California Mexican-Spanish cook book

One pint of cold corn bread, one cup rich chicken or turkey broth, one-half cup roasted chopped chestnuts, one tablespoon butter, one hardboiled egg minced, one teaspoon black pepper, three tablespoons red chile pulp, one-fourth cup minced onion, large tablespoon minced parsley. one egg whipped very light, salt to taste, stuff turkey or chicken, when baked, make the ordinary dressing of the drippings add chile sauce, to serve on dressing. Spanish Tripe In three tablespoons butter, fry one-half cup onion. Cut one pound tripe into narrow strips; salt and roll in flour. Add one tablespoon flour to fat and brown; add to this one cup tomato, season with tablespoon chile powder or pulp, one teaspoon sugar. Let simmer until very tender. Serve hot. Frijoles (Spanish Beans) How to Cook Beans Soak over night, put in fresh water in the morning and add one-fourth teaspoon of soda to each quart of water, boil until half done, draiii and add more boiling water and cook till tender. Boil longer when they are to be mashed. Frijoles (Bean) Sauce Cook red Spanish beans tender, put in pan with hot lard, add onions, green or red chile pulp. salt, brown a little flour with it, mash, press through sieve, add meat stock to thin for sauce, serve over meat or whole beans. Frijoles Soak pink or kidney beans over night, boil till tender in salted water with pinch soda. Drain and add can tomatoes, ])ulp of three red and three green chile peppers, one-half cup onions fried in bacon fat, salt to taste, boil slowly till verv soft. Spanish Mashed Baked Beans Cook pink or kidney beans in salted water with pinch of soda until very soft. Drain and mash, fry bacon crisp, remove from pan and turn beans into fat, let brown and tnrn ont on hot platter, pour hot Spanish sauce over, garnish with bacon and parsley. Spanish Beans Au Gratin Two cups of well-cooked beans, drained of water— into two tablespoons of hot lard, two tablespoons of red chile pulp; brown; add one-half cup grated cheese, stir until melted. Serve piping hot. Arroz a la Espanol (Spanish Eice) How to Cook Rice Wash rice in several waters, drain, rub between towels until dry, throw the rice spoonful at a time, one cup to five cups, into boiling hot salted water, boil hard for ten minutes then slowly until all water is absorbed, put asbestos mat under vessel and do not stir; grains will be dry and separate from each other. Spanish Rice— Mint Flavor Heat two tablespoons lard, bacon or olive oil, add tablespoon chopped onion, one-half teaspoon salt, one-half teaspoon chile powder, pinch of mint leaves, slightly cook, add one cup rice and stir about until rice begins to color, add four cups hot water, cook slowly until all water is absorbed. Pile on platter and cover with Spanish sauce. Spanish Rice Fry heaping tablespoon chipped bacon, add one garlic, stir, cook few minutes, add one cup washed and dried rice, one can tomatoes, salt, add one-half cup chile pulp, cook slowly; when about dry, add meat stock or hot water to finish cooking, but just enough to have rice dry and grains separated when done. Spanish Rice au Gratin