California Mexican-Spanish cook book

Pare and chop fine one good-sized fresh cucumber. Shred sufficient cabbage to make one pint, throw in cold water for one hour; scald and peal one good sized tomato and chop fine. Remove the seeds from one large sweet pepper, chop and mix Avith the tomato. When read.y to serve drain and dry the cabbage. Put into salad bowl a layer of cal)bage, then a layer of cucumber, then a layer of tomato and a layer of pepper; sprinkle with a few drops of onion juice; then another layer of cabbage and continue imtil all the material is used. Serve with dressing No. 2. Spanish Cabbage Salad Two cups shredded cabbage red and white mixed, two tablespoons chopped roasted chestnuts, two of pecans, mix with dressing No. 2 and serve in lettuce cups. Rice Salad A cup of boiled rice; four hard-boiled eggs, and one head of lettuce. Arrange on platter, alternate layers of rice, shredded lettuce leaves, slices of hard-boiled eggs and dressing No. 1. Over the top layer of dressing press the yolk of an egg through a sieve and garnish the edges with a layer of lettuce leaves and radish tulip. Chop cress and cabbage, equal parts, add few minced chives, add one-fourtli cup cream to one-half cup salad dressing No. 3 and serve over salad. OVEN IN PATIO, RAMONA'S MARRIAGE PLACE OLD SPANISH KITCHEN IN CALIFORNIA INDIAN OVENS Sopa Espanol (Spanish Soups) Sopa de Frijoles (Bean Soup) Cook one pint pink beans in two quarts beef stock till tender. Add one cup chopped onions, two green, two ripe chiles (fresh or canned), one quart canned tomatoes, two tablespoons chopped parsley. Cook all thoroughly. Drop in Spanish meat balls and serve with Spanish cheese fingers. Spanish Meat Balls Grind soup beef very fine. Add one egg to one cup meat, salt, little onion juice, two tablespoons soaked bread, make into very small balls, roll in crumbs, fry, drop in soup just before serving and sprinkle each ball with finely chopped parsley and bits of pimiento for color effect. Sopa de Papas (Potato Soup) Add one cup mashed potatoes to one cup chicken, veal or beef stock, one cup milk, tablespoon butter, salt, one bay leaf, tablespoon flour to thicken, cook and strain, cut thinly sliced bread, round, the size of a nickle, butter and toast, make little pile grated yellow cheese on toast, top with red sweet pepper, pinch of chopped parsley on top. Serve hot. Spanish Hot Vegetable Broth Make broth of one cup cabbage, one cup carrots, one-half cup onions, one cup garlic, one-half cup turnips, one-half cup celery, one-fourth cup green pepper. Add one quart canned tomatoes, one quart clarified meat stock, cook thoroughly, strain, serve hot with spoonful well cooked rice in bowl. For vegetable soup leave all vegetables in . Spanish Fish Chowder Fry one-half cup salt pork cut into small cubes, one-half cup chopped onion to light brown, add tablespoon flour, then add two cups small pieces of white boneless fish meat, brown slightly, strain two cups hot milk, one cup prepared Spanish sauce, salt to taste, dash of paprika, (^lams or oysters may be used, allow only one minute for clams or oysters. MEXICAN WOMAN MAKING TORTILLAS