Remove seeds from chiles, green and red, if canned, chop fine; if raw, roast or scald and peel; first fry separately in a little butter, salt to taste, little lemon juice, don't brown. Spread between layers of thickly cut white and brown bread alternately, with one slice of bread but- tered and sprinkle thickly with grated cheese; the color effect is pretty when cut in fancy shapes and served on crisp lettuce leaf, or mix red and green chile together; fry, cool, add grated cheese, spread on tortillas that) have been dipped in hot butter, roll lighth^ fasten with toothpick ; garnish with sprig parsley; serve on crisp lettuce leaves. no MEXICAN-SPANISH RECIPES Spanish Brown Cake Cream two cups brown sugar with one cup butter, pour around this one cup sweet or soiu^ milk, whip four eggs and pour on top, add three cups flour with three teaspoons baking powder sifted through, two teaspoons cinnamon, mix and pour into baking tins, sprinkle top with brown sugar, ground pecans and cinnamon while raw: bake in medium oven. Or add enough flour on rolling board to make a soft dough, cut into large round buns; bake and spread with icing made of hot water and brown sugar cooked until thick with pecan nuts added. Spanish Chocolate Cake Get the Spanish chocolate, a little round cake about three inches across, flavor different from other chocolate. Melt two cakes, add one-half cup butter, one cup brown sugar, beat four eggs separatel}^, mix yolk into chocolate, butter and sugar, beat well, pour one cup milk on top, the beaten egg white on top of milk, three cups flour with two tablespoons baking powder, stir all to- gether, add teaspoon vanilla, bake in loaf or lay- ers, make icing of melted chocolate cake, table- spoon butter, one-half cup brown sugar, cook; when cool spread on cake or vise as filling. MEXICAN-SPANISH RECIPES HI Mexican Candy Two cups dark brown sugar, one-half cup wa- ter, teaspoon butter✪ Mexican Candy, cook until it forms a soft ball in water, put pecan nuts in bottom of but- tered saucers and pour sugar on while hot; let cool and there is the little thin round cakes one sees on the street sold bv Mexicans. A TYPE OF SPANISH WOMEN ANOTHER TYPE OF SPANISH WOMEN List of Mexican Supplies in Mexican Stores As safron (Safron), used for Havoring meat and chile dishes. Oregano (Mexican sage), used for flavoring all meat and chile dishes. Cominos (common seed), used for flavoring all meat and chile dishes. Cilantio (Cariandos seed), used for flavoring all meat and chile dishes. Frijoles Colorado (pink beans). Appelito Marado (a blue JNlexican bean). Belotas (Mexican acorns). Pinones (pine nuts). Maize Blanco (white corn), used for Mexican dishes. Ojas (corn husk for Tamales). Queso de tina (cheese made of cactus sweetened). Gueso Mexicano (a IMexican cheese). Panocha (dark cane sugar in cone shape cakes). Piloncillo (light brown cane sugar in cone shape cakes). Chile Colorado (red chile), chile sauce. Dule tipinos (small round red chile used for pepper sauces. Pinole corn or wheat parched ground for ^Mexican drink, flavored with cinnamon and sweetened with sugar, mixed with milk or water. Nixtamal Mexican Corn prepared old time way, ground in mortars. Choriso (Mexican sausage).

AI-modernized reading of the original text

Remove seeds from chiles, green and red, if canned, chop fine; if raw, roast or scald and peel; first fry separately in a little butter, salt to taste, little lemon juice, don't brown. Spread between layers of thickly cut white and brown bread alternately, with one slice of bread buttered and sprinkle thickly with grated cheese; the color effect is pretty when cut in fancy shapes and served on crisp lettuce leaf, or mix red and green chile together; fry, cool, add grated cheese, spread on tortillas that) have been dipped in hot butter, roll lightly fasten with toothpick ; garnish with sprig parsley; serve on crisp lettuce leaves. Spanish Brown Cake Cream two cups brown sugar with one cup butter, pour around this one cup sweet or sour milk, whip four eggs and pour on top, add three cups flour with three teaspoons baking powder sifted through, two teaspoons cinnamon, mix and pour into baking tins, sprinkle top with brown sugar, ground pecans and cinnamon while raw: bake in medium oven. Or add enough flour on rolling board to make a soft dough, cut into large round buns; bake and spread with icing made of hot water and brown sugar cooked until thick with pecan nuts added. Spanish Chocolate Cake Get the Spanish chocolate, a little round cake about three inches across, flavor different from other chocolate. Melt two cakes, add one-half cup butter, one cup brown sugar, beat four eggs separately, mix yolk into chocolate, butter and sugar, beat well, pour one cup milk on top, the beaten egg white on top of milk, three cups flour with two tablespoons baking powder, stir all together, add teaspoon vanilla, bake in loaf or layers, make icing of melted chocolate cake, tablespoon butter, one-half cup brown sugar, cook; when cool spread on cake or vise as filling. Mexican Candy Two cups dark brown sugar, one-half cup water, teaspoon butter, cook until it forms a soft ball in water, put pecan nuts in bottom of buttered saucers and pour sugar on while hot; let cool and there is the little thin round cakes one sees on the street sold by Mexicans. A TYPE OF SPANISH WOMEN ANOTHER TYPE OF SPANISH WOMEN List of Mexican Supplies in Mexican Stores As safron (Safron), used for flavoring meat and chile dishes. Oregano (Mexican sage), used for flavoring all meat and chile dishes. Cominos (common seed), used for flavoring all meat and chile dishes. Cilantio (Cariandos seed), used for flavoring all meat and chile dishes. Frijoles Colorado (pink beans). Apelio Morado (a blue Mexican bean). Belotas (Mexican acorns). Pinones (pine nuts). Maize Blanco (white corn), used for Mexican dishes. Hojas (corn husk for Tamales). Queso de tuna (cheese made of cactus sweetened). Queso Mexicano (a IMexican cheese). Panocha (dark cane sugar in cone shape cakes). Piloncillo (light brown cane sugar in cone shape cakes). Chile Colorado (red chile), chile sauce. Chile tipinos (small round red chile used for pepper sauces. Pinole corn or wheat parched ground for Mexican drink, flavored with cinnamon and sweetened with sugar, mixed with milk or water. Nixtamal Mexican Corn prepared old time way, ground in mortars. Choriso (Mexican sausage).

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