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Title: The Times Cook Book - No. 2...
Author: By California Women
Publisher: Los Angeles, The Time-Mirror Company

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> SPANISH DISHES.

NO. 1. ALLIGATOR PEAR SALAD. (Recipe from Mexico.) Mrs. S. Y. Yglesias, 7 Albany street, Los Angeles.--Take two large alligator pears, peel and remove the stone; cut in one-half-inch cubes, sprinkle with salt, add two tablespoons or more of the best olive oil, with or without a very small piece of onion minced fine to flavor. Put in a salad dish already prepared with crisp lettuce leaves.

NO. 2. SPANISH ASPARAGUS. Miss C. Hernstein, 2802 Budlong avenue, Los Angeles--Wash two bunches of asparagus and tie each bunch into three bundles, having the tips all one way. Cover with boiling water and cook about twenty-five minutes; then add to each bunch a level teaspoon salt and let simmer for five minutes. Place in a saucepan two level tablespoons butter, one small finely-chopped onion, a bay leaf and six pepper corns; cook without browning, then add three level tablespoons flour and two cups white stock (either chicken or veal broth.) Season, add a pinch of nutmeg and let the sauce simmer for twenty minutes. Beat the yolks of two eggs very light, and mix with one tablespoon lemon juice. Strain the sauce, return it to the saucepan and place on the back of range where it will not boil; add very gradually the eggs and lemon juice. Stir well and add a scant tablespoon butter. Serve the asparagus on toast and the sauce in a bowl.

NO. 3. BAKED BEANS, SPANISH. Mrs. A. L. Parsons, Betteravia, Cal.--One and one-half pints beans, one large onion, one can tomatoes, red peppers to taste. Soak beans one night. In the morning fry the onion in olive oil or butter until slightly brown, adding the soft inside of three or four large peppers, or enough cayenne to suit taste; salt well, and add can of tomatoes; add this to the beans and bake three or four hours in a good oven;
add small piece of salt pork or bacon if desired.

NO. 4. SPANISH BEANS. (Original.) Mrs. J. A. Lucas, 1410 East Fifteenth street. Los Angeles.--Wash one pint of California pink beans in several waters, place on the fire in cold water and allow them to cook half an hour; drain off this water and cook them another half hour, add more fresh water, drain once more, then put them on again in more fresh water and add several slices of fat bacon and salt to taste. After they have cooked one hour, add one-third of a pint of canned tomatoes, one large onion sliced fine and chopped with one red pepper, and let boil until well done.

NO. 5. SPANISH STRING BEANS. Mrs. L. Hugo, Placentia, Cal.--Take two pounds green string beans, chop fine. Put a tablespoon of lard in frying pan and one onion, cut fine, half of a dry red pepper, cut fine; let onion and pepper fry brown, then add three ripe tomatoes, cut fine, and stir in a tablespoon of flour; then add a quart of cold water, then the chopped beans with salt and pepper to taste, and let beans cook until tender; keep adding water as needed so as not to let them get too dry.

NO. 6. BEEFSTEAK SPANISH. (From a caterer's notebook.) Mrs. H. A. Paca, Ocean Park, Cal.--Lay a slice of upper round steak, about two pounds, rather more than two inches thick, on a pie plate, leaving on the rim of suet, add a small teacup of water and baste every ten minutes for thirty minutes, baking in a moderate oven; remove from oven, sprinkle with a saltspoon of salt and half a saltspoon of pepper, and cover with a layer of sliced onions; bake fifteen minutes longer; sprinkle with a saltspoon of salt, then cover with a layer of chopped tomatoes (the solid meats of a can of tomatoes will answer.) Bake again fifteen minutes, sprinkle over it two tablespoons of grated cheese and place in oven long enough for cheese to melt nicely. There will be a thick rich gravy on it, deliciously flavored with onions and tomatoes. The steak will be very tender.

NO. 7. BEEF, TOMATO GRAVY (SPANISH.) Mrs. Anna B. Rogers, 528 West Second street, Pomona, Cal.--Put lump of butter size of walnut in saucepan, cut two onions fine, brown slightly, stirring with fork; cut up in inch pieces two pounds of any good lean beef and brown in more butter if there is not fat enough to the meat, add water, salt and pepper to taste and one can tomatoes, strained; boil until tender, adding water to make enough for about six people; thicken with whole wheat flour.

NO. 8. CHILI STEW. Florence Osborne, 1051 South Flower street, Los Angeles.--Cut two pounds of beef in slices; salt it and place in a pot in which you have heated two tablespoons lard; add one medium-sized chopped onion and stew about thirty minutes; now add one quart warm water, one-half pint canned or two large mashed tomatoes, four sliced Irish potatoes, one tablespoon chili powder and one clove of garlic. Cook slowly until done.

NO. 9. SPANISH BEEF STEW. Mrs. George E. Decker, Box No. 548, Pasadena, Cal.--Take one can of roast beef, add one-half can of tomatoes, two onions, one-half red pepper. Cook until quite thick.

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NO. 10. SPANISH STEW. Mariane K. Miller, 2323 Leoti street, Los Angeles.--Melt two tablespoons butter, slice two small onions and mix with a bowl of meat, cut into pieces, brown all together. Then add one teaspoon flour, four or five tomatoes, two carrots, cut lengthwise, two tablespoons of Worcestershire, one tablespoon of chili sauce, one seeded red pepper, cut fine, one tablespoon salt and two or three cups of stock, and let simmer slowly until thick and done. Serve on platter and garnish with twelve large red peppers which are stuffed with the following: one cup tomatoes, two crumbed crackers, one level teaspoonful of salt and sugar, one lump of butter mixed. Fill peppers and bake slowly for twenty minutes.

NO. 11. SPANISH STEW. Mrs. William Harmon, No. 168 North Daly street, Los Angeles.--Take two pounds of round steak, or lean stew meat, cut in inch pieces and stew until very tender in small amount of water. While the meat is cooking clean a dozen large ripe chili peppers by removing seeds and all the veins, excepting about seven or eight veins in all, (the veins are the hot part) then cover with water and let come to a boil; remove from the fire and when cool enough to handle, scrape with a knife the soft red chili, leaving the skin to throw away. Then fry three medium-sized onions in suet; add two small tomatoes and the chili you have just removed from the skins; add a little water, half a teaspoonful of sugar, and salt to taste; let cook until very soft, then rub through a strainer; add to the cooked meat and let all come to a boil; thicken with a very little flour rubbed smooth with milk. If the tomatoes are not tart add a teaspoonful of vinegar.

NO. 12. SPANISH FISH STEW. Mrs. Anderson, No. 2257 Front street, San Diego.--Take two pounds barracuda, sea bass or rock cod, skin it and cut in four pieces. Slice one good sized onion thin. In the bottom of a large granite stew pan put two tablespoons olive oil, bacon fat or salt pork fat and fry your onion a light brown. Add one cup tomato and one cup water and let cook twenty minutes. Put in your pieces of fish and if necessary add boiling water until your sauce nearly covers them. Season with salt and pepper to taste, one good pinch of saffron and one tablespoon of oregano. Let simmer twenty minutes or until the fish is done. Thicken the sauce with one tablespoon of flour made smooth with water. Serve in a platter garnished with triangles of buttered toast. Sprinkle one tablespoon finely-minced parsley over the fish. This is very fine and well worth trying. The saffron may be purchased at any drug store. The oregano or Mexican wild marjoram can be had at any grocery where Spanish people trade. The stew is very good without it, but it gives a delicious flavor. When green peppers are in season, two cut fine and cooked with the tomato are an improvement.

NO. 13. CHILI CON CARNE. Mrs. Jeff D. Shook, 246 New York street, Garvanza, Cal.--Take a good-sized piece of soup meat (not a soup bone,) boil till thoroughly tender; take out of water; mince very fine; have ready two good-sized onions, also minced fine. Put into a skillet a tablespoonful of butter, and after having coated the meat with flour, turn same with the onions into the skillet and brown. Add to it the water in which the meat was boiled and one teacup of bayou beans that have been boiled done; boil slowly for about three hours. Just before taking from the fire, add salt to taste and a heaping tablespoon of chili powder or sufficient to make it hot; must be rich and hot with pepper to be good. On a cool, damp evening, this is a most palatable dish.

NO. 14. CHILI CON CARNE. Mrs. Ida C. Smith, 1327 Reid street, Los Angeles--Chop into small pieces one pound of beef, two small onions, two potatoes and two ripe tomatoes or half a can of tomatoes; to this add three pints of water, salt and one tablespoon of chili powder. Cook till meat is tender, then add one tablespoon flour to thicken.

NO. 15. CHILI COLORADO. Florence Osborne, 1051 South Flower street, Los Angeles.--Take two chickens, cut up as if to stew; when pretty well done, add a little green parsley and a few onions. Take half pound large pepper pods, remove seeds and pour on boiling water; steam ten or fifteen minutes; pour off water and rub them in a sieve until all the juice is out; add the juice to the chicken; let it cook for half an hour; add a little butter, flour and salt. Place a border of rice around the dish before setting on the table.

NO. 16. CHICKEN STEW (SPANISH STYLE) Mrs. B. Maguire, No. 506 1/2 West First street, Los Angeles--Cut in pieces one good size chicken; have a deep sauce pan hot with two tablespoons of the best olive oil. Fry together one onion, chopped fine, one clove garlic, season with salt, pepper, enough flour to brown; add one can tomatoes with a little sugar to taste, and simmer slow until done.

NO. 17. CHICKEN TAMALES. EMILIA LUNDBERG, 1400 South Flower street, Los Angeles.--Take two quarts yellow dried corn, boil in water mixed with half cup lime. When well cooked, wash thoroughly, then grind the corn on a "metata," three times, till it becomes very fine. (The metata can be purchased at any Spanish store.) Have two medium-sized chickens boiled till quite tender; cool, then cut in small pieces. Mix with the corn, enough of the water in which the chickens were boiled to make it soft and add about two cups lard. Season with a little salt, and knead thoroughly. After this take three red chilis, remove seeds, then roast in a moderate oven for a few seconds. Take out and place in tepid water, then grind on a metata several times, together with almost a head of garlic. In a stewing pan place some lard (about a tablespoonful;) when hot drop in one onion,


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cut fine, a tablespoon of flour; let cook a moment, then drip in the chili, then the cut chicken, a cupful seeded raisins, a cupful stoned olives and salt and pepper to taste; let come to boil; take away from fire and cool. Have some dry corn leaves well soaked for several hours in cold water. Shake them well and apply a thin layer of the corn dough on the half of each leaf; then put a spoonful of the stew on the prepared leaf, and cover with the prepared leaves; tie the ends with strings made of the same leaf. When the tomatoes are finished place them in a large pot with a little boiling water; boil gently for one hour.
Any other meat may be used if desired.

NO. 18. BEEF TAMALES. Florence Osborne, No. 1051 South Flower street, Los Angeles.--Boil one pound of beef and pour over it some hot beef fat. Scald thoroughly one quart of meal, adding one teaspoonful of salt and a tablespoonful of lard. Cut off the upper end of corn shucks and put to boil in cold water; let scalded meal and shucks cool off; chop the beef fine and season to taste with the salt and chili powder. Put a thinn layer of meal on shucks (leaving shuck enough to turn ends and sides under;) then put a small quantity of meat in center. Put a few shucks in the bottom of a pot to prevent scorching and pack in the tamales, placing a weight on top. Cover with boiling water, adding one tablespoonful each of lard and chili powder.

NO. 19. ENCHILADAS. Mrs. Robert Y. McBride, No. 942 Westlake avenue, Los Angeles--The first thing to do is to prepare the chili sauce by splitting open the chilis, about two dozen; and removing the seeds and the four or five veins that run lengthwise; put to soak in cold water and let remain two hours in order to take out the fire, or as the Spaniards have it, "that they will not ask you to take water." Throw off this water and cover with fresh, and put on the back of the stove, where they will barely simmer for one hour; put forward and boil rapidly for fifteen minutes. Remove from the stove and with a dull knife scrape the pulp from the skins. If you have allowed sufficient time for the soaking, your pulp will be all of a quarter of an inch thick. Now take a large onion, chop fine and fry in butter until a delicate brown; then into the same pan put a couple of spoons of flour, let brown and add the chili pulp, onion and a cup of strained tomato juice and a cup of the water in which the chilis were boiled; let simmer until the consistency of thick cream, season well with salt. While the chilis are soaking you can prepare the tortillas, or pancakes. Take one quart of flour, a large spoonful of lard, teaspoon of salt and moisten with water as for biscuits; take a piece of the dough as large as an egg and roll out to the size of a breakfast plate. When you have a half dozen rolled you may begin to bake, which you can do in either of two ways--by baking on top of the stove (the Spanish way,) or by frying in deep fat in a frying pan (the latter makes a richer tortilla.) Do not fry brown; the fat must not be as hot as for doughnuts. Proceed until all the dough is used, which will make about a dozen tortillas. Now have ready one pound of good eastern cheese, grated, a quart of olives, some finely chopped onion which you can fry lightly, (if preferred cooked,) one pound of stoned raisins, three hard-boiled eggs chopped fine. Have the chili sauce hot, dip the tortillas in one at a time; place on a large hot platter or on a hot plate in which it is to be served; on one-half place a little of the raisins, olives, cheese, egg; pour a spoonful of the sauce over it and fold over the other half of the tortilla; so proceed until all are filled; pour over what sauce remains and sprinkle a little grated cheese over all. Keep the sauce hot while preparing and serve as soon as possible.
When I want the enchiladas extra fine, I have some minced chicken to add to the other filling and then with a cup of good coffee or a glass of claret nothing more is necessary for a delicious meal.

NO. 20. CHILI SAUCE. (That won Gold Medal at Centennial.) Mrs. F. M. Caler, No. 1415 Arapahoe street--Boil two gallons tomatoes one hour; add two quarts chopped onions, two cups sugar, one-half cup mustard seed. Put into a bag, or tie in cloth, one tablespoon of whole black pepper, one tablespoon allspice and one tablespoon cinnamon bark and add to tomatoes; also add one teaspoon cayenne pepper, salt to taste, and three green and three ripe peppers, chopped. Boil four hours and then add two quarts vinegar and boil one hour. This sauce, put through a sieve, makes delicious catsup.

NO. 21. SPANISH CATSUP. Emilie Lundberg, 2400 South Flower street, Los Angeles--One-half gallon green cucumbers, one-half gallon cabbage, one quart tomatoes, one pint beans, one dozen onions, one dozen ears of green corn, two teacups white mustard, one pound sugar, three tablespoons turmeric, two tablespoons grated horseradish; three tablespoons celery seed, two tablespoons California olive oil; one tablespoon mace, one tablespoon cinnamon, one tablespoon cayenne pepper. Peel and slice the cucumbers; sprinkle with salt, and let them stand six hours. Prepare the cabbage in the same way. Chop the onions, let them stand in boiling water half an hour; chop the tomatoes, beans and corn, scald and drain; mix all the other ingredients; place in a jar with the prepared vegetables, and cover with boiling vinegar.

NO. 22. BAKED GREEN PEPPERS, WITH SPANISH RICE. Mrs. J. W. Sowles, 627 East Chicago street, Pomona, Cal.--Cook one cupful of rice until tender, chop one onion, one red


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pepper and two green peppers very fine and fry slowly in frying pan with two small slices of bacon, or butter. When onion is tender, add three tomatoes or same amount of canned tomatoes let cook five minutes; add the cooked rice, season with salt and if not hot enough add a little red pepper and cook for five minutes again. Take one-half dozen bell or bull-nosed peppers, wash and cut stem end off and remove seeds. Place in baking dish and stuff with the Spanish rice. Put a small lump of butter on top of each pepper and bake till peppers are tender. Serve hot.
Fresh tomatoes stuffed and baked in the same way are also very nice.

NO. 23. FILLET GREEN PEPPERS. Mrs. A. R. Slernitzauer, 462 North Fremont avenue, Los Angeles.--Take twelve large green peppers, remove seeds, wash well. For filling take two pounds porterhouse steak, one onion and salt. Cook until done or until you have one cup of stock with the meat. Take the stock and meat, put in chopping bowl two tomatoes, one onion, two tablespoons sugar, one tablespoon butter, one cup raisins, two eggs, red pepper and salt to taste; chop fine. Stuff the peppers, fry in butter until a nice brown on all sides. Eat hot or cold.

NO. 24. STUFFED BELL PEPPERS. Mrs. W. D. Drury, 234 South Union avenue, Los Angeles.--Wash peppers, cut off stem and remove seeds. Take scraps of cold beef or pork, chop fine, add pepper seeds, one large chopped onion and some bread previously moistened with hot water and a little butter, salt and pepper. Refill peppers and bake in hot oven.

NO. 25. SPANISH EGGS. (Original.) E. L. D., 628 Court street, Los Angeles.--One dozen green chiles; roast a few moments, peel, remove seeds and chop; cook in sufficient water to steam tender; season with butter. Beat and season eight to ten fresh eggs; add the chiles and cook all a moment in hot butter. Serve at once. Very appetizing.

NO. 26. SPANISH EGGS. Flora Farman, Monrovia, Cal.--One cup lean cooked ham, chopped very fine; five hard-boiled eggs. Cook one-third cup of stale bread crumbs in one-third cup of milk, to a smooth paste; mix it with the ham; add one-half teaspoon of mixed mustard, one-half saltspoon of cayenne pepper, and one raw egg. Mix well. Remove shells from the hard-boiled eggs and cover them with the mixture. Fry in hot fat two minutes. Drain and serve hot or cold. Cut them lengthwise and arrange on a bed of fine parsley. The contrast between the green, red and yellow gives a pretty effect.

NO. 27. EGGS A LA MME. MURRILLO. L. Shields, box 355, Los Angeles, Cal.--Have three large, sound green peppers, plunge them into very hot fat for two minutes; take them out, and with a coarse dry towel remove the skin of each; then cut each pepper into halves, lengthwise; remove the seeds; have a frying pan on the hot range with two tablespoons sweet oil. Cut six very thin slices of raw ham, place them gently in the pan, add the peppers, also, and then gently cook for fifteen minutes. Prepare six pieces of dry toast, dress them on a hot dish, then place a slice of ham over each slice of toast, then half a pepper over the ham. Fry six eggs separately in clarified butter, and then gently place one on top of each pepper. Serve.

NO. 28. SPANISH CHEESE. Mrs. James Clements, 610 South Fromont avenue, Los Angeles.--Take six good-sized chili peppers (green, not red,) put them into a hot oven and blister them; then peel off the outer thin skin. Take thin slices of cheese and wrap the pepper bulk around it, then fry in good sweet lard (not butter.) Now have a Spanish gravy made of six large ripe tomatoes, one chili pepper (the red,) one button of garlic, small onion, a pinch of salt and pepper, a small piece of butter; after thoroughly cooking together, strain and thicken with a little flour and water, and when ready to serve pour over the fried peppers and cheese. Serve hot.

NO. 29. SPANISH RICE. Mrs. J. J. Grogan, Fullerton, Cal.--Wash well two cupfuls of rice, put on to boil in one quart of water, one teaspoonful salt. When it begins to get tender add one small onion, chopped fine, one cupful of chopped ripe tomatoes, (as much of the juice as is possible drained,) two tablespoonfuls of butter, a dash of pepper, two teaspoonfuls of chili powder mixed with a little cold water, and three heaping tablespoonfuls of sugar. Let it all cook slowly until well done. Delicious if served with mutton.

NO. 30. SPANISH RICE. Miss Madge Cummings, Santa Paula, Cal.--To make enough for twelve persons, proceed as follows: Put two tablespoons of lard in a frying pan, and slice thin one small onion and let fry together with two cups of rice, until cooked a little; then add three-fourth of a can of tomatoes, and cook until rice is done. Season highly with salt, pepper (cayenne) and keep this mixture quite moist by adding sufficient hot water, when it becomes dry.

NO. 31. SPANISH RICE. M. E. K., Pasadena, Cal.--One cup well-washed rice cooked soft, about one-half an hour, in kettle containing two cups of water and two cups strained cooked tomatoes, boiling and well seasoned with salt, cayenne, and two tablespoonfuls finely-minced onions, or a clove of garlic and two ounces of finely-cut or grated cheese. Shake to prevent sticking to bottom of pan. When soft set in hot water till serving time.

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NO. 32. RICE A LA VALENCIANA. Mrs. B. Maguire. 506 1/2 West First street, Los Angeles--Take cupful of Carolina rice and fry in two tablespoons of lard for a few seconds; add a little cut onion and a clove of garlic; also a cupful of chopped cold chicken, veal or ham; season with salt, pepper and a teaspoon of sugar. Pour boiling water to cover rice and simmer slowly. Do not stir while cooking. Remove cover when cakes are nearly done.

NO. 33. SPANISH HAMBURG SOUP. Mrs. William Harmon, 158 North Daly street, Los Angeles--Put one pound of round steak through a meat chopper; with the fingers form into balls the size of marbles. Then fry one good-sized onion in suet, a golden brown; add teacup of tomatoes, two green chili peppers (seeds removed) and about a quart of water; when boiling add the meat balls; let simmer for one-half hour, then add two small potatoes cut into dice; let boil another half hour or until potatoes are done: season with salt and pepper, serve with crackers.

NO. 34. SPANISH LUNCHEON DISH. Mrs. Charles Allison, Bakersfield, Cal.--Put one-half cup olive oil in a frying pan with a clove of garlic and an onion sliced fine. Fry brown. Add a pound of cold roast meat and fry brown, then add a can of tomatoes and a chili pepper. Meanwhile boil twelve sticks of macaroni in salted water twenty minutes, then add to meat with a cupful of mushrooms (fresh or canned;) pepper and salt to taste. When ready to serve cover thickly with grated Parmesan cheese. Serve hot. Meat should be cut in inch-thick pieces before frying.

NO. 35. MEAT HASH SPANISH. Mrs. G. G. Watters, 715 Temple street, Los Angeles--Chop fine cold meat--beef, lamb or veal--about one pint; also chop one medium-sized onion; mix with meat, season with salt; put in bake pan; spread over top teacupful stewed tomatoes, sprinkle with grandma's Spanish pepper and a dash of Cayenne pepper. Bake till nicely brown. Serve hot.

NO. 36. MEXICAN MEAT BALLS. Mrs. C. Hickson, 231 West Eighteenth street, Los Angeles.--One pound pork, one pound beef, chopped fine; one-third as much bread as meat, one egg, one small onion, chopped fine; salt and pepper to taste; one tablespoonful chili powder. Put chopped meat, onion, the bread (after being soaked in water and squeezed out,) salt, pepper and chili powder, into a pan with the beaten egg and mix thoroughly; then roll into balls the size of a small orange. Cook in a sauce which has been made, as follows: One quart tomatoes, salt and pepper to taste; one chopped onion, one tablespoon chili powder. Simmer this sauce until the onion is done; place the meat balls in the sauce and boil gently until done, which will be in about an hour; then remove them to a platter; thicken the sauce with flour and pour over meat.

NO. 37. SPANISH PICKLE. Mrs. N.G. Ledgerwood, 1577 West Twenty-first street, Los Angeles.--Three dozen large ripe tomatoes, two dozen onions, one and half dozen red peppers, chop fine and add twelve tablespoons salt, twelve tablespoons brown sugar, seven cups good vinegar, six teaspoons each of cloves, allspice and cinnamon. Boil three hours, put in spices while boiling hot, and put in glass jars.

NO. 38. SPANISH FLITTER PUFFS. Mrs. A.H. Mulvane, 844 Court street, San Bernardino, Cal.--One tablespoon powdered sugar, two ounces butter, one teaspoonful salt, one cup water and yolks of four eggs. Put the water into a saucepan, add the sugar, salt and butter, and, whil it is boiling, stir in flour enough to have it leave the pan; then stir in one by one, the yolks of the eggs; now drop a teaspoonful into boiling lard and fry to a light brown. If nicely done they will be very puffy.

NO. 39. SPANISH OMELET. Emilia Lundberg, 2400 South Flower street, Los Angeles.--One cup boiling milk, butter the size of an [GAP IN TEXT. Type: . Extent: one word] eggs, yolks and whites separate, pepper and salt. Pour the boiling milk over the butter and crumbs. When cool add the yolks of the eggs beaten light; add salt and pepper to taste. Beat whites until stiff and dry, cutting and folding them into first mixture. Have omelet pan hot, and butter sides and bottom. Turn in mixture, spread evenly, place on range where it will cook slowly. When well "puffed" and delicately browned underneath, place pans on center grate of oven to finish cooking the top. Spread with tomato sauce before folding. Serve at once on a hot platter. Garnish with parsley and tomato sauce around omelet. Tomato sauce: Cook two tablespoons of butter with one tablespoon of finely chopped onion, until yellow. Add two cups of tomatoes, a small piece of red pepper. (One tablespoon sliced mushroom or minced ham may also be added.) Cook until moisture has nearly evaporated. Season with salt and Cayenne pepper. This will make two large omelets, each sufficient for five persons.

NO. 40. SPANISH ONIONS. Miss C. Hernstein, 2802 Budlong avenue, Los Angeles--Peel two pounds of Spanish onions, put them over the fire in sufficient boiling water to cover them, with a teaspoonful of salt, and boil them until tender; meanwhile grate an equal quantity of bread crumbs and just moisten them with cold milk. When the onions are tender pull them apart with two forks and put them into a buttered earthen baking dish, in layers with the moistened bread crumbs; put a tablespoonful of butter over it in small pieces; place the dish in oven until well browned over; serve at once.

NO. 41. ONION SAUCE. Miss C. Hernstein, 2802 Budlong avenue, Los Angeles--An onion sauce which is good with roast teal duck is made by peeling and chopping fine


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a small onion; put it in a saucepan over the fire with a tablespoonful of butter and when the butter begins to brown, stir in a tablespoonful of flour. When the flouris brown, add half a pint each of port wine and boiling water, a level teaspoonful of salt, a quarter of a saltspoonful of pepper and a little grated nutmeg. Stir the sauce until it boils and then keep hot. When the birds are done pour the drippings from them into the sauce, mix them well with it, then serve hot.

NO. 42. STUFFED AND BAKED SPANISH ONIONS. Miss C. Hernstein, 2802 Budlong avenue, Los Angeles--Six medium-sized onions, take out the centers with a scoop; parboil them for three minutes and then put them upside down on a cloth to drain. When drained, fill the inside with force meat of bacon or sausage, mixed with the heart of the onion, minced fine; also bread crumbs, pepper, salt, mace and a spoonful of cream. Stuff the onions with this, and simmer in the oven for an hour, basting often with melted butter. When done, take the onions up carefully without breaking; place them, open ends uppermost, in a vegetable dish. Add to the gravy in the baking pan the juice of half a lemon, four tablespoonfuls of cream and a little browned flour; boil up and pour over onions.

NO. 43. SPANISH SWEET POTATO PONE. Emilie Lundberg, 2400 South Flower street, Los Angeles, Cal.--(A recipe which originally came from the island of Barbadoes, and will instantly commend itself if you like sweet potato.) Wash, peel and grate the best quality of sweet potatoes. Measure five cups into a large bowl. Into this stir three cups of best West India molasses, two cups butter, (melt the butter carefully and do not let it get oily,) one cup preserved ginger, one cup of preserved orange peel, (orange peel and ginger to be cut fine,) one teaspoon salt, one tablespoon pounded ginger, and two tablespoons allspice, cloves, mace and cinnamon mixed. When all these ingredients are thoroughly mixed together, pour the pone in a well-greased pan, and bake in a moderately hot oven. Try it with a knife. When the blade comes out clean take it out of the oven. Let it get cold before taking it from the pan. It should look dark, like a rich preserve when properly baked.

NO. 44. SHRIMP, CREOLE. M. V. G.--One tablespoon of butter in a saucepan; add a small onion, chopped fine; cook until onion is done. Then add one-third of a can of tomatoes, cook this fifteen minutes; add a can of shrimps, a coffee cup of sweet milk thickened with flour, one teaspoon of salt, one-fourth teaspoon of cayenne pepper, a dash of black pepper. Take off when boiled and turn over toasted bread; serve on hot plates.

NO. 45. TENDERLOIN OF SOLE, SPANISH. Mrs. C. Hickson, 231 West Eighteenth street, Los Angeles--Four ripe tomatoes, or one-half can, two onions sliced and fried a light brown, 2 chili peppers chopped fine, one-half pound of salt pork cut in small pieces and fried, a pinch of salt. Boil all together until tender, then thicken with a teaspoonful of corn starch and set aside to cool while preparing the fish. Put one and one-half tablespoonfuls of good olive oil into a frying pan; when hot, put in fish which has been rolled in corn meal; fry a nice brown. Put fish in center of dish and pour sauce over it. Serve garnished with parsley and sliced limes.

NO. 46. SPANISH SALAD. Miss Minnie May Hendricks, Los Angeles, Cal.--Pare four large cucumbers, four large tomatoes, one bunch of crisp celery, two heads of fresh lettuce, three green chili peppers. Then chop all separately and very fine. Then mix all together. Add one tablespoon vinegar, add the juice of one lemon, salt and pepper to taste. Set in cool place until ready to serve.

NO. 47. SPANISH SPAGHETTI. Miss K. M. Phillips, 1235 West Seventh street, Los Angeles.--Take one-half pound ground steak and two ordinary-sized onions, ground, and cook with a good-sized piece of butter in skillet. Add a half can of tomatoes; season with salt and chili peppers. Add one-quarter pound cheese, cut fine. When thoroughly cooked, add a couple of handfuls of spaghetti, which has been previously boiled. Stir all together and serve.

NO. 48. FRIJOLES. (Spanish beans.) Mrs. William H. Harmon, 159 North Daly street, Los Angeles.--Put one pint of pink beans to soak over night, then put them on to boil in salted water until tender. While they are cooking, fry two good-sized onions in bacon fat; add one-half can tomatoes, about six or eight red chili peppers that have been cleaned, and part of the veins removed, unless one likes them very "hot;" put them on in water and let boil a few minutes, then scrape off the red jelly-like chili from the tough skin, and add with the onions and tomatoes to the beans., Let all boil several hours until very soft, stirring frequently to prevent burning.

NO. 49. SPANISH STRING BEANS. Miss K. M. Philips, 1235 West Seventh street, Los Angeles.--Chop one medium-sized onion very fine. Fry in one tablespoon lard. Add one-half can tomatoes; cook a little. Season with chili pepper, salt and a little sugar to counter-act acidity of tomatoes. Prepare one and one-half pounds string beans, put them with the tomatoes and onions; cook for fifteen minutes; add enough water so the beans can boil. Cook until the beans are tender and the water is boiled down.

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NO. 50. SPANISH STEW. (Original.) Ella M. Magee, 122 North Johnston street.--One tablespoonful washed rice; tablespoonful of butter, fry to a rich golden brown, stirring constantly. Cut up one onion, two potatoes, four peeled tomatoes; boil three red peppers soft, scrape the pulp from the inside with a knife; add one teaspoonful salt; place all in a covered stewpan; cook one hour slowly.

NO. 51. SPANISH STEW. Mrs. Robert Y. McBride, 942 Westlake avenue, Los Angeles.--Cook some nice young peas in plenty of water. Fry lamb chops a delicate brown; remove the chops and thicken the gravy with flour; pour the peas and the water in which they boiled into the frying pan and when thickened add the chops; cover and let simmer for ten minutes, adding salt, pepper and a little Worcestershire sauce.

NO. 52. CHILI CON CARNE. Ella M. Mageo, 122 North Johnson street, Los Angeles.--Two pounds chopped beef; one-fourth pound suet, one-half teaspoon salt; place in a covered stew kettle, steam until tender; remove the seeds and veins from eight red peppers, boil soft, rub through a sieve; add one teaspoonful onion juice; stew slowly one hour in covered kettle.

NO. 53. ALBONDIGAS, OR MEAT DUMPLINGS. Mrs. E. H. Eberhart, 244 N. Chicago street, Los Angeles.--Meat, raw or cooked, onions, chile, tomato, breakfast bacon, chopped very fine; season with salt and pepper; mix with corn meal (coarse meal is best;) make into small balls, and carefully drop into boiling water. Keep boiling until done. Season the gravy to taste.

NO. 54. CHILE CON CARNE. Mrs. C. Y. Yglesias, 1037 Albany street, Los Angeles.--Grind chiles in a meat grinder or any other way to reduce to pulp; one dozen red chiles, remove the seeds and some of the veins; boil till tender; when cool grind in a meat grinder or scrape the meat and throw away the skin; cut in pieces about one pound of beef or pork, put on a stewing pan with one large spoonful lard, sprinkle with salt; stew for a few minutes, cover; when meat is nearly done cut fine a piece of onion, one clove garlic; throw in the stewing meat, cook a few minutes; add spoonful flour, cook two or three minutes, and then put in chile. If too thick add a little water, stirring all the time to prevent from burning. Cook a few minutes longer and it is done.

NO. 55. CHILES RELLENOS. Mrs. C. Y. Yglesias, 1037 Albany street, Los Angeles.--Take one dozen green chiles, roast on a pan over the fire without lard; when skin becomes puffy they are done. When cold peel off the skin, cut off stem and remove seeds. For filling put in chopping bowl any cold meat, one onion, a clove or two of garlic, two tomatoes, stoned olives and raisins, half a cup if desired. When this is chopped fine add half a small cup of vinegar and fry on a pan with hot lard. Cool and fill one by one the chiles. When all are filled beat three eggs, whites and yolks separately, add a tablespoon flour and a spoonful of milk, season with salt and pepper. Now drop one by one the stuffed chiles in this batter and fry brown in hot lard. Serve hot.

ANOTHER WAY.--Prepare the chiles in the same way as before, and for this filling use grated cheese instead of meat.

NO. 56. CHILES RELLENOS. Mrs. A. A. Bradshaw, 1920 Front street, San Diego, Cal.--Skin several green peppers by frying slightly in hot lard; slit at side, removing seeds; stuff with preparation of chopped boiled beef, onion, thyme, few drops vinegar if liked, some bread crumbs, a little gravy or good broth, salt and pepper. Dip in beaten egg, then flour and fry or saute in oil, butter or lard. When done serve with sauce made by cooking together a spoonful of lard or butter, a little flour, then add water, sliced pears, apples and seeded raisins, cooking until tender.

NO. 57. COLD RAW SPANISH. Mrs. James Clements, 510 S. Fremont avenue, Los Angeles. Six good-sized tomatoes, peel and take the seeds out, squeeze out water, put in chopping bowl, then take one onion, one very small bit of garlic, two small green chile peppers, one cucumber, put with the tomatoes. Chop all together; when fine enough to suit take salt, black pepper; a small bit of sugar, a dash of red pepper, and one-half cup vinegar (diluted) and heat it together. Let cool before putting over tomatoes. Put on ice and serve cold in lettuce leaves.

NO. 58. ENCHILADAS, ARIZONA STYLE. Mrs. C. Y. Iglesias, 1037 Albany street, Los Angeles.--Prepare corn as for tamales, the finer the better. When corn is ground mix a little salt in a little water, mix with ground corn and a little grated cheese. Knead dough with hand until it becomes firm like that for biscuits. Take a piece of the dough about the size of an egg, press with hands into a little cake the size of a round cookie, and about half an inch thick. Have a frying pan on the fire with plenty lard, when hot fry enchiladas as any fritters to a light brown. They will be rich and puffy. Have chile sauce prepared as for chile con carne, only in the chile con carne the chile is put to fry with the meat and for the enchiladas you fry the chile separate and keep it in a pan on the back of the stove. When ready to serve the enchiladas dip one by one in the chile sauce and lay a row on a hot platter. Sprinkle with grated cheese that has been mixed with finely-chopped onions, or either of the two, or with stoned olives


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chopped fine with cheese and onions.
Some prefer a fried egg on each enchilada instead of the onions and cheese.

NO. 59. ENCHILADAS DE CHILE VERDE, MEXICAN STYLE. Mrs. C. Y. Yglesias, 1037 Albany street, Los Angeles.--Prepare enchiladas Arizona style except chile sauce. CHILE SAUCE. Take a dozen green chiles, boil till tender, grind or scrape the meat, don't use the skin (they will be so soft as to be mashed with the masher;) add a little water and fry on a frying pan, first frying a little flour brown, and then put in your chile, a little salt, and the sauce is ready. Dip enchiladas and serve hot.

NO. 60. FRIJOLES (Spanish Beans.) Mrs. C. Y. Yglesias, 1037 Albany street, Los Angeles.--Soak over night one pint pink beans. Put them to boil next morning with a little salt until they are tender. When done put on a deep frying pan a large spoonful of lard; when hot fry a small piece of onion cut fine and flowing. Put in beans without the water in which they have been boiled; mash the beans thoroughly in the hot lard, then add the water in which the beans were cooked. Cook five to ten minutes.

NO. 61. GALLINA A LA MEXICANA. Mrs. A. Molina, Box 544, El Paso, Tex.--Wash and unjoint nice spring chicken, and cover with salted water; add one small onion, so it can be removed after it has seasoned the chicken. Let cook one and one-fourth hours. Take out chicken and put where it will keep warm. Boil two eggs in shell until hard. Separate whites from yolks and while yolks are hot mash and mix thoroughly with one tablespoonful corn meal, and thicken with liquor chicken has been boiled in. Then add one cup of prepared red chile, let boil five minutes and add chicken and the whites of the eggs, chopped.

NO. 62. GENUINE SPANISH CHICKEN TAMALES. Mrs. C. Y. Yglesias, 1037 Albany street, Los Angeles.--For one dozen good-sized tamales; One chicken, one pound lard, one-half pound red chiles, one dozen corn husks, two quarts white, dry corn, one pint olives. Prepare the corn the night before by putting to boil in enough water to cover, with half cup of lime dissolved in a little water. Don't put in the hard pieces of lime that settle in cup. Boil ten to fifteen minutes, take from the fire and let stand that way until next morning, when put in clean cold water and rub the corn with your hands to clean well. Wash two or three times more in cold water and it is ready to be ground. Grind the corn on a flat stone called a metate, but any other grinder is preferable. Now cut up chicken, boil till quite tender and season with salt. In the meantime remove seeds from chiles and put them in deep stewing pan with hot water, cook till tender, cool, drain off water and grind to a pulp. Put a piece of garlic in chile if desired. To prepare the chile after it is ground place in a stew pan a large spoonful of lard; when hot drop in a tablespoon of flour and a little salt, stirring so it will not burn, put in chile, cook five minutes; then put in cut chickenand stoned olives. Let all come to a boil, take away from fire and cool. To prepare dough take a large pan or basin, put in two cups of lard and beat it with hands. When real light put in corn, beat a few minutes, drop in some of the brothin which the chicken has been boiled, little at a time, beating constantly until dough is soft and smooth; season with salt. Into a glass of water drop a bit of the dough; if it rises to the top it is done, if not, beat it a little longer. Have some dry corn husks well soaked for several hours in cold water, shake them well, apply a thin layer of the dough on the half of each leaf; then put a spoonful of the prepared stew on a prepared leaf and cover with more prepared leaves. Tie the ends with strings made of the same leaves. Then place in a large pot with two pints of boiling water, steam gently for two or three hours. Soak in warm water a clean dishtowel, spread on the top of the tamales just before putting on the cover. To prevent burning place a few hard ends of corn husks on bottom of pot before putting in the tamales.
Flank of beef or other meat may be substituted for chicken.

NO. 63. MEXICAN HOT DISH. Mrs. A. N. Bradshaw, 1920 Front street, San Diego.--Fry three or four slices of bacon, then add one or two sliced onions, three or four tomatoes, same of green chiles, and three small summer squashes; salt and stew about one hour, removing bacon when ready to serve.

NO. 64. SOPA DE ALBONDIGAS, OR MEAT BALLS. Mrs. C. Y. Yglesias, 1037 Albany street, Los Angeles.--One pound hamburg steak, or half pork and half beef, fresh, chopped fine. Mix with this half a cup of cold boiled rice. Rub on a chopping bowl one large spoonful of lard, if beef meat is used; if beef and pork,less lard. Now put in meat and rice, and break in two eggs. Rub this with your hand, season with salt, pepper, chile powder, one teaspoon of each; cut fine one onion, one clove of garlic, two or three tomatoes, a little chopped parsley, two or three peppermint leaves, chipped fine; half teaspoon wild majoram (oregano,) one tablespoonful of the dry seeds of china parsley or culantro; the last two ingredients mashed fine. The last two can be obtained in Mexican stores. Now mix all spices with prepared meat, roll into balls the size of walnuts and drop one by one in a deep stew pan containing one quart of hot boiling water, with a little salt. Boil as dumplings; serve with soda crackers.

NO. 65. PINK BEANS, SPANISH. Soak beans and stew until tender; salt; add a can of tomatoes and little pieces of onions fried carefully in bacon grease or butter. Also add a pinch of cayenne pepper. Then cook for one hour.

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NO. 66. PREPARED RED CHILE. Mrs. A. Molina, Box 644, El Paso, Tex.--Take seeds and veins from red chiles until a five-pound pail is full of the pods; put them into cold water for one-half hour; then turn off cold water and pour on very hot water; let them stand ten minutes and turn off water. Repeat five or six times. The last water leave on and mash the chile with a potato masher through a colander until the pulp is all removed from the skins. Have a skillet with enough lard in which to brown two tablespoonfuls of flour, into this pour the juice of the chile, and add a small whole onion, a small lump of butter and salt to taste. Place on back of stove to boil slowly for an hour. This can be used for seasoning meats, in beans, for making enchiladas, or on any dish that one likes chile.

NO. 67. SPANISH BEANS. Mrs. G. W. Wood, 1023 S. Olive street, Los Angeles.--Soak two and a half cups small red beans in water over night; after cooking two hours add one-half can strained tomatoes. Fry two good-sized onions a delicate brown in one-half cup olive oil (lard or butter will do;) add two whole chile peppers, salt to taste. Turn all into the beans and cook slowly one and a half hours. Just before they are done add one tablespoon vinegar. Will keep well and the more they are warmed up the better they taste.

NO. 68. SPANISH BEANS. Mrs. John McInerny, 1118 S. Olive street, Los Angeles.--Two cups best pink beans, wash thoroughly, put in plenty of water to soak over night. In morning drain off water, place in kettle, pour over one quart hot water (not boiling,) with a pinch of baking soda, and boil slowly until soft. When soft drain off water, pour over them one quart of tomatoes, one or two red peppers, two good-sized slices of bacon, and enough salt to taste. Set on back of stove to boil slowly for two hours.

NO. 69. SPANISH BAKED BEANS. Mrs. John McInerney, 1118 S. Olive street, Los Angeles.--One pint best pink beans, wash thoroughly, soak over night; in morning drain off water, place in a kettle with a quart of hot water, to which has been added a pinch of baking soda. Set back on stove so they can boil slowly until soft. When soft drain off remaining water, add salt. Have baking dish ready. Cut small thin slices of bacon, line bottom of dish with these, then place in a layer of beans, add a few pieces of red pepper, chopped fine, and a small teaspoonful of brown sugar, then another layer of bacon and beans prepared same as first, and so on until dish is filled within an inch of top. Pour over the whole as much tomato sauce as it will hold, place in a hot oven and bake one hour; serve very hot. Use canned tomatoes or ripe fruit that has been strained through a colander.

NO. 70. SPANISH BEANS FRIED. Mrs. John McInerney, 1118 S. Olive street, Los Angeles.--One and one-half cups best pink beans, wash thoroughly, soak in plenty of cold water over night. In morning remove from water, place in kettle containing one quart hot water, to which a pinch of baking soda has been added. Set on stove where they will boil very slowly until very soft. As soon as soft drain off remaining water, season with salt and two red peppers chopped fine. Then mash very fine as you would potatoes. Have ready a large skillet, very hot; place enough slices of bacon in it to cover the bottom, cut very thin and fry very crisp; then remove and place on a large platter. Put in a warm place. Put the mashed beans in skillet, and fry in the bacon drippings until very brown, turn and when the other side becomes brown lift out on the platter with bacon. Serve very hot. Garnish with lettuce and thin slices of tomatoes.

NO. 71. SPANISH CUTLETS. Mariane Kathrine Miller, 2323 Leoti street, Los Angeles. Take a thick cut of tenderloin steak, remove gristle and skin, and cut into pieces two inches square; then pound with blunt end of hammer until fiber is thoroughly broken. Have ready a plate of flour, seasoned with salt and pepper, in which place the pieces of meat. Cook both sides brown in hot fats and serve by heaping on lettuce in center of plate; pour hot butter over the meats, then garnish with twelve tomatoes in parsley. To prepare the tomatoes, remove the inside of twelve of them, and mix with three-quarters cup rice, one-half onion, one cup finely chopped meats, one teaspoon Worcestershire and chile sauce, and one teaspoonful each salt and sugar. Let simmer until thoroughly thickened. Fill tomatoes and replace the tops. Heat five minutes.

NO. 72. SPANISH HASH. Mariane Kathrine Miller, 2323 Leoti street, Los Angeles. Stew one cup rice and add a lump of butter; then melt some butter and add one minced onion, and let brown: add two cups minced meats, two cups tomatoes, one tablespoon Worcestershire sauce, one seeded pepper, one-quarter spoon curry powder, twelve olives, one tablespoon salt; put in a dish a layer of rice, then meat, and finish the top with grated cheese and cracker crumbs. Bake slowly for fifteen minutes.

NO. 73. SPANISH OMELET. Miss C. Hernstein. 2802 Budlong avenue, Los Angeles.--Fry four thin slices of bacon until crisp, drain from the fat, add two tablespoons minced onion, cook in the hot fat until yellow. Add also two ripe tomatoes and one tablespoonful of green pepper, freed from seeds and chopped fine. Let them cook slowly without scorching while you beat four eggs slightly, add a little salt and four tablespoons hot water. Put one teaspoonful butter in a hot omelet pan, turn in the mixture and put it in the center, add


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the crisp bacon, finely crumbled, fold the other half of the omelet over, and turn out on a hot platter.

NO. 74. SPANISH SALAD. Mrs. J. M. Reed, 5822 Monte Vista street, Highland Park, Los Angeles.--Four large cucumbers, one bunch celery, three large onions, four large tomatoes, two heads lettuce, three green peppers. Chop all separately very fine, then mix together and season with tablespoonful of vinegar, juice of one lemon and salt and pepper to taste.

NO. 75. SPANISH RICE. Mrs. C. Y. Yglesias, 1037 Albany street, Los Angeles.--Soak for about an hour three-fourths cup of rice, drain, put a spoonful of lard in frying pan. When hot fry rice to a rich golden brown, stirring constantly. Cut fine one onion, one clove garlic and two tomatoes (large.) Have ready cleaned a half cup of fresh sweet peas, place all with rice and fry a few minutes more. Now put in a quart of soup bone or any other meat broth, season highly with salt and pepper, cover and don't stir any more. Let cook gently till the water is reduced. Fine with Spanish beans.

NO. 76. SPANISH SHORTCAKE. Mrs. M. E. K., Pasadena, Cal.--Three eggs, whole of two, white of one saved for frosting, one cup sugar, one-half cup butter, two-thirds cup of milk, two cups flour, one teaspoon baking powder. Cream butter and sugar, and beat in eggs till very light, then add the milk and flour with baking powder