How We Cook in El Paso (1926)

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HOW WE COOK IN EL PASO
INCLUDING MEXICAN DISHES
Published by the Robert E. Lee Chapter
United Daughters of the Confederacy
El Paso, Texas
1926

   Our first taco.

Pg. 7:  MEXICAN DISHES
CHILE CON CARNE...
FRIJOLES MEXICANA...
MEXICAN BEANS...
(Pg. 8 is an ad--ed.)
Pg. 9:
SPANISH ROAST...
SPANISH STEAK...
TAMALE PUDDING...
TOSTADOS MEXICANOS--Dorothy Ormsbee.
   Take 1 tortilla for each person to be served.  Toast until crisp and spread with fried frijoles, then put on a layer of shredded lettuce, a layer of cooked chicken cut in small pieces, cover with another layer of cooked chicken.  Arrange slices of aquacate over the top, sprinkle with grated cheese and garnish with a raddish cut in the shape of a rose.  Serve with Mexican tomato sauce.
MEXICAN TOMATO SAUCE--Grace Hyland.
   Let simmer 1/2 can tomatoes, 1 chopped onion, a few cloves, 1 chili pod.  After 10 minutes rub thru sieve and season with salt and pepper.  Brown 1 tablespoon of flour and 1 tablespoon of butter in a sauce pan, add tomato mixture and stir until smooth and let simmer for 5 minutes.  Chill before serving.
TACOS--Mrs. C. W. Croom.
   Fry 1/2 an onion cut small in 1 tablespoon lard.  Add 1 chopped tomato and 2 chopped green chilis and 1 pint of whipping cream.  When about to boil add 1 cup of grated cheese and a little salt.  Fry tortillas in hot lard, dip in above sauce and roll.  Pour spoonful of sauce over them just before serving.
TORTILLAS...

Pg. 11:
CHILI SAUCE FOR ENCHILADAS...
ENCHILADAS...
TAMALES...
GREEN CHILI SAUCE FOR MEAT...
SOPA DE AROS...

Pg. 13:
STUFFED GREEN CHILI PEPPERS...
MEAT BALLS A LA MEXICANA...
CHILIS RELLENOS...
MEXICAN CHOCOLATE...
TO PREPARE GREEN CHILI...
SALSA PURA...

Pg. 15:
CHILI SAUCE...
EGGS WITH TOMATO SAUCE AND CHILI...
SPANISH OMELET...
ENCHILADAS...
CHICKEN MOLE, MEXICAN...

Pg. 17:
HUEVOS CON CHILI VERDE...
CHILI CON QUESO...
QUACAMOLE SALAD--Dorothy Ormsbee.
   Mash aquacates and ripe tomatoes to a pulp, add a little grated onion, sprinkle over with grated cheese.  Serve on lettuce leaf.
AQUACATE SALAD...
JUAREZ TOMATO SALAD...
SALAD...
GREEN CHILI SANDWICHES...

Pg. 18:
CHILI CON QUESO...
TORTAS...
GASNATES...
SALSA A LA VINAGRETA...
CABBAGE...
NIDOS de GOLANDRINAS...
JAMONCILLO...

Pg. 19:
FRIJOLES...
LOMO DE PUERCO TATEMADO...
ALBONDIGAS...
MEXICAN ICE CREAM...
SPANISH SQUASH...

Pg. 21:
SPANISH HOMINY...
SPANISH RICE...

Pg. 35:
MOTOR INN SPAGHETTI...

Pg. 40:
TEXAS CREAM PIE--Original recipe from Mrs. J. E. Bowen.  Originated for the R. E. Lee Chapter, U. D. C. ...

Pg. 41:
BUTTER SCOTCH PIE...

Pg. 43:
CHICKEN MISSOURI--Mrs. W. H. Burges.
   When too large for frying, cut up as to fry, put inside stove with plenty of butter, salt and pepper, cook for 1 hour or more.

Pg. 63:  CAKES and COOKIES
THE H. E. B. WHITE WEDDING CAKE--
Original Recipe, Mrs. J. E. Bowen.
Recipe especially for the R. E. Lee Chapter...
CUP CAKES--Original, Mrs. J. E. Bowen...

Pg. 65:
SPANISH WHIPPED CREAM CAKE...

Pg. 74:
MEXICAN CARAMEL FUDGE...

Pg. 78:
BOSTON COCKTAIL.
   Beat together 1 quart vanilla ice cream and 1 quart ginger ale.  Serve in tall glasses at once.

Pg. 82:
COWBOY STEW.
   Chop in pieces as large as the end of your thumb the brains and marrow of a calf, add 2 pounds liver chopped, and 1/2 pound of kidney, a part or the whole of the sweetbread; season to taste with pepper and salt, or if preferred with chili powder or red peppers; mix all together and stew slowly for 3 hours, using just enough water to cover and stew down low, leaving enough "juice" for gravy.
McGINTY BRUNSWICH STEW...

Pg. 83:
MOTOR INN RELISH...

Pg. 86:
TEXAS BEATEN BISCUIT--Mary Rabon.
   One quart flour, 1 tablespoon of butter, pinch ofsalt and enough ice water to make a stiff dough; knead smooth, beat well and put on ice till cold; when ice cold beat until dough bubbles, roll thin, cut out with small cutter, prick with fork and bake in moderate oven.