those other Spanish families who spread their hospitality with such
wondrous prodigality that their open welcome became a by-word in all
parts of the West.

But it was not in the grand fiestas that the finest and most palatable
dishes were to be found. In the family of each of these Spanish Grandees
were culinary secrets known to none except the "Senora de la Casa," and
transmitted by her to her sons and daughters.

We have considered ourselves fortunate in being taken into the
confidence of one of the descendants of Senora Benicia Vallejo, and
honored with some of her prize recipes, which find place in this book,
not as the famous recipe of some Bohemian restaurants but as the tribute
to the spirit of the land that made those Bohemian restaurants possible.
Of these there is no more tasty and satisfying dish than Spanish Eggs,
prepared as follows:

Spanish Eggs

Empty a can of tomatoes in a frying pan; thicken with bread and add two
or three small green peppers and an onion sliced fine. Add a little
butter and salt to taste. Let this simmer gently and then carefully
break on top the number of eggs desired. Dip the simmering tomato
mixture over the eggs until they are cooked.

Another favorite recipe of Mrs. Vallejo was Spanish Beefsteak prepared
as follows:

Spanish Beefsteak