Part 3

Eggs, Omelets, Etc. 75

Carne Espanol (Spanish Meats) 81

Frijoles (Spanish Beans) 91

Arroz a la Espanol (Spanish Rice) 97

Spanish Stuffed Peppers and Onions 103

Spaghetti, Macaroni 106

Stuffed Potatoes 106

Summer Squash 107

Spanish Cheese Fingers 109

Mexican Sandwiches 109

Spanish Brown Cake 110

Spanish Chocolate Cake 110

Mexican Candy 111

Transcriber's Note:

Minor typographical errors have been corrected without note. Inconsistent spacing and hyphenation (e.g. cornmeal vs. corn meal), and capitalization (e.g. Au Gratin vs. au Gratin) have been retained. Unusual spellings of ingredients and dishes have also been retained, such as jiblet(s), tamatillos, aregano, parmasan, safron, taragon, and Avacado.

Some illustration captions have been moved from before their corresponding chapter headings to after them.

The following changes were also made to the text:

p. 86: cups to cup (add one cup cooked rice)

p. 88: add to and (dressing of the drippings and chile sauce)