Conchas Mexican Kitchen Cook Book – Catharine Ulmer Stoker (1)

Roast should be basted every ten minutes with melted fat if double roasting pan is not used. If meat shows signs of scorching, add about one-half cup of warm water to roast. Veal should be roasted twenty minutes to each pound. Pork should be roasted thirty minutes to each pound.

Beef should be roasted fifteen minutes to each pound, if desired rare; twenty-five minutes to each pound if desired well done. Lamb and baby goat should be roasted fifteen minutes to each pound. Mutton should be roasted twenty to twenty-five minutes to each pound. For a steak or chops of medium thickness allow ten to fifteen minutes. Turn meat frequently. Allow ten to fifteen minutes. Put meat in a very hot ungreased frying pan. Allow one to two hours. Fresh meat should be placed in boiling water and boiled, five minutes to harden surface of meat and retain juices.

Lower flame and allow twenty minutes to each pound. Allow ten minutes for browning of fowl in oven with a temperature of 500º F. Turn flame to 375° F. and allow twenty to thirty minutes for each pound. Tenderloin Cuernavaca Style Steaks—Juice of one-half lemon Butter for frying—One cup of water Bananas—One-half cup of red wine Two tablespoons of flour—Parsley One teaspoon of salt— Place steaks in butter and fry as one likes them.

Mix flour, salt and lemon juice together in a paste. Add slowly the water and wine. Take steaks from fire and put in a deep platter. Pour the sauce into the butter in which the steaks have been fried. Into this put the same number of bananas (peeled and split) as you have steaks. Cook until the bananas are tender. Place around the steaks and pour the sauce over the bananas and meat. Sprinkle chopped parsley over the dish and serve. The sauce will serve four or six persons.

Meat American Style Three-fourths pound of ground beef—One-half cup of bread crumbs Three-fourths pound of ground pork—One tablespoon of cream One teaspoon of sugar—One-half teaspoon of salt One onion, minced fine—One-fourth teaspoon of pepper One teaspoon of minced parsley—One button of garlic mashed to a paste One tablespoon of celery, ground fine, or one-half teaspoon of celery salt—Yolk of one egg —One cup of tomatoes —Juice of one lemon Beat all the above until well mixed.

Pat out very thin on a parchment paper or clean cloth. Lay two slices of ham over top. Spread well with lard, mixed with a dash of paprika. Roll up as one does a jelly roll; then slip cloth off of loaf. Bake in a moderate oven, 380° F., for thirty minutes. Serves four to six people. Tongue Catalana Style One tongue—Four tablespoons of olive oil One-half pound of pork roast, sliced thin—Two tablespoons of butter One onion, minced fine—One tablespoon of sugar One small can of string beans—Four tablespoons of cream Three small sweet potatoes, cooked well—Salt to taste One cup of tomatoes (cooked)—Nutmeg —Chopped parsley Clean tongue.

© Paeroa House 2026, all rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted by any means, electrical, mechanical or otherwise without the written permission of the copyright holder. Publisher’s Note Although in most cases we have retained the Author’s original spelling and grammar to authentically reproduce the work of the Author and the original intent of such material, some additional notes and clarifications have been added for the modern reader’s benefit.

We have also made every effort to include all maps and illustrations of the original edition the limitations of formatting do not allow of including larger maps, we will upload as many of these maps as possible. 1kitap1.com/en TABLE OF CONTENTS TABLE OF CONTENTS 1 FOREWORD 5 CHAPTER I — Un Día en Mexico 7 Dinner 9 Afternoon Tea (Merienda) 9 Supper 10 CHAPTER II — Bodas 11 A Wedding Luncheon 14 CHAPTER III — Bautismos 15 Baptisms 15 CHAPTER IV — Navidad 18 CHAPTER V — Año Nuevo 21 New Year 21 DAY OF THE KINGS 22 CHAPTER VI — Cuaresma 24 Lent 24 Dinner 25 Supper 26 CHAPTER VII — Pascua 27 Easter 27 CHAPTER VIII — Mañanitas 29 Birthdays 29 Concha’s Cooking Guide 33 CHAPTER IX — Las Especias 33 Herbs 33 CHAPTER X — Calory Tiempo 34 Oven Temperature and Time 34 CHAPTER XI — Las Cantidades 35 Amounts 35 CHAPTER XII — Las Medidas 38 Measurements 38 Concha’s Recipes 40 CHAPTER XIII — Caldos 40 Soups 40 CHAPTER XIV — Pescados 51 Fish 51 CHAPTER XV — Huevos 60 Eggs 60 CHAPTER XVI — Aves de Corral 69 Fowls 69 CHAPTER XVII — Carnes 77 Meats 77 CHAPTER XVIII — SOPAS 97 Sopas 97 CHAPTER XIX — Verduras 104 Vegetables 104 CHAPTER XX — Ensaladas 120 Salads 120 CHAPTER XXI — Panes 129 Breads 129 CHAPTER XXII — Postres 134 Desserts 134 CHAPTER XXIII — Bebidas 148 Beverages 148 CHAPTER XXIV — Atoles 152 Grules 152 CHAPTER XXV — Platillos Mexicanos 154 TAMALES 154 CHICALES 164 CHAPTER XXVI — Dulces 166 Candies 166 1kitap1.com/en Concha’s Mexican Kitchen Cook Book By CATHARINE ULMER STOKER 1kitap1.com/en FOREWORD Mysterious, enchanting, warm-hearted Mexico!

The very calling to mind of her name brings visions of blue skies and long golden days, of songs and laughter, and of mountains and picturesque valleys.

This is a short excerpt from the opening of “” by Unknown, quoted for review and introduction purposes. All rights belong to the copyright holders.

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