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 ebook" initially released in 1914. This classic Cookbook comprises the 1st recognized, English-language recipe for tacos. The "California Mexican-Spanish Cookbook" is a pleasant selection of Mexican and Spanish recipes. devoted as consistently to all cooks and nutrition enthusiasts. 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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Extra resources for California Mexican-Spanish cookbook

Example text

1, Red Chile Sauce, for Enchiladas or Tamales, etc. Split red chile pepper, remove all seeds and veins, soak several hours in water, pour off, pour on boiling water, pour off and repeat again, the last, water just enough to cover peppers when pressed down. Mash in this water and press through sieve, melt one-half cup pure lard, add heaping tablespoon flour, brown and add three cups of chile pulp, salt to taste, cook very slowly half hour. MEXICAN-SPANISH RECIPES 60 No. 2, Green Chile Sauce for Enchiladas or Tamales, etc.

1 or 2 in lettuce leaf. 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.

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. tinue until all dressing No. 2. the material is used. Serve with MEXICAN-SPANISH RECIPES 29 Spanish Cabbage Salad Two cups shredded cabbage red and white mixed, two tablespoons chopped roasted chestnuts, two of pecans, mix with dressing No. 2 and serve in lettuce cups.

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