California Mexican-Spanish Cook Book

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

From California Mexican-Spanish Cook Book, 1914, page 27. Read from the scan by computer, so a word may be off; the page itself shows the original.

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No. 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.

From California Mexican-Spanish Cook Book, 1914, page 28. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From California Mexican-Spanish Cook Book, 1914, page 29. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From California Mexican-Spanish Cook Book, 1914, page 29. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From California Mexican-Spanish Cook Book, 1914, page 29. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chop enough ripe tomatoes to fill a cup, half cup cucumber, one-fourth cup celery, one-fourth cup green sweet peppers, tablespoon onion, onehalf teaspoon chile powder, salt to taste. Dissolve 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.

From California Mexican-Spanish Cook Book, 1914, page 30. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare and chop fine one good-sized fresh cucumber. 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 sprinkle a few drops of onion juice; then another layer of cabbage and continue until all the material is used.

From California Mexican-Spanish Cook Book, 1914, page 30. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From California Mexican-Spanish Cook Book, 1914, page 31. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From California Mexican-Spanish Cook Book, 1914, page 39. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From California Mexican-Spanish Cook Book, 1914, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make broth of one cup cabbage, one cup carrots, 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 vegetables in

From California Mexican-Spanish Cook Book, 1914, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fry one-half cup pork cut' into small cubes, one-half cup 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 prepared to taste, dash of paprika, (lams or oysters may be used, allowing only one minute for clams or oysters.

From California Mexican-Spanish Cook Book, 1914, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original.

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one cup onions very fine, slice and chop one-half cup olives, 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 tablespoonful of cooked onions, tablespoon chopped hard-boiled eggs, two 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.

From California Mexican-Spanish Cook Book, 1914, page 57. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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, 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.

From California Mexican-Spanish Cook Book, 1914, page 62. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From California Mexican-Spanish Cook Book, 1914, page 65. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From California Mexican-Spanish Cook Book, 1914, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From California Mexican-Spanish Cook Book, 1914, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One-half cup chopepd salt pork, one-half cup suet, add one-half cup chopped onion, one teaspoon 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 minutes.

From California Mexican-Spanish Cook Book, 1914, page 68. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cook beef, veal or chicken with parsley, carrots, celery, onions, bay leaf. Let it cook very slowly until tender, then cut meat into small pieces, strain the juice, add to every pint onehalf 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.

From California Mexican-Spanish Cook Book, 1914, page 68. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 tablespoon of lard and knead all together until light and smooth. Now to all the chicken add enough No. to mix thickly together; add about one-fourth cup of olives and a few whole ones and one-fourth cup seedless raisins, and a few whole ones, to taste and cook together for five minutes; 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.

From California Mexican-Spanish Cook Book, 1914, page 71. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 shorteningany two of above meats will do measure two cups of meat, add two 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.

From California Mexican-Spanish Cook Book, 1914, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ground beef fried in lard and suet, add chile sauce No. 2 and cook until thick. Prepare cornmeal 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 desired. Prepare as for chicken tamale recipe.

From California Mexican-Spanish Cook Book, 1914, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original.

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A complete lesson Fry a strip of bacon for each diner; remove from fat and keep hot. until tender, in the fat, one tablespoon minced onion and sliver of garlic button (young green 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 minutes, salt to taste, add one teaspoon chile powder or two tablespoons red

From California Mexican-Spanish Cook Book, 1914, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 yolksdo not break up too fine. Have hot omelet pan bottom covered well with lard or butter; pour in eggs; lower fire and cook slowly, lifting up with spatula at different places to let raw egg to bottom. 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. Remove; 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.

From California Mexican-Spanish Cook Book, 1914, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soak one cup bread crumbs in one-half cup boiling milk, add tablespoon butter, salt, pepper, juice. centers from peeled tomatoes, stuff with bread mixture, place in a serving platter, bake until tender.

From California Mexican-Spanish Cook Book, 1914, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original.

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one egg for each tomato separately. Add tablespoon water to each yolk, salt, chile pepper, teaspoon butter for each egg. Pour around tomatoes to come to top. Bake in moderate oven. Serve hot, or partly fill tomato wit,h bread mixture, break egg on top, sprinkle with cheese and bake. Cut tomatoes out in squares to get all the egg, and serve on lettuce.

From California Mexican-Spanish Cook Book, 1914, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From California Mexican-Spanish Cook Book, 1914, page 79. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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; slowly, until done.

From California Mexican-Spanish Cook Book, 1914, page 79. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix one tablespoon green cliile pulp to each egg, whipped separately, teaspoon lard or butter, a slice garlic or teaspoon onion juice, scramble quickly, serve on toast, garnish with spoonful red chile sauce and parsley.

From California Mexican-Spanish Cook Book, 1914, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From California Mexican-Spanish Cook Book, 1914, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From California Mexican-Spanish Cook Book, 1914, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From California Mexican-Spanish Cook Book, 1914, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 water, cover; cook slowly half hour, add salt and Fry one cup chopped onions in tablespoon lard until slightly brown; add tablespoon flour, can tomatoes, teaspoon oregano, two tablespoons green chile pulp; spread over steak, cover and cook twenty minutes longer. Place on serving dish, sprinkle with cheese, set in oven to melt cheese and serve hot.

From California Mexican-Spanish Cook Book, 1914, page 84. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From California Mexican-Spanish Cook Book, 1914, page 84. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pound tenderloin out flat; cover flour; seasoned with salt, pepper and chili powder. Fry brown in hot olive oil or bacon fat.

From California Mexican-Spanish Cook Book, 1914, page 84. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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, tablespoon 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.

From California Mexican-Spanish Cook Book, 1914, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Use finely ground beef, veal or chicken raw or cooked. To each cup meat, add one-half cup wet bread crumbs, one-fourth cup 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 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 tomatoes, and tablespoon green chile pulp, and pour a ! >und meat cakes. Sprinkle with chopped parslev.

From California Mexican-Spanish Cook Book, 1914, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix one cup meat raw or cooked, add one-half cup chopped bacon, one-half cup tomatoes, teaspoon 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.

From California Mexican-Spanish Cook Book, 1914, page 86. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut one pound stew beef or veal in small twoinch pieces, flour thickly and brown in tablespoon of hot suet; add one-half cup chopped onion, 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.

From California Mexican-Spanish Cook Book, 1914, page 86. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two cups ground chicken, two finely chopped onion, one-half cup tomato, onehalf garlic button, two 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 Spanish sauce.

From California Mexican-Spanish Cook Book, 1914, page 86. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 minutes. Serve on platter. Garnish with potato balls sprinkled with chopped parsley.

From California Mexican-Spanish Cook Book, 1914, page 87. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make a filling of broad crumbs wet with one cup of tomatoes, add one tablespoon minced onion, one tablespoon parsley, one-half cup red tomato pulp, two tablespoons melted butter, ten olives, one-half cup seedless raisins: fill and sew up fish. Place in pan. When done, remove carefully to hot platter and peel off skin. Pour hot prepared Spanish sauce over fish; garnish with lemon and parsley. Awfully good.

From California Mexican-Spanish Cook Book, 1914, page 87. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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. Garnish with slices of sweet green pepper, lemon and parsley. Mi

From California Mexican-Spanish Cook Book, 1914, page 87. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Brown in two tablespoons butter, three tablespoons chopped onions, one cup ground meat, one or more kinds, one cup tomatoes, ten sliced olives, one tablespoon Worcestershire sauce, one green sweet one-fourth teaspoon 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.

From California Mexican-Spanish Cook Book, 1914, page 88. Read from the scan by computer, so a word may be off; the page itself shows the original.

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( 1 ut and roll rabbit in meal and flour, salt and chile powder, fry nice brown, cover wilh Spanish sauce, little hot water, add one-half cup raisins, stew ten minutes, garnish toast and mint.

From California Mexican-Spanish Cook Book, 1914, page 88. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut up tender chicken, salt and flour, brown in small amount of olive oil. Keep hot. Add tablespoon butter to oil left in frying pan; add one 1 half cup onions, one small clove of garlic, tablespoon parsley, two tablespoons flour; brown all together and add two cups tomatoes, two tablespoons chile pulp and one teaspoon sugar; cook until thick; pour over chicken; garnish with buttered toast and green peas.

From California Mexican-Spanish Cook Book, 1914, page 89. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a tender chicken, rub inside and out with onion, butter and flour. Put in a large casserole. Pour in bottom one cup hot water, one oregano; add can mushrooms, stems and trimmings; one dozen sliced olives, two tablespoons green Spanish sauce, and one chopped pimiento, two cups one 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 buttered toast in sherry enough toast for each guest; lay on top of chicken; cover; let stand few minutes. Serve from casserole.

From California Mexican-Spanish Cook Book, 1914, page 89. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One pint of cold corn bread, one cup rich chicken or turkey broth, one-half cup roasted chopped chestnuts, one butter, one hardboiled 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 ordinary dressing of the drippings add chile sauce, to serA^e on dressing.

From California Mexican-Spanish Cook Book, 1914, page 90. Read from the scan by computer, so a word may be off; the page itself shows the original.

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In three tablespoons butter, fry one-half cup 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, season with tablespoon chile powder or pulp, one teaspoon sugar. Let simmer until very tender. Serve hot.

From California Mexican-Spanish Cook Book, 1914, page 90. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From California Mexican-Spanish Cook Book, 1914, page 93. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cook pink or kidney beans in salted water with pinch of soda until very soft.

From California Mexican-Spanish Cook Book, 1914, page 94. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two cups of well-cooked beans, drained of water into two tablespoons of hot lard, two tablespoons of red chile pulp; brown; add one-half cup grated cheese, stir until melted. Serve piping hot.

From California Mexican-Spanish Cook Book, 1914, page 94. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Heat two tablespoons lard, bacon or olive oil, add tablespoon chopped onion, one-half teaspoon 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 absorbed. Pile on platter and cover with Spanish *

From California Mexican-Spanish Cook Book, 1914, page 99. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fry heaping tablespoon chipped bacon, add one garlic, stir, cook few minutes, add one cup washed and dried rice, one can tomatoes, 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.

From California Mexican-Spanish Cook Book, 1914, page 100. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil one cup rice in five cups water, add a button of garlic, teaspoon salt; when done remove garlic. Drain any water and put in baking vessel alternate layers of rice, Spanish sauce and cheese, topping with sauce and cheese on top. Bake until hot through and cheese a rich brown.

From California Mexican-Spanish Cook Book, 1914, page 100. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chop two tablespoons onion, two tablespoons red sweet peppers, two tablespoons green sweet peppers very fine, fry until tender with a tablespoon chopped salt pork. Add two cups tomatoes, cook and add tablespoon chile pepper, salt, fill green sweet peppers, put butter on top, sprinkle of brown sugar, lemon juice; bake.

From California Mexican-Spanish Cook Book, 1914, page 100. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fry chile peppers until they puff under skin; cool and peel; cut out stem, and with a spoon remove 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 raisinschopped 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 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 preserves or marmalades added to desired taste.

From California Mexican-Spanish Cook Book, 1914, page 105. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix one cup of ground meat, any kind, with half.cup bread, two tablespoons onion, one-half cup 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 between with raw tomato, salt, pinch aregano to reach top of sprinkle with bread crumbs and bake until well done and brown.

From California Mexican-Spanish Cook Book, 1914, page 106. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Roast or scald and peel green sweet peppers, take out seed and veins, mix with half cup vinegar, 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, tablespoon olives, six seedless raisins, drain peppers and fill. Cover with melted butter, bread and grated cheese. Bake and serve hot.

From California Mexican-Spanish Cook Book, 1914, page 106. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Heat and peel green hot or sweet peppers; remove seed and fill with salt and red pepper, mixture of cheese and bread, wet in tomato juicehalf 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.

From California Mexican-Spanish Cook Book, 1914, page 106. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix half cup bread wet with one-half cup tomatoes and one-half cup Queso Mexicano (a Mexican cheese), tablespoon onion, one-half button garlic, tablespoon parsley, salt, pepper, onefourth cup olives, mushroom or raisins chopped and fried in tablespoon lard until tender. 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.

From California Mexican-Spanish Cook Book, 1914, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From California Mexican-Spanish Cook Book, 1914, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Brown two tablespoons of flour in two tablespoons butter; add two tablespoons chopped onion, two tablespoons olives, two tablespoons raisins, chopped sour pickle, one tablespoon parsley, two tablespoons chopped nuts, one-half cup bread crumbs, one-half cup cooked chicken, pork or veal, one teaspoon

From California Mexican-Spanish Cook Book, 1914, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Rub lard on large smooth potatoes. Bake until soft; cut off a slice and cut out center of potatoes, add tAvo tablespoons butter, one tablespoon of finely cut parsley, two tablespoons* of pimiento cucumber, onefourth 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.

From California Mexican-Spanish Cook Book, 1914, page 108. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 green pulp, one large pimiento chopped fine, add two cups tomatoes, cook all together, salt to taste, mix with maccaroni, put in baking dish, cover grated

From California Mexican-Spanish Cook Book, 1914, page 108. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To serve with all salads. Make very short pie paste with butter, roll and fold several times, sprinkle with grated cheese and chile pepper; 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.

From California Mexican-Spanish Cook Book, 1914, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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, one slice of bread buttered 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

From California Mexican-Spanish Cook Book, 1914, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From California Mexican-Spanish Cook Book, 1914, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 together, add teaspoon vanilla, bake in loaf or layers, make icing of melted chocolate cake, tablespoon butter, one-half cup brown sugar, cook; when cool spread on cake or use as filling. HI

From California Mexican-Spanish Cook Book, 1914, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two cups dark brown sugar, one-half cup water, teaspoon butter, cook until it forms a soft ball in water, put pecan nuts in bottom of buttered 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.

From California Mexican-Spanish Cook Book, 1914, page 113. Read from the scan by computer, so a word may be off; the page itself shows the original.

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