1914 Dinner Menu (Spanish): Bean Soup, Spanish Meat Balls, Cheese Fingers, Sweet Pepper Salad, Enchiladas, Chile Con Carne, Spanish Chocolate Cake
Woman's World Cookbook (1922)
1914 Regular Spanish Dinner
Bertha Haffner-Ginger
Soup
Salad
Enchiladas
Carne Con Chili
Spanish Beans
Spanish Rice
Fruit
Coffee
Sopa de Frijoles (Bean Soup)
1 pint pink beans
2 quarts beef stock
1 cup chopped onions
2 green, ripe chiles
1 quart canned tomatoes
2 tbs chopped parsley
Spanish meat balls (see below)
Spanish cheese fingers (see below)
Cook one pint pink beans in two quarts beef stock till tender. Add one cup chopped onions, two green, 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
1 cup ground beef
1 egg
Salt
A little onion juice
2 tbs soacked bread
Bread crumbs
Parsley and pimiento
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.
Spanish Cheese Fingers
Pie paste
Grated cheese
Chile pepper
Parsley for garnish
To serve with all salads. Make very short pie paste with butter, salt; roll and fold several times, sprinkle with grated cheese and chile pepper; roll it into paste enough to make it stick, cut in strips, bake in hot oven, tie in bunches with red ribbon, garnish with sprig of parsley, or cut strips of bread; cover with paste of melted cheese and chile pepper, toast in oven, serve with salads.
Spanish Sweet Pepper Salad
Sweet peppers
Cucumber, chopped
Celery, chopped
Dressing No. 3 (see below)
Pimiento or beets for garnish
Lettuce to serve
Remove seed and fill half peppers with chopped cucumber and celery, mixed with dressing No. 3, garnish with pimiento or beets, serve on lettuce.
Spanish Salad Dressing No. 3
6 tbs lemon or lime juice
3 tbs olive oil
1 tsp sugar
½ tsp salt
Dash of red pepper
1 tsp onion juice
Lemon or lime juice. Six tablespoons to three of olive oil, teaspoon sugar, one-half teaspoon salt, dash red pepper, teaspoon onion juice.
Enchiladas, No. 1 (Very fine)
Tortilla
1 cup chopped onions
½ cup chopped olives
A little lard
1 cup grated cheese
Chili Sauce No. 1 (see below)
Hard-boiled eggs, chopped
Cooked chicken, chopped
Raisins soaked in Claret
Olives, chopped
Cheese
Chile Sauce No. 5*
Make Tortilla. Chop one cup onions very fine, slice and chop one-half cup olives, cook in little lard; have cup grated cheese ready, dip tortilla in hot salted lard, dip in chile sauce No. 1 (see below), spread with grated cheese, put in center tablespoonful of cooked onions, tablespoon chopped hard-boiled eggs, two tablespoons chopped chicken, six seedless raisins soaked in claret, level tablespoon chopped olives, a sprinkle of cheese and fourth cup Chile Sauce No. 1, fold both sides, one over the other, pour Chile Sauce No. 5* over all, put tablespoon cooked onion on center of top of each and several large pieces of cheese and three whole olives. Place in hot oven till cheese is melted, serve very hot.
*There is no recipe for Chile Sauce No. 5. Perhaps they meant Chile sauce No. 2 or Spanish Sauce included below.
No. 1, Red Chile Sauce, for Enchiladas or Tamales, etc.
Chile pulp:
Red chile pepper
Boiling water
Sauce:
½ cup pure lard
1 heaping tbs flour
3 cups chile pulp
Salt
Split red chile pepper, remove all seeds and veins, soak several hours in water, pour off, pour on boiling water, pour off and repeat again, the last water just enough to cover peppers when pressed down. Mash in this water and press through sieve, melt one-half cup pure lard, add heaping tablespoon flour, brown and add three cups of chile pulp, salt to taste, cook very slowly half hour.
No. 2, Green Chile Sauce for Enchiladas or Tamales, etc.
Green pulp:
Green chiles
Hot water
Sauce:
¼ cup lard
2 tbs flour
1 tsp salt
3 cups green pulp
Split, remove seeds and veins from green chiles and boil in little hot water till tender; mash, press through sieve, melt one-fourth cup lard, add two tablespoons flour, teaspoon salt, brown just a little, add three cups green pulp, cook slowly half hour.
Chile Con Carne
Beef, veal, or chicken
Parsley
Carrots
Celery
Onions
Bay leaf
Chile pulp
Mashed frijoles
1 tbs butter or lard
1 cup tomatoes (if needed)
Cook beef, veal or chicken with parsley, carrots, celery, onions, bay leaf. Let it cook very slowly until tender, then cut meat into small pieces, strain the juice, add to every pint one-half cup chile pulp and one cup of cooked and mashed frijoles, add tablespoon butter or lard, then meat, and if too hot add cup tomatoes, cook few minutes longer.
Spanish Beans Au Gratin
2 cups well-cooked beans
2 tbs hot lard
2 tbs red chile pulp
½ cup grated cheese
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.
Spanish Rice—Mint Flavor
2 tbs lard, bacon or olive oil
1 tbs chopped onion
½ tsp salt
½ tsp chile powder
Pinch of mint leaves
1 cup rice
4 cups hot water
Spanish Sauce (see below)
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 as absorbed. Pile on platter and cover with Spanish Sauce (see below).
Prepared Spanish Sauce
Pepper Pulp:
Red and green chile peppers
Red and green sweet peppers
Water
Sauce:
½ cup olive oil
½ cup onion
½ parsley
3 garlic buttons
1 tbs oregano
2 cups raw potatoes
6 cloves
2 cups of above pepper pulp
Salt
Take equal parts red and green chile peppers, same amount green and red sweet peppers, split, remove seed from all, soak in water, drain, add enough water to barely cover, boil tender, mash in water, press through seive, heat half cup olive oil, fry in it one-half cup onion, one-half parsley, three garlic buttons, tablespoon oregano, two cups raw tomatoes, six cloves, two cups of the pepper pulp, salt to taste, cook, strain, may heat and bottle larger quantities, very fine.
Spanish Chocolate Cake
2 cakes of Spanish chocolate
½ cup butter
1 cup brown sugar
4 eggs
1 cup milk
3 cups flour
2 tbs baking powder
1 tsp vanilla
Icing
1 cake melted chocolate
1 tbs butter
½ cup brown sugar
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 use as filling.
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