NO. 34. SPANISH LUNCHEON DISH. Mrs.
Charles Allison, Bakersfleld, Cal.— Put one-half
cup olive oil m a frying pan with a clove of
garlic✪ La Valenciana and an onion sliced fine. Fry brown.
Add a pound of cold roast meat and fry brown,
then add a can of tomatoes and a chili pep-
per. Meanwhile boil twelve sticks of macar-
roni in salted water twenty minutes, then add
to meat with a cupful of mushrooms (fresh or
canned;) pepper and salt to taste. When
ready to serve cover thickly with grated Par-
mesan cheese. Serve hot. Meat should be cut
in inich-thick pieces before frying.
NO. 35. MEAT HASH SPANISH. Mrs. G.
G. Watters, 715 Temple street, Los Angeles-
Chop fine cold meat— beef, lamb or veal — about
one pint; also chop one medium-sized onion;
mix with meat, season with salt; put in bake
pan; spread over top teacupful stewed toma-
toe✪ Meat Hash Spanishs, sprinkle with grandma's Spanish pepper
and a dash of Cayenne pepper. Bake till
nicely brown. Serve hot.
NO. 36. MEXICAN MEAT BALLS. Mrs. C.
Hickson, 231 West Eighteenth street, Los An-
geles.— One pound pork, one pound beef, chop-
ped fine; one-third as much bread as meat, one
egg, one small onion, chopped fine; salt and
pepper to taste; one tablespoonful chili pow-
der. Put chopped meat, onion, the bread (aft-
er being soaked in water and squeezed out,)
salt, pepper and chili powder, into a pan with
the beaten egg and mix thoroughly; then roll
into balls the size of a small orange. Cook in
a sauce which has been made, as follows: One
quart tomatoes✪ Mexican Meat Balls, salt and pepper to taste; one
chopped oni >n, one tablespoon chili powder.
Simmer this sauce until the onion is done;
place the meat balls in the sauce and boil
gently until done, which will be in about an
hour; then r> move them to a platter; thicken
the sauce with flour and pour over meat.
NO. 37. SPANISH PICKLE. Mrs. N. G.
Ledgerwood, 1577 West Twenty-first street, Los
Angeles.— Three dozen large ripe tomatoes, two
dozen onions, one and half dozen red peppers,
chop fine and add twelve tablespoons salt,
twelve tablespoons brown sugar, seven cups
good vinegar, six teaspoons each of cloves✪ Spanish Pickle, all-
spice and cinnamon. Boil three hours, put in
spices while boiling hot, and put in glass
jars.
NO. 38. SPANISH FLITTER PUFFS. Mrs.
A H. Mulvane, 844 Court street, San Bernar-
dino, Cal.— One tablespoon powdered sugar,
two ounces butter, one teaspoonful salt, one
cup water and yolks of four eggs✪ Spanish Flitter Puffs. Put the
water into a saucepan, add the sugar, salt and
butter, and, while it is boiling, stir in flour
enough to have it leave the pan; then stir in
one by one, the yolks of the eggs; now drop a
teaspoonful into boiling lard and fry to a light
brown. If nicely done they will be very puffy.
Page 8 · 6 recipe records on this page
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
NO. 34. SPANISH LUNCHEON DISH. Mrs. Charles Allison, Bakersfleld, Cal.— Put one-half cup olive oil in a frying pan with a clove of garlic and an onion sliced fine. Fry brown. Add a pound of cold roast meat and fry brown, then add a can of tomatoes and a chili pepper. Meanwhile boil twelve sticks of macarroni in salted water twenty minutes, then add to meat with a cupful of mushrooms (fresh or canned;) pepper and salt to taste. When ready to serve cover thickly with grated Parmesan cheese. Serve hot. Meat should be cut in inich-thick pieces before frying.
NO. 35. MEAT HASH SPANISH. Mrs. G. G. Watters, 715 Temple street, Los Angeles- Chop fine cold meat— beef, lamb or veal — about one pint; also chop one medium-sized onion; mix with meat, season with salt; put in bake pan; spread over top teacupful stewed tomatoes, sprinkle with grandma's Spanish pepper and a dash of Cayenne pepper. Bake till nicely brown. Serve hot.
NO. 36. MEXICAN MEAT BALLS. Mrs. C. Hickson, 231 West Eighteenth street, Los Angeles.— One pound pork, one pound beef, chopped fine; one-third as much bread as meat, one egg, one small onion, chopped fine; salt and pepper to taste; one tablespoonful chili powder. Put chopped meat, onion, the bread (after being soaked in water and squeezed out,) salt, pepper and chili powder, into a pan with the beaten egg and mix thoroughly; then roll into balls the size of a small orange. Cook in a sauce which has been made, as follows: One quart tomatoes, salt and pepper to taste; one chopped onion, one tablespoon chili powder. Simmer this sauce until the onion is done; place the meat balls in the sauce and boil gently until done, which will be in about an hour; then remove them to a platter; thicken the sauce with flour and pour over meat.
NO. 37. SPANISH PICKLE. Mrs. N. G. Ledgerwood, 1577 West Twenty-first street, Los Angeles.— Three dozen large ripe tomatoes, two dozen onions, one and half dozen red peppers, chop fine and add twelve tablespoons salt, twelve tablespoons brown sugar, seven cups good vinegar, six teaspoons each of cloves, allspice and cinnamon. Boil three hours, put in spices while boiling hot, and put in glass jars.
NO. 38. SPANISH FLITTER PUFFS. Mrs. A H. Mulvane, 844 Court street, San Bernardino, Cal.— One tablespoon powdered sugar, two ounces butter, one teaspoonful salt, one cup water and yolks of four eggs. Put the water into a saucepan, add the sugar, salt and butter, and, while it is boiling, stir in flour enough to have it leave the pan; then stir in one by one, the yolks of the eggs; now drop a teaspoonful into boiling lard and fry to a light brown. If nicely done they will be very puffy.
Records on this page
La ValencianaSpanish Luncheon DishMeat Hash SpanishMexican Meat BallsSpanish PickleSpanish Flitter Puffs