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

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 regularly to all cooks and meals fans. be happy to look at our whole Reprint Catalog of classic cook dinner Books and classic Bar Books and classic Bar Books at www.VintageCocktailBooks.com

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Sample text

A PLATE OF TORTILLA TACO Made by putting chopped cooked beef and tortilla made of meal and flour; folded, edges with egg; fried in deep fat, chile sauce in sealed together chile sauce served over it. INDIAN WOMAN BAKING BREAD A PUBLIC BAKERY IN MEXICO Women Making Tortilla ENCHILADAS Enchiladas Enchiladas, No. 1 (Very fine) Make Tortilla. Chop one cup onions very fine, slice and chop one-half in little lard; have cup grated cup olives, cook cheese ready, dip tortilla in hot salted lard, dip in chile sauce No.

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.

MEXICAN WOMAN MAKING TORTILLAS Y. Y. Perez, Public Bakery, Sonora Town, Los Angeles. They 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 beautiful loaf of bread. Truly the heart of women are the same the world over. " 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.

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