CALIFORNIA
MEXICAN -SPANISH
CGDK.BGDR.
Berths Hajjflr G
THE LIBRARY
OF
THE UNIVERSITY
OF CALIFORNIA
LOS ANGELES
California
Mexican-Spanish
Cook Book
Selected
Mexican and Spanish
Recipes
By
Bertha Haffner-Ginger
This book is dedicated to my daughter, nicknamed Miss
"Paprika" by our pupils. She has been my inspiration
and devoted companion through all the years of my
public life.
B. H. G.
TO MY READERS
An announcement that my lesson for the day would be
Spanish dishes, invariably brought record-breaking crowds in
any city in the United States, and a demand for recipes induced
me to search for the best to be found.
My three years' stay in California has enabled me to learn
how to prepare the very best dishes directly from the natives,
both Mexican and Spanish.
It is not generally known that Spanish dishes as they are
known in California are really Mexican Indian dishes. Bread
made of corn, sauces of chile peppers, jerked beef, tor-
tillas, enchiladas, etc., are unknown in Spain as native foods;
though the majority of Spanish people in California are as de-
voted to peppery dishes as the Mexicans themselves, and as the
Mexicans speak Spanish, the foods are commonly called Spanish
dishes.
When made properly, there is great merit in this class of
foods and I have endeavored to select the very best recipes,
and have revised them into correct proportions and practical
methods of preparation.
Many of the dishes are very delicious and will be found of
great value for luncheon, entries, and a zest to various menus,
and especially useful to those who desire to cater to the public.
Please note the classification of sauces and dressings which
eliminates a repetition of the same sauce in different dishes.
Wishing you as much pleasure in the preparation and serv-
ing of this collection of recipes as I have had in compiling them,
I am, Very sincerely yours,
BERTHA HAFFNER-GINGER.
THE MISSION OF THE OLD PADRES WAS TO MAKE LIFE
BRIGHTER FOR SUCH AS THESE
REGULAR SPANISH DINNER
60c
Including Table Claret
SOUP
SALAD
ENCHILADAS
CARNE CON CHILI
SPANISH BEANS
SPANISH RICE
FRUIT AND COFFEE
Special Spanish Dinner
$1.50 per plate
LISTA DE LOS PLATOS
(TABLE D'HOTE)
Ensalada de Frijoles
[Pink Bean Salad]
Sopa de Papas
[Potato Soup]
Arroz a la Creole .->,- : ^-"
[Rice, Spanish] '"'"'
Enchiladas a la Brabo
Enpanadas de Ternera, Espagnol
[Veal Cutlet, Spanish]
Frijoles Con Carne tip=^ sr*
[Pink Beans with Cheese] v^- -Vfc
Dulce de Naranja
[Orange Pudding]
Queso
[Cheese]
Galletas
[Crackers] :r^'
&&*&< ^
fiJiil^
, ''!$$*'%*'
/;, ! "55p !? &*'
Jjrr*UJff &-'- ^
Cafe Negro
[Black Coffee]
CABARET DANCERS
Case Verdugo Cafe, Los Angeles
'Ensaladas Esparto!'
(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 bowl with button of garlic, break
into bowl one egg yolk, whip stiff, add one-
fourth cup best olive oil slowly, then one-fourth*
en]) lemon .juice, tablespoon prepared vinegar,
teaspoon sugar, half teaspoon salt/, tablespoon
ureen chile pulp. Very fine.
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.
I JS&
Tomato and Cucumber Salad
Select six fine ripe tomatoes; remove the
hearts carefully; place on ice until chilled; pare
two cucumbers and chop them finely; mix with
tomato pulp; pour over a half cup of dressing-
No. 3 and fill the tomatoes. Serve on lettuce
leaves and decorate with thinly sliced sweet
peppers.
MEXICAN-SPANISH RECIPES 27
Spanish Sweet Pepper Salad
Remove seed and fill half peppers with
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 No. 1.
Spanish Tomato and Egg Salad
Peel smooth just ripe tomatoes, slice in three
slices across, place on lettuce leaf, put border
around of hard boiled whites of eggs, stand
hard boiled yolk in center, pour over Spanish
dressing No. 1.
Stuffed Tomato Salad
Scald and peel large tomatoes, remove center,
mix with equal parts celery, green chile, onions,
fry in little olive oil and lemon juice, salt to
taste, fill tomatoes teaspoon Spanish dressing
No. 1, sprinkle little chopped parsley and grated
cheese, set on ice, serve on lettuce.
28 . MEXICAN-SPANISH RECIPES
Spanish California Ripe Olive Salad
Remove seed from ripe olives, fill with mix-
ture of cottage cheese, pimicnto, 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 tablespoon gelatine in one cup tomato
juice, pour over above, mix and mould, when
firm cut in squares, serve with Spanish sauce
Nos. 1 or 2 in lettuce leaf.
Spanish Cucumber and Tomato Salad
Pare and chop fine one good-sized fresh 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 with the tomato. When ready
to serve drain and dry the cabbage. Put into
salad bowl a layer of cabbage, then a layer of
cucumber, then a layer of tomato and a layer of
pepper; sprinkle with a few drops of onion
juice; then another layer of cabbage and con-
tinue until 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 of hard-boiled eggs and dressing No. 1.
Over the top layer of dressing press the yolk of
an egg through a sieve and garnish the edges
with, a layer of lettuce leaves and radish tulip.
Chop cress and cabbage, equal parts, add few
minced chives, add one-fourth cup cream to
one-half cup salad dressing No. 3 and serve over
salad.
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.
;} 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-
ing only 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."
Tortillas
Modern Way to Prepare Corn for Tortilla and
Tamales
Put one gallon of shelled corn in enough water
to cover; dissolve one-half cup lime in a little
water and add to cover; boil fifteen or twenty
minutes; remove from fire, pour off first water
and add fresh cold water; rub with hand to 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 way : Corn meal and coarse flour
half and half wet to stiff dough, saltj and lard.
44 MEXICAN-SPANISH RECIPES
Tortillas No. 4
But the best to my taste is the hominy or corn
ground into a smooth paste, three cups corn, one
of flour, two tablespoons melted lard, teaspoon
salt, cook on ungreased iron, have ready enough
hot salted lard to dip tortilla in just before you
add filling to make Enchiladas. When flour is
used, dough may be rolled out on a board, a small
pie tin placed on and cut round the edge to form
cake ; lift up with pancake turner.
How to Shape Tortillas
Take piece of dough size of biscuit and press
with hand into cake size of small pie plate, toast
on top of stove moderately warm. Do not brown.
A PLATE OF TORTILLA
TACO
Made by putting chopped cooked beef and chile sauce in
tortilla made of meal and flour; folded, edges sealed together
with egg; fried in deep fat, chile sauce served over it.
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
both sides, one over the other, pour Chile Sauce
No. 5 over all, put tablespoon cooked onion on
center of top of each and several large pieces of
cheese and three whole olives. Place in hot
oven till cheese is melted, serve very hot.
Enchiladas No. 2
Use green chile sauce for Enchiladas No. 2,
and filling of beef or A^eal, with onion or coddled
or poached egg on top sprinkled with grated
cheese, spoonful red chile sauce dropped in spots
for color, heat till cheese melts.
Chile Pulp and Sauces for all
Recipes
Chile peppers are the base of all Mexican and
Spanish dishes, and I have simplified the various
recipes by making a list of different ways to
make the pepper pulps and sauces. Please note
that they are numbered and named, referred to
by number and name in the recipes. Original
way to prepare chile for sauce is to remove seed
and toast on coals, top of stove or in oven, till
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 water and press
through sieve, melt one-half cup pure lard, add
heaping tablespoon flour, brown and add three
cups of chile pulp, salt to taste, cook very slowly
half hour.
60 MEXICAN-SPANISH RECIPES
No. 2, Green Chile Sauce for Enchiladas or
Tamales, etc.
Split, remove seeds and veins from green
chiles and boil in little hot water till tender;
mash, press through sieve, melt one-fourth cup
lard, add two tablespoons flour, teaspoon salt,
brown just a little, add three cups green pulp,
cook 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 fine.
Pickles and Relishes
Spanish Pickle
Heat quart apple vinegar, add tablespoon salt,
twenty cloves, two tablespoons aregano, two of
cominos, boil five minutes, let cool, pour over
small red and green chiles wild tamatillos (wild
tomatoes) and put up in jars.
Green Chile Relish, No. 1
Remove seed and veins from twelve large
green chiles, soak over night in water with lit-
tle salt in it, chop and measure one quart green
tomatoes, chop chiles, one cup cucumber, 1 garlic
button, cook altogether until a pulp, press
through sieve, add one-half cup lemon or lime
juice, tablespoon salt. Fine over cold meats, fish,
oysters, eggs, croquettes, roast pork, mix with
apple sauce; serve on fried apple fritters.
Red Chile Relish, No. 2
]\Iake same as green, substitute ripe tomatoes
and red chiles. You may bottle, seal tightly each
sauce; will keep indefinitely.
Chile Con Carne
Mexican Red Hot Chile Con Carne
To each cup of raw or cooked, chopped or
ground beef, one-half cup lard or suet, add one
cup pulp of red chile pepper, two cups beef stock,
salt, cook until a thick sauce is formed, serve
with frijoles.
Chicken Griblet 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 Game
One-half cup chopepd 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 chicken in small amount water with
garlic button, or slice of onion to flavor. When
tender chop the meat in small pieces, heat some
of the chicken fat skimmed from the liquor and
cut from chicken, add flour, bit of onion, add one
cup green chile pulp, two cups of water chicken
was boiled in, salt; add chopped chicken, stew
few minutes, serve on Spanish rice.
Chile Con Carne
Cook beef, veal or chicken with parsley, 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 longer.
MEXICAN-SPANISH RECIPES
Tamales
Chop one pound of beef, pork or chicken, add
a little chopped tallow or one tablespoonful of
lard and a little salt; fry in a pan until tender;
chop again very fine; return to pan; add a lit-
tle warm water and pulp of two red chiles; stir
and fry few minutes. Add to one quart of corn-
meal two tablespoonfuls of salt, two tablespoon-
fuls of lard, and boiling water to make a thick
dough. Cut off about one inch of corn husk stalk
ends and soak in hot water ten minutes; dry and
rub over with hot lard. Put a layer of dough on
the husk about four inches long, one and one-half
inches wide and one-fourth inch thick; along the
center spread two teaspoonfuls of the 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.
Tamales
Chicken Tamales
Soak some trimmed corn husk (bought in
Mexican stores) for several hours in cold water,
then boil until soft, remove; dry on cloth, and
rub with lard. Cut up a fat chicken, cook until
very tender in just enough water' to leave about
four cups. Chop up cooked chicken, add corn
meal or masa to boiling hot chicken broth until
a thick dough; add salt to taste, one tablespoon
chile powder, or chile sauce No. 1; add 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 wat,er, bring to a
boil and steam slowlv 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 cormneal to
make thick dough. Spread on bottom and sides
of pie tin. Mix beef, pork, veal or chicken with
plenty of suet for shortening- any two of above
meats will do measure two cups of meat, add
two tablespoons of cornmeal, one-half cup <>i'
chile pulp, one teaspoon salt, one-half cup meat
stock or water. Cook for a few minutes, fill pic
crust, spread more dough over top. Make little
balls the size of marbles set around edge. Pour
a little melted lard over the top, sprinkle with
chile powder; bake about thirty minutes.
Beef Tamales
Ground beef fried in lard and suet, add chile
sauce No. 2 and cook until thick. Prepare 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
71
Corn Husk and Red Chile
There are firms in California putting up a spe-
cially prepared corn meal for totrillas. There
are chile powders and canned red and green hot
chile peppers; also the red sweet pepper, called
pimiento, which makes it possible to cook Span-
ish dishes anvwhere.
(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 Avhites stiff,
add small pinch cream tartar while whipping.
Fold three-fourths of the whites into the yolks-
do not break up too fine. Have hot omelet pan
bottom covered well with lard or butter; pour in
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 other half over,
turn out on a hot platter. Put rest of whipped
whites on top to form a circular crown around
edge. Sprinkle with salt and bits of butter; set
back in oven and brown but not too deeply. 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,h bread mix-
ture, break egg on top, sprinkle 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 cheese in strips of chile
peppers roasted, peeled and seeded, fry in hot
lard and serve with prepared Spanish sauce on
toast.
Spanish Sausage Omelet
Mix level tablespoon fine sausage, tablespoon
bread crumbs in tablespoon milk for each egg,
whip yolks of as many eggs as needed, little
parsley, salt and teaspoon red pepper pulp, or
chile powder; add white of egg and pour into hot
greased pan; cook slowly, until done. Fold
and turn out, cover with Spanish sauce. Garnish
with lettuce or parsley.
Spanish Creamed Eggs
Boil eggs hard fifteen minutes, shell, cut
lengthwise; remove yolk (reserve one egg).
Mash yolk and add to each a teaspoon of thick
white sauce, or bread cooked smooth in milk;
bits of butter, pinch of salt, paprika and finely
minced parsley. Fill white of eggs, fasten 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 with 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 cliile pulp to each
egg, whipped separately, 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 parsley.
Pimiento Egg
Hard boil small eggs, shell, salt, put each in a
canned pirniento large enough to close end with
toothpick, salt well, dip in batter, fry in deep fat,
slice in half lengthwise, make cup white sauce,
add tablespoon green chile pulp, serve on egg,
good and pretty Spanish color effect.
Spanish Eggs in Peppers
Scald large sweet peppers; peel, cut in half,
remove seeds, half fill with minced onion fried
brown, one teaspoon red chile sauce, tablespoon
tomato sauce or catsup. Break one egg and
scramble and pile on top. Decorate with red
chile powder and parsley. Or break egg whole
on top of sauce and bake in oven.
Spanish Eggs, Shirred
Brown in a teaspoon of butter or bacon fat, one
teaspoon of minced onion, add teaspoon of flour,
salt to taste, one teaspoon prepared chile sauce,
one-fourth cup raw tomato. Cook and pour into
individual baking dish and break egg over top.
Set in oven until eggs are covered with a film.
Garnish with sprigs of parsley and serve hot.
"Carne Espanol
(Spanish Meats)
Spanish Steak (Elegante)
Slightly grease very hot skillet Avith olive oil.
Select tender steak, sear both sides, turning
until cooked as desired. Make ready a sauce as
follows: Melt two tablespoons butter, one of
olive oil together, add tablespoon onion, one
small button of garlic, one tablespoon parsley,
one green sweet pepper, and two tablespoons
chili pulp. When well browned, add tablespoon
flour and brown, add one can prepared tomato
soup or two cups fresh chopped tomatoes, cook
five minutes, strain and pour over hot steak.
Garnish with mushrooms and ripe olives
browned in butter, sprinkled with salt and chile
pepper and sprigs of parsley, or if cheese is
liked, sprinkle grated yellow cheese over steak
and sauce, melt in oven, serve hot, or use Span-
ish prepared sauce.
82 MEXICAN-SPANISH RECIPES
Spanish Steak (Economical)
Select two pounds upper round steak, sear on
hot skillet on both sides till crust is formed:
then one-half cup suet, half cup hot wa-
ter, cover; cook slowly half hour, add salt and
pepper. Fry one cup chopped onions in table-
spoon lard until slightly brown; add tablespoon
flour, can tomatoes, teaspoon oregano, two table-
spoons green chile pulp; 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 powder, not
too much, spread with lard or melted suet, make
a filling of bread crumbs, tomato, chile pulp or
powder, onion, aregano, bay leaf, salt, roll up and
tie. Put tablespoon lard, cup tomato, little salt
on top, cover and bake two or three hours slowly.
Spanish Pork Tenderloin Cutlets
Pound tenderloin out flat; cover with flour;
seasoned with salt, pepper and chili powder. Fry
brown in hot olive oil or bacon fat. Place 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
peeled tomato, sprinkled with cooked rice and
parsley, salt and chile powder, or, tomatoes
stuffed with a mixture of meat and rice, seasoned
\vith salt, chile powder, onion and butter. Bake
until brown on top. Garnish with parsley and
set t \viLi <f parsley in center of toast.
Mexican Meat Cakes
Mix pork sausage and hamburger equal parts,
to two cups meat add one cup wet bread, add one
egg, one-fourth cup onion, teaspoon salt, table-
spoon green chile pulp, mix and make into cakes
one inch thick, put one cup prepared sauce in pan
and heat, place meat in sauce, cover, simmer till
done.
Spanish Meat Cakes (Delicious)
Use finely ground beef, veal or chicken raw
or cooked. To each cup meat, add one-half cup
wet bread crumbs, one-fourth cup chopped
mushrooms, browned in a little butter, teaspoon
onion juice, one-fourth cup white sauce and salt
to taste. Make into round flat cakes ; fry in smal 1
amount olive oil and butter, until brown; make
a sauce of six chopped olives, one-fourth cup
mushrooms, tablespoon onion, tablespoon flour in
tablespoon each of olive oil and butter; add salt
and paprika, and cup of fresh or canned toma-
toes, and tablespoon green chile pulp, and pour
a ! >und meat cakes. Sprinkle with chopped pars-
lev.
84 MEXICAN-SPANISH RECIPES
Mexican Meat Dumplings
Mix one cup meat raw or cooked, add one-half
cup chopped bacon, one-half cup tomatoes, tea-
spoon salt, tablespoon chile pulp or chile powder,
mix to 'thick dough with corn meal, make into
balls size of walnuts, drop in salted boiling water
and tomatoes, little lard and corn meal to thicken
water when meat is done.
Spanish Beef Stew
Cut one pound stew beef or veal in small two-
inch pieces, flour thickly and brown in table-
spoon of hot suet; add one-half cup chopped on-
ion, one bay leaf, four cups tomatoes; cook slowly
until meat is tender; add salt, one tablespoon
chile pulp; one cup cold boiled potatoes cut in
neat squares. When potatoes are hot, serve on
triangles of buttered toast.
Mexican Chicken Meat Balls
Two cups ground chicken, two tablespoons
finely chopped onion, one-half cup tomato, one-
half garlic button, two tablespoons chopped
sweet pepper, one egg, one teaspoon mint leaves,
one-half teaspoon aregano, one teaspoon salt, one
tablespoon butter, three tablespoons corn meal
mush, mix together, roll in flour, make into balls,
fry in deep fat, or bake in oven, serve with Span-
ish sauce.
MEXICAN-SPANISH RECIPES 85
Spanish Fish Stew
Cut fish in three-inch pieces, salt and roll in
corn meal. Heat tablespoon bacon fat and one
of olive oil, add half cup sliced onion, fry brown,
add fish and brown, add enough tomato to barely
cover fish, two tablespoons chile sauce, salt to
taste, pinch safron, and aregano; cook few min-
utes. Serve on platter. Garnish with potato
balls sprinkled with chopped parsley.
Spanish Baked Fish
Make a filling of broad crumbs wet with one
cup of tomatoes, add one tablespoon minced on-
ion, one tablespoon parsley, one-half cup red to-
mato pulp, two tablespoons melted butter, ten
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 parsley. Awfully good.
Spanish Fried Fish
Salt and dip Barracuda or any tender fish in
a batter made of egg, flour, milk and salt. Fry
in deep hot olive oil. Serve with sauce made by
browning tablespoon onion in tablespoon olive
oil, adding tablespoon flour and browning, then
add one cup tomatoes, two tablespoons green or
red chile pulp, salt; cook and pour across center
of fish, allowing brown crisp ends to show. Gar-
nish with slices of sweet green pepper, lemon
and parsley.
Mi MEXICAN-SPANISH RECIPES
Spanish Hash
Put a layer of seasoned whipped potatoes one
inch thick in a shallow baking pan. Another
layer of finely chopped beef, lamb, veal, fish, or
fowl; seasoned with salt and pepper and a lit-
tle onion browned in lard; prepare a top layer of
one cup onions, one green and one sweet red pep-
per, one tablespoon parsley, teaspoon chili pow-
der or pulp, salt, tablespoon flour ; all browned
in two tablespoons lard. Add one-half can toma-
toes; cook till thick; spread over meat layer,
sprinkle with bread crumbs, bits of cheese and
bake. Dainty when baked in individual dishes.
Spanish Curry Hash
Brown in two tablespoons butter, three table-
spoons chopped onions, one cup ground meat,
one or more kinds, one cup tomatoes, ten sliced
olives, one tablespoon Worcestershire sauce, one
chopped green sweet pepper, one-fourth tea-
spoon curry powder, one tablespoon flour; add
cup of any meat stock or hot water; salt to taste;
add one cups cooked rice; alternate in layer with
hash. Pour little butter over top and bake.
Garnish with parsley and slices of hard cooked
egg.
Spanish Stewed Rabbit
( 1 ut and roll rabbit in meal and flour, salt and
chile powder, fry nice brown, cover wilh 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 chicken, salt and flour, brown in
small amount of olive oil. Keep hot. Add ta-
blespoon butter to oil left in frying pan ; add one 1
half cup onions, one small clove of garlic, ta-
blespoon parsley, two tablespoons flour; brown
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, rub inside and out
with onion, butter and flour. Put in a large cas-
serole. Pour in bottom one cup hot water, one
teaspoon oregano; add can mushrooms, stems
and trimmings; one dozen sliced olives, two ta-
blespoons green Spanish sauce, and one chopped
88 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
arid 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 casserole.
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 parsley,
one egg whipped very light, salt to taste, stuff
turkey or chicken, when baked, make the ordi-
nary dressing of the drippings add chile sauce,
to serA^e on dressing.
Spanish Tripe
In three tablespoons butter, fry one-half cup
onion. Cut one pound tripe into narrow strips;
salt and roll in flour. Add one tablespoon flour
to fat and brown; add to this one cup tomato, sea-
son with tablespoon chile powder or pulp, one
teaspoon sugar. Let simmer until very tender.
Serve hot.
Frijoles
(Spanish Beans)
How to Cook Beans
Soak over night, put in fresh water in the
morning and add one-fourth teaspoon of soda to
each quart of water, boil until half done, drain
and add more boiling water and cook till tender.
Hoil longer when they are to be mashed.
Frijoles (Bean) Sauce
Cook red Spanish beans tender, put in pan
with hot lard, add onions, green or red chile pulp.
salt, brown a little flour with it, mash, press
through sieve, add meat stock to thin for sauce,
serve over meat or whole beans.
Frijoles
Soak pink or kidney beans over night, boil till
tender in salted water with pinch soda. Drain
and add can tomatoes, pulp of three red and
three green chile peppers, one-half cup onions
Cried in bacon fat, salt to taste, boil slowly till
verv soft.
92 MEXICAN-SPANISH RECIPES
Spanish Mashed Baked Beans
Cook pink or kidney beans in salted water
with pinch of soda until very soft. Drain and
mash, fry bacon crisp, remove from pan and
turn beans into fat, let brown and turn out on
hot platter, pour hot Spanish sauce over, garnish
with bacon and parsley.
Spanish Beans Au Gratin
Two cups of well-cooked beans, drained of 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 Rice)
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 water, 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 until 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 water to finish
cooking, but just enough to have rice dry and
grains separated when done.
Spanish Rice au Gratin
Boil one cup rice in five cups water, add a 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 through and cheese a rich brown.
Green Peppers With Rice
Chop two tablespoons onion, two tablespoons
red sweet peppers, two tablespoons green sweet
peppers very fine, fry until tender with a 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
Stuffed Chile Pepper
Fry chile peppers until they puff 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 tablespoon 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 parsley, two tablespoons chopped nuts,
one-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 high put large lump cheese
on top and bake. Serve Avith sauce made of one
tablespoon butter, 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 tAvo 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 oven until bacon is crisp. Garnish
with stripe of pimiento and parsley.
Mexican Baked Macaroni or Spaghetti
Cook and drain macaroni or spaghetti, two
cups of either; heat one-fourth cup olive oil, add
clove of garlic and one-half cup chipped dried
beef, cook until beef curls, add tablespoon flour,
brown, add one-half cup chopped mushrooms,
two tablespoons green chile pulp, one large
pimiento chopped fine, add two cups tomatoes,
cook all together, salt to taste, mix with mac-
caroni, put in baking dish, cover with grated
Mexican cheese (Queso Mexicano), bake till
cheese is melted.
MEXICAN-SPANISH RECIPES 107
Galabasas (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.
Finis
Spanish Cheese Fingers
To serve with all salads. Make very short pie
paste with butter, salt; roll and fold several
times, sprinkle with grated cheese and chile 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 strips of bread; cover with paste of melted
cheese and chile pepper, toast in oven, serve with
salads.
. Mexican Sandwiches
Remove seeds from chiles, green and red, if
canned, chop fine; if raw, roast or scald and peel;
first fry separately in a little butter, salt to taste,
little lemon juice, don't brown. Spread between
layers of thickly cut white and brown bread
alternately, with one slice of bread 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 lightly, fasten with toothpick ;
garnish with sprig parsley; serve on crisp lettuce
leaves.
HO MEXICAN-SPANISH RECIPES
Spanish Brown Cake
Cream two cups brown sugar with one cup
butter, pour around this one cup sweet or sour
milk, whip four eggs and pour on top, add three
cups flour with three teaspoons baking powder
sifted through, two teaspoons cinnamon, mix and
pour into baking tins, sprinkle top with brown
sugar, ground pecans and cinnamon while raw:
bake in medium oven. Or add enough flour on
rolling board to make a soft dough, cut into large
round buns; bake and spread with icing made
of hot water and brown sugar cooked until thick
with pecan nuts added.
Spanish Chocolate Cake
Get the Spanish chocolate, a little round cake
about three inches across, flavor different from
other chocolate. Melt two cakes, add one-half
cup butter, one cup brown sugar, beat four eggs
separately, mix yolk into chocolate, butter and
sugar, beat well, pour one cup milk on top, the
beaten egg Avhite 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 use 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 WOMKN
ANOTHER TYPE OF SPANISH WOMEN
MRS. HAFFNER-GINGER IN HER KITCHEN
MRS. HAFFNER-G1NGER GIVING A LESSON IN HOW
TO SET A TABLE
List of Mexican Supplies in
Mexican Stores
As safron (Safroin. used for flavoring meat and chile
dishes.
Ore^ano (Mexican sage), used for flavoring all meat and
chile dishes,
('omiiios (common seed), used for flavoring all meat and
chile dishes.
Cilantio (Cariandos seed), used for flavoring all meat and
chile dishes.
Fri.joles Colorado (pink lieansV
Appelito Marado (a blue .Me.\ic;!ii bean).
Belotas (Mexican acorns).
Pinones (pine nuts ) .
Maize Blanco (while corn), used for Mexican dishes.
Ojas (corn husk for Tamales).
Queso de tina (cheese made of cactus sweetened).
Cueso Mcxicano (a Mexican cheese .
Panocha (dark cane suirar in cone shape cakes).
Piloncillo (light brown cane sutrar in cone shape cakes .
Chile Colorado (red chile), chile sauce.
Hide 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.
Xixlamal Mexican Corn prepared old time way. ground
in mortars.
Choriso (Mexican sausage i.
Jammiello (Hamirello). candy made of pumpkin.
Co.ieta de membrio. preservs made of quinces and Pa-
nocha.
Cojela de camote. sweet potatoes and panociia. preserves.
Tamarindo. a dried, ('mil in soak in water and sweetened
for a drink.
Tomatillas a small wild irrecii tomato.
Classification of Recipes
Page
Spanish Dinner 17
Spanish .Menu 21
Ensaladas Ivspanol (Spanish Salads) 2.~>
Sopa Kspanol (Spanish Soups) 37
Tortillas 43
Enchiladas .">,")
Chili Pulps and Sauces .">!)
Pickles and Relishes 63
Chili ('on Carne (>">
Tamales . 68
Eggs, Omelets, Etc 75
( 'arne Espanol (Spanish .Meats) 81
Frijoles (Spanish Beans ) !)1
Arro/ a la Espanol (Spanish Rice) 97
Spanish Stuffed Peppers and Onions 103
Spaghetti, Macaroni 106
Stuffed Potatoes 106
Summer Squ:ish 107
Spanish ( 'heese Fi Hirers 109
.Mexican Sandwiches 109
Spanish Brown Cake 110
Spanish Chocolate Cake 110
Mexican Candv . ,.111
