Carnes Y Aves: Costillas Asadas Con Polvo De Pan-Tia Chuchi

Spanish Transcription

Carnes y Aves

 

Costillas Asadas, Con Polvo De Pan

Unas costillas ya sean de carnero o de puerco, Si son de esto último las deben sacar en la carnicera con parte del lomo para que queden grandes. Se les pone sal; se revuelve polvo de pan con ajos pelados y picados muy finite, perejil también picado y pimiento molida con esto se cubren bien las costillas, si son de carnero antes se les unita una poquita de manteca, si son de puerco no hace falta. Ya que se cubrieron bien con el polvo de pan, se envuelven en papel de estrasa unitado con un poquito de matequilla, se asan en la parilla y al servirse se les pone en el hueso un papelito de china picadita por una punta, asi ademas de adorno. Se puede tomar con la mano.

 

English Translation

Meat and Poultry

 

Roasted Ribs with Bread Powder

 

Ribs can be from mutton or pork. If they are from the latter they should be taken out at the butcher with part of the loin so that they are large.  Add salt; stir in bread powder with peeled and finely chopped garlic, parsley also minced and ground pepper with this cover the ribs well, if they are mutton add a little bit of lard, if they are from pork, it is not necessary. Cover them very well with bread powder, wrap them in brown paper, spread with a little bit of butter, roast on the grill and when served, put a piece of china paper cut at a point as well as garnish them. The ribs can be eaten with your hand.

 

Transcription Note: This is a recipe from my tia Chuchi. It is the first recipe in the section entitled Meat and Poultry.  She marks words at the end of a line with two dashes to indicate that the word continues on the next line.

 

 

Importancia De La Alimentación- The Importance of Nutrition by Maria Areizaga de Paredes (My Grandmother)

Spanish Transcription

Alimentos toda substancia que introdacida en el organism del hombre le dá fuerza y le repara directamente los tejidos. Si los alimento es para vivir debemos procurar que sea sano, que satisfaga al paladar y al gusto por media de la mezela y sucesión metodica de aromas y sabores a un mismo tiempo capaces de exitar el apetito y las secreciones digestivas; exitar el apetito que sirva para mantener la vida, proveer el dessarrollo, de las energias y reparación de los tejidos, por medio de la convinación de los alimentos según sus propiedades, de modo que ofrezcán el maximum de nutribilidad teniendo cuidado de esterelizar mediamente la cocción, los alimentos que contienen microbios y que dañan nuestra salud; y por último subordinar nuestro alimento, según nuestra temperature. Asi pues el arte culinario no solo tiene por objeto alagar al paladar  confuncionando platillos exqiusitos sino que debe procurer

 

que la comida se haga de una manera sana e inteligente, para llenar su misión que es de alimentar proporcionando al mismo tiempo un goce al sentido del gusto. Los alimentos deben tener 3 cualidades: que sean sanos nutritios y sabrosos. Para que sean sanos deben de estar frescos y bien preparados; nutrivo que se conbine en tal forma que se encierrenben el todas las substancias que nececita nuestro cuerpo; y sabros que este bien condimientado. El organismo de un adulto , sufre una perdida diaria aproximadamente de las substancias siguientes 310 gramas de carbonos, 20 gramas *azve, o nitrógeno, 30 gramas de sales y 20 gramas de agua. de aqui la necesidad de combiner nuestro alimento en una forma que pueda reparar nuestra perdida. Los alimentos se agrupan según sus componentes en 1. albuminoideaos o **azoados llamados asi por poseer *azve o nitrogeno. El tipo de estos es la albumina entre estos alimentos se cuentan, la carne, la leche, los huevos, el pan etc. etc., sin estos

 

alimentos no puede vivir ningun organism animal. Sirven para formar los músculos y las membranas del cuerpo y para producer el jugo gastrico, (digestive); 2. Los alimentos hidra carbonados que se llaman asi porque además de poseer agua tienen mad cantidad de carbono que los otros, a estos compreden los que tienen almidón, los azucáres y las grasas, por ejemplo las feculas de papa, trigo, etc. las mantecas y los aceites. Estos alimentos sirven para desarrollar energias, es decir, para ser guemados produciendo asi el calor animal, pero no contribuyendo directamente a la formación de nuestros tejodos. 3. Los alimentos minerals como el aqua, el hierro, la sal etc. de estos el agua es el principal y el único que se toma solo los demas minerals se toman mezclados a otras substancias. Estos alimentos contribuyen a la formación de los huesos, facilitando la digestion, purificando la sangre siendo el agua el alimento dominante en el cuerpo y el que regula nuestra temperature.

English Translation

 

Food every substance that enters the organism of man gives strength and directly repairs tissues. If food is for living, we must ensure that is healthy, that is satisfies the palate and the taste by means of the molasses and methodical succession of aromas and flavors at the same time capable of arousing appetite and digestive secretions; excite the appetite that serves to maintain life, provide development, energy and tissue repair, through the combination of foods according to their properties, so that they offer maximum of nutribility, taking care to sterilize cooking, foods that contain microbes and that harm health; and finally supporting our food, according to our temperature. Thus, the culinary art is not only intended to praise the palate with confusing exquisite dishes but must seek

that food is made in a healthy and intelligent way, to fulfill its mission of feeding while providing enjoyment to the sense of taste. Food must have 3 qualities: that they are healthy, nutritious, and tasty. To be healthy they must be fresh and well prepared; nutritious that is combined in such a way that they enclose all the substances that our body needs; and you will know that it is well seasoned. The adult organism suffers a daily loss of approximately the following substances: 310 grams of carbons, 20 gams of *azve, or nitrogen, 30 grams of salts and 20 grams of water. Hence the need to combine our food in a way that can repair our loss. The foods are grouped according to their components into 1. albuminoidal oe **azoados so named for having *azve or nitrogen. The type of these is albumin, the foods include meat, milk, eggs, bread, etc. etc. without these

foods no animal organism can live. They serve to build muscles and membranes of the body and to produce gastric juice (digestive); 2. Hydrated carbonated foods that are so called because, in addition to possessing water, they have a greater quantity of carbon than the others, these include those with starch, sugars and fats, for example potato, wheat, etc. butters and oils. These foods serve to develop energy, that is, to be chewed, thus producing animal heat, but not directly contributing to the formation of tissues. 3. Mineral foods like water, iron, salt etc. of these water is the main and the only one that is taken alone, the other minerals are taken mixed with other substances. These foods contribute to the formation of the bones facilitation the digestion, purifying the blood, being the water the dominant food int eh body and the one that regulates our temperature. 

Transcription note: **Asoados is defined as nitrogen compounds or containing nitrogen. I am assuming *azve is an abbreviated form of some sort.

 

 

 

 

 

 

 

 

 

 

 

 

 

Croquetas de Huevo- Egg Croquettes

Spanish Transcription

 

Croquetas De Huevo

 

Se ponen a cocer los huevos, se pelan y se pican. Se pone en un traste una poquito de mantequilla en ella se fríen sin dejar que se doren, una poquita de cebolla y perejil picados, luego se le agrega una poca de harina y antes que tiene calor se le pone leche sal y pimienta, se deja que hierva para que quede salsa especita en ella se revuelven los  huevos que se tienen picados, se dejan enfrían y entonces se forman croquetas que se pasan por huevos crudos batido junto la yema y la clara, se pasan después por polvo de pan y se fríen, adornándolas al servir con hojas tiernos de lechuga.

 

 

English Translation

 

Egg Croquettes

 

Boil the eggs, peel and chop them. Put as little butter, a little onion and 

chopped parsley in a pan and fry them without burning. After, mix a little

flour and before it turns color put in some salt and pepper. Allow it to boil 

so that there is a specific sauce. Mix in the eggs that you have chopped

and let them fry and form croquettes that are passed through beaten raw 

eggs along with the yolk and the white. After cover them with bread powder

 and fry them, adorn them for serving with tender lettuce leaves.

 

Transcription notes: It has been a couple of years since I transcribed and translated a recipe or had time to even think about completing one. For this reason, I had particular trouble completing this first one. The original handwriting of the text is difficult to read and there was a particular smudge on the word "especita" or "special" made it hard for me to figure out, for example. I had to put it away and come back the next day for several days. My persistence finally paid off and I got it.

 

 

Terminos De Cocina-Maria Areizaga de Paredes-My grandmother

Spanish Transcription

Terminos de cocina

Los principales términos de cocina son:

Aspicar: Por jugo de limón o vinagre en salsas, gelatinas, jugos etc.

Aspir: Mangar, fiambre compuesta de tiras de ave, pescado a caza con trufas y otras guarniciones, en jelatinas transparente que se cuajan en moldes o sirven para decoradas.

Atar Embriar: Sujetan con un hilo fuente las carnes o miembros de aves para que asarlos o cocer los conserven su forma que han de tener.

Bañar: Estender sobre carnes y otras manjares una capa de jugos o salsas para darles mejor apariencias.

Baño Maria- Water Bath: Calentar o cocer en baño de Maria un manjares es ponerlos en una vasija que no este en contacto immediato con el fuego, sino metida dentro de otra que se llena de agua y se calienta o hierve a voluntad.

Blanquear: Es poner en agua hirviendo, durante determinado tiempo, carnes, pescados, verduras etc. para extraer de este modo sus partes acreas o colorante para facilitar el pelarlos. 

Brasear:  Es cocer a fugo lento en una cacerola apropósito un trozo de carne, se cubre hermeticamente poniendole fuego encima o se mete al horno.

Cinchar: Es poner hielo en la garrafa o acomodar la sorbetera de modo que quede bien apretado agregando sal o salitre. 

Clarificar: Se llama así la operación que tiene por objeto hacer limpidas  las jaletinas caldos etc.

Clavetear: Es colocar en aves o carnes o unos clavos formados de trufas, lenga escarlata, jamón etc. en unos ajugeros hechos con cuchillos o ajugas de mechar.

Croquetas: Silindros de arroz, papas, aves o pescado que se rebosan y frien.

Chamuscar: Es pasar toda clase de aves y piezas de caza por encima de la llama de un fuego fuerte para que queden bién limpios.

Escaldar: Sumergir en aguas hierviendo un ave o animal cualquiera para pelarlo mas fácilmente.

Gratinar: Cocer los manjares a dos fuegos o al horno para que queden cubiertos de una capa dorada.

Grumas: Las bolsas que se forman con las harinas y otras substancias cuando se cuecen y no se mueven convenientemente. 

Guarnición: Se llama así todo lo que sirve para decorar o guarnecer los platillos.

Moldear: Forman en un molde una capa de masa crema o jaletina y que forma después la capa exterior. 

Macerar: Poner pescados, carnes o aves durante determinado tiempo con vinagre o limón y sal para impregnarlos or ablandarlos. 

Rebosar:  Es cubrir con huevo algunos manjares para después freirlos en alguna grasa.

Salsear: Es poner por encima de carnes, pescados, etc., la salsa que corresponde.

Trabajar:  Es remover por ciento tiempo las salsas o pastas con una cuchara para hacerlos mas 

tersas.

English Translation

Terms of the kitchen

The principal terms of the kitchen are:

Aspicar-To mix lemon juice or vinegar in sauces, gelatines, juice, etc.

Aspir-To Pocket- Pick some cold cuts composed of shreds of poultry, fish from the hunt with ruffles and other garnishes in transparent gelatins that stick in moulds or they are served for decoration.

Atar Embriar-Fasten the meat with a thread or pieces of poultry to grill or cook. They conserve their form if this is done.

Bañar- To Bathe- To extend over meat or other delicacies, a coating of juice or salsas to give them a better appearance.

Baño Maria- Water Bath: Heat or cook delicacies in a water bath. A container is put between another container so the delicacy is not in immediate contact with the fire. The first container is filled with water and it heats or boils at will.

Blanquear-To Bleach: It’s to put in boiling water for a determined time, meats, fish, greens etc. to remove bad odors, remove excess salt, to facilitate the peeling of the food.

Brasear-To Braise: is to put to a slow fire in a casserole, by the way a piece of meat, hermetically cover putting the fire on top or put in the oven.

Cinchar-To Cinch is to put ice en a carafe or to accommodate the container to remain tight, add salt or saltpeter.

Clarificar-To Clarify: The name of the operation that has the object to clean, the gelatins, broths etc.

Clavetear- To Nail: To place poultry or meat or formed cloves of truffles, scarlet tongue, ham etc. in holes made with knives or plugs of lard.

Croqueta-Croquette: Cylinders of rice, potato, poultry or fish that are breaded and fried.

Chamuscar- To Singe:  It passes all classes of poultry and pieces of the hunt on top of a flame of a strong fire to remain well clean.

Escaldar- To Scauld: To submerge  in boiling water poultry or whatever animal in order to peal them easier.

Gratinar- Au Gratin: To cook the almond paste at two fires or the oven where they remain covered with a golden top.

Grumas-Grumas The balls that are formed with flour and other substances when they are cooked and cannot be moved conveniently.

Guarnición-To Garnish: This covers all that is used to decorate or garnish the plates.

Moldear-To Mould: To form a mould a layer of flour, creme or gelatin and form it after the exterior layer.

Macerar-To Knead and put fish, meat or poultry for a determined time with vinegar or lime and salt to drench or soak.

Rebosar- To Submerge: To cover some delicacies with egg after fry them in some grease.

Salsear- To Season: To put the corresponding salsa on top of meat, fish, etc.

Trabajar- To Work To stir the pastas or salsas for a period of time with a spoon to make it tender.

Transcription notes: I changed books for this particular task. When I first examined the book, I found no author. But then years later, I found a name for this book. It is written by my abuelita-grandma. I chose this book in particular because it gives advice about cleanliness, terms, theories and other important information related to the work in a kitchen. You can see the name at the bottom of the picture around the scribble marks-Maria Areizaga Paredes. It is under the much larger text that says the name-Issac Paredes with is my grandmother's brother-in-law. He had a store called "El Refugio" or "The Refuge." 

Curious Postcard

A few weeks ago my sister, Kendra, received a box with letters by Tia Sara and her sister, Anita and Maria.

Tia Sara is the one on the far left, then Anita and then Maria:

None of the sisters had children and only Sara married. The postcard we found is curious because it was sent from South Dakota, addressed to Anita, and sent from "tu hijita, la gringita Gloria" which translates to "your daughter, the American Gloria." We hope to find more information about Gloria and her relationship to Anita as we go through the box of letters. 

Below is the postcard from and back:

Spanish Transcription of post card 1- French Cathedral

Brookings S. D. 11-26-1920

Adorada mamacita,

hoy lloré mucho porque no mandaste el retrato. Mala mamacita mandamelo pronto por que estoy loca por verte aunque sea en retrato. te mando mi corazon y muchos besos. Tu hijita la gringita, Gloria

Adresse

Señorita Anita Paredes 

Tehuacan Puebla

English Translation of post card 1- French Cathedral

Adored mother,

Today I cried because you did not send a picture of yourself. Bad mother, send it to me quickly because I am crazy to see you although it will be in picture, I send you my heart and kisses, your daughter, the American Gloria

Address

Miss Anita Paredes

Tehuacan, Puebla

Huevos Margarita-Eggs Margarita

Spanish Transcription

Se freien tortillas a que queden bien doraditas. Se les cubre con *huacamole preparando moliendo en el moliendo en el cajete , el **ahuacate con sal , un poquito de vinagre y chilitos verde si agradan picantes. Los huevos se ponen á cocer. Se sacan se pelan y se cortan a lo largo. Se deshacen las yemas con sal y las claras se cortan en tiritas a lo largo con las cuales se forma una margarita sobre cada. Tortillas se pueden forman la semilla sin deshace la yema sino poniéndole la mitad de la yema con el centro que se ve mas amarillo, para arriba.

English Translation

Fry tortillas until they are well browned. Cover them with guacamole prepared by mixing it in an earthenware pot. In the pot put the avocados with salt, a little vinegar and green chile if you like spicy. Boil the eggs. Take them out, peal and cut them lengthwise. Separate the whites from the yokes and put salt on the yokes. Cut the whites into little pieces lengthwise. With these form a margarita  flower over each. The tortillas form the stem without breaking the yoke. However put the tortillas in the middle of the yoke with the center of the yokes showing the most yellow on top.

*huacamole is now spelled guacamole

** ahuacate is now spelled aguacate

Huevos Al Plato-Eggs Sunny Side UP

Spanish Transcription

Se unitan los platitos refractarios o cacerolitas, con mantequilla, se les pone perejil y cebolla finamente picadas. Se estrellan un huevo sobre cada platito, se le pone encima un trocito de mantequilla, perejil y cebolla piadas y sal y pimienta blanca. Se meten al horno minutos antes se servirse.

English Translation

Put butter, parsley, onion finally chopped in backing pan divided for single servings. Smash an egg over each serving and put a piece of butter, paisley and chopped onion, salt and white pepper in each serving. Put them in the the oven a few minutes before serving.