By Ross Brown, Bertha Haffner-Ginger
Replica of the vintage cookbook "California Mexican-Spanish cook dinner booklet" initially released in 1914. This classic Cookbook includes the 1st identified, English-language recipe for tacos. The "California Mexican-Spanish Cookbook" is a pleasant choice of Mexican and Spanish recipes. devoted as continually to all cooks and meals fanatics. be happy to look at our whole Reprint Catalog of classic cook dinner Books and classic Bar Books and classic Bar Books at www.VintageCocktailBooks.com
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Extra resources for California Mexican-Spanish cookbook
2, Green Chile Sauce for Enchiladas or Tamales, etc. Split, remove seeds and veins chiles and boil in little hot water from green 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.
2. the material is used. Serve with MEXICAN-SPANISH RECIPES 29 Spanish Cabbage Salad 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. 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.
Spanish Fish Chowder pork cut' into small cubes, cup chopped onion to light add brown, tablespoon flour, then add two cups Fry one-half cup salt one-half small pieces of white boneless fish meat, brown slightly, strain two cups hot milk, one cup pre- pared Spanish sauce, salt (lams or oysters to dash of be used, allow- taste, may paprika, ing only one minute for clams or oysters. MEXICAN WOMAN MAKING TORTILLAS Y. Y. Perez, Public Bakery, Sonora Town, Los Angeles. They 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 beautiful loaf of bread.