Los 365 Menus del Año: Abril
Velázquez de León, Josefina. Los 365 Menus del Año: Recetas Prácticas, Económicas, para Resolver el Diario Problema de la Alimentación. México, D.F. : Ediciones J. Velázquez de León, [196-?]. [TX716 .M4 V393 1960]
On the first Monday of each month in 2015, La Cocina Histórica will feature recipes from Josefina Velázquez de León’s month-by-month cookbook series: Los 365 Menus del Año.
April’s cookbook continues to offer menu options for Lent, but concludes in the final pages with a cake for Easter itself and a story about the Easter Bunny.
Menu No. 8 “Vigila”: Sopa de Cabeza de Pescado (fish-head soup), Tortilla de Huevos con Papa y Chicharos (potato and pea tortilla, Chiles Fingidos Para Vigilia (a mixture of beans, chiles, and cheese formed into chile shapes, filled with sardines, and fried), and Frituras de Arroz (rice fritters)
Menu No. 17: Sopa de Rombitos de Crepa (a kind of dry soup or savory crepe dish involving tomatoes and onions with crepes), Adoquines (similar to meatballs), Ejotes con Huevo (string beans with eggs), Postre de Coco y Piña (coconut and pineapple dessert).
At the very end of the book, recipe #122 is Pastel de Pascua (Easter cake) – a rich concoction containing half a pound of butter and ten eggs, iced with marzipan, and decorated with sugar sculptures of bunny rabbits and squirrels. Following is a short story about a rabbit bearing news of spring’s arrival by leaving nests of grass filled with eggs and flowers for the children in an unnamed city on Easter morning.