· Los Angeles
Several hundred recipes contributed by readers of the Los Angeles Times as part of a => 1905 series of prize recipe contests in the paper. Written in narrative paragraphs, the recipes are given with their contributors' names and addresses. The front cover touts "Old-Time California, Spanish and Mexican Dishes" and "Recipes of Famous Pioneer Spanish Settlers"; in addition to the 79 recipes for Spanish dishes found in their own section at the front of the volume, there are also less local soups, salads, breads, desserts, eggs, fish, fowl, meat, vegetables, and candies herein, plus menus for picnics and for Easter luncheon.
While some of the Spanish dishes may owe more to American fancy than anything else, others are more recognizably authentic — the Spanish fish stew calls for saffron and oregano (with a note that the oregano or Mexican wild marjoram "can be had at any grocery where Spanish people trade" (p. 4). Among the other Spanish- and Mexican-influenced dishes are enchiladas, Spanish rice, albondigas, Creole shrimp, chiles rellenos, and tamale pie. Affixed to the back free endpaper is a pencilled recipe for mixed pickles.
This is the second issue, in a white binding with the price given as 35 cents.
Cagle & Stafford 485; this volume not in Brown, Culinary Americana (see 96 for no. 3); Glozer & Glozer, California in the Kitchen, 173. Publisher's white oilcloth–covered boards, front cover with title information stamped in black, back cover with advertisement for the Times, front free endpaper lacking; binding rubbed and dust-soiled, slightly shaken. Title-page with edge-chipping, one long tear without loss from outer edge and a small hole (the latter two repaired from rear). Some corners dog-eared; scattered mild spotting, pages overall generally clean. => An interesting look at what early 20th-century California women were cooking — or what they wanted other people to think they were cooking. (Inventory #: 36518)