One hundred & one Mexican dishes

Obvious typographical errors have been silently corrected.
COMPILED BY MAY E. SOUTHWORTH
PAUL ELDER AND COMPANY PUBLISHERS, SAN FRANCISCO
Copyright, 1906 by Paul Elder and Company San Francisco Second Printing, 1914
Wash a cupful of rice and put in a double boiler with a quart of milk and cook slowly until every grain is tender. Shell and blanch a half-pound of almonds, chop fine and then pound in a mortar; add, a few drops at a time, a half-cupful of cream, forming a smooth paste. Mix with this a tablespoonful of sugar, a little ground chile and a pint of milk and put all in with the cooked rice and simmer for a half-hour. Season with salt, and if too thick add more milk.
Chop four onions and fry in four tablespoonfuls of oil; add six tomatoes peeled and cut fine, one herb bouquet, a sprig of parsley, a glassful of white wine, four tablespoonfuls of oil, one chile pepper and four tablespoonfuls of flour. When brown add three pints of water and boil a half-hour; then add six slices of fish of almost any variety. Remove the herb bouquet, add salt, and pour over crusts of dry bread.
Take eight large sweet chile peppers, remove seeds and veins, boil and put the pulp through a colander; to this add a cupful of boiled rice, mashed smooth. Season highly with tabasco and salt. Beat an egg with a half-cupful of cream and add to a quart of hot milk. Put the bisque in this, let boil up once and serve immediately, pouring over toasted squares of bread.
Cut a pound of young lamb into small chunks and fry with a sliced onion in hot lard. When nicely browned add three peeled and sliced tomatoes and three green peppers chopped fine. Cover with two quarts of water and simmer slowly; add a cupful of green peas, one of green corn cut from the cob, a half-cupful of rice, salt and chile pepper. Work into a raw egg a teaspoonful of oil and a half-teaspoonful of vinegar; put this in the bottom of the soup-tureen and pour the soup over it.
Into three quarts of good beef stock, put one onion, four cloves of garlic and an eighth of a pound of salt pork; to this add a cupful of beans and a pound of salt codfish which has been soaked overnight. Cook slowly, and when partly done, season with chorizo (Mexican sausage) and add some potatoes peeled and cut into dice.