California Mexican-Spanish Cook Book: Selected Mexican and Spanish Recipes

by Bertha Haffner-Ginger

Mexican Candy

Two cups dark brown sugar, one-half cup water, teaspoon butter, cook until it forms a soft ball in water, put pecan nuts in bottom of buttered saucers and pour sugar on while hot; let cool and there is the little thin round cakes one sees on the street sold by Mexicans.

A TYPE OF SPANISH WOMEN

ANOTHER TYPE OF SPANISH WOMEN

MRS. HAFFNER-GINGER IN HER KITCHEN