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 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.
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 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.
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 white 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.
Mexican Candy
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 by Mexicans.
List of Mexican Supplies in Mexican Stores
- As safron (Safron), used for flavoring meat and chile dishes.
- Oregano (Mexican sage), used for flavoring all meat and chile dishes.
- Cominos (common seed), used for flavoring all meat and chile dishes.
- Cilantio (Cariandos seed), used for flavoring all meat and chile dishes.
- Frijoles Colorado (pink beans).
- Appelito Marado (a blue Mexican bean).
- Belotas (Mexican acorns).
- Pinones (pine nuts).
- Maize Blanco (white corn), used for Mexican dishes.
- Ojas (corn husk for Tamales).
- Queso de tina (cheese made of cactus sweetened).
- Queso Mexicano (a Mexican cheese).
- Panocha (dark cane sugar in cone shape cakes).
- Piloncillo (light brown cane sugar in cone shape cakes).
- Chile Colorado (red chile), chile sauce.
- Dule tipinos (small round red chile used for pepper sauces).
- Pinole corn or wheat parched ground for Mexican drink, flavored with cinnamon and sweetened with sugar, mixed with milk or water.
- Nixtamal Mexican Corn prepared old time way, ground in mortars.
- Choriso (Mexican sausage).
- Jammiello (Hamirello), candy made of pumpkin.
- Cojeta de membrio, preserves made of quinces and Panocha.
- Cojeta de camote, sweet potatoes and panocha, preserves.
- Tamarindo, a dried fruit to soak in water and sweetened for a drink.
- Tomatillas, a small wild green tomato.
Classification of Recipes
| Page | |
| Spanish Dinner | 17 |
| Spanish Menu | 21 |
| Ensaladas Espanol (Spanish Salads) | 25 |
| Sopa Espanol (Spanish Soups) | 37 |
| Tortillas | 43 |
| Enchiladas | 55 |
| Chili Pulps and Sauces | 59 |
| Pickles and Relishes | 63 |
| Chili Con Carne | 65 |
| Tamales | 68 |
| Eggs, Omelets, Etc. | 75 |
| Carne Espanol (Spanish Meats) | 81 |
| Frijoles (Spanish Beans) | 91 |
| Arroz a la Espanol (Spanish Rice) | 97 |
| Spanish Stuffed Peppers and Onions | 103 |
| Spaghetti, Macaroni | 106 |
| Stuffed Potatoes | 106 |
| Summer Squash | 107 |
| Spanish Cheese Fingers | 109 |
| Mexican Sandwiches | 109 |
| Spanish Brown Cake | 110 |
| Spanish Chocolate Cake | 110 |
| Mexican Candy | 111 |
Transcriber's Note:
Minor typographical errors have been corrected without note. Inconsistent spacing and hyphenation (e.g. cornmeal vs. corn meal), and capitalization (e.g. Au Gratin vs. au Gratin) have been retained. Unusual spellings of ingredients and dishes have also been retained, such as jiblet(s), tamatillos, aregano, parmasan, safron, taragon, and Avacado.
The table of contents was added by the transcriber.
The following changes were also made to the text:
p. 86: cups to cup (add one cup cooked rice)
p. 88: add to and (dressing of the drippings and chile sauce)