Bertha Haffner Palmer Ginger.

California Mexican-Spanish cook book; selected Mexican and Spanish recipes online

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Cook Book


Mexican and Spanish



Bertha Haffner-Ginger

Copyright, 1914
By Bertha Haffner-Ginger



DEC -7 1914



This book is dedicated to my daughter, nicknamed Miss
''Paprika" by our pupils. She has been my inspiration
and devoted companion through all the years of my
public life.

B. H. G.


An announcement that my lesson for the day would be
Spanish dishes, invariably brought record-breaking crowds in
any city in the United States, and a demand for recipes induced
me to search for the best to be found.

My three years' stay in California has enabled me to learn
how to prepare the very best dishes directly from the natives,
both Mexican and Spanish.

It is not generally known that Spanish dishes as they are
known in California are really Mexican Indian dishes. Bread
made of corn, sauces of chile peppers, jerked beef, tor-
tillas, enchiladas, etc., are unknown in Spain as native foods;
though the majority of Spanish people in California are as de-
voted to peppery dishes as the Mexicans themselves, and as the
Mexicans speak Spanish, the foods are commonly called Spanish

When made properly, there is great merit in this class of
foods and I have endeavored to select the very best recipes,
and have revised them into correct proportions and practical
methods of preparation.

Many of the dishes are very delicious and will be found of
great value for luncheon, entries, and a zest to various menus,
and especially useful to those who desire to cater to the public.
Please note the classification of sauces and dressings which
eliminates a repetition of the same sauce in different dishes.

Wishing you as much pleasure in the preparation and serv-
ing of this collection of recipes as I have had in compiling them,
I am. Very sincerely yours,





Including Table Claret








Special Spanish Dinner
$1.50 per plate








Ensalada de Frijoles
[Pink Bean Salad]


Sopa de Papas
[Potato Soup]

Arroz a la Creole »v'^^^

[Rice, Spanish] '• m^^^^-^/yJ^

Enchiladas a la Brabo

Enpanadas de Ternera, Espagnol
[Veal Cutlet, Spanish]

d .'M

Frijoles Con Carne
[Pink Beans with Cheese]

^' 1

Dulce de Naranja
[Orange Pudding]




Cafe Neqro
[Black Coltee]

DINNER, 75 Cents

Case Verdugo Cafe, Los Angeles

''Ensaladas Espanol"

(Spanish salads)

Prepared Vinegar for Spanish Salad Dressing

Put a button of garlic, large slice cucumber,
slice onion, tablespoon parsley, tablespoon
taragon leaves, or two tablespoons taragon vine-
gar into one pint cider vinegar. Bottle and let
stand several days, strain and keep for follow-
ing salads and dressings.

Especially Prepared Dressings

Spanish Dressing No. 1

Rul) mixing ])o\vl with button of garlic, break
into bowl one (\gg yolk, whip stiff, add one-
fourth cu]) l)est olive oil slowly, then one-fourth
cup lemon juice, tablespoon prepared vinegar,
teaspoon sugar, half teaspoon salt, tablespoon
green chile pulp. Very tine.


Spanish Dressing No. 2

Six tablespoons of best olive oil in bowl, add
gradually three tablespoons lemon juice and one
of prepared vinegar, one teaspoon brown sugar,
half teaspoon salt, tablespoon red chile pulp,
stir with rotary motion until a thick cream,
serve at once on salad.

Spanish Salad Dressing No. 3

Lemon or lime juice. Six tablespoons to
three of olive oil, teaspoon sugar, one-half
teaspoon salt, dash red pepper, teaspoon onion

Spanish Salad, Avacado (Aligator Pear)

Peal and cut in half pears, sprinkle with salt
and sugar twenty minutes before using, then
place in heart of small crisp lettuce head, pour
over Spanish dressing No. 3. ^ _

Tomato and Cucumber Salad

Select six fine ripe tomatoes; remove the
hearts carefully; place on ice until chilled; pare
two cucumbers and chop them finely; mix with
tomato pulp; j)our over a half cup of dressing-
No. 3 and fill the tomatoes. Serve on lettuce
leaves and decorate with thinly sliced sweet


Spanish Sweet Pepper Salad

Remove seed and fill half peppers witli
chopped cucumber and celery, mixed with dress-
ing No. 3, garnish with pimiento or beets, serve
on lettuce.

Spanish Bean Salad

One cup Spanish beans cooked tender, small
pink (canned red kidney beans will do); chop
sweet green pepper, one-fourth cup, tablespoon
each of onion, ripe sweet pepper, parsley and
cucumber, mix with beans, serve with Spanish
dressing Xo. 1.

Spanish Tomato and Egg Salad

Peel smooth just ripe tomatoes, slice in three
slices across, place on lettuce leaf, put border
around of hard boiled whites of eggs, stand
hard boiled yolk in center, pour over Spanish
dressing No. 1.

Stuffed Tomato Salad

Scald and peel large tomatoes, remove center,
mix with equal parts celery, green chile, onions,
fry in little olive oil and lemon juice, salt to
taste, fill tomatoes teaspoon Spanish dressing
No. 1, sprinkle little chopped parsley and grated
cheese, set on ice, serve on lettuce.


Spanish California Ripe Olive Salad

Remove seed from ripe olives, fill ^Yith mix-
ture of cottage clieese, pimiento, salt, paprika,
parsley, press together, serve on lettuce leaf,
cover with Spanish dressing No. 1.

Spanish Moulded Salad

Chop enough ripe tomatoes to fill a cup, half
cup cucumber, one-fourth cup celery, one-fourth
cup green sweet peppers, tablespoon onion, one-
half teaspoon chile powder, salt to taste. Dis-
solve one tal)lespoon gelatine in one cup tomato
juice, pour over above, mix and mould, when
firm cut in squares, serve with Spanish sauce
Nos. 1 or 2 in lettuce leaf.

Spanish Cucumber and Tomato Salad

Pare and chop fine one good-sized fresh cu-
cumber. Shred sufficient cabbage to make one
pint, throw in cold water for one hour; scald
and peal one good sized tomato and chop fine.
Remove the seeds from one large sweet pepper,
chop and mix Avith the tomato. When read.y
to serve drain and dry the cabbage. Put into
salad bowl a layer of cal)bage, then a layer of
cucumber, then a laycM* of touiato and a layer of
jjepper; sprinkle with a few drops of onion
juice; then another layer of cabbage and con-
tinue imtil all the material is used. Serve with
dressing No. 2.


Spanish Cabbage Salad

Two cups shredded cabbage red and white
mixed, two tablespoons chopped roasted chest-
nuts, two of pecans, mix with dressing No. 2 and
serve in lettuce cups.

Rice Salad

A cup of boiled rice; four hard-boiled eggs,
and one head of lettuce. Arrange on platter,
alternate layers of rice, shredded lettuce leaves,
slices t)f hard-boiled eggs and dressing No. 1.
Over the top layer of dressing press the yolk of
an egg through a sieve and garnish the edges
with a layer of lettuce leaves and radish tulip.
Chop cress and cabbage, equal parts, add few
minced chives, add one-fourtli cup cream to
one-half cup salad dressing No. 3 and serve over





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

Spanish Meat Balls

Grind soup beef very fine. Add one egg to
one cup meat, salt, little onion juice, two table-
spoons 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 bits of pimiento for color


Sopa de Papas (Potato Soup)

Add one cup mashed potatoes to one cup
chicken, veal or beef stock, one cup milk, table-
spoon butter, salt, one bay leaf, tablespoon flour
to thicken, cook and strain, cut thinly sliced
bread, round, the size of a nickle, butter and
toast, make little pile grated yellow cheese on
toast, top with red sweet pepper, pinch of
chopped parsley on top. Serve hot.

Spanish Hot Vegetable Broth

Make broth of one cup cabbage, one cup car-
rots, one-half cup onions, one cup garlic, one-half
cup turnips, one-half cup celery, one-fourth cup
green pepper. Add one quart canned tomatoes,
one quart clarified meat stock, cook thoroughly,
strain, serve hot with spoonful well cooked rice
in bowl. For vegetable soup leave all vege-
tables in .

Spanish Fish Chowder

Fry one-half cup salt pork cut into small
cubes, one-half cup chopped onion to light
brown, add tablespoon flour, then add two cups
small pieces of white boneless fish meat, brown
slightly, strain two cups hot milk, one cup pre-
pared Spanish sauce, salt to taste, dash of
paprika, (^lams or oysters may be used, allow-
u\iX oulv one minute for clams or oysters.


Y. Y. Perez, Public Bakery, Sonora Town, Los Angeles. They
refuse to make them any other way and take the same pleasure
in making a perfectly thin and round tortilla that puffs up
nicely while cooking, as you and I do in trying to make a beau-
tiful loaf of bread. Truly the heart of women are the same the
world over. Deep down, no matter what the environment, the
desire is always there, to be "loaf givers."


Modern Way to Prepare Corn for Tortilla and


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 tw^enty
minutes; remove from fire, pour off first water
and add fresh cold water; rub with hand to re-
move 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:
Add to the corn dough (masa) rounding table-
spoon of lard to four cups dough, little salt.

Tortillas No. 3

Still another wav : Corn meal and coarse flour
half and half wet to stiff dough, salti and lard.


Tortillas No. 4

But the best to my taste is the hominy or corn
groimd into a smooth paste, three cups corn, one
of flour, two tablespoons melt^ed lard, teaspoon
salt, cook on ungreased iron, have read}^ enough
hot salted lard to dip tortilla in just before you
add filling to make Enchiladas. When flour is
used, dough may be rolled out on a board, a small
pie tin placed on and cut round the edge to form
cake ; lift up with pancake turner.

How to Shape Tortillas

Take piece of dough size of biscuit and press
Avith hand into cake size of small pie plate, toast
on top of stove moderately warm. Do not brown.





Made by putting chopped cooked beef and chile sauce in
tortilla made of meal and flour; folded, edges sealed together
with egg; fried in deep fat, chile sauce served over it.


Women Making Tortilla




Enchiladas, No. 1 (Very fine)


Make Tortilla. Chop one cup onions very
fine, slice and chop one-half cup olives, cook ^
in little lard; have cup grated cheese ready, dip '
tortilla in hot salted lard, dip in chile sauce No. ,
1, spread with grated cheese, put in center table- ^
spoonful of cooked onions, tablespoon chopped
hard-boiled eggs, two tablespoons chopped
chicken, six seedless raisins soaked in claret,
level tablespoon chopped olives, a sprinkle of
cheese and fourth cup Chile Sauce No. 1, fold .
l)oth sides, one over the other, pour Chile Sauce
No. 5 over all, put tablespoon cooked onion on
center of top of each and several large pieces of
cheese and three whole olives. Place in hot
oven till cheese is melted, serve very hot.

Enchiladas No. 2

Use green chile sauce for Enchiladas No. 2,
and filling of beef or veal, with onion or coddled
or poached egg on top sprinkled with grated
cheese, spoonful red chile sauce dropped in spots
for color, heat till cheese melts.

Chile Pulp and Sauces for all


( 'liilc i)eppers arc the l)a8c of all Me.xieaii and
Spanish dishes, and I have simplified the various
recipes by making a list of different ways to
make the pepper pulps and sauces. Please note
that they are numbered and named, referred to
by number and name in the recipes. Original
way to prepare chile for sauce is to remove seed
and toast on coals, top of stove or in oven, till
thep puff and look tender; and mash through
seive or colander; add water or tomatoes for
right consistancy; scalding is the quickest.

No. 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 Avater 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.


No. 2, Green Chile Sauce for Enchiladas or
Tamales, etc.

Split, remove seeds and veins from green
ehiles and boil in little hot water till tender;
mash, press through sieve, melt one-fourth cup
lard, add two tablespoons flour, teaspoon salt,
brown just a little, add three cups green pulp,
cook slowlv half hour.

Prepared Spanish Sauce

Take equal parts red and green chile peppers,
same amount green and red sweet peppers, split,
remove seed from all, soak in water, drain, add
enough water to barely cover, boil tender, mash
in water, press through seive, heat half cup olive
oil, fry in it one-half cup onion, one-half parsley,
three garlic buttons, tablespoon aregano, two
cups raw tomatoes, six cloves, two cups of the
pepper pulp, salt to taste, cook, strain, may heat
and bottle larger quantities, very tine.

Pickles and Relishes

Spanish Pickle

Heat quart apple vinegar, add tablespoon salt,
twenty cloves, two tablespoons aregano, two of
eominos, boil five minutes, let cool, pour oyer
small red and green chiles wild tamatillos (wild
tomatoes) and put up in jars.

Green Chile Relish, No. 1

Eemove seed and veins from twelve large
green chiles, soak over night in water with lit-
tle salt in it, chop and measure one quart green
tomatoes, chop chiles, one cup cucuml)er, 1 garlic
button, cook altogether until a pulp, press
through sieve, add one-half cup lemon or lime
Juice, tablespoon salt. Fine over cold meats, fish,
oysters, eggs, croquettes, roast pork, mix with
apple sauce; serve on fried apple fritters.

Red Chile Relish, No. 2

Make same as green, substitute ripe tomatoes
and red chiles. You may bottle, seal tightly each
sauce; will keep indefinitelv.

Chile Con Carne

Mexican Red Hot Chile Con Carne

To each cup of raw or cooked, chopped or
ground beef, one-half cup lard or suet, add one
cup pulp of red chile pepper, two cups beef stock,
salt, cook until a thick sauce is formed, serve
with frijoles.

Chicken Giblet Chile

Cook chicken jiblets livers and hearts tender
in small amount water; chop and add equal
amount chile sauce No. 1 or 2, salt to taste,
serve on Spanish rice put in dish, sprinkle with
parmasan cheese or Mexican grated cheese.

Chile Con Carne (Mild)

Two cups cooked chopped beef, one-half cup
green chile pulp; one-half cup suet, tablespoon
lard, one cup tomatoes, one button garlic, one-
half cup chopped onion. Cook until thick, serve
with frijoles.


Chile Con Came

One-half cnp choi)ep(i salt pork, one-half cup
suet, add one-half cup chopped onion, one tea-
spoon aregano, one-half teaspoon safron, fry all
together; add two cups cooked ground beef, two
cups frijoles, two cups red chile pulp, one cup
water or three cups water and four tablespoons
chile powder, salt to taste and cook forty min-

Chicken Chile

Boil a fat cliicken in small amount water with
garlic button, or slice of onion to flavor. When
tender chop the meat in small pieces, heat some
of the chicken fat skimmed from the liquor and
cut from chicken, add flour, bit of onion, add one
cup green chile pulp, two cups of water chicken
was boiled in, salt; add chopped chicken, stew
few minutes, serve on Spanish rice.

Chile Con Carne

Cook beef, veal or chicken with parsley, car-
rots, celery, onions, bay leaf. Let it cook very
slowly until tender, then cut meat into small
pieces, strain the juice, add to every pint one-
half cup chile pulp and one cup of cooked and
mashed frijoles, add tablespoon butter or lard,
then meat, and if too hot add cup tomatoes, cook
few minutes loni>'er.


./ - ^


Chop one pound of beef, pork or chicken, add
a little chopped tallow or one tablespoonful of
lard and a little salt; fry in a pan until tender;
chop again verj^ fine; return to pan; add a lit-
tle warm water and pulp of two red chiles; stir
and fr}^ few minutes. Add to one quart of corn-
meal two tablespoonfuls of salt, two tablespoon-
fuls of lard, and l)oiling water to make a thick
dough. Cut off about one inch of corn husk stalk
ends and soak in hot water ten minutes ; dry and
rub over with hot lard. Put a layer of dough on
the husk about four inches long, one and one-half
inches wide and one-fourth inch thick; along the
center spread two teaspoonfuls of the of the pre-
pared meat; roll and fold the small end of the
husk; place them folded end down in a strainer
over hot water. Cover and steam several hours.
Serve hot.


Chicken Tamales

Soak some trimmed corn husk (bought in
Mexican stores) for several hours in cold water,
then boil until soft, remove; dry on cloth, and
rub with lard. Cut up a fat chicken, cook imtil
very tender in just enough water to leave about
four cups. Chop up cooked chicken, add corn
meal or masa to boiling hot chicken broth until
a thick dough; add salt to taste, one tablespoon
chile powder, or chile sauce No. 1; add table-
spoon of lard and knead all together until light
and smooth. Now to all the chicken add enough
chile sauce No. 1 to mix thickly together;
add about one-fourth cup of sliced olives and
a few whole ones and one-fourth cup
seedless - raisins, and a few whole ones,
salt to taste and cook together for five min-
utes; spread corn dough evenly over shuck or
husk about one-eighth inch thick. In center of
one larger husk place a large kitchen spoonful of
chicken; spread over this one tablespoonful of
dough; place another husk spread with dough;
continue placing husk around on all sides until
about ten are used. Tie ends together with a
strip of husk and place on end in a colander over
boiling water for two or three hours, or place
some corn husk in bottom of vessel, pile tamales
on top, pour in about a quart of waticr, bring to a
boil and steam slowly for three or four hours.


Tamale Pie

Make a crust of two cups of hot water, one-half
cup lard, one teaspoon salt, and eornmeal to
make thick dough. Spread on bottom and sides
of pie tin. Mix beef, pork, ^eal or chicken Avith
plenty of suet for shortening — any two of above
meats will do — measure two cups of meat, add
two tablespoons of eornmeal, one-half cup of
chile pulp, one teaspoon salt, one-half cup meat
stock or water. Cook for a few minutes, fill pie
crust, spread more dough over top. Make little
balls the size of marbles set around edge. Pour
a little melted lard over the top, sprinkle with
chile powder; bake about thirty minutes.

Beef Tamales

Ground beef fried in lard and suet, add chile
sauce No, 2 and cook imtil thick. Prepare corn-
meal or masa by pouring on boiling hot water,
salt to taste, add one cup of lard to four cups
meal or masa, add few olives and raisins if de-
sired. Prepare as for chicken tamale recipe.
Steam. Texas tamales made as above with olives
and raisins left out and spoonful put in one long-
shuck, fold ends over and press flat.



Corn Husk and Red Chile

ig up a spe-

There are firms in California puttin
eially prepared corn meal for totrillas. There
are chile powders and canned red and green hot
chile pex)pers; also the red sweet pepper, called
pimiento, which makes it possible to cook Span-
ish dishes an v where. '

Eggs Espanol

(Eggs Cooked Spanish)

Spanish Omelet (Supreme)

A complete lesson — Fry a strip of bacon for
each diner; remove from fat and keep hot. Cook
until tender, in the fat, one tablespoon minced
onion and sliver of garlic button (young green
onion is best), one tablespoon minced green
sweet pepper, same of canned sweet red pepper
(pimiento), one tablespoon parsley, four sliced
ripe olives, four seedless raisins, six mushrooms.
Add when done, level teaspoon flour, then add
one cup tomato — raw or canned; cook few min-
utes, salt to taste, add one teaspoon chile powder
or two tablespoons red chile sauce. Use the
above amount for every two eggs. Keep hot
and prepare eggs by breaking in separate bowl
whites and yolk; beat yolk first very stiff till
light in color, add tablespoon water to each yolk
and one-eighth teaspoon salt. Beat whites stiff,
add small pinch cream tartar while whipping.
Fold three-fourths of the whites into the yolks —
do not break up too fine. Have hot omelet pan
]3ottom covered well with lard or butter; pour in


eggs ; lower fire and cook slowly, lifting up with
spatula at different places to let raw egg to bot-
tom. When nearly done, set under gas broiler
or in very hot oven for a few minutes until
seared. Remove, and with spoon, put prepared
filling on one-half of omelet, fold otjier half over,
turn out on a hot platter. Put rest of whipped
whites on top to form a circular crown around
edge. Sprinkle with salt and bits of butter; set
back in oven and brown but not too deeply. Re-
move; decorate with bits or strips of pemiento,
sliced olives, parsley, and last, the strips of bacon
and triangles of toast. A simple way, not so
pretty and fluffy, but good, is to mix the filling
with whipped eggs; cook, fold and serve hot.

Spanish Stuffed Tomato Omelet

Soak one cup bread crumbs in one-half cup
boiling milk, add tablespoon butter, salt, pepper,
teaspoon onion juice. Remove centers from
peeled tomatoes, stuff with bread mixture, place
in a serving platter, bake until tender. Whip
one egg for each tomato separately. Add table-
spoon water to each yolk, salt, chile pepper, tea-
spoon butter for each egg. Pour around toma-
toes to come to top. Bake in moderate oven.
Serve hot, or partly fill tomato wit^ bread mix-
ture, break egg on top, sjjrinkle with cheese and
bake. Cut tomatoes out in squares to get all the
egg, and serve on lettuce.


Eggs in Chile Blankets

Roll a long- piece of clieese in strips of chile
pei)pers roasted, peeled and seeded, fry in hot
lard and serve with prepared Spanish saiiee on

Spanish Sausage Omelet

Mix level tablespoon fine sausage, tablespoon
bread crumbs in tablespoon milk for each egg,
whip yolks of as many eggs as needed, little
parsley, salt and teaspoon red pepper pulp, or
chile powder; add white of egg and pour into hot
greased pan; cook slowly, until done. Fold
and turn out, cover with Spanish sauce. Garnish
with lettuce or parsley.

Spanish Creamed Eggs

Boil eggs hard fifteen minutes, shell, cut

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Online LibraryBertha Haffner Palmer GingerCalifornia Mexican-Spanish cook book; selected Mexican and Spanish recipes → online text (page 1 of 3)