jiblets livers and hearts tender in small amount water2 chop and add equal amount chile sauce ,no4 #a or #b1 salt to taste1 serve on ,spanish rice put in dish1 sprinkle with parmasan cheese or ,mexican grated cheese4 ,chile ,con ,carne 7,mild7 ,two cups cooked chopped beef1 one-half cup green chile pulp1 one-half cup suet1 tablespoon lard1 one cup tomatoes1 one button garlic1 one-half cup chopped onion4 ,cook until thick1 serve with frijoles4 ,chile ,con ,carne ,one-half cup chopped salt pork1 one-half cup suet1 add one-half cup chopped onion1 one teaspoon aregano1 one-half teaspoon safron1 fry all together2 add two cups cooked ground beef1 two cups frijoles1 two cups red chile pulp1 one cup water or three cups water and four tablespoons chile powder1 salt to taste and cook forty minutes4 ,chicken ,chile ,boil a fat chicken in small amount water with garlic button1 or slice of onion to flavor4 ,when tender chop the meat in small pieces1 heat some of the chicken fat skimmed from the liquor and cut from chicken1 add flour1 bit of onion1 add one cup green chile pulp1 two cups of water chicken was boiled in1 salt2 add chopped chicken1 stew few minutes1 serve on ,spanish rice4 ,chile ,con ,carne ,cook beef1 veal or chicken with parsley1 carrots1 celery1 onions1 bay leaf4 ,let it cook very slowly until tender1 then cut meat into small pieces1 strain the juice1 add to every pint one-half cup chile pulp and one cup of cooked and mashed frijoles1 add tablespoon butter or lard1 then meat1 and if too hot add cup tomatoes1 cook few minutes longer4 ,tamales ,illustration3 ,tamales ,chop one pound of beef1 pork or chicken1 add a little chopped tallow or one tablespoonful of lard and a little salt2 fry in a pan until tender2 chop again very fine2 return to pan2 add a little warm water and pulp of two red chiles2 stir and fry few minutes4 ,add to one quart of cornmeal two tablespoonfuls of salt1 two tablespoonfuls of lard1 and boiling water to make a thick dough4 ,cut off about one inch of corn husk stalk ends and soak in hot water ten minutes2 dry and rub over with hot lard4 ,put a layer of dough on the husk about four inches long1 one and one-half inches wide and one-fourth inch thick2 along the center spread two teaspoonfuls of the prepared meat2 roll and fold the small end of the husk2 place them folded end down in a strainer over hot water4 ,cover and steam several hours4 ,serve hot4 ,chicken ,tamales ,soak some trimmed corn husk 7bought in ,mexican stores7 for several hours in cold water1 then boil until soft1 remove2 dry on cloth1 and rub with lard4 ,cut up a fat chicken1 cook until very tender in just enough water to leave about four cups4 ,chop up cooked chicken1 add corn meal or masa to boiling hot chicken broth until a thick dough2 add salt to taste1 one tablespoon chile powder1 or chile sauce ,no4 #a2 add tablespoon of lard and knead all together until light and smooth4 ,now to all the chicken add enough chile sauce ,no4 #a to mix thickly together2 add about one-fourth cup of sliced olives and a few whole ones and one-fourth cup seedless raisins1 and a few whole ones1 salt to taste and cook together for five minutes2 spread corn dough evenly over shuck or husk about one-eighth inch thick4 ,in center of one larger husk place a large kitchen spoonful of chicken2 spread over this one tablespoonful of dough2 place another husk spread with dough2 continue placing husk around on all sides until about ten are used4 ,tie ends together with a strip of husk and place on end in a colander over boiling water for two or three hours1 or place some corn husk in bottom of vessel1 pile tamales on top1 pour in about a quart of water1 bring to a boil and steam slowly for three or four hours4 ,tamale ,pie ,make a crust of two cups of hot water1 one-half cup lard1 one teaspoon salt1 and cornmeal to make thick dough4 ,spread on bottom and sides of pie tin4 ,mix beef1 pork1 veal or chicken with plenty of suet for shortening--any two of above meats will do--measure two cups of meat1 add two tablespoons of cornmeal1 one-half cup of chile pulp1 one teaspoon salt1 one-half cup meat stock or water4 ,cook for a few minutes1 fill pie crust1 spread more dough over top4 ,make little balls the size of marbles set around edge4 ,pour a little melted lard over the top1 sprinkle with chile powder2 bake about thirty minutes4 ,beef ,tamales ,ground beef fried in lard and suet1 add chile sauce ,no4 #b and cook until thick4 ,prepare cornmeal or masa by pouring on boiling hot water1 salt to taste1 add one cup of lard to four cups meal or masa1 add few olives and raisins if desired4 ,prepare as for chicken tamale recipe4 ,steam4 ,texas tamales made as above with olives and raisins left out and spoonful put in one long shuck1 fold ends over and press flat4 ,illustration3 ,corn ,husk and ,red ,chile ,there are firms in ,california putting up a specially prepared corn meal for tortillas4 ,there are chile powders and canned red and green hot chile peppers2 also the red sweet pepper1 called pimiento1 which makes it possible to cook ,spanish dishes anywhere4 ,eggs ,espanol 7,eggs ,cooked ,spanish7 ,spanish ,omelet 7,supreme7 ,a complete lesson--,fry a strip of bacon for each diner2 remove from fat and keep hot4 ,cook until tender1 in the fat1 one tablespoon minced onion and sliver of garlic button 7young green onion is best71 one tablespoon minced green sweet pepper1 same of canned sweet red pepper 7pimiento71 one tablespoon parsley1 four sliced ripe olives1 four seedless raisins1 six mushrooms4 ,add when done1 level teaspoon flour1 then add one cup tomato--raw or canned2 cook few minutes1 salt to taste1 add one teaspoon chile powder or two tablespoons red chile sauce4 ,use the above amount for every two eggs4 ,keep hot and prepare eggs by breaking in separate bowl whites and yolk2 beat yolk first very stiff till light in color1 add tablespoon water to each yolk and one-eighth teaspoon salt4 ,beat whites stiff1 add small pinch cream tartar while whipping4 ,fold three-fourths of the whites into the yolks--do not break up too fine4 ,have hot omelet pan bottom covered well with lard or butter2 pour in eggs2 lower fire and cook slowly1 lifting up with spatula at different places to let raw egg to bottom4 ,when nearly done1 set under gas broiler or in very hot oven for a few minutes until seared4 ,remove1 and with spoon1 put prepared filling on one-half of omelet1 fold other half over1 turn out on a hot platter4 ,put rest of whipped whites on top to form a circular crown around edge4 ,sprinkle with salt and bits of butter2 set back in oven and brown but not too deeply4 ,remove2 decorate with bits or strips of pimiento1 sliced olives1 parsley1 and last1 the strips of bacon and triangles of toast4 ,a simple way1 not so pretty and fluffy1 but good1 is to mix the filling with whipped eggs2 cook1 fold and serve hot4 ,spanish ,stuffed ,tomato ,omelet ,soak one cup bread crumbs in one-half cup boiling milk1 add tablespoon butter1 salt1 pepper1 teaspoon onion juice4 ,remove centers from peeled tomatoes1 stuff with bread mixture1 place in a serving platter1 bake until tender4 ,whip one egg for each tomato separately4 ,add tablespoon water to each yolk1 salt1 chile pepper1 teaspoon butter for each egg4 ,pour around tomatoes to come to top4 ,bake in moderate oven4 ,serve hot1 or partly fill tomato with bread mixture1 break egg on top1 sprinkle with cheese and bake4 ,cut tomatoes out in squares to get all the egg1 and serve on lettuce4 ,eggs in ,chile ,blankets ,roll a long piece of cheese in strips of chile peppers roasted1 peeled and seeded1 fry in hot lard and serve with prepared ,spanish sauce on toast4 ,spanish ,sausage ,omelet ,mix level tablespoon fine sausage1 tablespoon bread crumbs in tablespoon milk for each egg1 whip yolks of as many eggs as needed1 little parsley1 salt and teaspoon red pepper pulp1 or chile powder2 add white of egg and pour into hot greased pan2 cook slowly1 until done4 ,fold and turn out1 cover with ,spanish sauce4 ,garnish with lettuce or parsley4 ,spanish ,creamed ,eggs ,boil eggs hard fifteen minutes1 shell1 cut lengthwise2 remove yolk 7reserve one egg74 ,mash yolk and add to each a teaspoon of thick white sauce1 or bread cooked smooth in milk2 bits of butter1 pinch of salt1 paprika and finely minced parsley4 ,fill white of eggs1 fasten together with toothpicks2 roll in raw egg and bread crumbs2 fry in deep hot olive oil or other fat2 drain4 ,remove toothpicks and where eggs are put together separate with knife and sprinkle center with little crumbled dry yolk1 place on toast4 ,make a border of chopped whites cut in rings4 ,pour hot ,spanish sauce partly over and around egg2 garnish with parsley1 and you have a delicious dish in truly ,spanish colors4 ,mexican ,scrambled ,eggs in ,chile ,mix one tablespoon green chile pulp to each egg1 whipped separately1 teaspoon lard or butter1 a slice garlic or teaspoon onion juice1 scramble quickly1 serve on toast1 garnish with spoonful red chile sauce and parsley4 ,pimiento ,egg ,hard boil small eggs1 shell1 salt1 put each in a canned pimiento large enough to close end with toothpick1 salt well1 dip in batter1 fry in deep fat1 slice in half lengthwise1 make cup white sauce1 add tablespoon green chile pulp1 serve on egg1 good and pretty ,spanish color effect4 ,spanish ,eggs in ,peppers ,scald large sweet peppers2 peel1 cut in half1 remove seeds1 half fill with minced onion fried brown1 one teaspoon red chile sauce1 tablespoon tomato sauce or catsup4 ,break one egg and scramble and pile on top4 ,decorate with red chile powder and parsley4 ,or break egg whole on top of sauce and bake in oven4 ,spanish ,eggs1 ,shirred ,brown in a teaspoon of butter or bacon fat1 one teaspoon of minced onion1 add teaspoon of flour1 salt to taste1 one teaspoon prepared chile sauce1 one-fourth cup raw tomato4 ,cook and pour into individual baking dish and break egg over top4 ,set in oven until eggs are covered with a film4 ,garnish with sprigs of parsley and serve hot4 ,carne ,espanol 7,spanish ,meats7 ,spanish ,steak 7,elegante7 ,slightly grease very hot skillet with olive oil4 ,select tender steak1 sear both sides1 turning until cooked as desired4 ,make ready a sauce as follows3 ,melt two tablespoons butter1 one of olive oil together1 add tablespoon onion1 one small button of garlic1 one tablespoon parsley1 one green sweet pepper1 and two tablespoons chili pulp4 ,when well browned1 add tablespoon flour and brown1 add one can prepared tomato soup or two cups fresh chopped tomatoes1 cook five minutes1 strain and pour over hot steak4 ,garnish with mushrooms and ripe olives browned in butter1 sprinkled with salt and chile pepper and sprigs of parsley1 or if cheese is liked1 sprinkle grated yellow cheese over steak and sauce1 melt in oven1 serve hot1 or use ,spanish prepared sauce4 ,spanish ,steak 7,economical7 ,select two pounds upper round steak1 sear on hot skillet on both sides till crust is formed2 then one-half cup suet1 half cup hot water1 cover2 cook slowly half hour1 add salt and pepper4 ,fry one cup chopped onions in tablespoon lard until slightly brown2 add tablespoon flour1 can tomatoes1 teaspoon oregano1 two tablespoons green chile pulp2 spread over steak1 cover and cook twenty minutes longer4 ,place on serving dish1 sprinkle with cheese1 set in oven to melt cheese and serve hot4 ,flank ,steak1 ,spanish ,have butcher cris cross a flank steak4 ,rub into it flour1 seasoned with salt and chile powder1 not too much1 spread with lard or melted suet1 make a filling of bread crumbs1 tomato1 chile pulp or powder1 onion1 aregano1 bay leaf1 salt1 roll up and tie4 ,put tablespoon lard1 cup tomato1 little salt on top1 cover and bake two or three hours slowly4 ,spanish ,pork ,tenderloin ,cutlets ,pound tenderloin out flat2 cover with flour1 seasoned with salt1 pepper and chili powder4 ,fry brown in hot olive oil or bacon fat4 ,place triangles of toast in center of platter1 arrange cutlets standing around toast4 ,put lettuce cups around outside of cutlets and fill with half of peeled tomato1 sprinkled with cooked rice and parsley1 salt and chile powder1 or1 tomatoes stuffed with a mixture of meat and rice1 seasoned with salt1 chile powder1 onion and butter4 ,bake until brown on top4 ,garnish with parsley and set twig of parsley in center of toast4 ,mexican ,meat ,cakes ,mix pork sausage and hamburger equal parts1 to two cups meat add one cup wet bread1 add one egg1 one-fourth cup onion1 teaspoon salt1 tablespoon green chile pulp1 mix and make into cakes one inch thick1 put one cup prepared sauce in pan and heat1 place meat in sauce1 cover1 simmer till done4 ,spanish ,meat ,cakes 7,delicious7 ,use finely ground beef1 veal or chicken--raw or cooked4 ,to each cup meat1 add one-half cup wet bread crumbs1 one-fourth cup chopped mushrooms1 browned in a little butter1 teaspoon onion juice1 one-fourth cup white sauce and salt to taste4 ,make into round flat cakes2 fry in small amount olive oil and butter1 until brown2 make a sauce of six chopped olives1 one-fourth cup mushrooms1 tablespoon onion1 tablespoon flour in tablespoon each of olive oil and butter2 add salt and paprika1 and cup of fresh or canned tomatoes1 and tablespoon green chile pulp1 and pour around meat cakes4 ,sprinkle with chopped parsley4 ,mexican ,meat ,dumplings ,mix one cup meat raw or cooked1 add one-half cup chopped bacon1 one-half cup tomatoes1 teaspoon salt1 tablespoon chile pulp or chile powder1 mix to thick dough with corn meal1 make into balls size of walnuts1 drop in salted boiling water and tomatoes1 little lard and corn meal to thicken water when meat is done4 ,spanish ,beef ,stew ,cut one pound stew beef or veal in small two-inch pieces1 flour thickly and brown in tablespoon of hot suet2 add one-half cup chopped onion1 one bay leaf1 four cups tomatoes2 cook slowly until meat is tender2 add salt1 one tablespoon chile pulp2 one cup cold boiled potatoes--cut in neat squares4 ,when potatoes are hot1 serve on triangles of buttered toast4 ,mexican ,chicken ,meat ,balls ,two cups ground chicken1 two tablespoons finely chopped onion1 one-half cup tomato1 one-half garlic button1 two tablespoons chopped sweet pepper1 one egg1 one teaspoon mint leaves1 one-half teaspoon aregano1 one teaspoon salt1 one tablespoon butter1 three tablespoons corn meal mush1 mix together1 roll in flour1 make into balls1 fry in deep fat1 or bake in oven1 serve with ,spanish sauce4 ,spanish ,fish ,stew ,cut fish in three-inch pieces1 salt and roll in corn meal4 ,heat tablespoon bacon fat and one of olive oil1 add half cup sliced onion1 fry brown1 add fish and brown1 add enough tomato to barely cover fish1 two tablespoons chile sauce1 salt to taste1 pinch safron1 and aregano2 cook few minutes4 ,serve on platter4 ,garnish with potato balls sprinkled with chopped parsley4 ,spanish ,baked ,fish ,make a filling of bread crumbs wet with one cup of tomatoes1 add one tablespoon minced onion1 one tablespoon parsley1 one-half cup red tomato pulp1 two tablespoons melted butter1 ten sliced olives1 one-half cup seedless raisins2 fill and sew up fish4 ,place in pan4 ,when done1 remove carefully to hot platter and peel off skin4 ,pour hot prepared ,spanish sauce over fish2 garnish with lemon and parsley4 ,awfully good4 ,spanish ,fried ,fish ,salt and dip ,barracuda or any tender fish in a batter made of egg1 flour1 milk and salt4 ,fry in deep hot olive oil4 ,serve with sauce made by browning tablespoon onion in tablespoon olive oil1 adding tablespoon flour and browning1 then add one cup tomatoes1 two tablespoons green or red chile pulp1 salt2 cook and pour across center of fish1 allowing brown crisp ends to show4 ,garnish with slices of sweet green pepper1 lemon and parsley4 ,spanish ,hash ,put a layer of seasoned whipped potatoes one inch thick in a shallow baking pan4 ,another layer of finely chopped beef1 lamb1 veal1 fish1 or fowl2 seasoned with salt and pepper and a little onion browned in lard2 prepare a top layer of one cup onions1 one green and one sweet red pepper1 one tablespoon parsley1 teaspoon chili powder or pulp1 salt1 tablespoon flour--all browned in two tablespoons lard4 ,add one-half can tomatoes2 cook till thick2 spread over meat layer1 sprinkle with bread crumbs1 bits of cheese and bake4 ,dainty when baked in individual dishes4 ,spanish ,curry ,hash ,brown in two tablespoons butter1 three tablespoons chopped onions1 one cup ground meat1--one or more kinds1 one cup tomatoes1 ten sliced olives1 one tablespoon ,worcestershire sauce1 one chopped green sweet pepper1 one-fourth teaspoon curry powder1 one tablespoon flour2 add cup of any meat stock or hot water2 salt to taste2 add one cup cooked rice2 alternate in layer with hash4 ,pour little butter over top and bake4 ,garnish with parsley and slices of hard cooked egg4 ,spanish ,stewed ,rabbit ,gut and roll rabbit in meal and flour1 salt and chile powder1 fry nice brown1 cover with ,spanish sauce1 little hot water1 add one-half cup raisins1 stew ten minutes1 garnish with toast and mint4 ,spanish ,chicken ,stew ,cut up tender chicken1 salt and flour1 brown in small amount of olive oil4 ,keep hot4 ,add tablespoon butter to oil left in frying pan2 add one-half cup onions1 one small clove of garlic1 tablespoon parsley1 two tablespoons flour2 brown all together and add two cups tomatoes1 two tablespoons chile pulp and one teaspoon sugar2 cook until thick2 pour over chicken2 garnish with buttered toast and green peas4 ,spanish ,style ,stuffed ,chicken ,brown a fat tender chicken in a small amount of lard by turning over and over for a few minutes4 ,make a dressing of two cups bread crumbs1 three tablespoons pulp of sweet green peppers1 one cup tomatoes1 two tablespoons chopped onion1 one-half cup claret1 two tablespoons sugar1 one-half cup sliced onions1 one-half cup seeded raisins1 one teaspoon white pepper1 and salt to taste4 ,stuff chicken and bake in closed pan one hour4 ,make gravy of drippings by adding flour1 mushroom sauce and hot water4 ,pour over chicken4 ,spanish ,baked ,chicken ,en ,casserole ,salt a tender chicken1 rub inside and out with onion1 butter and flour4 ,put in a large casserole4 ,pour in bottom one cup hot water1 one teaspoon oregano2 add can mushrooms1 stems and trimmings2 one dozen sliced olives1 two tablespoons green ,spanish sauce1 and one chopped pimiento1 two cups of tomatoes1 one tablespoon butter and tablespoon flour to thicken2 salt to taste2 cover and cook till done2 add cup of cream and cook ten to fifteen minutes longer4 ,dip buttered toast in sherry--enough toast for each guest2 lay on top of chicken2 cover2 let stand few minutes4 ,serve from casserole4 ,spanish ,dressing for ,chicken or ,turkey ,one pint of cold corn bread1 one cup rich chicken or turkey broth1 one-half cup roasted chopped chestnuts1 one tablespoon butter1 one hard-boiled egg minced1 one teaspoon black pepper1 three tablespoons red chile pulp1 one-fourth cup minced onion1 large tablespoon minced parsley1 one egg whipped very light1 salt to taste1 stuff turkey or chicken1 when baked1 make the ordinary dressing of the drippings and chile sauce1 to serve on dressing4 ,spanish ,tripe ,in three tablespoons butter1 fry one-half cup onion4 ,cut one pound tripe into narrow strips2 salt and roll in flour4 ,add one tablespoon flour to fat and brown2 add to this one cup tomato1 season with tablespoon chile powder or pulp1 one teaspoon sugar4 ,let simmer until very tender4 ,serve hot4 ,frijoles 7,spanish ,beans7 ,how to ,cook ,beans ,soak over night1 put in fresh water in the morning and add one-fourth teaspoon of soda to each quart of water1 boil until half done1 drain and add more boiling water and cook till tender4 ,boil longer when they are to be mashed4 ,frijoles 7,bean7 ,sauce ,cook red ,spanish beans tender1 put in pan with hot lard1 add onions1 green or red chile pulp1 salt1 brown a little flour with it1 mash1 press through sieve1 add meat stock to thin for sauce1 serve over meat or whole beans4 ,frijoles ,soak pink or kidney beans over night1 boil till tender in salted water with pinch soda4 ,drain and add can tomatoes1 pulp of three red and three green chile peppers1 one-half cup onions fried in bacon fat1 salt to taste1 boil slowly till very soft4 ,spanish ,mashed ,baked ,beans ,cook pink or kidney beans in salted water with pinch of soda until very soft4 ,drain and mash1 fry bacon crisp1 remove from pan and turn beans into fat1 let brown and turn out on hot platter1 pour hot ,spanish sauce over1 garnish with bacon and parsley4 ,spanish ,beans ,au ,gratin ,two cups of well-cooked beans1 drained of water--into two tablespoons of hot lard1 two tablespoons of red chile pulp2 brown2 add one-half cup grated cheese1 stir until melted4 ,serve piping hot4 ,arroz a la ,espanol 7,spanish ,rice7 ,how to ,cook ,rice ,wash rice in several waters1 drain1 rub between towels until dry1 throw the rice spoonful at a time1 one cup to five cups1 into boiling hot salted water1 boil hard for ten minutes then slowly until all water is absorbed1 put asbestos mat under vessel and do not stir2 grains will be dry and separate from each other4 ,spanish ,rice--,mint ,flavor ,heat two tablespoons lard1 bacon or olive oil1 add tablespoon chopped onion1 one-half teaspoon salt1 one-half teaspoon chile powder1 pinch of mint leaves1 slightly cook1 add one cup rice and stir about until rice begins to color1 add four cups hot water1 cook slowly until all water is absorbed4 ,pile on platter and cover with ,spanish sauce4 ,spanish ,rice ,fry heaping tablespoon chipped bacon1 add one garlic1 stir1 cook few minutes1 add one cup washed and dried rice1 one can tomatoes1 salt1 add one-half cup chile pulp1 cook slowly2 when about dry1 add meat stock or hot water to finish cooking1 but just enough to have rice dry and grains separated when done4 ,spanish ,rice au ,gratin ,boil one cup rice in five cups water1 add a button of garlic1 teaspoon salt2 when done remove garlic4 ,drain any water and put in baking vessel alternate layers of rice1 ,spanish sauce and cheese1 topping with sauce and cheese on top4 ,bake until hot through and cheese a rich brown4 ,green ,peppers ,with ,rice ,chop two tablespoons onion1 two tablespoons red sweet peppers1 two tablespoons green sweet peppers very fine1 fry until tender with a tablespoon chopped salt pork4 ,add two cups tomatoes1 cook and add tablespoon chile pepper1 salt1 fill green sweet peppers1 put butter on top1 sprinkle of brown sugar1 lemon juice2 bake4 ,spanish ,stuffed ,peppers ,stuffed ,chile ,pepper ,fry chile peppers until they puff under skin2 cool and peel2 cut out stem1 and with a spoon remove seed4 ,prepare a mixture of any kind of meat1 to a cup of meat1 one tablespoon of chopped onion1 one clove garlic1 one-half cup tomatoes1 one-half cup of sliced olives1 one-fourth raisins--chopped very fine4 ,add one tablespoon vinegar1 and cook in two tablespoons hot lard2 cool and fill the chile peppers4 ,beat desired number of eggs separately1 add a tablespoon flour1 one of milk to each egg1 and season with salt and red pepper4 ,dip chile in batter1 and fry brown in hot lard1 drain1 sprinkle with chopped parsley2 serve hot4 ,a prepared sauce may be served over chile or a white sauce with apple1 raisins1 peach preserves or marmalades added to desired taste4 ,delicious4 ,spanish ,stuffed ,sweet ,peppers ,mix one cup of ground meat1 any kind1 with half cup bread1 two tablespoons onion1 one-half cup tomatoes1 one tablespoon sugar1 one-half raisins1 cook all together in one tablespoon hot butter for a few minutes1 cool1 add one egg1 salt1 chile powder1 fill large sweet pepper that has all seed removed1 set close together and fill in between with raw tomato1 salt1 pinch aregano to reach top of tomatoes1 sprinkle with bread crumbs and bake until well done and brown4 ,sweet ,spanish ,peppers ,with ,sardines ,roast or scald and peel green sweet peppers1 take out seed and veins1 mix with half cup vinegar1 half cup water1 add one-half garlic button1 one-half teaspoon aregano1 piece of cinnamon2 soak all night4 ,make filling of one-half cup bread1 tablespoon onion1 one-half cup tomatoes1 tablespoon sliced olives1 six seedless raisins1 drain peppers and fill4 ,cover with melted butter1 bread and grated cheese4 ,bake and serve hot4 ,spanish ,cheese and ,pepper ,fritters ,heat and peel green hot or sweet peppers2 remove seed and fill with salt and red pepper1 mixture of cheese and bread1 wet in tomato juice--half and half--fasten with toothpicks2 dip in egg and roll in bread2 fry in deep fat2 serve with ,spanish sauce and circle of hard-boiled eggs4 ,chiles ,stuffed ,with ,cheese ,mix half cup bread wet with one-half cup tomatoes and one-half cup ,queso ,mexicano 7a ,mexican cheese71 tablespoon onion1 one-half button garlic1 tablespoon parsley1 salt1 pepper1 one-fourth cup sliced olives1 mushroom or raisins chopped and fried in tablespoon lard until tender4 ,add the bread and cheese1 when cool1 stuff chiles1 dip in the egg batter and fry in deep fat or saute in butter4 ,to be eaten hot served with or without sauce4 ,spanish ,onion ,grind one cup raw liver to a pulp1 remove strings1 add one whipped egg1 one tablespoon onion juice1 one-fourth cup cracker crumbs wet1 one and one-half cup milk1 one-half teaspoon salt2 fill boiled onions 7centers removed72 cover with grated cheese1 cover and cook until liver is firm4 ,remove cover1 brown slightly1 serve with a prepared ,spanish sauce4 ,spanish ,onions ,brown two tablespoons of flour in two tablespoons butter2 add two tablespoons chopped onion1 two tablespoons sliced olives1 two tablespoons raisins1 chopped sour pickle1 one tablespoon parsley1 two tablespoons chopped nuts1 one-half cup bread crumbs1 one-half cup cooked chicken1 pork or veal1 one teaspoon salt4 ,fill onions that have been boiled tender1 and centers removed--pile high--put large lump cheese on top and bake4 ,serve with sauce made of one tablespoon butter1 one tablespoon flour1 two tablespoons lemon juice1 one-half cup water and finely chopped parsley4 ,spanish ,stuffed ,potatoes ,rub lard on large smooth potatoes4 ,bake until soft2 cut off a slice and cut out center of potatoes1 add two tablespoons butter1 one tablespoon of finely cut parsley1 two tablespoons of pimiento--chopped--cucumber1 chopped--one-fourth teaspoon chile powder1 two tablespoons hot milk1 one-half whipped egg2 beat up until light1 fill potato shell4 ,place two strips of bacon on top1 set in oven until bacon is crisp4 ,garnish with stripe of pimiento and parsley4 ,mexican ,baked ,macaroni or ,spaghetti ,cook and drain macaroni or spaghetti1 two cups of either2 heat one-fourth cup olive oil1 add clove of garlic and one-half cup chipped dried beef1 cook until beef curls1 add tablespoon flour1 brown1 add one-half cup chopped mushrooms1 two tablespoons green chile pulp1 one large pimiento chopped fine1 add two cups tomatoes1 cook all together1 salt to taste1 mix with macaroni1 put in baking dish1 cover with grated ,mexican cheese 7,queso ,mexicano71 bake till cheese is melted4 ,calabasas 7,summer ,squash7 ,cook round summer squash in salted water until tender2 remove centers4 ,mix with egg1 bread crumbs and grated cheese1 salt and chile powder4 ,fill center of squash1 pile high1 sprinkle with cheese1 and bits of butter2 bake in a hot oven4 ,garnish with bits of red chile pepper and chopped parsley mixed with a little hot butter4 ,finis ,spanish ,cheese ,fingers ,to serve with all salads4 ,make very short pie paste with butter1 salt2 roll and fold several times1 sprinkle with grated cheese and chile pepper2 roll it into paste enough to make it stick1 cut in strips1 bake in hot oven1 tie in bunches with red ribbon1 garnish with sprig of parsley1 or cut strips of bread2 cover with paste of melted cheese and chile pepper1 toast in oven1 serve with salads4 ,mexican ,sandwiches ,remove seeds from chiles1 green and red1 if canned1 chop fine2 if raw1 roast or scald and peel2 first fry separately in a little butter1 salt to taste1 little lemon juice1 don't brown4 ,spread between layers of thickly cut white and brown bread alternately1 with one slice of bread buttered and sprinkle thickly with grated cheese2 the color effect is pretty when cut in fancy shapes and served on crisp lettuce leaf1 or mix red and green chile together2 fry1 cool1 add grated cheese1 spread on tortillas that have been dipped in hot butter1 roll lightly1 fasten with toothpick2 garnish with sprig parsley2 serve on crisp lettuce leaves4 ,spanish ,brown ,cake ,cream two cups brown sugar with one cup butter1 pour around this one cup sweet or sour milk1 whip four eggs and pour on top1 add three cups flour with three teaspoons baking powder sifted through1 two teaspoons cinnamon1 mix and pour into baking tins1 sprinkle top with brown sugar1 ground pecans and cinnamon while raw2 bake in medium oven4 ,or add enough flour on rolling board to make a soft dough1 cut into large round buns2 bake and spread with icing made of hot water and brown sugar cooked until thick with pecan nuts added4 ,spanish ,chocolate ,cake ,get the ,spanish chocolate1 a little round cake about three inches across1 flavor different from other chocolate4 ,melt two cakes1 add one-half cup butter1 one cup brown sugar1 beat four eggs separately1 mix yolk into chocolate1 butter and sugar1 beat well1 pour one cup milk on top1 the beaten egg white on top of milk1 three cups flour with two tablespoons baking powder1 stir all together1 add teaspoon vanilla1 bake in loaf or layers1 make icing of melted chocolate cake1 tablespoon butter1 one-half cup brown sugar1 cook2 when cool spread on cake or use as filling4 ,mexican ,candy ,two cups dark brown sugar1 one-half cup water1 teaspoon butter1 cook until it forms a soft ball in water1 put pecan nuts in bottom of buttered saucers and pour sugar on while hot2 let cool and there is the little thin round cakes one sees on the street sold by ,mexicans4 ,illustration3 ,a ,,type ,,of ,,spanish ,,women ,illustration3 ,,another ,,type ,,of ,,spanish ,,women ,illustration3 ,,mrs4 ,,haffner-,,ginger ,,in ,,her ,,kitchen ,illustration3 ,,mrs4 ,,haffner-,,ginger ,,giving ,a ,,lesson ,,in ,,how ,,to ,,set ,a ,,table ,illustration3 ,,california ,,audience ,,watching ,,mrs4 ,,haffner-,,ginger ,,make ,a ,,spanish ,,omelet ,list of ,mexican ,supplies in ,mexican ,stores ,as safron 7,safron71 used for flavoring meat and chile dishes4 ,oregano 7,mexican sage71 used for flavoring all meat and chile dishes4 ,cominos 7common seed71 used for flavoring all meat and chile dishes4 ,cilantio 7,cariandos seed71 used for flavoring all meat and chile dishes4 ,frijoles ,colorado 7pink beans74 ,appelito ,marado 7a blue ,mexican bean74 ,belotas 7,mexican acorns74 ,pinones 7pine nuts74 ,maize ,blanco 7white corn71 used for ,mexican dishes4 ,ojas 7corn husk for ,tamales74 ,queso de tina 7cheese made of cactus sweetened74 ,queso ,mexicano 7a ,mexican cheese74 ,panocha 7dark cane sugar in cone shape cakes74 ,piloncillo 7light brown cane sugar in cone shape cakes74 ,chile ,colorado 7red chile71 chile sauce4 ,dule tipinos 7small round red chile used for pepper sauces74 ,pinole corn or wheat parched ground for ,mexican drink1 flavored with cinnamon and sweetened with sugar1 mixed with milk or water4 ,nixtamal ,mexican ,corn prepared old time way1 ground in mortars4 ,choriso 7,mexican sausage74 ,jammiello 7,hamirello71 candy made of pumpkin4 ,cojeta de membrio1 preserves made of quinces and ,panocha4 ,cojeta de camote1 sweet potatoes and panocha1 preserves4 ,tamarindo1 a dried fruit to soak in water and sweetened for a drink4 ,tomatillas1 a small wild green tomato4 ,classification of ,recipes ,page ,spanish ,dinner #ag ,spanish ,menu #ba ,ensaladas ,espanol 7,spanish ,salads7 #be ,sopa ,espanol 7,spanish ,soups7 #cg ,tortillas #dc ,enchiladas #ee ,chili ,pulps and ,sauces #ei ,pickles and ,relishes #fc ,chili ,con ,carne #fe ,tamales #fh ,eggs1 ,omelets1 ,etc4 #ge ,carne ,espanol 7,spanish ,meats7 #ha ,frijoles 7,spanish ,beans7 #ia ,arroz a la ,espanol 7,spanish ,rice7 #ig ,spanish ,stuffed ,peppers and ,onions #ajc ,spaghetti1 ,macaroni #ajf ,stuffed ,potatoes #ajf ,summer ,squash #ajg ,spanish ,cheese ,fingers #aji ,mexican ,sandwiches #aji ,spanish ,brown ,cake #aaj ,spanish ,chocolate ,cake #aaj ,mexican ,candy #aaa ,transcriber's ,note3 ,minor typographical errors have been corrected without note4 ,inconsistent spacing and hyphenation 7e4g4 cornmeal vs4 corn meal71 and capitalization 7e4g4 ,au ,gratin vs4 au ,gratin7 have been retained4 ,unusual spellings of ingredients and dishes have also been retained1 such as jiblet7s71 tamatillos1 aregano1 parmasan1 safron1 taragon1 and ,avacado4 ,some illustration captions have been moved from before their corresponding chapter headings to after them4 ,the following changes were also made to the text3 p4 #hf3 cups to cup 7add one cup cooked rice7 p4 #hh3 add to and 7dressing of the drippings and chile sauce7