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.
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,
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
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.
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 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
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.
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
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.
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
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 sifted in it, and one-half teaspoon ground cinnamon. Bake in shallow tins and put on a thin frosting made with white of one egg and one teaspoon ground cinnamon. Put in oven and brown a golden brown. The cinnamon turns the frosting pink.
NO. 77. SPANISH SOUP.
Mrs. R. B. Stevens, 1056 Pine avenue, Long Beach, Cal.--Take one pint pink beans, wash well and cook until nearly done. Then add four good-sized onions, three green and three fresh ripe chiles, all chopped fine; one quart can tomatoes, mashed, one pound hamburg steak and one-half pound suet. Do not chop the suet but put in whole and remove when the soup is done. Salt well and add pepper to taste. Add water to the above ingredients to make about five quarts when done. Cook one hour longer and serve with crackers or toast. Fine for supper on cold rainy nights.
NO. 78. SPANISH STEW (Original.)
Ella M. Magee, 122 N. Johnston st., Los Angeles.--One tablespoon washed rice, tablespoon butter; fry the rice to a rich golden brown, stirring constantly. Add three pints boiling water, one onion, minced fine, two potatoes, cut up, with four peeled tomatoes, sliced fine. Boil three red peppers soft, remove seeds, scrape pulp from inside with a knife, place all in a covered stew pan, salt to taste; boil one hour.
NO. 79. TAMALE PIE. Mrs. S. B. Bagnall, Oxnard, Cal.--One pound round of beef, with a little fat; one pound pork, fat and lean, cut in small bits or chopped coarsely in meat chopper. Put together to boil, keeping well covered with water. Prepare from dried chiles one-half teacup of pulp. This is done by removing seeds and veins, boiling in water until soft, and then scraping with a knife. When meat has boiled one hour add the pulp, one and one-half dozen olives, one dozen raisins, three cloves garlic, salt to taste. To make crust, put in saucepan two-thirds cup fresh lard (home made if possible,) one pint water. When boiling add one teaspoon salt, one large teacup corn meal, stirring in slowly. When cool enough to handle spread this on bottom and sides of shallow two-quart granite basin; thicken meat with one tablespoon corn meal, boiling about five minutes. Pour the meat onto the crust. Having saved enough of crust dough to make cover, work this into round, thin pats and place on top of meat. Bake in hot oven one-half to three-quarters of an hour. Better than tamales. Improves by warming over the second or third day.
SOUPS.
NO. 1. APPLE SOUP.
F. M. Blagg, No. 4537 Marmion Way.--Wash and quarter three medium-sized rather tart apples; then boil till tender in sufficient water to make one quart of soup. Strain and mash through a colander, reboil add sugar to taste, a piece of butter the size of a walnut, and 2 teaspoonfuls of instantaneous tapioca. Serve with smal squares of bread fried in butter.
NO. 2. ASPARAGUS SOUP.
Miss M. H. Chapman, No. 124 Daly street.--Boil the asparagus with any kind of fresh meat or fowl, or use the broth in which they have been boiled. To every quart of this liquor add a heaping teaspoonful of flour stirred into a teacup of cream just before serving. Salt and pepper to taste. Serve with crisp toast. One hundred points of asparagus will answer for three full pints of broth; cut them in pieces two inches long; boil half an hour or until they come to pieces.
NO. 3. BEAN SOUP.
Caroline M. Tyler, Ocean Park, Cal.--Take a sufficient quantity
of pink or brown beans to make a quart or more of soup; soak them over night, having previously washed them. In the morning place them on the fire with a ham bone and a quart of water, allowing this to simmer about three hours. In the mean time take a full pint can of tomatoes, a large onion, two green peppers, one red one, chopped fine as for chili sauce; add to this mixture, a teaspoonful of salt, a small teaspoonful of sugar and a teaspoonful of mustard; allow this to boil nearly as long as the beans; then remove from the fire and strain through a sieve, pouring the liquor into the soup. This makes a very palatable and nourishing soup for a working man's luncheon. If puree is desired mash the beans and strain through a colander. (This is my own invention and cannot be found in any cook book.--C. M. T.)
NO. 4. BEAN SOUP.
Mrs. S., El Monte, Cal.--Put into a saucepan two quarts of water, a pint or more of cooked beans, (some baked ones will do,) and about a pint of tomatoes. Add a sliced onion, the size of a walnut or larger, two tablespoonfuls of rolled oats and let boil for an hour or longer; add a pinch of soda, or enough to take away some of the acid of tomatoes, then mash through sieve or colander and return to saucepan; some milk and cream can be added to this which improves it, but as in the other recipe, it can be made without and seasoned with butter, pepper and salt. It is good warmed over the next day. When using rolled oats do not put saucepan lid on tight as it boils over easily.
NO. 5. BEAN SOUP.
Mrs. E. A. Pallab, R. F. D., R. 3, Santa Ana, Cal.--Take pint red beans, 1 gallon cold water; boil briskly until done; add water as it boils away; salt to taste; butter size of egg; serve hot with buttered slices of toast in soup plates; soup and few beans poured over. (Fine for school children's dinner.)
NO. 6. BEAN TURTLE SOUP.
Mrs. Franklin, Anaheim, Cal.--Soak over night one quart of black beans; next day boil them in the proper quantity of water, say a gallon, then dip the beans out of the pot and strain them through a colander, or if you have a jelly press it is better, as that keeps the hulls and only gives you the flour of the beans, which you put in the liquid you boiled them in. Tie up in a thin cloth some thyme, a teaspoonful of summer savory and parsley, and let it boil in the mixture. Add a tablespoonful of cold butter, salt and pepper. Have ready four hard boiled yolks of eggs, quartered, and a few force meat balls; add this to the soup, with a sliced lemon and half a glass of wine, just before serving the soup. This approaches so near in flavor to the real turtle soup that few are able to distinguish the difference. The FORCE MEAT BALLS for this soup are made as follows: One cupful cooked veal or fowl minced; mix with this a handful of fine bread crumbs, the yolks of four hard-boiled eggs rubbed smooth together with a tablespoon of milk; season with pepper and salt; add a half teaspoon of flour, and bind all together with two beaten eggs; the hands to be well floured; the mixture to be made into little balls the size of a nutmeg; drop into the soup twenty minutes before serving. The soup is very fine without the hard-boiled eggs or force meat balls.
NO. 7. BEEF SOUP (for 6.)
Mrs. Scales, No. 46 1/2 Magnolia avenue, Long Beach, Cal.--Three pounds fresh brisket; pour over this cold water to cover by one inch. At the same time place in half cup of barley; let boil slowly for three and one-half hours. Skim as required. Turn over meat every half hour. Put in salt to suit. One hour before taking off, put in one or two onions, acording to size; slice them; also a bay leaf. Ten minutes before taking off, place enough fresh or canned tomatoes in it to give it a color. Skim once more and serve.
NO. 8. BEEF SOUP..
Mrs. T. F. McCamant, No. 121 Avenue 45, East.--Take shank bone of beef with considerable meat on it. Have it split into several pieces. After trimming and washing, put in kettle and boil briskly for a few minutes and skim. After that boil or simmer slowly for three or four hours, or until the meat will fall from the bone. During the process of boiling add two onions, salt, black pepper and a bunch of parsley, six cloves, two tablespoonfuls of vinegar and two teaspoonfuls of sugar. When the cooking is completed add enough water to make two quarts, after which strain through colander, skim off surplus grease and the soup is ready for the table. Tomatoes or other vegetables and rice may be added if desired.
NO. 9. BEEF TEA SOUP.
Miss Lillian Young, No. 1338 North West street, Santa Ana.--Two pounds round steak. Cut in small pieces and cover with quart of cold water and let stand half hour; add one large onion with a couple of cloves stuck in it, and simmer gently for one hour; add salt and pepper to taste.
NO. 10. BLACK BEAN SOUP.
Miss M. A. Myrick, No. 228 N. Avenue 22.--Soak two cups beans over night. Boil until soft enough to mash through a colander; after adding one quart of stock, add one-half cup tomatoe catsup, one sliced onion, salt and pepper, pinch of summer savoy. When the seasoning is cooked in, cut lemon in three slices and float on top as it is served at table.
NO. 11. BOUILLON.
Miss Emilia Lundberg, No. 2400 South Flower street--Six pounds lean beef from middle of round, one and one-half pounds marrow-bone, five quarts cold water, one teaspoon pepper corns, one tablespoon salt, celery, turnip, parsnips, onion, one-quarter cup each, cut in dice; wipe, and cut
meat in inch cubes, put two-thirds of meat in soup kettle, and soak in water twenty minutes; brown remainder in hot frying pan with marrow from marrow-bone. Put browned meat and bone in kettle; heat slowly to boiling point; skim and cook at temperature below boiling point six hours, add seasonings and vegetables; cook one hour, strain and cool. Remove fat and clear (using white and shell of one egg to each quart of stock.) Serve in bouillon cups, hot or ice cold.
NO. 12. BRAIN SOUP.
Mrs. George Berenstein, No. 982 Vernon avenue--Two sets of brains, well cleaned; put a piece of butter the size of hen egg in kettle; some chopped onions, chopped parsley, pepper and salt to taste, then put the brains in and fry slowly. Have some beef stock, about a quart, mix with the brains; let come to a boil; beat one egg, a half cup of rich milk, a dash of nutmeg and stir in just before serving. Have ready some pieces of fried bread an inch square, and put about six pieces in each soup bowl and pour the soup over and serve at once.
NO. 13. BUTTERKNOCKOLN.
Mrs. E. T. Cooke, No. 149 South Los Robles avenue, Pasadena, Cal.--This Hungarian soup, and dainty dumpling is an excellent dish for invalids. It has been used in case of severe stomach trouble with the very best results. It is equally good for well people. A good-sized beef shank bone well broken; two pounds lean mutton. Wash, scrape and remove all particles which do not belong in a clean soup. Put to boil in cold water, sufficient to cover. Cook slowly, removing all scum, till the mutton drops apart when tried. Cool. Skim off all grease. Strain. Replace over fire, and when it boils gently, add the dumplings made as follows: One teaspoonful butter, beaten to cream; break in one egg; beat thoroughly; season with salt and a little grated nutmeg; stiffen with enough finely-rolled cracker crumbs to make a very soft dumpling. Drop this into the boiling broth, a teaspoonful at a time. (It will make three or four dumplings.) Boil five minutes.
NO. 14. CELERY SOUP, rich and creamy.
Mrs. F. Gamble, No. 19 Teller street, Tucson, Ariz.--A shank of beef, one large bunch of celery, or two small ones, and rich cream, one cup; a little flour. Make a rich broth of the shank, always putting into cold water, skimming off all the fat as it rises; when ready, take up the meat and thicken the broth with a spoon or two of flour, first rubbed in a little cold water; have the celery cut fine and boil it in the soup till tender; then add the cream; salt and pepper to taste, and serve at once.
NO. 15. CHESTNUT SOUP.
Mrs. Isobel Saxton, box 91, Orange, Cal.--One pound Spanish chestnuts, one pound good white stock, one-half pint cream, one-half pint milk, dash of grated nutmeg and mace, cayenne and salt, one-half teaspoonful sugar; slit the husks and boil for ten minutes; remove the husks and skin, put the chestnuts in a stewpan with the stock and boil until they are soft, then rub through a fine strainer. Warm up with the milk, cream, sugar, and seasoning.
NO. 16. CLAM CHOWDER.
Mrs. Clarence Allison, Covina, Cal.--One pint of clams, six large crackers; fry two slices salt pork in frying pan and turn fat into soup kettle; chop six potatoes fine, also onion; roll the crackers fine, chop the clams and pork, put in a layer of potatoes and onion, then one of crackers, then pork and clams, alternating in this way until all are put in. Add plenty of pepper and salt. Then add the clam liquor and as much boiling water as will more than cover them. Cook for one hour. Just before serving add one pint of hot milk. Stir often to prevent sticking. Makes enough for eight.
NO. 17. CONSOMME (for twelve.)
Mrs. Jennie Harrington, No. 821 South Broadway--Take two and one-half potatoes, two carrots, one can tomatoes, one stalk celery, one onion, chopped fine; add two pounds fresh beef, ground; mix chopped beef and vegetables in pan; break six eggs in pan with vegetables and meat; add one-quarter teaspoonful of allspice, one bay leaf, one tablespoonful salt, one pinch cayenne pepper and white pepper to season; add this mixed well together to one gallon chicken stock; let simmer on back of range four to five hours. Strain through cheesecloth and add juice one-half lemon and one wine glass sherry.
NO. 18. CREAM CELERY SOUP (eight bowls,) for vegetarians: very good.
H. J. West, Esepranza Sanatorium, Cal.--Take one big bunch of celery, cut up fine, both the root and the white stalks; put the cut-up celery into a stewpan and pour enough water over it to cover it up well. Add a pinch of salt and a teaspoon of butter. Then cut up the green celery stalks, likewise, and a small onion; put a slice of butter into a stewpan and let it melt. Put the cut-up celery and onion into the pan and let it simmer for ten minutes, stirring well meanwhile. Then add a small particle of bay leaf and four seeds of allspice; afterwards stir in a tablespoonful of flour; add one and one-half quarts of boiling milk and let it boil for ten minutes. Now strain through a fine sieve and add the thoroughly-boiled celery. Finally add a pinch of white pepper, a pinch of sugar and salt to taste.
NO. 19. CREAM OF CELERY SOUP.
L. B. Morton, 1625 Rockwood street--Chop stalks of celery, leaving on a few tops, to fill a quart dish; put in a stewpan and pour on a little more than one quart of water; simmer slowly till only about one pint of liquid is left; then strain and into the liquor left put one potato that has been finely chopped, and one tablespoon finely-chopped onion. When well cooked, add one quart sweet milk, lump
of butter and one tablespoon flour rubbed smooth in a litte milk; pepper and salt to taste. Bring to a boil and serve with or without toasted squares of bread. Sufficient to serve six or eight people.
NO. 20. CREAM OF CHICKEN SOUP.
Mrs. Frank H. Davis, Glendora, Cal.--Cut in pieces a plump chicken and boil until tender; strain and to the liquor add one cup of boiled rice, two tablespoons flour in one-third cup of butter; salt and pepper; a dash of paprika and one cup of sweet cream.
NO. 21. CREAM OF LIMA BEAN SOUP.
Mrs. S. B. Bagnall, Oxnard, Cal.--Take one-half pint of clean, plump, dry lima beans; boil until tender. Put in a saucepan one good tablespoonful of butter, one medium-sized onion, (cut fine,) and three or four sprigs of parsley. Simmer over fire ten minutes, not allowing it to brown. Put mixture in with the beans, and let simmer ten minutes; then pass through through colander. Add one pint sweet milk, previously heated, one-quarter saltspoonful of sugar, and salt to taste. Leave over fire to keep hot, and just before serving add slowly one teacup of cream, stirring until well mixed. The above is sufficient for six plates.
NO. 22. CREAM OF LIMA BEAN SOUP WITH NOODLES.
Ella M. Holmes, Santa Monica, Cal.--Proportions for five persons; Lima beans, dry, one pint; butter two tablespoonfuls; one onion; cold water, two quarts. Wash and soak the beans three hours. Cook in salted water, with one onion, one and one-half hours. Sift through a strainer; put back in saucepan; add one pint sour cream, two spoonfuls of butter. Take one and one-half tablesponfuls of sweet cream, mix flour to make a stiff dough, roll very thin; cut as for noodles, and add to the soup. Boil five minutes; serve with plain or cheese crackers. Sour cream makes a better soup stock than meat broth.
NO. 23. CREAM OF ONION SOUP.
Helen M. Magee, No. 123 North Johnson street.--For five persons take a dozen mild-flavored onions, medium size, minced fine and fried to a pale yellow in butter; add two quarts cold water, seasoned to taste with salt, black and red pepper; boil slowly for half hour. Have ready in the tureen, the yolks of four eggs, well beaten. Add the soup slowly, a little at a time, beatink well, until the yolks are well mixed with the soup. Serve on a separate plate thin slices of toasted French bread or crackers with one tablespoonful of grated cheese to a plate of soup. This soup is a clear, straw-colored liquid, like thin cream, with no suspicion of onion about it.
NO. 24. CREAM OF POTATO SOUP.
Mrs. Goiny, San Diego, Cal.--Pare and cut into dice six medium-sized potatoes, chop fine one large onion. Place in kettle with just enough water to cover and boil until tender, then add one quart of rich milk. When scalding hot drop into it dumplings made as follows: Four heaping tablespoons flour, one teaspoon baking powder, pinch of salt, one tablespoon cream and water enough to make soft dough; mould into small lumps and drop into milk. Cook ten minutes. Do not remove cover till done. Lift kettle from stove occasionally to prevent burning. When ready to serve salt, pepper and celery salt to taste.
NO. 25. CREAM OF POTATO SOUP. (Original.)
Mrs. H--No. 1952 Lovelace avenue.--Boil four medium-sized potatoes; when done pass through fruit press and add butter the size of small egg; pepper and salt and beat until very light and creamy. Then add one quart hot milk, place over fire and beat constantly with egg beater until boiling point is reached, then add one egg (white and yolk beaten separately.) Serve immediately. Do not boil after adding egg or it will curdle.
NO. 26. CREAM OF RICE SOUP.
Miss Emilia Lundberg, No. 2400 South Flower street.--Pearl barley, cracked wheat, sago, corn meal or rice can be used for this soup. Put over the fire in a thick saucepan with milk and water; as the grains soften it may be rubbed through a colander. To this pulp add enough hot milk to make a creamy soup; season it with salt, pepper and the least grating of nutmeg. Serve hot.
NO. 27. CREAM OF STEAK SOUP.
Mrs. B. N. Hurd, No. 1742 West Twenty-fourth street.--Take bones and pieces of meat left over from a broiled steak and boil two hours; add tomato or half a coffee-cup of canned tomato; one onion sliced, a pinch of curry powder. When well cooked, strain and add milk to make desired quantity and thicken slightly. Season to taste and add a good-sized piece of butter.
NO. 28. CREAM TOMATO SOUP.
Mrs. W. P. Elsdon, Highland Cal.--Pour off the juice from a quart can of tomatoes. Slice and boil two onions in a small quantity of water, pour off the water, and add to it the tomato juice; then add a quart of rich milk, (or a pint of milk, a pint of water, and a piece of butter, if milk is not plentiful.) Bring to a boil, and thicken with two tablespoons of flour. Very nice if the onion is omitted. The tomato from which the juice is drained can be used for scallop.
NO. 29. CREAM TOMATO SOUP.
Mrs. William Lawver, 1092 Pine avenue, Long Beach, Cal.--Put on to stew, one can or six ripe tomatoes, with one medium-sized onion and one small stalk of celery. When all are cooked very soft, rub through a sieve and season to taste with salt and pepper. Heat in a double boiler one pint of sweet milk thickened with two teaspoonfuls of flour, rubbed smooth in a very little cold milk. Cook moderately for ten minutes and add two heaping
teaspoons of butter. Add to the tomato one-half teaspoonful of soda (if canned tomatoes are used, they will require a little more soda than fresh tomatoes,) Stir well and add the boiling milk. Strain and serve immediately with salted crackers. Be careful to prevent curdling by ceasing to cook as soon as the milk is added.
NO. 30. DELICIOUS SOUTHERN SOUP.
Miss L. Shields, Box 355, Los Angeles, Cal.--Take one large chicken, cut in pieces and fried; pound it in a mortar, then put the pounded chicken in a stew pan with a blade of mace, one onion sliced, one carrot grated, one tablespoonful chopped celery, one cup green peas, one cup okra sliced, one green pepper chopped, one gallon cold water, one-half tablespoonful salt. Cover closely and let simmer for two hours, then add one tablespoonful chopped parsley and serve.
NO. 31. EAGLE ROCK SOUP.
Mrs. Katie V. Frockelton, Eagle Rock Valley (Garvanza R. F. D.,) Ca--Take two pounds beef, put in kettle, cover well with cold water, cook moderately for four hours. Remove the meat and let it get cold to get the fat off. Return to fire and add six good-sized tomatoes, one onion, pepper and salt to taste. Cook one hour, then strain through colander. Return to kettle and add one-half pint of finely-mashed potato. Let come to boil and serve.
NO. 32. FIFTEEN-MINUTE SOUP.
Mrs. T. F. McCamant, No. 121 East Avenue 45.--Take two pounds of choice round steak, have it ground as for Hamburger; put into a stew pan and add two pints of cold water, a little salt, pepper, a small onion sliced thin, or, better, grated, and a few sprigs of parsley. Boil briskly for fifteen minutes, or longer, if you have time. Pour off the liquid, add a couple of teaspoonfuls of sugar, a tablespoonful of butter and serve with crackers.
NO. 33. FIVE-MINUTE TOMATO SOUP.
Mrs. A. C. Moore, No. 442 East Tenth street.--Four large tomatoes, one large tablespoonful flour, four ounces butter, one-half onion, (grate,) one-half teaspoon salt, one-quarter salt spoon soda, one pint boiling water, pepper to taste. Slice the tomatoes into a stew pan, add the salt and soda, set on the stove to stew while you put the butter and onion into a large skillet; as soon as the butter begins to brown add the flour, working it smooth; add the water, stirring it all the time until it boils, then pour in the tomatoes through a sieve, stirring until evenly mixed. Serve very hot with hot browned crackers.
NO. 34. FISH SOUP.
Mrs. Melton, Pasadena, Cal.--Take two pounds of any kind of fresh fish, separate the meat from the skin and bones. Let the skin and the bones boil up with three leaves of celery, a large parsnip, one onion and a good-sized bouquet of parsley, all chopped up. Add twelve seeds of whole pepper, six allspices and a small particle of bay leaf; one and a half quarts water. Let one-quarter of a pound of butter melt in a stew pan, add one and a half tablespoonfuls of flour, stir well and put this in the fish broth. Allow it to boil for five minutes, strain it and add a cup of cream and chopped parsley; pepper and salt to taste. Cut the meat of the fish into dice-like squares, let them simmer in butter for a while and put them into the broth. Or make dumplings of the fish and put them in the broth.
NO. 35. FISH LA CREME SOUP.
Mrs. A. R. Schiernitzauer, No. 462 North Fremont avenue--Take two pounds white meat fish; scrape the meat all off; put the bones and head in a quart of water, boil for one hour; put in salt, pepper, tablespoon butter. When done, remove the bones and drop the creme balls in while boiling. For la creme balls, take the meat, put in a deep wooden bowl, half cup cream, butter size of an egg, salt and pepper to taste; tablespoon prepared mustard; beat this all to a cream; drop by teaspoonfuls into the soup. Boil ten minutes; serve hot.
NO. 36. FRENCH GUMBO.
Mrs. Pratte Layton, No. 2323 Scarff street--choose a large fat old chicken, after being properly drawn and salted two hours, (better all night on the ice;) cut in small pieces, wash and drain in colander; have ready two teaspoonfuls of chopped onion; into kettle put dessertspoonful of lard with a scant one of flour, brown lightly; put in the chicken and stir continually until brown; then add five quarts of cold water. Salt to taste, with a dust of black and cayenne pepper; boil gently four hours. Fifteen minutes before serving, add quart of prepared okra, or if in season for fresh okra, slice pint of okra and add one hour before serving. Make at the same time a dish of mush; when cold cut in small diamonds, put on table served in plates.
NO. 37. FRENCH SOUP (MADE IN AN HOUR.)
Miss Jennie Swanner, No. 1426 North Main street, Santa Ana, Cal.--Cut into small pieces a pound of beef and a pound of veal; put them into a wide shallow sauce pan, with a carrot and an onion cut in slices; a few slices of bacon, and half glass of water. Hold it over the fire for a short time till the meat and vegetables begin to brown, taking care, however, that they are not burnt; then pour over the whole a pint of boiling water and lot the soup stew gently for about three-quarters of an hour; after which the soup only requires to be strained through a sieve to be fit for use.
NO. 38. FRUIT SOUP.
Mrs. M. A. Price, Hollywood, Cal.--One cup water, one tablespoon sago or bread crumbs, two tablespoons sugar, one cup raisins steamed fifteen minutes; one cup cranberries or pie plant juice, one cup strawberry juice; put sago in warm water in a double boiler, boil till clear; add
sugar and raisins, then cranberry or pie plant juice; add strawberry juice; run through a colander; add a few strawberries; heat the soup and serve.
NO. 39. GUMBO.
Miss M. H. Chapman, No. 124 South Daly street--Cut up a fowl as if to fry; break the bones; lay it in a pot with a little fresh lard or good butter; brown it a little; when browned, pour on it a gallon of water; add a slice of lean bacon, one onion cut in thin slices, one pint of skinned tomatoes, two pints of young okra cut up, half a tea cup of rice and a few sprigs of parsley. Cover closely, occasionally remove the cover and skim off carefully all impurities that may rise to the top. Place the soup kettle where the water will boil slowly for at least four hours.
NO. 40. LENTIL SOUP.
Edith Rhynd, Brookside avenue, Redlands, Cal.--Three quarts water; salt, one cup red lentils (Egyptian,) two large tomatoes, two onions, one-quarter teaspoon thyme, one-third teaspoon sage; two stalks of celery with small leaves, one-quarter cup olive oil. Wash and pick over lentils thoroughly and put to soak over night in one quart cold water; next day shave fine onions, celery and tomatoes, put in kettle with lentils, thyme and sage, with water lentils were soaked in, adding two more quarts cold water, simmer for two hours; when cooked rub through colander, and ten minutes before serving add olive oil. If flavor of oil is not liked, add lump of butter size of an egg instead. This should make two quarts of soup when done.
NO. 41. "LIGHT HOUSEKEEPING" SOUPS.
By "Good Manager"--People with "buffet kitchens," who enjoy good home-made soup, will a