Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1919-09-05
by Mrs. VI. a. WILSON.

There comes note asking for CALI
tornia recipes and for suggestive
of this state. California is Spanish
ana and ~ sarchitectnre and traditions Of
inc Mission VALLEY are known through
Spanish conqucs. OF the territory
aaiionE the haci.ic coast is "A matter Of
the country that the Old World style
of cooking is still dominant.
cy cprn; y, p mean, focoa chocolate and
EXCEPTIONAL opportunty to the house
wife to provide 4 large and varied
ca,hidornia' the land that Is kissed
ny the sun. has a wonderful assert
, nHnf OF foo foods to pr9pyide daily sus,
fortSnincrs have left a saying be
hind them that few. if any. Of them
though, that their efforts were TO be
Fsihucu down as part OF the traditions
Joc Miller-Jaqnin Miller. the poet
OF friends with his charming poems
Of the mountains and who has lived
in the mountain fas,ncss: always claim
ed that 1T really cost less 10 live in
Inc land Of sunshine and roses than
II did TO live anywhere else on the
fold our tents in Arab fashion and fol
low the citizens Of the good old
Z. S. \. into the. land of milk and
pare the dishes that the natives of
the land Of sunshine cnj9y
thhi stew, spanish
Cut one pound Of lean stcwing beef
in aour Now place ma deep sauce
and then when smoking hot add the
prepared inca, and toss gently until
we'll Drowned. Now add
one cup OF sliced onions.
one cup OF stcwed tomatoes.
Piece az garlic size Of pea.
SIX white potatoes washed and
one cup OF boiling water.
One teaspoon OF chilli powder.
one-halt inch mick. cook gently until
meat is tender. usually about one hour
Season with salt and pepper.
Spanish Bcnn PURGE.
Wash and soak. overnight one pint
OF beans; in the morning place in a
and bring slowly to a boil cook
until tho beans are soft and then
drain and mash the beans very fine
Three ounces AZ salt pork.
-Four large onions.
nr Ass me and goF ao6 and r s4G2s u j? the The
pork Is lightly Drowned and then add
the beans and
Three red pcppcrs. minced very fine
cook gently for fifteen minutes and
then season with salt and paprtk. and
lift 20 a no, vegetable dish Sprinkle
with. hneiy. minced parsley and serve
mnked rcprcrs and Eice. spanish.
sorbed In two and one-half cups Of
boiling water. While tho rice is cook
ing chop fine
Three medium sized onions
TWO red peppers,
one green pepper,
-Four branches OF parsley
Now mincc fine two ounces OF salt
pork, then place IN frying pan and
add the prepared onions. peppers and
parsley Cook very gently until pork
is we'll Tried out and then add
One CUP of stewed tomatoes.
one well bcate egg.
one and orc half teaspoons OF salt.
one teaspoon. OF p,aprika.
~; NIX M ,h,o 10 ny, ana Then cool and
peppers in a baking dish and add thre--
quarters cup o: hot water 10 prevent
ate ovel for thirty minu,es. JUST i've
minutes before removing from the oven
rliec a strip Of bacon on each pepper
onions. spanish.
Peel and slice sufficient number OF
onions TO measure TWO and onc-half
cups Parboil and then drain. and
now place a laycr, OF onions in a we'll
one-half-inch layer OF fine bread
crumbs
-Four TABLESPOONS o, grated cheese.
one onion. minced fine.
one half green pepper, minced fine.
ne-quarter teaspoon OF salt
G Re9ta, n ssibI2Son s % Paprika
ehalf cup OF milk. Bake in a mod
crate oven for Twenty-Five minutes
and then serve from the dish.
To prepare the peppers for the Span
ish dishes cut them in half and then
remove. the seeds and veins and soak
in cold water for two hours. Then
cover with boiling water and parboil
gently for ten minutes. Cool and
scrape the pulp from the peppers. dis
cardinG the skin.
EnchiindnS.
Place in frying pan five table
spoons of shortening and add three
large onions, minced fine. and tho pulp
from one dozen peppers. Prepare a
directed Cook gently until Il very
delicate brown and then add four
thoroughly mix and then add
one and one half cups of Stcwed to-
matocs. rubbed through fine sieve
Cook until the mixture is very thick
and while the chilli is cooking
Crate onc-quart.r pound OF cheese
good store chceSe)
one dozen finely minced olives
Two onions, grated.
Two hard boiled EGgS. chopped finc
Onc-haf cup of seeded raisins,
One cup of minced chicken,
Three tablespoons OF butter or olive
Place in saucepan and when the
tortillas are ready to serve. heat
gently until we'll mixed Other meat
may be used in place OF the chicken.
Now prepare the tortillaS or pam
cakes as follows: Place in mixing
Two cups OF siftcd -four.
One teaspoon Of salt.
-Four level teaspoons of baking
powder.
Sft to mix and then rub in three
tablespoons of shortening and one and