Transcriber’s Notes
Obvious typographical errors have been silentlycorrected.
One Hundred & One
MEXICAN DISHES
COMPILED BY
MAY E. SOUTHWORTH
PAUL ELDER AND COMPANY
PUBLISHERS, SAN FRANCISCO
Copyright, 1906
by Paul Elder and Company
San Francisco
Second Printing, 1914
CLASSIFICATION
SOUP
[Pg 3]
ALMENDRA
Wash a cupful of rice andput in a double boiler witha quart of milk and cookslowly until every grain is tender.Shell and blanch a half-pound ofalmonds, chop fine and then poundin a mortar; add, a few drops at atime, a half-cupful of cream, forminga smooth paste. Mix with thisa tablespoonful of sugar, a littleground chile and a pint of milk andput all in with the cooked rice andsimmer for a half-hour. Seasonwith salt, and if too thick add moremilk.
CALDO DE PESCADO
Chop four onions and fry infour tablespoonfuls of oil;add six tomatoes peeled andcut fine, one herb bouquet, a sprigof parsley, a glassful of white wine,four tablespoonfuls of oil, one chilepepper and four tablespoonfuls offlour. When brown add threepints of water and boil a half-hour;then add six slices of fish of almostany variety. Remove the herbbouquet, add salt, and pour overcrusts of dry bread.
[Pg 4]
CHILE BISQUE 
Take eight large sweet chilepeppers, remove seeds andveins, boil and put the pulpthrough a colander; to this add a cupfulof boiled rice, mashed smooth.Season highly with tabasco and salt.Beat an egg with a half-cupful ofcream and add to a quart of hotmilk. Put the bisque in this, letboil up once and serve immediately,pouring over toasted squares ofbread.