Is one of the oldest and most celebrated national dishes in Spain, and the name is mentioned in many a legend. The recipe is as follows: Boil a pork or mutton liver in salt water, and cut it when done in little square pieces. Take a fine-chopped onion, some green mint, parsley, Spanish pepper, cloves, whole pepper, salt, cinnamon, caraway, saffron and the liver, and stew the whole with good olive oil, once in a while put some of the bouillon, wherein the liver was boiled, into the stew, and when done put some cracker dust or grated crumbs of stale wheatbread over it, and serve it either hot or cold. (See Gondingo).


Spanish Salad. " It has been said, Spain knows of the tomato when cold Yes, and for a model gaspacho you had better go to Malaga or Seville, for the sun is the prime ingredient. Take several fine tomatoes and as many fine ripe red pimientos dulces, and when your tomatoes are well drained cut them all into large (not too thin) slices, add a cucumber in transparently shaved pieces, some of the creamy sweet onion (uncooked), and as much garlic as you can bear. To this add salt, pepper (real pepper from the Isles), and oil, with a fair squeeze of lemon (gathered fresh), and you shall then taste of a dish such as the Spanish saying assures you will make you ' indifferent as to whether you live or die'.

Spanish Sweets

In Spain fruit takes the place of pastry. Sweet dishes or dulces are little used in the Peninsula. The Spaniard's favorite sweet is turon, an almond cake, very rich, used chiefly at Christmas time, and the following.


Boil 10 lbs. of pumpkin, when thoroughly done pass through a Chinese strainer; add 1 1/2 lbs. flour, 10 weil beaten eggs, 1/4 teaspoonful cinnamon, 2 teaspoonfuls orange water, and 1/4 lb. granulated sugar; beat the ingredients well together with an egg whit, and fry in very hot sweet oil, the same as for rice fritters. When cooked, put in an oval dish and intersperse with layers" of granulated sugar and drown with good sherry wine; serve cold for dessert. This is a national dish for Christmas and New Years.

Spanish Fritters

Cut some slices of bread into any shape you like, pour a very little brandy on each, mix 2 eggs with 2 spoonfuls of flour and a little milk; cover the pieces of bread with this batter, let them rest half an hour, then fry in very hot lard or butter; serve hot, with a little jam of any kind preferred on each fritter. Spanish fritters (Spanish fashion) are made without the addition of brandy. They are made by cutting the crumb of a French roll into lengths about the thickness of a finger, soaked for 2 hours in cream or milk, to which has been added ground cinnamon, grated nutmeg, sugar to taste, and an egg beaten up in it. They are next drained, then fried in hot butter to a nice brown color, and served hot.