Part 3

Put two cupfuls of brown sugar in a saucepan, add a half-cupful of milk, and boil gently until a little put in cold water can be rolled into a ball between the fingers. Stir steadily while boiling; add a lump of butter the size of an egg; when this is melted remove from the fire and beat until the mixture begins to look creamy and slightly granulated. Stir in quickly a pound of English walnuts shelled and broken, beat for a moment and then turn into buttered tins to harden.

AZUCARILLO

Cream a quarter of a cupful of butter with a half-cupful of powdered sugar; add gradually a quarter of a cupful of milk and seven-eighths of a cupful of flour. Flavor with vanilla and spread very thin, with a broad knife, on a buttered inverted dripping-pan; sprinkle with blanched and chopped almonds, crease in three-inch squares, and bake until delicately browned. While warm cut the squares apart and roll slightly.

BLANQUILLOS

Chop two large onions fine and fry in hot olive-oil; add two large peeled and sliced tomatoes and a teaspoonful of ground dry chile. Cook twenty minutes and just before serving put in a half-dozen hard-boiled eggs cut in quarters. Pour over toast.

CAFÉ CON LECHE

Set the drip coffee-pot where it will keep hot. Put a cupful of ground coffee into the strainer and pour two tablespoonfuls of boiling water in the top; in five minutes, pour in a little more water, adding a little at a time until you have used four cupfuls, but never pour in water a second time until the grounds have ceased to bubble. In serving, fill the cup only half full of coffee and add the rest in boiling milk. On top put a tablespoonful of hot cream.

CRIOLLO GUISADO

Get ten of the Mexican tortillas, cut them in small pieces and fry in hot lard; in another pan, fry a large onion and a clove of garlic chopped fine; just as it browns, add the fried tortillas, and brown together for a few minutes; then add a pound and a half of mild cheese, grated, and a cupful of chopped olives. When all are fried together nicely, season with salt and pour over it a chile sauce, and put in a deep dish and bake for fifteen minutes. Serve as soon as taken from the oven.

EMPAREDADO

Beat into a cupful of cold mashed potatoes one of thick sour cream or milk, and add two beaten eggs. Sift into a cupful of flour a half-teaspoonful, each, of soda and salt, and beat this lightly into the potatoes and milk. Drop the batter in big spoonfuls on a hot griddle and bake on both sides. Put grated ham, chopped olives and a little parsley on one cake, and place the other on top to form a sandwich. Serve hot and pass with them chile sauce.

ENSALADA

Slice two Spanish onions in thin rings, cut two fresh chiles across in rings, removing the seeds, and slice three ripe, firm tomatoes. Put these in alternate layers in a shallow bowl, sprinkle parsley and bread-crumbs over the top and cover with a dressing made of three parts oil to one of vinegar, seasoned with salt. Serve ice cold.

LLENAR MEJICANO

Cut a pound of mild cheese into tiny bits. Prepare a cupful of olives stoned and chopped fine, one large onion chopped fine, and ten chile-prunes (that is, the dried shells of the chiles, without the seeds), toasted and crushed fine. To these add a pinch of marjoram crushed fine, a tablespoonful of olive-oil and a teaspoonful of cider-vinegar. Mix all well together, let stand an hour and then put between thin slices of bread and butter.

MEJICANO-AMERICANO

Cream a quarter of a pound of butter, adding by degrees the beaten yolks of six eggs; beat together until thick and creamy, then sift in ten ounces of flour, stirring all the time. Whisk up the whites of the six eggs, and gently, but thoroughly, stir these in, adding sufficient milk to make a medium thick batter; flavor with vanilla. Bake in waffle-irons, well greased and hot. Butter each waffle as it comes from the iron, and dust with fine sugar mixed with a little powdered cinnamon.

MIGAS

Soak slices of stale bread and squeeze dry. Put plenty of fresh lard in a frying-pan and when boiling hot put in an onion chopped fine, some ground chile and a pinch of sweet marjoram. Lay the slices of bread in this with plenty of fresh crumbled goats' cheese, and fry for ten minutes, stirring to cook on all sides. Remove to a hot plate and cover with fresh grated cheese, stoned ripe olives and hard-boiled eggs chopped fine.

MOLLETE

Beat together a cupful of cold boiled squash, one of milk, and two eggs. Sift together a cupful of corn-meal, one of flour, a half-teaspoonful of salt and two of baking-powder. Mix all together into a smooth batter and bake on both sides in little cakes on a hot griddle. Serve hot with sugar sprinkled on each.

PAN RELLENO

Chop onion very fine and mix with mild cheese cut in small pieces in the proportion of one-third onion to two-thirds cheese; add a few ripe olives stoned and cut in half, and a pinch of _oregano_. Mix this together with a dressing made of oil and vinegar: two-thirds oil and one-third vinegar. Cut off the top of a small loaf of French bread the long way, dig out the center and fill with the cheese mixture. Put the crust back on top and cover with the mixture and bake in a rather quick oven.

POLENTA

Into three pints of boiling water put a teaspoonful of salt and a tablespoonful of butter. When boiling, sift in slowly, stirring constantly, about a pint of Indian meal and boil a half-hour. Have ready, hot, a cupful of good gravy, and one of tomato sauce, made with chile. Put a layer of the cooked Indian meal in the bottom of a baking-dish, then the sauce and gravy, sprinkled with a little grated cheese. Fill the dish with these alternate layers and bake for half an hour. Serve hot with a little extra chile.

PUEBLECILLO

Sauter little half-inch squares of chicken or calves' liver in olive-oil over a brisk fire; when nicely browned, add some thick tomato sauce and some leftover gravy. Into this cut up half-inch lengths of cooked macaroni, mushrooms, and a few olives cut small. Season highly and work in a big lump of butter. Serve on toasted squares.

TORTAS SERRANO

Beat six eggs together until light; add a half-cupful of flour and an onion chopped fine. Stir in lightly one teaspoonful of baking-powder and a pinch of salt. Cut a half-pound of mild cream cheese into thin squares and add to the egg mixture. Have ready a kettle of hot lard. Take up one piece of cheese at a time with as much of the egg mixture as the spoon will hold, and drop into the fat and fry until brown. Serve with hot chile sauce.

TORTILLA DE HUEVOS

Chop a small clove of garlic and fry in olive-oil; add a cupful of mushrooms, cut small, and a half-cupful of stewed tomatoes. Season with salt and pepper. Make a plain omelet and just before folding it over, spread this on top. Serve immediately.

INDEX

SOUP

Almendra (Almond), 3

Caldo de Pescado (Fish), 3

Chile Bisque, 4

Cordero (Lamb), 4

Gitano (Beans and Codfish), 5

Mexican Noodle, 5

Rancheros (Vegetable), 5

FISH

Cangrejuelos (Shrimps), 9

Caracoles con Perejil (Snails), 9

Langosta à la Catalans (Lobster), 10

Pilchers (Sardines), 10

MEAT

Buey Ahumando y Huevos (Dried Beef and Eggs), 13

Chile con Carne (Pork), 13

Chonzo (Beef and Pork), 13

Chuletas de Ternero (Veal Cutlets), 14

Estofado (Beef), 14

Guiso (Beef), 15

Jamon con Pimientos (Ham), 15

Lengua de Buey Concida (Beef's Tongue), 16

Loma de Vaca (Beef), 17

Patitas con Mani (Pigs' Feet), 17

Puerco en Estofado (Pork), 18

Pulchero Grueso (Boiled Meat and Vegetables), 18

Tia Juana (Tripe), 19

Tripe Spanish, 19

FOWL

À la Moda (Chicken and Macaroni), 23

Chile Chicken, 23

Gallina con Garbanzos (Chicken and Peas), 23

Ganso en Aceitunas (Goose), 24

Mexican Turkey, 24

Mole de Guajolote (Turkey), 25

Pollo Guisado (Chicken), 26

Polluelo en Estofado (Chicken), 26

VEGETABLES

Arroz en el Horno (Rice), 29

Beans Mexican, 29

Chile Reinas (Peppers), 30

Cidracayote (Summer Squash), 30

Ejotes con Vino (String-Beans), 31

Estilo Seco (Beans), 31

Entradas (Macaroni), 32

Frijoles (Beans), 32

Frijoles con Queso (Beans with Cheese), 33

Fuente Italiano (Spaghetti), 33

Green Chiles, 33

Habas España (Beans), 34

Macarrones (Macaroni), 34

Mañana-land (Rice), 35

Papas Rellenas (Potatoes Stuffed), 35

Pimientos (Peppers), 36

Plato Fuerte (Peppers with Sardines), 36

Rellenos (Peppers), 36

Rellenos de Queso de Gruyère (Peppers and Swiss Cheese), 37

Stuffed Chiles, 37

Suculento (Corn and Summer Squash), 38

MEAT DUMPLINGS

Albondigas, 41

Albondiguillas, 41

Artificial Turtle, 42

Buñelos, 42

Huevos de Carne, 42

DESSERTS

Camote y Piña (Candied Sweet Potatoes and Pineapple), 47

Dulce (Baked Raisins), 47

Mantecado (Ice-Cream), 47

Postre de Manzanas (Apples), 48

Realengo (Fruit Soufflé), 49

Torto Frutas (Pie), 49

ENCHILADAS

SAUCES FOR ENCHILADAS

Chile, 55

Cold Colorado, 55

Mexican Chile, 56

Salsa Nuez (Nut), 56

Tomato, 57

TORTILLAS

Hecho en Casa, 58

Tortillas de Patátas, 58

ENCHILADAS

Americano, 59

Doméstico, 60

Mexican, 60

Nativo, 61

Quesadillas, 62

TAMALES

Farsanta, 67

Genuino, 67

Hacienda, 68

Hot Tamal, 69

Laredo's Celéberrino, 69

Mesa Redonda, 70

Viajero, 71

OLLA PODRIDA

Ajoqueso (Cheese), 75

Almibar (Candy), 75

Azucarillo (Wafers) 76

Blanquillos (Eggs), 76

Café con Leche (Black Coffee with Milk), 76

Criollo Guisado (Tortillas Fried), 77

Emparedado (Hot Cakes), 77

Ensalada (Salad), 78

Llenar Mejicano (Filling for Sandwiches), 78

Mejicano-Americano (Waffles), 79

Migas (Fried Bread), 79

Mollete (Cakes), 80

Pan Relleno (Stuffed Bread), 80

Polenta (Baked Mush), 81

Pueblecillo (Liver and Macaroni), 81

Tortas Serrano (Cheese in Batter), 82

Tortilla de Huevos (Omelet), 82