Bertha Haffner-Ginger

“ Soak one cup bread crumbs in one-half cup boiling milk, add tablespoon butter, salt, pepper, teaspoon onion juice. Remove centers from peeled tomatoes, stuff with bread mixture, place in a serving platter, bake until tender. Whip one egg for each tomato separately. Add tablespoon water to each yolk, salt, chile pepper, teaspoon butter for each egg. Pour around tomatoes to come to top. Bake in moderate oven. Serve hot, or partly fill tomato with bread mixture, break egg on top, sprinkle with cheese and bake. Cut tomatoes out in squares to get all the egg, and serve on lettuce. ”

“ Mix one cup of ground meat, any kind, with half cup bread, two tablespoons onion, one-half cup tomatoes, one tablespoon sugar, one-half raisins, cook all together in one tablespoon hot butter for a few minutes, cool, add one egg, salt, chile powder, fill large sweet pepper that has all seed removed, set close together and fill in between with raw tomato, salt, pinch aregano to reach top of tomatoes, sprinkle with bread crumbs and bake until well done and brown. ”

“ One pint of cold corn bread, one cup rich chicken or turkey broth, one-half cup roasted chopped chestnuts, one tablespoon butter, one hard-boiled 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 and chile sauce, to serve on dressing. ”

“ 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. ”

“ Mix one tablespoon green chile pulp to each egg, whipped separately, teaspoon lard or butter, a slice garlic or teaspoon onion juice, scramble quickly, serve on toast, garnish with spoonful red chile sauce and parsley. ”

“ When made properly, there is great merit in this class of foods and I have endeavored to select the very best recipes, and have revised them into correct proportions and practical methods of preparation. ”

“ 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, 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. ”

“ Tamales Chop one pound of beef, pork or chicken, add a little chopped tallow or one tablespoonful of lard and a little salt; fry in a pan until tender; chop again very fine; return to pan; add a little warm water and pulp of two red chiles; stir and fry few minutes. Add to one quart of cornmeal two tablespoonfuls of salt, two tablespoonfuls of lard, and boiling water to make a thick dough. Cut off about one inch of corn husk stalk ends and soak in hot water ten minutes; dry and rub over with hot lard. ”