Name: California Mexican-Spanish cook book
Author: Bertha Haffner-Ginger

TX "f^^ym 4b-v BerfhdtHalfnier 6tn^( *^^ « -o i la-. '"<^^ V^^ '""', ■^oo^ ^ * x^^ -'x. ^^,v ^i^' «" ^^ 1::.'";% ■^. ^'^''^ -i.' K-'^' ^V ./>, "^.^N X * 0 ^ -^^ .^ > \^'^'< u'^' .^0' vV' ^. s^\A 5. -f S * * / '^^ " ^ •n<. ■-^^^^ ^^ -^^^ V* '-^ V Oo O ^ 0 , , -* n %'^^' .3^ \ '/ 7 ''"^'4>' : California Mexican-Spanish Cook Book Selected Mexican and Spanish Receipes By Bertha Haffner-Ginger Copyright, 1914 By Bertha Haffner-Ginger -^ ^1?^ DEC -7 1914 ^CI.A387849 ^<^ 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. TO MY READERS 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 dishes. 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, BERTHA HAFFNER-GINGER. THE MISSION OF THE OLD PADRES WAS TO MAKE LIFE BRIGHTER FOR SUCH AS THESE REGULAR SPANISH DINNER 60c Including Table Claret SOUP SALAD ENCHILADAS CARNE CON CHILI SPANISH BEANS SPANISH RICE FRUIT AND COFFEE Special Spanish Dinner $1.50 per plate fa Q O fa < LISTA DE LOS PLATOS (TABLE D'HOTE) Ensalada de Frijoles [Pink Bean Salad] ^i-Z^ 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] Queso [Cheese] Galletas [Crackers] Cafe Neqro [Black Coltee] DINNER, 75 Cents CABARET DANCERS Case Verdugo Cafe, Los Angeles ''Ensaladas Espanol" (Spanish salads) Prepared Vinegar for Spanish Salad Dressing

AI-modernized reading of the original text

TX "f^^ym 4b-v BerfhdtHalfnier 6tn^( *^^ « -o la-. '"<^^ V^^ '""', ■^oo^ ^ * x^^ -'x. ^^,v ^i^' «" ^^ 1::.'";% ■^. ^'^''^ -i.' K-'^' ^V ./>, "^.^N X * 0 ^ -^^ .^ > \^'^'< u'^' .^0' vV' ^. s^\A 5. -f S * * / '^^ " ^ •n<. ■-^^^^ ^^ -^^^ V* '-^ Oo O ^ 0 , , -* n %'^^' .3^ \ '/ 7 ''"^'4>' : California Mexican-Spanish Cook Book Selected Mexican and Spanish Receipes By Bertha Haffner-Ginger Copyright, 1914 By Bertha Haffner-Ginger -^ ^1?^ DEC -7 1914 ^CI.A387849 ^<^ 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. TO MY READERS 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, tortillas, enchiladas, etc., are unknown in Spain as native foods; though the majority of Spanish people in California are as devoted to peppery dishes as the Mexicans themselves, and as the Mexicans speak Spanish, the foods are commonly called Spanish dishes. 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 serving of this collection of recipes as I have had in compiling them, I am. Very sincerely yours, BERTHA HAFFNER-GINGER. THE MISSION OF THE OLD PADRES WAS TO MAKE LIFE BRIGHTER FOR SUCH AS THESE REGULAR SPANISH DINNER Including Table Claret SOUP SALAD ENCHILADAS CARNE CON CHILI SPANISH BEANS SPANISH RICE FRUIT AND COFFEE Special Spanish Dinner $1.50 per plate fa Q O fa < LISTA DE LOS PLATOS (TABLE D'HOTE) Ensalada de Frijoles [Pink Bean Salad] ^i-Z^ 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] Queso [Cheese] Galletas [Crackers] Cafe Neqro [Black Coltee] DINNER, 75 Cents CABARET DANCERS Case Verdugo Cafe, Los Angeles ''Ensaladas Espanol" (Spanish salads) Prepared Vinegar for Spanish Salad Dressing