Download California Mexican-Spanish cookbook by Ross Brown, Bertha Haffner-Ginger PDF

By Ross Brown, Bertha Haffner-Ginger

Replica of the vintage cookbook "California Mexican-Spanish prepare dinner booklet" initially released in 1914. This classic Cookbook includes the 1st identified, English-language recipe for tacos. The "California Mexican-Spanish Cookbook" is a pleasant choice of Mexican and Spanish recipes. committed as continuously to all cooks and meals fans. be at liberty to have a look at our entire Reprint Catalog of classic prepare dinner Books and classic Bar Books and classic Bar Books at www.VintageCocktailBooks.com

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3 and serve over salad. OVEN IN PATIO. RAMONA'S MARRIAGE PLACE OLD SPANISH KITCHEN IN CALIFORNIA INDIAN OVENS Sopa Espanol (Spanish Soups) Sopa de Frijoles (Bean Soup) Cook one pint pink beans in two quarts beef stock till tender. Add one cup chopped onions, two green, two ripe chiles (fresh or canned) one quart canned tomatoes, two tablespoons chopped parsley. Cook all thoroughly. Drop in Spanish meat balls and serve with Spanish cheese , fingers. Spanish Meat Balls Grind soup beef very fine. Add one egg to one cup meat, salt, little onion juice, two tablespoons soaked bread, make into very small balls, roll in crumbs, fry, drop in soup just before serving and sprinkle each ball with finely chopped parsley and effect.

Chop enough Spanish Cucumber and Tomato Salad Pare and chop fine one good-sized fresh cuShred sufficient cabbage to make one throw in cold water for one hour; scald pint, and peal one good sized tomato and chop fine. Remove the seeds from one large sweet pepper, chop and mix with the tomato. When ready to serve drain and dry the cabbage. Put into salad bowl a layer of cabbage, then a layer of cucumber, then a layer of tomato and a layer of pepper; sprinkle with a few drops of onion juice; then another layer of cabbage and concumber.

Tortillas Modern Way Prepare Corn for Tortilla and Tamales to Put one gallon of shelled corn in enough water to cover; dissolve one-half cup lime in a little water and add to cover; boil fifteen or twenty minutes; remove from fire, pour off first water and add fresh cold water; rub with hand to remove husk. Rinse in another water and it is ready to grind. Don't wash too much or it will not be pasty enough to make tortilla. Tortillas No. 2 Another way and liked best by some people: to the corn dough (masa) rounding table- Add spoon of lard to four cups dough, little salt.

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