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CUBAN COOKERY

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l J BI l . oo ~ergG AST R O N O M I C S E C R E T S

OF T I I I : T R OP I C S , W ITI I A N

A PPI:-NDI X ON C OOAN D R I N K S

B L A N C H E Z . D E B A R A L T

PNINTIÖ IH CU1* SY

MOl IN A Os CIA. S IS-SIS M Ü R A L L A 5 Y .

H AVANA, C Ü B A

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OIV often have we wishcd, lookinghack on a Jc..lightful trip, that wcmight l ive o v e r ag a in , in the

quiet of our home, some of the m o mentswhich contributcd to its charm.

The senscs of taste and smell havea strange potcntsa lity to r evsve old m e-

• • •

mories and br ing back the past.Thus a f a in t scent o f j a smin will

evoke bctter than a volume of description,the magie f ragrance of a n A n d alusiangarden and the taste of guanabana causeone's brain to t h rob w ith v isions of awhite city in the da= lind sunlight bathedby the Jeep blue waters of a tropical sea.

In Europe in Fra nce especiallya celebrated dish has o f ten made thefarne of an otherwcse unknown town,and people come f rom a far to s a m p leit. U p to d a t e guide books never fa i lto inform t h e un sophisticated touristthat such and such a place is renounedfor its Juck or its boui llabalsse.jrg

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t ß', t u r . 'tl to I MAYA»1 )l A vc l i f t e» c o » l c;i. ~",<y ü, ith t ) i c p ) c A s i»g< ins prcnt»o» t ll At( he: moro c r a h s A n c) thc r i c c A»cl c ) i i c kcn.a.ten t h c r c üe rc u » i q u c A» cl vcry i » l l c)i~ort) i ü h il e tu a«y »o t ) i i» g u f t)ic~ vn Jcrful c a c k tA ii@ )~Ascc) iln 13 i i c«rdirum, o r t he c n t r n n r t n t t r rfrc tcot n t tt t l o

% 'lack tue 3Ulcc u l t A » t « b t l c t r i l l t c i»•

•

Sti)l . l A r » tu ) c) , » u unc: l i « v )icc»~ inc3 en u u g~ll t c i t e i l t ) i cn i ) i u w t ) i c y « rcm~8e.

C uok )i o u k t5 • t u ) )c 5 l l r c s l ire « s<

n u meruu @ s s s pchblee o» t )l c i i c « sliurc,

hut, canon>e)i uw, t )l e r e s A lwayi i r o u n i fura not)ier i f i t f i l ler A»ccc).

T)iis v e r y i ~m al l u n c i m c i n ly « f i r s tsi J n>onual fu r t )lulle w )i u lillvc t a i i t c cla»J vruu)J " l i k c vorne i»urc" u f t)ic g<ouc)iii ins>s parts)ce» uf c) ll r ing t l l c i r ot«y i »

Cu))a. ani ) a hi r c ) 'v c yc v i c w e lf « i i c . w

zu)in~ry f ' ie)J,P eople w )lu l l « v c »»t vidit«cl t l i«

l@) G»c) 7»ii b t ) l ot l l i l 11 g<llic t l l« t t )la ci ldllc~Jt I

l1ic'iit iunc J l l l t l iege' Pl jgcii «rU t llc Lk»ly

uneö t)iey W ill (i n () Cin t l)mir )iutv l ~ l»)l'I

a>f f arr .Q u t te , t l tr. revc:rtte, Ctt litt n ltutt;ltt

~l-P ve e currnu p u l l t a » t« l il c : t l i c i r cllaf t l

& rc." 8)i»08t Qlwayl Fr c . .»l„tll «ne) t)l Q i»c» » l

1 .)k4 Ns c l o n g ) q t ) l c Q4 vlllfl H l l t l l i u r c <

lkl.' )njla t~rr~ ur thor (:asini i c)u»u t cliffcrjrgm

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rnueh fron l t hose one wou lcl flnc) ln eorres-poncling establ ishn l ents ln N c w Y ork o rVglris.

ln the hornes of wealthy Cu b;lnfanll) lee F r e n l . h c l lsh es «I tema te lvl th• 1 • 1 I • 1 1

national ones, fornung<.l m o s t ha ppy1 I' •

A l) l a ll ee •'1'his little book, therefore, has no

preten t lon o f )1 elng~ an exha u s t i v e t r e a t l s e ,f 1

n ot cvc.n a g e n e ra l g<ui Je t o t he Cubanta)1)e. L h e n l o d e o f p re p a r l n p e wee))entn» • I r

ecllllnopol i ta n cl i nches rnay be f o u ncle )sewhe re. I shal l l i nl l t mysc l f t ol nc)leate the t y p l ea l o nes o f the eountry ,1»

•

rnany el f l v h i l .h a rc.' arve)1 worthy o f bein<)cnown ancl rel ishc:cl by a ~vider publ ic .

I t iv lll su rely be a pl c . 'a sure fo r'11

)lostess t o g l ve her g< uests a surpr ise,•

•

p resen t l ng~ t h e r n w l t h a n ex o t le c)lsh•

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riecht from thc. Caribbean, o f fer ing< then l

a cu l i nary n c l ve l ty , ivhieh in t h ese c)aysprise l nc l eecl a rare «ncl c'.ovetc:cl

P l'lI l)cl not re fer to th e s t r « l iga coneoet-

1 <nw c v l ) ) vcc) b y ceeen t l ' l e lee)noel'lauts,1 1 I •

bre.llclng< every c l le tat le )«>v «nc) c«s t lng<I • • • 1

'the W vlllcl a) l t r « c ) l t lon s , such a s w e• • • 1 • • •

bcho)cl ln Holne lneongruous Anc ) barbal 'lL'.< a)acls; l lor ean ivc ca l i ; 1 novelty f u t u r l s t l c1'.onlbinations l i ke t h o se M « r i n e t t i u s ec)jrg

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Just as cooking in thc United Stateshas evolved from the original simplicityo f the E n g l ish p u r i tan's b i l l o f f a regradually influenced by the diverse foreignelements that i n tegrate i t s p o pulation,t hc cuisine o f Cu b a , though directlydcrived from Spain, its mother country,h as been modi6ed an d r e ßned b y t h eproducts o f a diff e rent s oil an d th ercquircments of a d i f ferent climate, withpossibly a F r ench touch imported fromSanto Dominion. (1)

T hus the national Olla o f S p ain i sc onverted h er e i n t o t he Cu b a n A j i a co ;a thick soup, of course, but composedof entirc..ly different ingredients. I n steadof beef and harn, we und pork. Insteado f p o t a t oes , c a r r o t s , t u r n i p s , cabbage,trarhan=es (chick peas), e tc. w e h avesweet potatoes, yams, ma langas, bananas,c orn, 9 .

M uch l es s o i l i s u s e d in Cu ba ncookery t ha n i n Spa n is h a n d we arem ore cr i t i cal here' than they are abou t i t squal it y at l ea s t a b ou t i t s r a n k n e ss .

(1) A f t e r t h e n e gro u pheaval i n t h e b eg inningo~ the X I X t h C e n t u ry , t h ousands of French des-cended mhi tes em igrated f r o m S t o . D o m ingo andHaiti to our i s land.jrg

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Onxon and j a r l i c arc us

e excess o f o n io n a n d g a r l ic i soffensive to d e l icate

o u t, ou t i t s ] udicious u s c i s m os tcomrnend able.

A ve ry srnall amount remparts a

an civ e t , t e o i l l sm e l l ing s u bstances,are o u n d a t t h e b a s e o f m ost exquisiteperfumes ~ nl y i n s uch m in imum quan-t ities tha t their pr e sence is seldomdetected garlic and o n ion , kn o w inglyemployed, b r in g o u t t h e f la v or of thechoicest v iands which would lose theirz est a nd become fl a t w i t h out i t . dike

most spices, i ts d i scriminating use is avertue, xts e r c e ss, a v xce.

Unlike that of other Spanish Ame-rican countr ies, Cuban c ookery i s very

sparsely sp iced. Cay e n n e p e p p eris un-

popular, T a b a sco tabooed; only s w eet

peppers, screen or red, are favored.

Fats and oils are often too abundant-l y used in C u ba : a n unfortunate legacy

from Spain, but the best cuisine is sonorechary of them. Less fried food appearsto-day on A n t i l l ian tables than forrnerly.

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11

The study of d ietetics has taught them ore e n l i gh tened t h a t i n the t r o p i css ugar, ins tead o f f a t , s h ould s u p p l y t h ec alories ou r o r g a n i s m r e q u i r e s .

T he Creator has s h own u s w h a t t oe at by c a us ing th e e a r th t o b r i n g f o r t hthe things essential to the proper nut r i t i ono f man i n ea c h l a t i tude.

T he E s q u i m o n eeds f a t , str on gcombustible for an in tensely cold cl imate ;therefore polar reg ions fu rn ish h irn witht he greasy Äesh o f b e a r s and oil-givingseals a n d f i s h. Com in g so u t h w a rds ,w onder fu l ca t t l e ap pe a r a nd s up e r i o rd airy p rodu c t s ; t he t emper a t e z o n ef urnishes d e l i c ious p o u l t ry , f i n e fr u i t sand vegetables, and so on until we reacht he t r op ics . w h er e m e a t i s l e s s g o o d ,butter only m idd l ing and nor thern f r u i t s ,such as apples and paars, non emstant.

O n t h e oth e r h an d , N atu r e h aslavishly pr o v i ded t h i s l a n d w i th thef inest fish in the wor ld , unequal led crabsa nd l o b s te rs , a n al m o s t i n f i n i t e varietyof vegetables — tropical and others andl uscious f r u i t , su ch as i s o nly f o u n din Paradise.

Pork i s es te n s i ve ly u sed a n d w emust frankly acknowledge that its qual i tyjrg

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la exrc11cnt, )~ei»1< ls>nr(. ( lelicnte in flnvorn rl(f donnre f e n c)Cr t /11n i n t hC NOrth.

S u1<nr, t11c fc~rc.»lust nn t ionnl prodoct,plnyv Ä 1<rent p n r t » i ( . > 11lno fnoJ: l l w e c:talÄr(- p e r l l n p r t OQ p r c . p on () C:rn»t. H u t O n ( :s~>Qul J n o t f Qr g<ct t hnt i t im l i c t t c r f o rt)1( Ql g~n»i snl l n t a l @ t r o p ics t o g lutcÄIQrl(-s f f A»> su 1< : lr tf>nn fr o A1 11 14«t •111 fncf • Ä g<r~nt g p ~ c l ; g l lg f Q l 1ce t o l ( 1 m ~• • •

f1lAt ta l ( : p (spul l r p n ll co n tl 114 ~1«It

(a s l a n g c x p r o s sson to <Ic'.nota a tolleontn i i i » g ~ Ä l l ) iCc.' Cif g Lln VÄ Vn ~t ( ' •lnÄ l<c.s11ift f o r Ä» lc..;11 for t a l ( .' poor «« -n(1Offen tl > c- .Conwol ' l f lo» Qf l l l l ll f . r7l

u r C) l l ll 5 f C) t)c„(} l) t;l l » c:(l f() l' 'teat any 1>oJeton) , w:<s an iocal o»n " ' 'b l ls « tlon e l f c o n t o l l l ~ cerci l lw. y u g n r n>(il pcrfecfly h,llnncc(f f()oc) pro duett.1 , t b c . t tal'

Ä1'lJ pult(' ll 5 l l v u r l ß l l l l ) g• 1 •

R4> CC 18 , l rl l l Al C n 5 0 rc . i• • O i llcl g t g t l Oi

l lfc: Jowo Jlcrc: 4Vc: c:at oln lo~t1 g g )11OC>1

Qf lt am O r i e n t « la J Q ,prCpnrc. 1t. R 1C C Opp ( . .«re On C r e

••

rlcll Qr p o o r , t iv 1c c .' o , ( 1 ÄNu48tl tu t (".s marc«J, wltjlout c.xc'u

TQ pr c .pu rC rl CC:, 11KC CQff •cnough , y c t n n t (llw l <ys ( l cco '~ppcrfcct ion . 4V h l t c r l cc ' -

• • ogrÖ+

ehoulJ he wc:11coole,cJ. ( lid t ender'

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grain sc:par; i te from i t s n e ig~tibor >vithou tf • 1 1

bein)! dry.C olorc cl r ice, t ha t i s r icc. wi th t h e

acldition of ch icken, fi sh, ancl v a r i o u scondimen ts , is eas ic r to p r e p a rc., although1 •

a pparent l y n i o r c . c o m p lic;i teil.C orn i s ano t h e r i m po r t a n t e le m e n t

i n th e r e p e r t o i r e o f Cu b a n coo kc.'ry an t iI •

thc s t ania les o n e o f i t s m as t c . r p i c c css . N o tt he clry, hard a r t i c le m ade: f rom y e l l oiv

meal li i g~lily pep p e .reet, k n o i vn i n t h c.• I • I I

U nited S ta t c.'s t l i r o u g1l i t h c . M er ic a nvariety, bu t t l i c. dc.licious s i i b s t a ncc.' made:I •

• I • •

f roni f r c sl i co r n g < ra ted f r om t he cn bancl sc.asoned i n t l i e l ia p p i c.st an d m os tl I •

s uccess ful i va y a rea l i nsp i r a t i o n .A fr ica l i a s y iel d cz l s c..veral c on t r i -I < 1 I I I

butions to West Ind i i in foocls, note~vorthi-okra k no lv n Ä l c( t< i n i l~ o nl h o.

S outl ierners >vil l p r o b a b l y e n ] o y i t ni o r e'11 'I I I

t han t h c . i nh a b i t a n t s o f t l i e no r the r nStates.

T he b . i n a n a , ivhic h h a s b c:c o m e>vi thin th e l a s t t u e n ty yc.a rs a >vo rld• I •

staple, i s a p r i n i c' . t a c tor h e re , see n i nP I

endless va r i e t ic:s : t l i e f ru i t — f ro m t heI t' •

tiny dato hanana to tho popular Johnson«n J the cook ing v egetablc., ivhich g<oesthrough a xvh o l e ga m u t , s i n r l i s ea t enjrg

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farcen, hai f ri cfricd, boilcd l„. ~.cd hroil<d or st~

ivcdr • ' , pc >>pc A nd o v c r ripe;

you all about i t "o~v»g p pcs xvill teilThc r

ma rvcllou sPrcparation o f so lmc o f the

evcragcs — a lcoholic and

i«e pool;.mous msll sur el» o t 4 e a m iss i n th ism

rom here, th,' ahle to procure, t houf~h

l l %hlch to proper cngred<ents•

•

concoct t hem!

s h to e x ronrado

e<press my a p p r ec iat ion

in d rabin < >assagucr for hisg' tne vggnettes.

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NOIJI'Yi

JIGQTE. (Bouillon en tasse)

This is an.8 espccially good

b r o t h, usuallyserved at 1 a t es u p p e r s, i n

].i<,ci cups. I n o l den(! r~+'j i; -4 tImes n o par ty

c o m ple te w l t -h o u i t w h e nr ef res h m e n t s

T w ere s e r ve d a tmidnight. I nlater years it hassomewhat losti ts o ular i tp p

its us e ce r t a inly d e s erves to berevived.

I am g i v ing a r e c ipe for a d o sencups, bu t q u a n t i t ies ma y be inc r easedor decreased proportionally as required.jrg

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1 fowl2 1bs. beefvcal bonc or beef knue, kl„. bone

carrotsturnlp s

sprit of cclerylarve on lQn stuc k w l t• g or g c o3 or 4 t o m atoesa alt t o t a s t el goblet pool Qld

bones in a lar ve kettle wl t

Put fowl with its glblets,

•

. 'beef and

cold water. ehen it begins4 ts

<4 1n carefully.Let s imm er

to bOI •hours, then add vegetables and seasor th reea nd let boi l gently a

couple of©re Tlle b lot h has by this time "" "d uced to about 3 q t s .S4aln and le t cool ' r enlov eadd Sherry mine. fat:

all 6 pi ece of breast f rom th e c h i c reI Ou4~4 iv e r , t ender p a r t s

o f p i zzao

t c n l ca t

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< run th rough th e f i n e s t c u t t enC opper and a tea s p o o n er

brot< n@+d with the steamlnbup~ ® ich is t Ineat pu t i n to eachjrgm

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17

SHRlMP SOUP.1 lb. larve shrimps6 potatocs sine of an e g gl car of f resh corn cut i n s m a

sections4 larve tomatoes or h a l f a can,

salt, pepper, bay l ea f 2 c l o ves2 tablespoons butter1 kernel garlic1 onion2 egg yolks1 qt. milk1 pinch bicarbonate soda.B oil shr imps, r e m ove f r o m mater

a nd peel them . K eep mat e r i n whichthey have been boiled.

Fry chopped o n i on and garlic inbutter; add minced tomatoes, salt, pepper,cloves and bay leaf and 1 cup water;cook 15 minutes. S train and p l ace inkettle with water in wh ich shrimps havebeen boiled. P ut in p o t a toes an d c o r nand let cook. Add pinch of b icarbo-nate. When t e n der , a dd milk a n dshrimps. T h i c ken broth wi th two beateny olks, previously mixed w i th a l i t t l e o fthe warm liqu id to avoid curdling.

A potato, a disc of corn and severalshrimps should be s erved w i t h eac hjrg

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1S

portion. A poached eg g can also beput in each plate.

FISH SOUP. (Canary Island stylc)Head of larve fish, preferably pargo(rcd snapper)1 lb. fishl. onion, mincedbay leaf, clove, salt, pepper, chopped

screen pepper, a fee very thinslices of stale bread4 potatoesspoonful chopped parsley3 or 4 tomatoes~/p cup olive oil' juice of 2 lemons.

. ' Boil the fish head in 2 qts. of wa«runtil it falls apart.

browned in olive oil with tomatoes. sal» •i ieariwnue prepare seasoning': «»

pepper, bayleaf, cloves. garlic(if desired)

. -.

'- to" thewater t he fish head has been

and" screen pepper.Add the season>nd

coole' '

' ' ' and return'to fire. -. Then add the potatoes

ked in, strain to r emovebones etc

'diced; when'almost done add the fishcut in sinall i4mon juice and the thinly sliced

pieces freed from bones andbread.jrg

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BLACK BEAiN SOU

Make a broth, as usas usua l, ~edith l ean

beef, boncs, carro t , t urn t p ,

on ton.

arts af h r a th ( 8 z a r~>ngs'l ,

soaked fo r sev e ra1 h o u r s a nuntil tender.

For s easoning , .r y b1<n t ar o t a b l e-s poonfuls of o i l , a ch o p ped o n i o n , c.rnc.o f garltc, a ba y l e a f , a coup le o t c l o v e sand. if y o u h av e i t an d 1 i k e i t , a p i nc a< f cumin seeds, bu t t h cs i s n o t e s s e n t i a .• •

~11oiv to coo k again, wi th sal t an Jp epper t o taste. M~x. w~th hroth an Jforce throug~h a s ueve o r l e n e s t r a t n c : r .

Serve wst h crou t o n s .I f you h a v e p r e p a r ed blache. t>man@for a vegetable, a d ay o r twen) )~rf~) re„and have some l e f t o v e r, y o u c-them for this soup, which i~ 1~~>

tnely )~<~t«~n

has >uddenly become fash ion:~)als, w~vingy ourself th e t r o u b l e of cook twgt

1 atch.

1And xf you a r c a L u s t wu

hr»~ ~< ei>~1und ~t tax ing to make t1>e 4ru t fs, g<l~~pf

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np

this time and labor saving cxpcdicnt:into two quarts o f hot ivatcr d issolvc

thrce or four bouillon cubcs. I should notrecommend thc substitution for a c l c arsoup, but can conscicntiously do so fora bean purec.

The same recxpc can be u s cdgarbanzos (chick pcas) or lentils.Lentil soup es sometimes servc d iv«h

1

tiny squares of harn' garban-os xvith thindiscs of chori"o (Spanish saussage) ineach plate.

GREEN BANANA (PLANTAIN) SOUP.

2 qts. beef broth2 screen plantains1 bay leafsprit of thyme or m a r joram

Slice thewater. I f he p antaans and cook'raw, they will d'. ( you c ook them in the h r « h

c op or run thrdiscolor it ). %heu done

hrough the m eat c u t terAdß to the br he roth with the aromats.A few bits Qf erissp bacon cana vantageously in e ach p l a f cjrgm

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gER B<~~~-,; pg ~x TA>-"gQUP.

1 lb. l an porta e c r v al ana fe~. beef c r va knucUe of h a rn o r s r r . x p.all pi -== otl- am.ean harn.onion, c arro t , C OV C Qgtio n al)"'i q~s. ~a~er2 latge green p lan ta tns.I d f b-ef broth male c n of

ndtea o eepork, bones a n8 harn. v;ith ve „~e t a es.The plantains ar= cu t i n ordections, fr~ed tn fat o r a al un t i l thDr 4

deern coo ked; then takenout, crus heciand broten into bits, put back inte t

uefrying pan and a l loxve3 t o b ro m n.D rain on un gla cd p a p e r .

or 6ne atrainer, ade frieJ plant<ins, cotg

Pass the broth through a col lander

again half an hour.

york.Serve edith stall pi eces of

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SOPA DE AJOS qouP '

In sp>te of. itzt il) soun ~ grTEc

50UP 18 C.' Jclicatc an J e ffl,3 +~

2 kcrnels part ie' - tablespoons oI ivVP OI1~ gt. ~.atcr'~ slices sta1e i )r<aJ or itzt equiva = ~ t1 e~(~Salt. pepper or p a p r ika.

Bronn garli- als <Etter -ruch "d.o live oil, put in 1 q t . ~>>t=r; l=t h c ). l ; »chile, tgen rernove paart«k-rn~)g. s=~q~r ,v lth sat t a nd peppier Rng put

u ln 5 9 u gr ' g- A~lQ%' 43 91~~ ~ ~

ar~ l iquiduslV ~iren ~ it" a ( i t tl

~ J IAc o

«Pecial)~,n tgchis ' thorBat>onyx~

orll g e + > ~ ~ . p, 4 '.-w,

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taurants, b e rn / a omh omely c o n cobut withall a savory onc .

2 lbs. fresh pork1 lb. boncs, prcferably the sp<ne o

the pork1 lb. yuca2 ears of corn1 lb. malanga1 lb. yam2 green plantains2 half-ripe plantains2 ripe plantains1 lb. sweet potatoes2 chayotes1 lb. pumpkin o r y e l l ow squasash3 or 4 tomatoes1 screen pepper2 onions1 or 2 kernels garlicjuice of 2 screen limes.A very lar v e pot is needed fo r t s sdish. Pu t in the meat and the bones and

a bout 5 qts of water; let boi l and s k i m ,then put i n th e vegetables cut i n p i e ces ,in the fo l lowing order : yuca,

malanga,and yam, a s they take longer to co ok ;half an hour l a ter pu t i n s w eet po ta toes,corn, and pumpkin (or squash) . Thereen and half-r ipe plantains shoujrgm

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but

eepdiscolor tne ro t

tg„~ chrom ' " ' ~ g ,„.,tß : h =-

chopped onion, gar ',

al) to.et e r ~ „ ,

p QmpRlIl 8 o uk h lJ, he taV=n out. er~s>-d c-atrained and r e tu rne

tethic4n the broth. to t = o t t o

the ajiaco, iv hich should. boii slow'lyI t ta4 s a t o u t t ~ o hours ta mak=

avoid evaporation.

(tasajo) prsvious(y soaksd, to r iß i t

In the country a p iece of jerked h=ef

f«rn its salt, is usually put in the aj iaco4ttle.

OLLA. (S pan<sh pot-au-f nu.)

ut as it is often partaken of in l f gvana,chis is not a Cuban @s

e, of course.a recsye for st sn t

h>s collection.Spain

ere are

e he Olla is t enational <ii sh

es l10%'civet',ster n j @Elp

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v arieties on thc same t h c mc , t ha t a l m o s te very t o wn , su r e l y cve r y p rov ence, o fthe Spanish peninsula has i t s pa r t icularway of making i t .

A fter th e m e a t a n d veg e t ab les a r ea ll weil done, the broth is drawn of f andprepared with ve rmicelli , r ice o r b r ead ,a s soup, and a w o n d er fu l s ou p i t i s , t h enatives cla iming t ha t a r o y a l l y p r e p a r cdOlla should resuscitate the dead.

The meat cu t i n p i e ces an d p l a c edon one p l a t t e r and the v egetables onanother, c a n be served w i th tom atoo r vxnaigre t te s a u c e .

' 2 lbs. beef b r isket o r f l a n k1 marrow b one>/p lb. harn and harn bone, if possiblet/p lb. aalt pork1 chori o. ( T h i s i s a v ery S p an ish

sau ssage whose t a ste g i v es cha-r acter t o the Olle)

i piece morcilla (blood saussage)l lb. garben-os (chick peas)t/g a cabbage2 carrots, 2 t u rn ips, 2 l ecks>/g lb. string beans3 or 4 to m a t oes1 kermel garl ic2 onions.jrgm

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1 pinch of saffron, s alt anc l p e p p e r2 lbs. potatoes.P ut t h e various meats ancl h o n e s

in a larves oup k e t t l e ancl f<11 it moret ran half way u p i vith i v a t e r , let bo i land skim. Then p u t i n t h e ch ick peas(garban-os') i v h ich h a v e bee n s oak i n jover n >ght ; an h ou r l a t r , t he o t h = r1

i ngredieni s e x c e p t t h e po t a t p . s , which~üuld <all apart i f co o kecl to o i on < ,30 miminu tes i ~eing suHic ien t f o r t he~ .

F or a ve ry ex t r a . o cc a s i o n a hen<an he adclecl to t h = b r o th a n c l s e r vecla long wvxth th- b "the b-ef , ha ~ a nd s » » a ~" '

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The Gulf of Mexico has the bestfish in the world and Cuba is particularlyfavored in having a fi ne assortment o fßrst class sea food.

As the c l imate d oes n ot p e r m i tkeeping the ßs h , even though electricr efrigeration has become general, i t i scustomary to eat i t just out of the sea',and all who have tried it recognize thesuperiority of the freshly caught over thep reserved on ice a r t i cle.

The king of Cuban fishes is thep argo a va r i ety o f re d s n apper o f e x -cellent Qavor — the serrucho is also com-mendable as is the rabirrubia and theguaguancho.

PARGO, Cuban style.This ßsh may be prepared in inf initeways, in any style prescribed by chefs

of classic cuisine, but as this is not ageneral cook book, we shall limit ourselves

Cuban.t o t h e modes most characteristicallyjrg

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After cleaning thoroughly a good sizedpargo, add salt and the ju ice of 2 greenlimes. In a sk i l let placc 2 spoonfuls ofolive oil, half a cup of toasted almondswhich have been pounded in a m o r t a ro r very f i nely c h o p ped , a m i n ced o n i o n ,a spoonful of broth and a large spoonful

chopped parsley. L et cook a f e wm inutes. P u t i n t h e b o t to m o f a b a s t i n gp an more o i l , a n o n i o n i n s li c es , a b ä yleaf, a sp r ig o f t h y m e an d a f e w p e p p ercorns. P l ace the cash on this bed, theseasoning of a lm o nds, on ion and p a r s leyo n top. w i t h a l i t l e m o r e l i m e o r l e m o n

a nd a l low t o b a k e i n a mo d e r a t eo ven un t i l d o n e .

S hould i t b e t o o d r y , add as poonfuls of b r o th .

f

BOILED PARGO, AGUACATE SAUCEN

B ocl a t h ree p o und p a r g » n a ~sk ettle w i t h w at e r en o u gh t ocompletely, salt , pepper two t a b lespoon-fuls vinegar, a o ion, b y l e a f s p » g othyme and b u nch o f p a r s ley .

Rat hot or cold w i th fo l lowing sauce:One aguacate (Alligator paar)Crushed and passed through a sieve,

to which add one spoonful v inegar, threjrgm

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31

Take a pargo, bass, or other firm f ish.Split in two, Icngthwise. Rcmove sk ina nd boncs f ro m t h c uppcr half of t hef ish and run i t , raw, th rough thc chopperw ith b r ead c r u m b s w hich h av e b e c nm oistcncd w i t h a l i t t l e milk a n d t wohard boiled eggs. M i r w ith a grat e donion, tw o r a w e g gs , chopped p a rs lcy ,b utter, ju ice o f a l e m o n , h e r b s , salt andpeppcr. A m a l gamate weil this s tu f f ing.

N ow i n an aga t e p an pu t a l ar geo nion, s l i ccd, a s l i ced c a r ro t a n d twotablcspoonfuls of oil . On th is bed, spreadon the bot tom o f t h e b a k ing pan , p l acet he 1ower h a l f o f yo u r f i s h . Removeccntra l b o n e a n d w h a t o t h e r s you canwithout breaking the mass, sprinkle wi thl emon j u icc an d s a l t . C over w i th t h eprepared s tuf fing . Add bread crumbsand b i t s o f b u t t e r . Bake to a g o l d enbrown.

Can be ea ten a s i t com e s f r o m theo ven o r ac co m p an i ed b y a t om a t o o rcream sauce, or co l d, w i t h a m a y o n n a i s e .

• 1

This is an excellent and goodlookingdish.

F or ex t ra o c c a s i on s i t c a n be decorat-ed with s h r i mps.jrg

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SfEgEß FLASH. (Cuban stylc)

9 lbs. pargo or scrrucho in sl iccsl onion choppcd1 kcrncl garlic6 larve tomatocs or h a l f a ca n'R larve grecn pcpperst/p eup olive oilbay leaf, salt and pepper.Brown onion and garlic in olive oil;

add tomatoes, bay leaf, salt and pcppcr%hen weil cooked, strain and pour overf ish; add th e s weet screen peppersq uartered. C o ver c losely and c ook o nslow fire. I t is not neccessary to add anywater, the fish yielding sufficient liquidfor the sauce.

STEWED FLASH. (Catalan style)A v a r iation on the above theme,

••

nahem rad sweet Spanish peppers (pimien-tos morrones) are used instead of greenones; the sauce is more abundant, brothbeing added, which may be thickenedwith a l i t tle Q D'ttle Qour. D ecorate with fr ied•

•

croutons, red sweet peppers and hardboiled egos. Some like a pinch ofsaffron in this preparation.jrgm

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33

ESCABECHE. (Marinatcd fieh)Though of Spanish origin, this mode

o f prcparing fish ] s very p o p u la r In•

• 1

C uba. I t i s a n unusually good dishfor picnics and automobile luncheons.

2 lbs. serrucho in slices3 sliccd onions2 kernels garlicbay leaf, pepper corns, paprika, a

pinch of thyme or mar joramp ickles

~/g cup vinegar1 cup olive oil2 do=en olives.

Fry fish t il l brown in o l ive oil.Take out and place in earthen jar havinga closely fitting cover. Put the slicedonion and rest o f seasoning in the o i lin which the fish has been fried. Cooka few minutes and pour over the fishin the jar. Then add olives, sliced picklesand hot v inegar: m ore or l ess ca n b eu sed, according t o taste and strengtho f vinegar. Cover t ightly and a l low t orest over n i ght. This will keep forseveral days.jrg

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svrwaD F»~ >~""'(zvithout gc~> '>

Pargo is best, bu t s t r ipc J bass >san cxccllcnt subs t i tu te .

1 fish wcighing 2>~p or 3 lbs.3 spoonfuls ol ive oi ll . 1argc anion, minccd1 kcrncl garlic1 bunch of parslcy1 bay lcaf3 or 4 c lovesa fcw peppcr corns1 pinch paprika1 pinch peppera alt to t a s t e'2 spoonfuls vinegar2 cgg yolks2 spoonfuls f lour1 spoonful butter2 lenxons.

Slice fish in cross sections. Fryonion and garlic in olive oil in large pan.Pu in 6sh, including head, taking careno o di s turb the order o f t h e p i eces,as it is desirable to reconstruct the Eshon the p l a t ter , t o g i v e t h e i m p r e s s ionjrg

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t hat i t i s whole, no t w i t h s tan Ging< tliet • I

fact tll Lt i t h as hcen d i v t d e cl into p ieces.• • 7 • •

Cover fish cnmpletcly with w a ter . Ac 18p arsley, salt , b a y l e a f , c loves, p e p p ercorns, paprika and vinegar. Let cook on~l 1

m o Berate f ire u n t i l t h e fish is c~one,Take th e p ieces ou t ca re fully a ncl

place theni in or Jer on a longe fish platter.S train thc b roth i n which the f ish

h as been cookcd, T hic k en with flourhich has been w o r ked v , i th a s p o o nfu l1 I 1 • •

o f b u t ter i n t o a sm oo t h pas t e . AJJehig< yolks ant i lemon ju ice. S t r a in a ga in .if ncccssary, an J p o u r ov e r f ish in t l i eplatter . l he sau ce s houlcl cov e r it&st

complctely an J wh en c ol J w i l l f or m afirm and J e l icious jelly.

D ecorate w i t h s l i ces o f l e m o n an Jput a L u nch o f pa r s ley i n t h e fish smouth.

BACALAQ A LA VIZCAINA.(Codfish Basque style)

ltj> 1bs. aalt co dftsh1 t o m a toes o r 1 la rve can1C7

3 onionskernels garlic, pepper corns,

paprika, bay leafjrgm

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,'10

2 small cans Spanish pimcntosscvcral sliccs stalc brcad1 slice harnt/g pt ohvc o>l.

This dish is cmincntly Spanish andsomc pcoplc will considcr i t ra thcr s t rongand hcavy. I t has its part isans, howcvcra nd is so t y p ical t ha t t o o mit i t hcr cmischt be considcrcd a sin.

Bacalao a la V i=caina is cookcda flat open earthcn vcssel callcd frcidcrnsuch as is uscd for Ricc and Ghickcn,a nd is l ikewisc sent to the t a blc i n t h crcccptarlc in wh ich i t i s c o o kcd .

The codßsh is soaked ovcr nicht.< cmovc all bones and skin and cu t i n t opi«cs about two or th rec inchcs square

>ut part of oil in skillct, 1 choppcdonion, garl ic, pcppcr c orns, ba y l c a f ,paprika, tomatocs, an d one can pimcntoschoppcd. Cook until weil donc. Strain.Thcn slice t4' 1s 1cc t„gn,y twQ rcma~n~ng on~ons• •

•

y slightly in a l i t tle more oil wi thoutrow»ng. add strained tomato and h arn'n small pieces, Then put in cod f ish

be cut anto trian 1 1 •. p'e es of ätale bread, which m a y

Q es or d i scs for crou tons .jrgm

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Take part of this fr iccl break, crush in am ortar o r p o u nJ wi th a p o t a t o m a she r,and with thc paste thus obtaincJ, thickc:nthe to ma to sau cc.

D ecorate w i t h fried break «ne) swectSpan<sh pcppcrs.

I f thc coclfish usecl is of thc whitevarize ty, i t w > l l be s u f tlc ten t t o p r c p a r e• I I I

i t as i n d icatccl above, hu t i f st o c k f ) s h ,i vhich is J r ier, is employeJ, i t w i l l h enecessary t o boi l i t i n w ater b c f o r eputting i t i n t h e s aucc, wh ere i t f i n i shescooklng.

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NIIELI, l ' I% S>MORO GRABS

If thcrc is oncthinge for wh]ch I Iavanahas a wcll founded reputation,i t isccrtainly for its moro cracks (not'Normlil(c thc M orro Castlc, i f yo u plc a sc.hut moro, mcaning Monrish ). T l >cy arcslmpiy lnsupcra Qc,

Thcrc arc m any w a y s of coole]»gthcm, hut after all has bccn sa>ay ~s 4cttcr than just plain boilcJ. Only.to pic1< ovcr crabg at t hc tahlc is a mostinclcgant operation an J thcy should i i @scrvc J a11 rcad> fpr ugc,

/ha f is, tllc'jrgm

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f the cla~s ""'~ - I

all garcfaf <llout, frec J rom honc a

with a fork and e a tcn wior sauce v inai~,rc. t tc..

MORO CRAI) COCKTAIL No. l

1 5 l vc.ry cholcc lvay o f s c r v in g t h i sa vc.ryc lelicacy. A very sma l l l t q u eu r g a s sc ontalnlng~ tom a t o catsup pi s l a ced inthe cen tre o f a larve champagne cou pc.containing< flakecl c rab m e a t , weil ice Jancl accnmpanle~l hy half a g<recn imc..

MORO CRAB COCKTAIL No.

Juice of hall a l imc:, fcw drops ofTabasco saucc, tcaspoon lul vmcgar, / oteaspoon ful tonaato ketchup, few J ropsKVorcestc:rshi re sauce, sal t. Mir, wi thcrack mc.'at a nd s e r v e s n smal l g l a sss urrouncle J by i c e . Same. formula canbe used for o ysters ancl c lam s.

LOOSTERST hey are sn abundant <n thesesouthc:rn wa ters th a t, notwi th s tanse i n g<jrg

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their quality, they arecheap, and considc-red an every day and a l most commondish. Lobsters are served as elsewhere,in salad, a la Newburg, stewed wi thtomatoes, just plain grilled, e tc. but aCuban fashion~hich is excellent lsstuHed.

Here is the recipe:

STUFFED LQBSTER2 lobsters3 eggs1 onionsalt, pepper, paprika

' 3 or 4 t omatoes1 cup bread crumbs4 ounces of butter or ol ive oi lSmall glass of Bacardi rum or cognac,

Boal obster and cutin two lengthwisesextract all the meat and chop finely.

Brown chopped onion in b u t ter oro ive-oil (in Cnba olive oil is generallyyreferred for 6sb) and cook to matoes;pass through a strainer to remove skinan seeds, then the bread crumbs whichhave been previously softened with mi l kor broth. Add eggs weil beaten, and the

Refi0 the srum. - Mix weil with the chopped lobster.

sh+s. do t g enerousy withjrgm

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butter, sprsn e wi' kl w i t h c racker dust anandbrown in oven.

STUFPED CRABSSame as stuffed lobster.

LOBSTER HAVANAISEl lobster (boiled}2 tablespoonfuls butter1 tablespoonful flour1 tablespoonful saltfee grains pepper and paprika1 cup cream3 egg yolks2 tablespoonfuls Sherry'2 tablespoonfuls Bacardi rum.Nix butter and flour together, addgradually the cream and cook s lowlyforarve minutes; season wit h salt, pepperand paprika (or Cayenne, if preferred }.1~ > egg yolks weil beaten, the meat

fro~ a 2 lb. lobster, in pieces, and justbefore serving, two tablespoonfuls eachof Sherry and Bacardi.

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R G G S

FRIED EGGS CUBAN STYLEO nly s t r i c t ly f r esh o n e s m ay b e

u sed. P o a c h on e a t a t i m e , i n ~ e e p a •atn ot t o o hot. The w hite m u s t r em a i nsmooth, a lmost l ike an egg p oached i nwate r.

FRIED EGGS SPANISH STYLE

Poach in deep fat or oi l wh ich mu s tbe sizxling hot . T he white of the ehigp uffs and browns a l i t t l e a t t h e e d l e

HAVANESE EGGS.Make a tomato eauce (chopped onionbrowned, t o m a toes and a l i t t le screenpepper) small cup of b ro th ; s t ra in , sea-

a dd s o m e sweet red S p a n i shpimentos chopped, thicken with a coupleo f egg' yolks. P u t s a uce i n f l a t d i s h .jrg

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43

O pen on t h e sauce t h e number o f r a wegos required; add chopped parsley, a

l ittle sa l t , d o t w i t h bu t t e r a nd pu t i nthe ov en u nti l s e t .

HUEUOS EN ACEMITAS(Egos in rolle).

Round b r e ak fast ro l ls are used forthis popular dish.

C ut a s m a l l d i s c f r o m t o p o f r o l l .< ~tract t h e soft par t o f b re a d l e av ingonly the shell. Put i n a s poonful o falmost any fi l l i ng desired: m inced meat,harn or chicken, petits pois, cream sauce»d ch e ese, e tc. T hen d ro p i n a raw

o n the fi l l i ng , p ou r o ve r i t a l i t t l etomato or cream sauce and a p i ece ofbutter . Cov e r w i t h th e p iece cut f rom topo f ro l l . A noth e r l i t t l e p i ece o f b u t t era nd put i n t h e oven un t i l t h e ehig is set.

HUEVOS A LA MALAGUEIQA(Egge x4!alaskastyle).

Served in i n d i v idual p l a tes.Make a r icl t t o t n a t o s ance (o n ton

b rowned in b u t t er , bay l eaf, clove, salt,jrgm

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g reen p epper c h opped a n d a doz e nemail tomatoes) strain; allow about halfa slice harn for each portion; cut harninto bits and add to sauce.

Put a lump of butter on each plateaua little of the sauce and one or two eggsaccording to taste and to the importanceone wishes to give dish. Then a l i ttlemore of the sauce. S u r round the eggswith green peas, string beans, asparagustips, shrimps and olives.

Put in the oven until the eggs areset, and serve.

REVOLTILLO. (Cuban scrambled egge) •

Brown in a little fa t o r b u t t er aminced onionion, three large tomatoes cu tup, aving previously removed skin andseeds, a reeg een pepper, chopped; parsley.salt and pepper to t a ste. Wheningredients are cooked, add a q u ar tercan of fine Frent en six weil be

Franc p e as (petits o» ) 'eaten eggs with a tables-er and star over fire unt~leggs are weil scrambled. In Cuba

' prefer them rather d her ry t a n too soft.jrgm

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AGUACATE OMELET• Six egels weil beaten, three table-

spoonfuls milk, salt and pepper.Put two ounces butter in a pan; heat;

add the egg mixture and a moment beforeit' is done, stir in half an aguacate, diced.

MMOSA EGGS.

6 hard boiled egos/p 1b. shrimps or 1 canthick ma yonnaisea speck of dry mustardsalt and p epper.Boil the egos 15 or 20 minutes and

put in c old w a ter as soon as done to

avoid darkening of the yolks.Cut in two, lengthwise, and remove

the yolksPut aside twelve shrimps, one for

each egg half, and chop the remainder,which should be mixed with mayonnaise

Refill the whites of the egos withthis, and put a w hole shrimp on top ofeach piece. Cover with more mayonnaise

Mash the yolks, to which add a littledry mustard, salt and pepperjrg

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M E A T SLECHON ASADO. (Roast suckling pik)

T he ap p r oved m a n ne r o f p re p a r i n gthis most Cuban of al l Cuban dishes is toroast the baby pik on a spit, over a wood6 re, w i t h p l e nty o f g u av a l e aves; b u tt his i s o n l y pr a c t ical i n t h coun t r y .I n t ow n w e m ust b e sat isßed t o ro a s ti t i n t he ove n , s easoning i t w i t h s a l t ,jrg

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19

Roast suckling pig.Black beans and white rice.

Lettuce salad.Guava paste and Edam checse.

Spanish turron (a sort o f nougat madeof nute, egge. honey, etc.)

Orangcs and M a laga grapcs.'Black coffcc.

Amontillado Sherryand Moscatel wine.

CUBAN POT ROASTT his is t h e most usual manner

of prcparing meat , q u ite popular andunpretent ious .

Put a s m al l t h ick p iece of roundbccf weighing two pounds to brown

in an iron pot with a l i t tle fat or butter.ehen seered, add a large onion sliccd,or scveral s mal l o n es whole, and akernel o f g a r l ic ; l e t b r own also; addsalt and pcpper, bay leaf, sprig of thyme

sage and a glass of dry Sherry orwlne. Cover and let s immer a

while. T h en a dd sufficient water t oalmost cover meat. Cover closely andlet cook on s low fi re un ti l tender.jrg

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GUBAN BEEFSTEAK6 portions t cndcr b c c fl onion1 kcrncl garlicchoppcd parslcy1 tablcspoonful bu t ter~uscc of a l em on .

• •

salt an d p c p per .

Thc bccf — we prefer tcnderloin, whichi s more l i kcly t o b e t e n der t han o t h c rcuts but th i s , o f coursc. is op t ionalis divided into i n d i v idual p o r t ions andput in to t h c r e f r i gera tor f o r a n h o u r o rmore, w i t h th c fol l o w in g sc a soning :onion, garlic and parslcy a11 fincly minccd,a1so lcmon ju ice and sa l t .

A moment beforc scrving, the bccf-stcaks are f r icd wi th bu t t e r (soma uscfat bare), cookcd rapidly on a brisk fircand placed on platter . e h e seasoning >nw hich the beef mar inated is thcn pu t i n• 7 1 1 f • •

the fry ing pan , to r a m ) n u t e o r t w o , an Jp •

p oured over th e m c a t .

ALBONDIGAS. (Maat balls).1 lb. beefl lb. pork3 tablespoonfuls butterjrgm

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3 tablespoonfuls bread crumbs3 egosI onionsalt, pepper , nutmeg6 tomatoes2 cupfuls brothRun rajiv bee f, pork and onion (half

ol a l a rg<c: onoo r a s m all ono) rhroughthe m ea t ch o p p c r . Mir with breadcrumbs eg<p< yolks a nd butter: then addthe eng<v;hites stifly beaten. Form intoballs xvith the f loure J hand and cook afee n » nu tes >n the fo l low Ing sauce.'

Onton hrowned sn butter, s>x toma-1 •

t oes, sal t an d t i v o c u p s broth or stockStrain. The sauce may be slightly thicke-ned with a little flour or an ehig yolk

PICADILLO. (Cuhan hash).This homely zlish served at all Cuban

breakfast tables — breakfast at noon, ofcourse — >s e~cellent when weil prepared.

~ lbs. boile J beefsmall t o m atoes or 5 large

I onion msnced1 kernel garlic1 or 2 g re e n s w ee t p e p pers3 spoonfuls fat o r b u t terBay leaf, 3 c loves, pinch of salt.jrg

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Run boilcd or othcr cookcd bccfthrough thc choppcr. P lacc in l a rgcfrying pan thc fat, onion and par l ic,l ct thcm brown, thcn a dd tom a tocs i nsmall picccs and othcr scasoning. Al lowto simmer 10 minutcs, thcn add choppcdcold meat, m ix w cll and cook a f c wminutes morc. A da sh o f v i negar isoftcn benefieial.

Hut this picadillo cannot bc scrvcda lonc. It must be aceompanicd by w h i t criec, fricd egelsand fricd bananas.

To fry an cgg Cuban s tylc, youmust rcally poaeh it in decp fat, and it isoh) so good that way, but thc cgg mustbe stnctly frcsh.

y ried bananas we understand f«" 'p antains t h e vcgetablc, not thc f ru i t .l

mode of do>ng st w>ll be seen und<rthc proper hcading.

ROPA VIEJA. (R a )2 lbs. eef prcferably flank1 t . f .q . rcsh tomatoes — or

eanfulonion. 1 kcrncl garlic and 1 Vre"pep per

1 earrot, 1 turnip, 1 leckjrgm

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Small p iecc o f bacon or harn1 bay lea f, 2 c lovcs, sal t, pe p per,

• fpaprika

3 or 4 Spanish pimcntos, parsleyan J frie J brea J.

Put bcef with bacon, carrot, turnip,leck in a pot. Cover with water and allowto boil slowly, tiglitly covereJ, until themcat is so thoroughly cookcJ that it willdhroarl aas ll)l (dovc:ral llours ),• f

l ake ou t t he m ea t , po u nJ i t a n df •

ährcad it edith your f ingers unti l i t i s a•

•

• •

mass of th rc:arfs (honco tho namorat,s).

Fry c}iopped onion and g ar lic inlittlc fat , a Jd to n i a toes, g<reen pc'.p per,bay leaf, c loves, p a pr ika, p e ppei'äalt anJ al low to s tew. Th en m i r w i t hbroth in wh ic h the mea t h i ä co o ked.Strain and t h iclcc:n with brea J crunlbß.AJJ two Spanisli p imentoä, choppc:J, tothor äaucd. Replace the ährcddc.'J mcatin this sauce, which ähoulJ b~ abundant,and allow to äimnicr a w h i le longer

D t=corate w i t h äw e e t S pan is h pi• •

mcntoä a i l J änlal1 trianglc'.ä of frie J brcad(«nu tons) with a s pr itf of parsloy incenter.jrg

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The boilcd hccf from thc coup poti s oftcn uscd for this J j sh, hut i t j e ,natura11y. lcss tasty and n o u r i s h ing<, h«v-

•

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i ng had its ju ice cxtractcd for coup .

VACA FRlTA. (FricJ coxv).

ls of the same family as t h e « b n v<,only thc hcef, after beine weil pnun<lccl,i s not shrcddcd, hu t f r i c d o n «h r iskfire and covcrcd w>th a r>c h tomato s«ucc

• •

CHICKEN A LA CREOLE

Cut a ch>ckcn in p i c ccs f o r s er v i n ~,' :1 ' I

s cason with salt. and pcppcr . W e l t f o u rtablespoons butter. a J J onc hal f cu p>ncly choppcd on ion ; p u t i n chicken

ook until a g<oldcn brown. R e m n v<cltickcn; stiel four tahlcspoonfuls (lu«l)

vo cups chickcn s tock. 2 c uv sHtcwc d tomatchop cd,

Ma'ocs, onc f arcen pcpper ~»~c y• I

pp • h a l f cup cc lcry, salt t o t « s te rRcplace ch jck •>c "cn in saucc an J s i m I»« •wcll covcrcd, unti l t cnd 'rrrangc on Jiah; s urroun J w i hsaucc q garnLsh }h with Span)shpcppcrs (pimicntolcy,

p cn t o s m o r r o ncs) anti p" "jrgm

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ARROZ CON POLLO(Chic:ke-nxvi tli rice: ) sc-'e-' p. 63

GUINEA I I EN NITE f, CASABE.(CASSAVA}

(Co u n t r y s tylc- ) .

l young< Gi>in«a )>cn/ 1

l onion1 Lc-rnel g';irlie) ulec. C) f SOu r Orange<«

• •

1 c up rad i v i n c1 cup h r n t lc o r ivat« r

1 tahlcspoonful f a t or bu t t er , h a ysprit~ ot t l i y mc' n r r n a r ~oram, dealt•

•

kind pcp perSc-'vc.r;il e'ak«s of c;asahc,Geit t1ie: foul canto pl««cs, as fcir

stcxv>ng. 1 )ronn in fa t o r h u t tcr . A« ld« "opped onlon and g<arl)g, ~ V } lcn t 4c:sc

1 •

"1>g<htly c«)lore.«l, pu t tn w l nc:. hrot1>1' 1 •

und nthc:r in~<re..«ltc.'nts.I •

Covc.r e'.lose.'ly an J allod togcntly, until thc. Guinea 1>c:n in qu itc te;n-«lcr.

If tl>«l saucc. im not ahundant cnougl(ff c konlcl bc, l)n f "coln"ci franc cfkc cooking<

hrlßk «n J f)lc' liquidc<apora«s) '+«ld u littlc morc hroth. Thickcn slig<htlyjrg

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w ith a tcaspoonful of cornstarch dissolvcdin a l i t t lc watcr.fifaP> & • ~ . •

Scvcral cakcs o f casabc arc p l accdo n an open d i sh , t h c n th c pi c c c s o ffowl and thc saucc pourcd ovcr a11.

C asabc can bc p u r chascd a t m os tfood shops in Cuba, but i t i s not mucht rouble to makc i t a t ho m e .

This is how it i s done:Grate a couplc of pounds o f y u ca-

thc root p from which tapioca is m a d c-wring it out t ightly in a s tout d ish t o wels o as to cxtract al l the j u i cc . T he j u i c ci s useless, but a dry substancc l ikc wh i t eBaw dust 'remains in the c lo th .

' ". Heat a small frying pan no greascncedcd — and strew it with the powdercdy uca. On a s low fl ame, in a m i n u t e o rtwo a thin pan cake will be formcd, likea crisp cracker.

This is casabe.Fre saalreshly made it ss very a g reeabl" ~

••

muc better than the commercial ar t ic le

f lour was difficult to obtain in Hav» a 'our rench %est I n d ian cook usedmake casabeabe for us to r ep lace bread'

was just as good.jrgm

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PIG'S FEET ANDALUSIAN STYLE.Another vcry Spanish dish, but much

rclishcd in Cuba.3 pik s fcet~/p Ib. g<arban os (chick pcas)>/4 Ib. hanri/4 Ib. salr pork1 chorizo (Spanish saussagc)2 anions1 kernel garlic1 spoonful chopped parsley5 tomatoes2 green peppers~ spoonful s toned o l ives1 spoonful capers2 spoonfuls raisins8 llt an d p e p pe r t o tas t e .The pl~c s feet are put on to boll the• ' •

Ja L.fy before they are needed. T h e y t a kea very longetime to cook and should beo soft as t o h e a l m ost a j e 11y.

e garban=os are soaked the nichtbefo and p l l t on to boil alone unti1tender

an earthen v essel, such asfor ch >cken a n d r lce or fo r• • •• s ) •

"bac a l a v> xcalna , pu t•• %1

por~ and the harn cut in sma11 pieceschoriro (5panish saussais):jrgm

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re

lct fry in a littlc fit «nd thcn ndd choppc Jonion, garlic, tomatocs, g<rccn pcp pcrsand parslcy, S imm e r f o r 15 nr ' 0minutcs; thcn pu t in thc p ik<'s fcctfrom which all thc boncs h«vc bccnrcmovcd and thc garban=os. Acld partof broth in which thc fcct wcrc cookcd.Let stcw slowly, add olivcs, c«pers «ndraisins. Dccoratc dish with swcct Sp«nishrcd peppcrs and points of fried brc«d.

EMPANADAS. (Frittcrs with mincc Jmeat).

This is a very popular Cuban Jish.~mpanadas are often serve d for luncheonor taken in the picnic basket.

t/p 1b. flour1 tablespoonful lard1 tablespoonful butter2 egos1 teaspoonful baking pow der

1wineglassful Sherry/p cupful watcr

ablespoonful sugarpinch of salt.Will makm ake about 10 empa» d a " 'Sift flour ' h

an sugar. Mwith baking powder. sal

and form a weB 'g . Make a mound on the tableB sn the center canto whjrg

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put eQg~s, lard a n J b u t ter, s ttrrtng t n

gradually the w ine an J th» wa tcr. Kneadweil. Th is shoi ilJ mako a smooth, softJoogl). Lc t i t r est in a cool p lace fora couple of hours, thcn 1c.nead ag<atn tft

too st i f f to rc) ll c)ut e a s ily, ad J a littlem ore butter. R o l l ou t i n to a thin sheet,p lace a sauccr upon i t a nd cut all aroundi n a c i rclc . O n thts pl e ce o f paste put1 / %

a heap in s tables poon ful o f f illing<, fold>n two «nd seal b y r o l l ing together theedles of the Joug<h. Fry i n h o t d e e pf at and dratn on b r o w n p a p e r .

Filling:><alf a pound of any cold cooked

beat: be ef, vcal, p o rk o r ch i c ken.throug<h th» meat chopper. S e ason wstha little chopped onion fr ied in bu t ter atooAlato o r tw o , salt and p epper, a fewo aves. capers a n d rai s ins (c a l led sn

• I pd boiled eg<. Q l thi s

together in the pan .T he same ma y b e d o n e witz cold

boiled cash or lobster seasone d inbanner. They then becorne fish empa-

or lobs ter e m p a n adas.

i vhen do ne wit} p o wdered sugar they

" Qood also for t e a .jrgm

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GO

CHIVIRICOS.Thc same paste uscd for empanadas

r ollcd out as th inly as possiblc an d c u ti nto strips, which arc t icd i n t o k n o t s o rs hapcd into squarcs an d d i a m o n d s orcut with a sandwich cu t ter i n t o s p adcs,clubs or hcarts and fr icd in decp fat lgcnerously drcdgcd with powdcred sogar.Arc nice for bridge parties.

BRAIN FRITTERS.1 calf's brain2 cggs1 tablcspoonful flourl tablespoonful baking powdersalt.Lct brain stand i n w a t c r h a l f an

ho ru r, r cmove c a refully membrane andclots. B '1 fts. Bo l l fo r i rlve o r slx m l n u t c s in• •

water with salt and a spoonful of v inegarrain an coo • Cu t i n t o s m al l p i eces

Prer epare t w o egg yolks t o w h i chadd flouu r, salt and a t a b l espoonfu l o fwater, wo l-or in to smooth p a s te .w ith braun. 9 •Beat whstes of egosstixx. Haveff p an ready w $ th de pv ery hot. Ah . A t the l a s t m o m e n tt ewhitesan op spponfulsturc into thee hot fat. pry l ight browjrg

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PU,P~~g goß y»Pulli~ ~0 ggOO qPlq ~<>ygllpgg p~ gtqig UO)gp- -~~80$tlg )tlpqfßQQgßgOVrS ~O~gn S>)1'~~ß ~g) PUtPe>~dg

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PI,AIN GUBAN WHITE RICE1 lb. rice2 qts water1 tcaspoonful salt1 small kerncl garlic~/g tableapoonfnl good lard.The rice should bc of good quality

and not too new. New ricc is too starchyand becomes mushy.

Wash rice thoroughly and coolebriskly in boiling, salted wa tor, s tiroccasionaBy, that it may not cake. Cooku ntil almost tender, but not quitc. D r a i no ff water, return to the sauccpan, ad~garlic and lard. Cover tightly and finishcooking on a very slow fire unti l donc.The vapor from the moist r icc finishest he coction and the lard glazes it . C a r eshould be taken that fire be very low toprevent the rice from burning.

If the rice is too much cookcd beforcthc watcr is strained off it becomes pasty 'if too raw, it remains hard.

The sccret of success in rice cookin"lies inin draining off the water at the propermoment. Itusua lly takes about 15 menutesof uickb 'l'quick oiling to burst the grain an~

minutes more to steam i t. Hut th» v aries with the kind and quality of the rice.jrg

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63

ARROZ CON POLLO. (Ricoedith chickcn)This is one of thc f irst dishes offered

t o forc<gncrs on a r r i v i n g i n Havana and• •

i t is invariably rclished.A decadc o r so ago t h e re was a

f amous r e s t a u r an t a t thc Chorrera, atthc cnd o f V c d a do , on the A l mendaresriver, where, in a pic turesquc setting,in thc shadow o f t h e o l d f o r t , R ice andChickcn was cooked to per fection. O necould g<o for a r o w o n t he r iver wh i lethe r ice was bc ing p repared.

The "Madama" who kept the placeretired evcntually w i t h a r o und f o r tune.

Bchold the recipe:1 plump, t ender ch icken1 lb. best Va lencia r i ce4 good s i=ed tomatoes or t/p can1 screensweet pepper1 onion, 1 k e r ne l ga r l i c1 pinch Spanish saffronbay leaf, 2 cloves, salt and pepper to

taste.1 tablespoonful good lard~ tablespoonfuls ol ive oi l

wineglass ful Sherry1 small can S p an ish p i mentost/4 can ex t ra fi ne pe t i ts p o i s/4 can artichokes.jrg

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Ai'i'oz con polio should bc cookcdin an c arthcn vcsscl c a l lcd ca t i c la,widcly open at thc top and rathcr sliallowIt is thc classical utensil for this clishwhich is scnt to thc tablc ri~<h t off thcfirc.

Cut up thc chicken and brown itquickly with the lard, then tho cl)oppeiloninn and g<arlic, kccp stirrin~< to provo.'ntburn)ng, add tomatocs, grcen pop per.saffroni bay leaf, cloves, pepper iindsr lt.

Let s)mmcr for 5 or 10 m i n utcs.Cover with water and let boil until

the chicken is tender.Then add the ri ce, prcv)ously w» l )

cook on dn a moderate före unti l the w~itehas been l ben absorbed, then sprinklop he Sherry and olive oil. C o v crand allow tto steam on very s lowuntil done.

A few min t b-fninutes before servin4f f your di s}i w i t l i p i ii l c i lpet)ts pois a dl)

an art)chokes. Allowleat And send too t ie ta ble in tlie rceep t"in w )ic i it is cooked.Rice can bee prepared in practicaie saine ) l lanner

s i pork instead of chickener using duck,

en.

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ARROZ CON MARISCOS.(Ricc with see food).

Ricc c an be cooked s im ila rly wi thf ish, s h r imp or lobster. Olive oilinstcad of lard is a lways used w h enricc is cookcd with sea food.

To servc, place thc fish, (prefcrahlya part(o), i n center of d is h w i t h t h eyc.'llow rice al l ar o und i t , d ecorate withmo ro c ra bs, lobs ter an d shrimps.

This can be a ccompanie J by t h efollowing sauce;

Sau t e. o tablespoonfuls each ofchopped onion, green pepper, a clove ofgarlic in f our t a blespoonfuls of butteruntil yellow; add half a cup of tomatoScason ivith aalt and pepper (raye»eif dcsired): add a spoon(ul o( flo»cup of w h ite w i ne and strain, Amushrooms sauft;d i n but t erl m p rove men t.

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S R A X S~ygbjg gpgRgg. (Blech be " '

This is the popular dish of Havanfound wxth wh i te n c e , on the

e•

•

r ich and poor. I t i s g o o d ,nou»>and, for Americans, different.

Tbe small black. bean of Cuba (delpais } is recommended.

> >4 brack beans1 q,t. watersatt, pepperjrgm

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1 onion, 1 kcrnel garlic, bay leaf3 tablespoonfuls olive oil1 screen pcppersmall p iece of bacon o r s a l t p o r lc.

cash the bcans thoroughly and putt hem on t o b o i l w i t h a f u l l q u a r t o f h o tw ater. D o n o t sal t unt i l t hey are tender.

F ry chopped on ion and gar l ic , addchopped f arcen pepper and diced bacon orsalt p o r k , sal t a nd pep p e r to taste.

N ix w i t h t h e b e ans, w h ich should h aveq uite s om e l iq u i d , a nd l e t simmer a

quar ter o f an h our. Sho u l d t h e y h a v ea bsorbed t h e w a te r while cooking, addmore: t hey s h o ul d no t be d ry . Crusha spoonful o f b eans to t h i cken sauce.

I f preferred, they may b e t hu s p r e-p ared an d se r v e d i n pu re e .

FR1JOLES COLORADOS (Red beana).While black beans a re the f a v o r i t e

in Havana, Santiago de Cuba and theeastern par t o f t h e i s l and p r e fer red ones.

They are practically prepareds ande w a y a s th e b lack o n es , b u tSantiago they p r e fer t o f r y t h e s eason

ind

(onion, garlic, screen peppcr, bay >aasi n la r d .jrg

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GS

JUDIAS, (Whitc beane)1 lb. bcans1 qt. watcrl piece of salt porkpiece of pnmpkin (calabara)2 or 3 tomatoes1. onion, 1 kernel garlichandful of sorrel leaves or s p inachspoonful of lardBoil the beans until t ender, do

not drain off l iquid, add seasoningfried in lard, pumpkin, spinach, andreturn to saucepan, let cook slowly halfan hour m ore. Cr u s h pump k i nthicken sauce.

JUDIAS EN MUNYETAS.(Fried white beane)

This is really a Spanish dish orrnore properly a C atalonian one, bu t i t

v ery much used i n Cub a andmoreover, excellent.

l lb. white beans1 qt. watert/g lb. lard2 kernels garlic2 cho dpped onions, tablespoon

ped parsleyjrgm

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piece salt pork, choppedslice harn, choppedsmoked saussage if desired.When the beans are very weil done

and soft, ( they should break a l i t t le)drain off water, fry remaining ingredients,mix weil al l together, sal t to t a s te . P u ta little more l ar d i n a frying pan andist the mixture brown slowly (15 or '20minutes) tu rn o ver a nd bro w n theopposite side or fold like an omelet.

~O"OS Y CRlSTIANOS. (Moors andChristians)

~>hen you have black bean porridgel eft « e r fr o m t h e d a y b e f o re , m a k e a

. s asoning. (chopped onion, kernelgarlic bay leaf, a c love or two , chopped

p ep per, l a rge s p oonful o f ol i v eoil and fan"- a few tomatoes ) add this to the

eans and cover with sufficient water toAdd rice, weil washed and

coole hen the mater has been absorbed,t ightly and a l low t o s t e am on a

ry slow fire u n ti l done.~alculate about one cup of raw r i ce

for tw o cups of cooked beans.jrgm

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"0

In the eastern part of the i s land,this combination is called Congris — donewith red instead of black beans.

GARHANZOS. (Chick peas)This is the most Spanish of a l1

grains, and is the most c h a r a ctcristicingredient of the Olla. In Cuba thegarbanxo is much used and is a valuablemember of the dr ied bean tribe, wei lworthy of an i n t roduction.

It is good as a porridge.Soak l lb. garbanzos of good quality

in sa1ted water over night. P ut o ncook — in plenty of wate until weil doneand tender. Th e t ime required for theircoction depend s u pon t h e i r age andquality. G enerally it takes a n hour o reven two.

chile boihng put in some salt porkor bacon cut in small pieces. Whentender add ~~ or 4 p o ta toes cu t i n p l e c e s .• •

a handful of sorrel f r y i n a spoonfulof lard and another of olive oil, a choppedo nion, kernel of g arlic, hal f a doz e nMmatoes and a l i t tle parsley. Whenone, strain an d add to the garbanzos.jrg

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leaving a l ittle of the ~va ter in ~vhich

they were cookc d, that the porridge maynot be too dry. A p i nch of paprika ora few shreds of saffron may be addedif desired.

Or they may b e s e rved just boiled,with the addition of butter and choppedparsley.

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COIR N7AMAL EN CAZUELA. (Soft t~~~f)

This deli gh tful d ish i a madefrcsh corn which must he hardcr thanthat which is caten on the cob but nottoo hard. T h e v ery young grecn cornis too watcry und doea not c o n ta insufficient starch to t)ricken.

15 cars of corn1 14. lcan porkjuicc of onc aour orange or '2 lim<s2 kcrncla of garlic2 onions4 or 5 t omatoca1 grccn pcppcr1 apoonful choppcd parslcyjrgm

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2 ounces lardsalt S pepper

The corn should he gerate J an J thec abs then put i n a basin with about 1

Aiiart o f wate:r. Rubbing< one against

anather i i largc.. portion o f , thc.' )uice a n ti• •

c an s t i l l h e i.-v trac teJ f rorn thc=

P iix t h 1s wate„r w ith thc. grate."d

a nil p r l ss thc. wholc.. through as ie«, so rls to e ~ cluJe the little pieces of»embrane w l l ich c o ve r c..ach g r a i n .

F ry in l a rcl o r othcr shortening.

l ean pork e i l t int o srnall bi ts;•

•

brown, add so o r orange ) uice or,

not available, limelee»on )u ice, add onion, g<arltc to l T1atoes.

pepper, parslc.-y all weil choppe J• •

s lmnlei ' w ith the pork on a s<o~vfir '1re unti i th e r n ea t i s t c.nder • ehen aJJthe stralned corn stirring with r

i wooJcn

s p on on a so n l e wh;it quicker f ire unt><

thick, 'Let cnok a while, befare serving.

nlolcl an J l e f t t o c ool in th e i c e h a < :is can be aeten hot or p lacet 1n a1

it will harden likc.. ri )c..lly r in dsuperlative dish far supper

botton of the rnald can he Jecorate Jedith green peppers, hard boiledsliced tomato and olives.jrg

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TAMALESThe same ingrcdicnts arc uscd. Achicken, fricasscd, can bc substitucd for

the pork or addcd to it; very little lavater

havs ou e used, so the grated corn may

(seasoning) as a bove; cook t h orough-ave more consistency. Prepare themob

ly and mix with the grated cornxvhich

w hich is uncooked. H ave ready on t h eeen passed through a

s ieve, b u ttable as manmany of t h ese l e aves asneed tamales. Thwill make ab

a es. T he quant lfy i ndicated• •

shuck a larbout a dozen. P lace on eachh ge spoonful of the seasoned

corn mix ture and ho c ic en or meat; then fold carefuand in each one a P i e

t e ends of thefill'ins. I f necesse corn s nuck o v e ra nd tie firmly with a t h issary add an extra l ea, „ h dThy t r o w n into a

rea • ese should be imrnedia~"an a owed to boi l

a ettle of boiling wno e t t em s o ak. To

o oi half an houres or a few mi

o reheat punutes again

••n water. ey are also good cold.ives, raisins, al

accor in/ to each emay be seasoned ju st

person s fancy.jrgm

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s alt and p e p per o r h a v ea, goodly daoh

of Cayenne added, as taste prefers.T amales are thus denom inated " c o n

p icantc" o r " e i n p i c an te" (bot or mild).

CORN PIE

15 ears o f r i p e corn

t/4 1b. butter4 ehig yolks1 teaspoonful s a l t1 tablespoonful s u g a r .

Filling:

6 tomatoes peeled 5 ' seeded1 la~e o n i o n

1 tablespoonful capers1 chicken or l t /g lb.

o r 3 q ua i l s1 tablespoonful s toned o l i ves

10 prunes (stewed 8 s t oned)1 s p oo nful rais ins

hard boiled eg os.The cor n i s g ra t ed f r orn t h e co

passed through a s i eve as >nd't amale, x v i t h very l i t tL >va t e r .t his paste i n a skillet with8 ' sugar , t u r n i n g c o n s tan t l y o n ~fire unt i l i t th i c k ens and b ecomallow to cool and add ehig yolk •jrg

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all together wcll. L i n c dcep pie p latewith this paste, fill ivith chicken or meatp reparation, covcr w i t h m o r e o f t h e c o r npaste, varnishing edith the beaten yolkof an egg. Bake in ovcn.

Filling: Brown a chicken, cut up ivithbutter, onion, tomatoes and o t her season-ing as indicated. A llow to sim m e r ,moisten w ith a l i t t l e b r o t h or waterWhen done remove bones and add capers.o lives, raisins S p r unes.

A pound and a half of f resh porkc an be used instead of ch icken or q u » lwhich make a ver y f i ne combinationwith the corn.

ALBONDIGAS DE MAIZ. (Cord B~"> )10 ears corn

seasoning for sauce: onion, ga r l i c i4 or 5 t o n i a toes

1 green pepper, salt S p e p p erCut off r 'g rains from 10 ears of co r

r ind in meat chopper, finely . p l a c einrying pan, salt ~~~

w ith p a r t ofp, al t S pe p per and seasoning

f a o v e ingredients. S 'constantly w i tht e corn mass thickens. Then take

a wooden spoonjrgm

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fröm fire an d allow to coo1. %hen cold,add two raw egos mix weil and forminto balls, with f loured hands.

Make a s a u ce w i t h r e m a i n ing ingre-• •

dients fricd in a li t t le fat, with broth tom akc suf ficient liquid. I et the ballecook in this sauce a fe w mi n utes.

CORD MEAI

Although the dishes made with freshgrated corn are more delicate than those inwhich the Öour is used, corn meal is

eaten widely in Cuba. I ne ed not rnen-t ion i t s v a rious uses as icnown in t he

south of the U. S. , m a ny of w h ich arefamiliar here. C orn rneal, simply cookedin water w i th s al t an d th e usual rnojoof onion, g r een p e pper

and tornatoes

mixed through it , i s e~tremely popular,as is the cooked meal served with a richtomato sauce, or again boiled

in half milk,

half wa t e r and additioned with sudar,butter and p owdered cinnarnon.

they are no t t o b e c o m p ared in qu a 'Tamales are made of corn

ineal, butual i

% lth those whose bas is is fres" ärar l. rated

corn.Prehaps a recipe for corn gnocchi w'

• eh)' waal

be acceptable.jrgm

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li.~)LU 9q) oh p©ppp$)gnom)p~L)UI'hPUi)g l(QLgg ggldg )gee)

p~iugnu )o a)se~j QPgl~

'U~hp Ul U&OJ) Pug

qlUQJo p )J')pkkod g)f+ 'pqJlsqp• J >»QQ PUU «QQPel l f 3 PQ)QJP Pg) PPPi U>ho

PUB) sJJ1M KPlgAAPPggdggPJi~slp xr) J!Cd QUlclQz~d ss~sip ~plLLS • •

g n p cf 11lz) s s s 8[ß QutM Jp Joygno )invslqACp)Q/dlIioQ poe g©~ purfi+J~

o '»'l" '~"l "' "' P"'""'qLsq~oX obig

ppi: vpgi~ e s~ooa gl uvqm pui. gJg UioJ~>homqg'sagnuim ()g Jo~ aJg vyeJopom

U <'dC/UDA4Q J$ PUI J Jl)S'pools )QgJ~ddod g g~as ppa'puiggop sgi pioha

@urig opa ~p puiJJigs'E~pnpaJp AJghg )illl p Ul)10$Qß) Ui pQQi Qtp J not II •

'JQddQd galps QSOOQO PV)ZJß 'ZpJv»nq zo gsg/oE Pßo

P~~"' ' '"9 Rl ~/txv~ >'>

IH33OND N803

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PASTEL DE MAZA REAL (Royal PastePie)

t/g lb. flour3 egg yolks4 oz. Sherry wine1 spoonful sugar3 spoonfuls butter

spoonfuls lard1 teas poonful salt

Sift flour and form a mound witha wcll. Into this hole put egos, sugar, salt,butter, lard and wine, work all the ingre-dients together unti l they form a smoothpaste. Ro l l ou t n o t t oo t h inly; l ine adecp pie pinte; fi11 with stewed chickenor pork prepared as for corn pie (above)and cover wLth paste. Bake cn moderateoven for 4 5 m in u t es,

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.g™

The banana has made rap i s tridcsin the past twenty y e ars a s a u n «f ood staple. I t i s fo u n d a n d e a t enthe remotest towns of European co» n tr ieswhere not many years ago i t w a s t o tu nknown; i t s w onderful m e « t sn utrit ive p r oduct having b e en e> o .

• •tolled

by medical faculties a nd i t s in t e n sivcultivation pressed.Within a generation the West Indie

and Central America have developed aimmense trade i n b ananas

w i i i c aree xported throughout t h e world.

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Canary Is lands havc sprung into unwontcd p r o spcr i ty t hanks t o thc ban a n aplantations rccently developed there.

In Cuba, as in the other Antilles,t he var icty o f b a n anas i s i n fi nite : t h eyare dividcd i n to two pr i n c i pa l s o l ' t s .T hose t ha t a r e eaten raw , d e s ignateda s b a n a n a s , a nd t h e cooking kind,known a s pl a n t a ins, w hich ar e m u c hlarger and employed in four d i f ferentstages of matur i ty : g reen, hal f r i pe, r ipeand ov e r r i pe and a re p rep a re d i ndifferent fashions accordingly.

FRIED PLANTAINS.

Thc plantain, or cooking kind, willo nly b e con s i dered h e r e : the o thersrequiring n o p r eparat ion. T he f a v o r i temanner of us ing them is f r ied. T hey arep eeled and cu t i n t o f ou r o r five pieces,then put i n to l ard t o f r y . T h e t e mpera-ture of the fat is important for i t must behot, ye t no t o ve r h o t , g r eat care beingtaken that they do not brown too rapidlyso as to cook thoroughly without burning.They should be s ent to t h e t a b l e as

s oon as d o n e .The approved m a nner i s t o s e r vejrg

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fricd bananas with ricc, picadillo andfriedegels.

The skin of thc half ripc plantaini s ycllow, whcrcas thc r i p c o n c s arcbrown. Th c y al so arc cut i n to 4 o r 5scctions and partially fricd in fat whichis not very hot. Wh cn t he y be g in t osoften they are removed from thc f ry ingpan and, placing each picce in a raw

••

b anana skin. arc flattcncd by a ra t h crf irm pressure of th e h a n d (the skinprotecting the h and f r o m t he hcat) •Once flattened. t hey a r e re tu r n c dthe frying pan to brown. Th i s t i m c t h cfat must be hot not so hot that i t w i l lburn, however.

<A<KTICAS. (Banana Chips)Green plantains are peeled and cut

into vcry thin slices and f r ie J in deept at i e a ratoga c h i p po ta t o esTh are crisp and t a sty, Should

slightly saltcd after they are fried.

~O>~~D PLANTAINSalf ripe ones are usually chosenfor this manner of cooking

The by may be eaten w i t h b u t t e rRi ep ones are also good thie

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but should bc cut in th ree or four see tionsw ith th e s k i n l e f t o n to p re v en t t h e i rfalling apart whi le cooking.

BAKED PI ANTAINSV cry r i p e o n e s the skin so dark

that i t i s a l m os t b lack, are preferred forbaking.

P ut i n t o th e oven a n d co o k verys lowy, unpeeled, they are excellent wi thbutter .

I n the c o u n t ry , t hey a r e b a ked i nh ot e mb e r s ; a p i ece o f f r esh c h eeseinserted i n a l engt h w i se s lit b e f o reserving. T h i s i s ezo tic and most tasty.

pipe planta ins may a lso be bro i led.»hole, the skin removed when they arehalf done, and then replaced on the gri l l .S erved w i t h a l u m p o f g o o d b u t ter oneaeh.

PLATANOS EN TENTACION. (Bananasin wune).

This excel lent p r eparation, t h oughgenerally made w i t h v ery r ipe plantains,is vory good also with Jo hnson bananas.the fruit which is available out of Cuba.It can b e ser v ed w i t h roa s t c h i c ken,turkey o r any o ther roast p referred.jrg

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5 plantains4 ounccs butter1 glassful Sherry or r cd wine o r ,

in its dcfcct, eiderpowdcrcd cinnamon3 tablcspoonfuls sugar.

Lct thc bananas fry in b u t ter un t i lb rown, carc bcing takcn no t t o br e a kthcm when turning ovcr.

Sprinkle with th e s u gar w h ichshould bc allowed to caramelixc withoutburning, which would give them a bittertaste; then put in the wine and sprinklegenerously with p o w dered c innamonCover and allow to simmer slowly15 or 20 minutes.

This is one of the very choicest oCuban dishes.

MACHACADQ DE PLATANOS.(Mashed plantains)

Green or half ripe plantains are useBoil ththem untd done and w>th a p o tatomasher, c rush and b r ea k the mbits. FrFry some small pseces of bacon orfresh o kpork in a pan with a l i ttle lardand addd the crushed, boiled plantazns„'

weH and salt to taste.jrgm

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This is a delicious vegetable all tool ittle kno>vn ou ts ide o f C u b amoreover, health g i v in g p r o p er t ies andcan be g i ven t o c h i l d ren, convalescentsand persons hav ing a d e l i cate s tomach.~hysicians recommend it highly for kidneytrouble.jrg

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I)OILED CI IAYOTES,Peel, cut i n t ivn , len g<tlawis(:, tÄ k(.

out sof t s ecd Ä nc l p i t )1 , c u t i n ()c v c r (11longitu(/inne scctions Än(l cook, i)a ~s(llte(1boiling< w«ter 1.) n r 20 1n in u t e~( «re5ÜKcient Df A1 n o f f t l l e w Ät e r Ä t () n c e ,ot' t l )e c l )Ayote will l c )se i t ( ( l ) e«u ti fulfrcsh farcencolor Än( l t u r n yel l ( ) w.

l )e cAtcn ) l o t w l t ) l l )l l t t e r i ( ) r%ltll ol l Qn J vl n eg<g r, «5 « ( 1 (11«cl.

1 • $

Jelig))tful eit)) er way .

A very el)«rn 1ng lunc l leo)1 c<»1>I ~

A novelty for $1 )n JÄy ev( n 1ng( k uppel'Aten l)ot 01' co 1(1,

4 rne(liurn si-e (l cl)«yotew (H t )ieecw)> eui) 1)re((J c r u )n l )~

1,~

CÜP r«11))n)(('up bl«n („'1)e(1 «l)))oncltk c))oi)1)ecl

l) L)ut ter1/r2, c'u}) Super1 )(1lt to t « ( ( t e1/ te45poon ful vowc1erc J elnll«111o11

ut c'1>ayotes in two , 1cgt11wiae, +»~te(l oo111n g w g ter.

DO nOt pecl t ) ) em.jrgm

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H7

%hen Jone, drain o ff w a t c r ancl

«llow to c."ool.VVf th a rfpoon, take ou t pulp f rom

centre o f ehayote, J <searding seed a n clt aking c a r e n ot t o b reak t h e @hell ofthe ve]!et;>l fle.

1 ;<so pulp th roug<h colander to ma k ea pure'.e, aclcl ) )ea ten eg<g<H, 5uf<ar, brea J

• •

c 'ruml fs , f f c i f t en ed in m e lk , b u t t e r . r a l l e n <ancl c fn n a n >c)n. V i<+ fnto a s m o o th pastenncl ret il l t h c e n i p t iecl whells.

S prinkle t cf p c) f e a ch half w i th ahttle p c ) ivclerecl ' b reacl o r c ra c k e r clust

the ehoppecl «lmond». E' inish witha bit o f b u « e r c>n cash a ncl b ak e t n o v e nuntfl bronn.

CE-1WVOTLS AU ~R~ >l-our or )arve ehayote~

« s )ncl<catecl « b o v e .P lace in a py re ~ clf~h, covar

hcehanlel Hau 'c ( o « b utter , h e a p i nspocfn ful figur, '~ eup>pappcr ), l e u p fu l g rate~ ~~'~4• f 1 J @p inkl 'pow Jerec) break e r u rnb®

Droivn f n o v en .4jrgm

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88

QUIMBOMBO (Ohrs).2 lbs. small young okra1 slice harn or ~/p lh. frcsh porkl onion1 kernel garlic4 or 5 tomatoes1 farcen pepper2 cloves, bay leaf, salt and pepper2 cupfuls of broth.The okra should be very young

and tender. Cut off head and end ofp ods, slice thinly and l e ave i n w at e rcontaining juice of a l e m on while youprepare the s easoning (mojo): onion.garlic, screen pe p per, tom a t oes , e t c .all 6nely chopped and fried in a spoonfulof lard. Add harn or meat cut into smallbits and the broth and let simmer in theseasoning on a slow ßre u n t i l t e nder.Then add the okra; cover the saucepanand finish cooking slowly. This is gene-rally served with "fufu" which is nothingbut boiled, half ripe plantains crushedwhile hot and formed into balls. It isadded to the quimbombo a m o m e n tbefore serving.

Tnis is served a s a vege t able,a«ompanied by white rice. I f y ou

it as soup, add a g reater guantityjrgm

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of broth and put a b al l o f " fufu" ineach plate.

LOCRO. lPumpkin or yellow squash)'2 lbs. of pumpkin or yellow squash'2 tablespoonfuls olive oil4 or 5 tom a t o es1 larve onion1 kernel garlic

o livcs, f r esh c r e am cheese, hardI green pepper

boilcd eggs, shrimps.Cut pumpkin, p r eferably the h a rd

kind, i n cub e s ' p u t tomatoes, onion,

garlic and green peppers, all finely chop-p ed, to fry i n olive oil. T hen add thepumpkin, cover pot t ightly and allow tos immer u n t i l pu m p kin i s weil done.The steam from its own juice will cook itw ithout necessity of adding anyb ut care should be t a ken to l eave h efire low, to avoid burning. Add a fewspoonfuls of Fr e n ch d r essing

(o'ivinegar). Serve o n pla tter a nd decora~

surface of th e d ish w i t h o l ives,sma

pieces of cream cheese, hard boiled egg •

even, t iny p i e ces of fried 6sh or fr iedshrimps, pimentos as fancy indica

oysters are used on this amusingjrgm

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and altogether charming dish, the stewedvegetable scrving as a basis for a v a r icdgarnishing.

STUFFED GREEN PEPPERSThe sweet variety is chosen.6 screen peppers2 cups stale bread crumbs1 cupful milk1 finely chopped onion2 egos1 small piece harn or bacon2 ounces butter4 or 5 t omatoes~/g cup grated cheese1 cup broth

Put bread in milk; while it is soak>nP'brown chopped onion in b u t ter withchopped harnor bacon. Add salt,pepper and two beaten eg o s. C u t otops of peppers and remove p i thseeds. Fi l l wi th the bread mixture andseal with grated cheese a nd crum b sflour. B oil tomatoes in b r o t h , seas»and straxn, pour over the peppers whacn

4

in oven, basting with broth f requent l)' •e e pu t ' o t ' ~ p , d b

bread.Boiled rice c an b e substitutedjrgm

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STUFFED EGG PLANT.4 medium cgg plants2 egos1 cup s tale b r ead c r um bs1 cup milk1 small on ion3 tom a t oes'2 o=. gra tcd c h eese

o=. bu t te r o r l ar d.Cut egg p lan ts i n tw o , l e n g thwise.

l et stand a t l e a s t a n hour in wei l sa l tedw ater — th i s r emoves a n y b itter t a s tethen in f r esh bo i l ing wa ter un t i l cookedblake out and allow to cool.

X Vith a s mal l spoo n rernove t hep ulp carefully s o as not to damaste the

Mash and add th e b read crurnbs~vhich have been previously soaked inmilk and the ehig yolks. B rown t h e

chopped onion in a l i t t l e bu t ter and addthe m i n ce d t om a t o es , season wit- sasalt

and pepper w h e n done, add to the pu p.ivork i t al l i n to a s m ooth pas te , p u tin part of g rated cheese and a l i t t le morebutter , th en the whites o f t h e egos

stiHly beaten,Fill the shells, and f i nish with hejrg

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rest of the checse, a l i t tle cracker dustand dots of butter.

Brown an oven.

YUCA. (Cassava cr Yucca).

Yucas are m ost nu tn tzous and are• •

m ore delicate than yams or malangas.Peeled and cut in sections they shouldbe put on to boil in cold water and eatene ither with m e l ted b u t ter o r w v ith as auce called "xnoj o criollo", b u t thisis not always relished by foreigners.data, however, I shall indicate its com-position.

Mojo criollo:2 kernels of garlic pounded in

mortar, 2 tablespoonfuls of melted lardand the juice of 1 sour orange. tourhot on boiled West Indian tubercles

FRIED YUCA.Drain off water f rom boi l ed y u c a ,

allow to cool a l i t t le, f laggen out p iecesand fry in hot fat.

It may also be mas hed •into balls, floured and fried like poballs.jrg

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(lg(LI(lelt te AÄ (1 f)LIIQ(t )) plQ t'Leit('1l ( l te JI

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¹tt te t o ~) lea¹e everyo t ie, e«li o ffcr lt()t1itltg))e(<er.

I Itilf of Litt ilgtt«(.'Lifefor elte)i ))er¹oit.

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(i»(1 dill tl ie e t tv t t y o f erteil l i« lf , l ef t 1)y

t lle e ) ( t r « e t t ( ) i t o f , tlle l « tgc ¹ e r (l, xvt t l i AI' I 1 •

litt~ ~ lire ( ) f ( l iee( l l ) o i l e(l vene«il) le¹-))ot(l to e ¹ , e ti r t ' o t ¹< 1)eetw, lt l le gt 'eeit ) )e(td>

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SALPICON. (Meat salad Camagüeystyle)

The boiled beef from the soup potis generally used for this, but boiled orr oast pork o r veal can a lso be used.The meat should be cold better cookedthe day before and cut into thin slicesor small pieces, to which diced pineappleand quarters of oranges, freed from thethin membrane which covers each sec-tion, are added.

Nix w i t h a g e nerous dressing ofsalt, pepper. vinegar, o i l a nd a p i n chof mustard. Trim with lettuce leaves orwater c r ess.

PLATO FRIO. (Celd disk).For a Summer dish in t h e t ropics

or elsewhere.Sliced cold meat and chicken, i f

desired, are placed in centre of a l argeplatter. Around this place on lettuceleaves and a r r ange as individual ta stedictates, slices of boiled patotoes, boiledchayotes, tomato, asparagus tips, alligatorpear, olives and hard boiled eggs.B athe with a n abundant s auce vinai-

grette: a l i t tle g rated onion, choppedjrgm

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parsley, t/g a teaspoonful of F renchmustard, a dash of Worcestershire sauce,salt, vinegar and oil weil xnixed. Thedressing may be served in a sauceboatapart.

ORANGE AND GRAPEFRUIT SALAD.

The fruit separated into its naturalquarters, freed from membrane an d pits,is arranged on lettuce leaves and coveredw ith mayonnaise or F r e n ch dressing

GAZPAGHO.An Andalusian dish very good for

supper on a w a r m e v e n ing.The base of this salad is a hard

cracker li ke the c ommon "hard tack"used by sailors, but it can be substitutedfavorably by any other hard salt cracker

Pllace half a dozen of these crackers.in small pieces, in a bowl ; cover thern

ster and vinegar (4 spoonfuls forQuart of water ) allow to soak unti <

quite soft , then place in a colander andrain.

Mal e aa sauce b y c rushing o n eernel of garlic 'garlic in a mortar until reducejrg

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to a p a s te , add a couple of la rve, sweet,screen peppers, in s trips, th ree or f o u rchopped tomatoes, salt, pepper, a coupleof thinly s l iced onions, half a cup ofstoned ol ives, quar ter cup v i negar, hal fa cup of olive oil. Nix th is with the soakedcrackers. Then decorate the top with slicedtomatoes, sl iced cucumbers, hard bo i ledegos, o lives and 8 or 10 go o d F r enchsardines. The seasoning can be modißedt o t a s t e .

Put t h e d i s h i n t he ice b ox , l e ts tand and p l a ce a p iece of i ce on top

before se rvsng.N o cook ing . I t t as tes better t h an

s t sound s .

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DlJLCES. (Desserts)A pereat many

sweets a r e e a ten anCuba, some of themt oo sw ee t f o r u n ac -customed p a l a te s— o t h e r s excellentfor all.

Egos are abund-a ntly emp loyed, b u tthe very best dessertsa re made of f rui t ands ugar. T h e m o s tp opular o f al l a r ethe sweets made wi thguava; g u ava p a s te .guava jelly and guava

I p reserves ; e ather thefruit hai~ad (cascos

guayaba) or tho(Suayaha de medio pu n ta).

paste and j e l l y ar e gen e r a l l yeaten w'i h cheese: c r ea m ch e e se orothters such as Edam o r A m er i c a njrg

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It xs a ß n e c o m bsnation. These prepa-P 1 •

rations of guava can be done at home,but they very seldom a re . T h e r e a r eimportant f actories that p r epare themweil and inexpensively.

There are many qualcties, of course.• •

One should be careful to ask for cremade guayaba. which is l i chter in colorand f i ne r i n tex t u r e th a n the cheaperkind, being made f rom refined w h i t esugar and the pulp of the guava, whereasthe in fer ior k i n d i s made with b r o wnsugar an d t he whole f r u i t , crushed-probably skin and all. This is popularlycalled corazon dc condenado (c onvict'sheart) on account of its dark color.

G uava p a s t e or guava j e l ly and<avana cigars are the classical presentsbrought to one's f r iends f rom C uba.They are a lways acceptable.

FRUTAS EN ALMIBAR. (Fruits inSyrup).

Most cuban f r u i ts can be p reparedin sy rup . A heavy sy rup i s made in

the proport ion o f on e cup o f w a ter f o rt wo o f s u g a r which should boil untilt hick; t h en t he frui t ( ettua l weicht ofjrg

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f ruit and sutlar) is put in und allowcdto simmer unti l thc aura r h« s t h r oug<lilypcrmeated thc fruit, Timc of coctionv aries according to f r u i t .

This rulc wil l scrvc for p incapplc,coconut (tlratcd), tluanabana, anon, ttuava(halvcd), papaya, etc.

PRESERVED FIGSSmall farcen fips «re us ecl. Gu t

At thc böse of cach fig «ncl lots tay ovcr n icht i n s a l tecl w « tc r t1> isremoves the bittcrness of thc sk in ; c l r« i)land boil t i l l t ender i n fre s h w « t c rT hen prepare a syrup , a s «bovc, «nJ k ts ) mnler u nti l the su gar per me«tenfrust and the syrup becomes he«vy «gr(>n.1 1

~l<~)il" I' I'RESLICVL' (Cul stylo)P 1 o rangcs eareful ly , l c « v i ng

Äluc11 o f t h c wl~jtc l) i th «s ()())cs il)lc.J)coplc ltlißl])ly gr<ctc ()ff thor ycll ()w

t " i nsl c ad oI pccllntl. Quartor ti>o" a»gc" z»(1 tNkc out t l ) o j t< ic y p« r t

c) ol)ly ubc) thor wl>itc»«t of thc ~)carlfor t l)e pre~crves.

l.et these vvt)ite shell I.jrgm

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,i' nic ht i n w a t c r , t h e n d r a i n and boil inf rech ' v a t e r , unti l t cndcr .

P rcparc sy ru p as f o r f i p s and lc ts immer u n t >l qu ) t c t r a n s p a ren t .• j

I t t a ke s s e r v c r al hours.

LEMON PRESERVESame as for orange. Larve 1cmons

are usecl.

GRAPH FRUIT PRrSERVESame as orange.

P1NEAPPLE JELI YG rate two p incapples, and cx t rac t

thc ju icc, p rcssing th rough a 6n c s ie«or a p r e « T ak e h a l f a s r n any cups o fsugar as you havc of fruit ju iec. Boil unti lsyrupy. A del fhrec egal/ yolks> ß tir i n

carcfully to «void eurdlinp; cook witho 'boiling a fcw ») i»uteri, I agavea tablcs~)oo» ful o f g ra»ula tecl gclat»)c soakcdt

tn t/p cnp nf ivgtcr. Dissolvc tn tho vtn«v-•

•

))l c )u)+turc «n d p ou r ) oi3ct c)» l ed.

O~~~aE JEht~ba)])c p roecss,I f<>lf as »>any dups o f suva«>as ofjrg

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orange juice. Three egg yolks for aboutthree cups of liquid.

One tablespoon granulated gelat inesoaked in t/g cup of water. Mold and seton Ice.

BONIATILLO (Sweet Potato dulce)Boil two pounds o f s weet po ta toes.

When cooked, weigh. Put the sameweight of sugar and hal f quantity o fw ater in a s k i l le t w i t h p ee l o f a gr e e nl ime and a sm a l l st i c k of ci nn a m o n .Make a syrup. Grate boiled sweetpotato or pass through the fine gradeo f the meat chopper. M i x w i th sy r u p .P lace on stove and cook u n t i l a r at h e rthick paste i s f o r m ed, s t i r r ing a l l t hetime.

Then incorporate carefully the yo l k so f three eggs. P u t o n f i r e a g a i n f o r af ew minutes wi thout ceasing to s t i r

A glass of Sherry w ine m ayadded to advantage.

This i s v e r y s w eet , b u t ex c e l lentB oniatillo may b e used as a b a seother desserts.

SWEET POTATO IN CASUSMake the above quant i ty of sweet

potato dulce (boniatillo ). Instead of tbr~jrgm

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egg yolks, add s i x . Beat weil untilvery smooth. Then fo ld i n the sixwhites stifly beaten and 611 small paperc ases w i t h thi s mixture. Dust withpowdered cinnamon and bake in mo-

derate oven.Very nice for teas and receptions.

SKVEET POTATO CAKE4 egos2 cups f lour2 teaspoonfuls baking powder4 o • b u t ter'2 cups of bouiatillo (sweet pots o

dolce).Nix weil boniatillo with butter. Add

ehig yolks, then sifted tour with bakinpowder, lastly fold in stifly beaten edelw hites. Flav o r with vanilla,

Bake in moderateoven

SWEET POTATO PUDDING

2 lbs. sweet potatoes4 egos2 spoonful butter

spoonfuls Sherry or Bacardi mmü/, cups superjrg

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1 s poon ful al mond s1 sponful raisins1 cup milk.Pass boilcd swcct po tatocs th rough

sicvc o r 6nc m cat chop per, marx «11I•

ingrcdicnts togcthcr, p l acc i n b u t t e:re Jmold and bake in oven, set tinte mnldin a pan o f ho t xvater.

HACARDI APPLE PUDDINGApples do not grow in Cuba but thooc

from California an J Oregon are so abun-dant hcre we cmp loy tll e l11 extel lHLvc.'lyand make a pudding w)siel> is t<lrnowt anat>ve art ic le.

6 lar~'c apples.3 egos1 «up bread crun>bs~/p cup aurar2 ~poonfuls bu t ter3/ tcaspoonful po~~)cred cinn«mon4 o=. 13«eurcli runi ,

Chop apples f~i iely, add e ß tNuar l t t l ' d ' lugar, butter, oread e r o n l l>6, e inn o l l l o tand t u»>. N ix weil unti l i t f o ri»~p <>ste Add s tifly beaten xvi>itea t>f ehe"an ~ÄLQ in but tere d n l u lc l i n o ven ~r~lw,ein« i»>ii l>ng n>r)l~ in Q pan eontalnll lg' watcr• •jrg

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Eaten iv i t h a crcam sauce or avhippedcrcam,

MAMEY PUDDING

2 rnamcys1 cup in i l k

~ /~ eiip a u r a r>/i tonapoon fgl p o i vdorad c m n a rnon

Rc:n>ove s tonc an d fi lamen ts o f ma-mey-') p a H-"I raj iv f ruit t hroug~h eleve.~dd sug~ar, c~<~fs, milk an d c i n namon.Mi» i vc.ll and l) ake in bu t tcred mold i na pan o f wvafc r .

YEi~iAS DO13LES jßoublc Volkl hi< r lcsscr t i x t y p i c :illy Cuban. I

f Aay 5c e n i f oo ln ten )c ly salve«r icti tn N o r t h A nicr lcan p oltitcs.l L r

may rcliwh it, hn ivcvc r i i«hcy n ' "y c">k indrcd p rcpara f ions o f «~b«r a n' " "~ 't

l) l))>. ~ug~ari) ci i~):i xvatcl'D tc«w poo ii fiiltlY ii l l i l l 'i, lc nio n o r S li c r ry w in <

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108

M ake a s y ru p of th e su g a r an dw ater. W h e n i t b c g ins to t h i c kcn , s c thalf of the syrup aside; put the othcr halfin a sk i l l ct ; le t s immer gent ly .

Take twelve egg yolks; beat intensclyu ntil t he y b e come t h i c k and alm os twhite.

T hen beat unti l s t i f f , w h i tes o ft hree egge; mix w i t h y o l k s and beatb oth together fo r a while.

S ift through a f in e sifter threeteaspoonfuls of flour and add l i t t le bylittle, sifting it into the beaten egos.

Drop a tablespoonful of th is m ix tu rei nto the simmering syrup. I n a m o m e n tit will float, forming a yellow disc whichi s then fo lded in t w o w i t h a sk i m m e r ,l ike a d im i nut ive o m elet.

1~

Remove with the skimmer and p l acein a glass bowl or o ther recipient. C on "t inue, spoonful by spoonful , no t cook indm ore than tw o o r th ree at a t im e i n t h es yrup, until al l t h e ehig mixture hasbeen disposed of. I f t h e syrup shouldthicken too much add a s oonfu l o rpo o mater; xf xt has become absorbed•

•

by the ey the ehig, add more syrup from yourreserve.

%hen all your l i t t le o melets a r erea y, s train the syrup which r e m a ins.

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109

f lavor with v a n >11a, lemon or wune, as

taste demands, a nd pour i t ov e r t h edouble yoll s in t he d i sh.

kIUEVOS REALE$. (Royal Et,gs).

8 egg yolks1 pinch of salt1 spoonful Cognac or Bacardi r u m1 lb. sugar1 cup w a t e r

B ea t eg g yo l k s very vigorouslyuntil hard; while beating add salt, limejuice and l iquor.

ake heavy syrup with sugar andmager. Pu t a f e w spoonfuls of syrup 'a small pan or pyrex dish; let it cover thwalls of the dish as you would wicaramel. Then place your beaten ggmixture in th e d ish and le t cookpan with water or in a double boiler uthe mixtnre is d o ne (rrhen a s 'clk ork comes out d r y ) .

Remove from f ire. Turn ou

cool Q t ' sqwith the syrup.jrg

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YEMITAS ACARAMELADAS(Candicd Yolks)

For 10 cgg yolks rnakc a t)iick syrupwith 2 pounds of sug<ar and 2 cups ofwatcr; whcn it bcpins to thrcac), lot cnol.Take ten spoonfuls of this cola) syrup,or one for each cgg yolk. Mix, stirrin~fzent)y with a wooden spatula and lct cookon a moderate lire until eg<gs anti syrupform a paste which separates fron>hotton> of the pan or Jish. N h c n paste >sco)J, form small halls, like marb)cs, w>thh uttered hands, T a k e t ) l c r es t o fsyrup, add the juicc of a lcmon', lot itcook to the point of cracking — that <si

whcn a, small amount in a cup o< >~a«will snap )ikc g]ass Into this hocandy put a ha)) of thc cgg pasteout at nnce and lct cool on «)buttere J pan

YEMlTAS. (Soft Yoll ~).

1 hl>8 Ha nie p aste o f cg/Q yol )cs «»~>"y up rna Jc into litt)c balls, aß «4o~c>rc sim >)j ly rollcd in powJcrcJ Husar a»~)wrapped >n fancy paper

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QVESO DE ALMENDRAS(Alrnand Chcesc).

1 lb. pcclcd almonds~/p lb. sugar12 cg<g yol k sp owdcre J c r n n a m o nSoak almonds in w ater 10 o r 12hours.

'I'hc almonds should bc p oundcdinto a vc r y s r n o o t ) l p r l s tc. Pl l t thc sugarLnto a s m a ll co pp cr p rcs c r v l ng< kcttlc• l •

wr th th rcc o r fo u r sp o o n fu l s of w a t c r 'a nd lc t i t co o k u n t i l a t hi c k s y r u pformed; t h c n s t i r i n, w i th a woodcnspatula, g<radually, thc: almonds reduccdto a paste and thor eg<g yolks vcry wcll~caten. Con t i nu e s t i r r ing o n thc marcuntil t hor p a ste d c tachcs from thchottom o f t h c k e t t l<. Tu rn ou t onrna r öle slang a nd allow to cool. Thcnkncad thoroug<hly and put in n n loldrrpt'Ln klcd w l t h p o w d c rcd c rnnarnonI l •

This iß a cl assi c al rec i pc f ro r ~~a rlla g Lrcy, xv hcrc a l mondfamous.jrg

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q~tut ragt~ ~~~~O~ ~O ~opa at~y pur q~tq~ stoD/tip -'~t)$ )tiun ttp)tt I>poow q)tM

)tttlUt)«ost Hut ~t)s Darg A)ltA>Pofe«Uo +P)

puthggs.")AcI J:)Lidos Ul pool 'fQ:)d uoutg~ go~i«tg ga oaatd tt pua uaaq aiItutth ia aoatd • 1 J•l 1l •J

qqttt ah%) ')/os )at)outd ppQ 'pßhfosstpp~tnh st sagos ~traun args putt >~~tut ~a soxv>los)a sdno Xuuutsu ~~ut~ aqttg

(fix'I' S(W) er Vaa aa arena'AO$ tt hl

r~~tw paul~ sp~out ~[lt tus o~ut gnupotpuao gsomp pur qotqy Azph ~traun

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It thickens considerably ivhcn cold.One quart of milk will make a fair

quantity.

DULCE DE LECHE ARG ENTINO(Argcntinc Mi lk 7cl ly)

6 ehig yolks3 cups milk1 cup sugarsmall piece vanilla bean

• 1

3 spoonfuls of s u gar , carameli ed1 spoonful b u t ter

Cook milk and sugar, stirring cons-tantly unti l ta n c o lored t h c n add ehigyolks, caramc.li=cd sugar, and vanilla bean(cr cxtrnct ).

Conttnue s t t r r tng o n moJerate f i re• •

until thick.

ARROZ CON LECKE. (R ' '

A homcly dish, yct nnc of thor moclifficult to accon>plish to pc:rfc«'o

g 14. v a lencia o r C a r o l lna~2 qts. milk>/t tb. notarp jccg o f 6t ick c <nna~»opccl of half a ii@>c or lcmon

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Wash ricc thoroughly in scvcral

watcrs. Put on to bo i l wi th t h rcc cupsw atcr until thc grain i s g u i t c cookcd.Whcn thc watcr is absorbcd, add hotmilk a l ittlc a t a t i m c and flavoring,stirring occasionaBy. Whcn all thc milk.has bccn absorbcd and thc mixturccrcamy, add sugar. Cook a whilc ion<cr.If thc s ugar is put in too soon the rico

will harden.Pour in glass bowl and dust with

powdcrcd csnnamon.

NATILLA. (Cornstarch Pudding, Gubanstylc)

1q ™k~/j camp aurar4 level tablcspoonfuls cornstarchp iccc s t ic k c i n n a r n onpcel of half a l imc6 cg<g yolksDissolvc corn starch anJ cgg yolks

carcfully with milk. S t rain,a J J sugarand flavoring. Cook in Joublc boiler oron dircct mo Jcrate ßrc, if one ss very1 •

a ttentivc not t o stop stirring so asavoid sticking or burning, Whcn Jon<mol J or, what is morc typical, spr+a J

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in open plat tc: ran d pu t a fe w g poon fulsof caramc:1 on > ts su r face.

Thc combine J f lavor of Iime peelan J cinnamon wsth caramc l /aves th ls1

J cssert sts spccra l charactc:r.

SOPA BORRACHA. (Drunken Sop) •S pong<c. enke i f s t < s a cou ple o f• f •

c lays olm, all thc better', cut in t w o i n c h<quarc.'s ancl covcr i v<th s y r u p , m ade of>uVar and w a t cr , t o iv h l c h 5 her r y w l n c-.

• s p 1 1

or Oacardi rum has bec.n added.~hcrc should bc: l iquid enoug<h to

p ermeate th c cake completely.

TORREJAS. (B r . srl F r i t tcrs}.

Cu t ra t her s talc. b read in s l icesCut off h," the «us t. Pou r a des sc: r ts poonfulof Jr> S'«« v ivmc (vsno scco ) on cnch•

•

slice d c -'nough sweetened milk t oLc t d rar n. Bc .'a t vcry

out.""y two or thrc.c egos. Qcp eacslice,'4t. b"a«n c-gg~and fry i n d ec:p

p r>nöle wi th powdc;rc:d suvar an dclllna~ 1bathe i n sy r u p .

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HULA - HULA

Gut off top of a pineapple. Scoopout the fruit, making a cup of the shell.

Fill cavity with pineapple iceand

Champagne.Serve with straws.One for each tuest.

COQUBlIOL. (Coconnt Milk)I

Grate two coconuts, add one scant

c up water, M ix we i l a n d p l ace i na

napkin or other stout l inen and ivring.

(Preferrsbly done by two persons) soas to extract t he milk juice from thegrated coconut.

Make a thick s yrup with sugar»dwater and take a s many c u p ssyrup as you have of the coconut m i l kAdd a cup of cow's milk and allow threeegg yolks for every cup of the cornbinedliquid.

Cook, stirring c onstantly withwooden spatula or spoon. Put in a pieceof vanilla bean

lt should have the consistency ofthick c r eam.

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CAFIROLETAHalf aweet potato dulce (boniatillo)

aad half coconut milk (coguimol ) mixed.

<<ICH QUEMADO (Toaated coconut)~rate a c o conut. Make a syrup

~ ~o cups of sugar and one of mater.%hen thick add coconut, yolks of four

™ 11 dia s s o f Sherry +eine, ha1feaspoonful of ground c i nnam on .

<~< a11 together and let cook, s tirringdo

nd bronn >n oven or under broz1er.• t

x xl(

V

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C Q F F K K

"Coffee must be as strong as love,as black as nicht and as hot as the devil".

Cubans are pereat coffee drinkers,m ost exacting as to th e q u al ity o f t h ebean and the excellence of its preparation.

It is simple enough to make coffeeas it is done in Cuba and all SpanishA merica, b u t care an d a tte n txon1

alo ne assure good r esults.A p lain t i n or enamelled French

c offee pot is Used, with a fi n e strainer1an the upper section.For 4 small cups of strong coffe"

4 heaping tablespoonfuls of weil roasted.finely ground coffee are necessary

put the coffee in the upper pa«of the coffee pot. Put 5 small cups of wat«in a saucepan (one tor each cup and anextra one which will be absorbed by thegrounds). Let the water beil herd. Theopour it on the coffee little by little, aboua tablespoonful at a t i m e . Thejrg

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must be kept at the boiling point whenpoured on the coffee and this done veryslowly.

L et t h e w ater p ass through theg rounds before p o u r ing o n more. Ittakes time and patience to make i t r ight .

H you prefer the coffee less strong,s erve a s m al l pitcher of ho t w a t e r andgraduate the strength of the beverage tothe taste of each guest.

U nnecessary to say that coffee mustbe freshly made each time. Ne v er reheat-ed.

To mak e c o f fee and milk, Cubanstyle:

Fill cup with hot milk and put aspoonful o r t w o o f s t rong b l ack coffeeinto it .

L~lllk s im pl y su b s t i tutes wa ter and~11

is eunuch more nutritious for early break-<ast when coffee, rolls and fruit constitu«a meal.

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M K X S S

Gastronomie experts have declaredthat the b es t p l ace t o t a k e b r e a k fast(early) ie New York; luncheon (alrnuerzo)Havana; tea, London and d inner , Pa r i s ,

The Cuban almuerzo cali it l un-c heon for l ack o f a bet t e r n ame, b u t

i t i s a ve r y s o l i d m e a l i s f amous,shall offer a few m enus fo r t h o se

desirous of coxnbining harmoniously someof the dishes described in these pages.

xnners a n H a v a n a are more or

less cosmopolitan, following the plan ofFrench chefs, and are not pa r t i cu lar lycharacteristic.

ALMUERZO

Grape frust M arasqu inoEgos a la MalaguenaRice and chicken, criolloChayote saladPineapple ice

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Moro crabsPanned sprint ch i cken

with string beansBananas in tentacionGuacamole saladGuava pas te a nd c r e am cheese

Stuffed aguacatesPargo a la c r io l laNew po ta toes, m aitre d ho t e lEmpanadasGuanabana i ce

Grape f r u i t co c k t a i lBroiled lob ster, Tartar sauceTamal en ca-uela (soft tamal)L ettuce and c u c u m be r s a l a dMameys

~ cery typical and familiar a!mae«oPicadillo, rice and revoltil lo (dauben

scrambled eg os).edith fried plantains, ripe and greenL ittle pa rgos a l a m in u t aMater cr e ss sa l a dT oasted coconu t d u l c e

A v e r y n i ce spray of se rv ing t hhomely dish of hash and r ice is tojrg

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t} e remaining half with white rice. I etpool sine mould half way with picadillo,

stand s few minutes and unmould on a}+~gg djsß with the revoltillo forming agenerous border; the fried plantains areeerved in the same course.

Easy to prepare u)hen not in Cuba.Qy ster cocktailEggs poached in olive oü

%hite rice black beansSweet green pepper

salad

Preserved 6gs and cream cheese

Grape fruitLobster HavanaiseSquab chicken on toast with petits

New potatoes, maitre d' hotelp018

Stuffed chayotesGuavas in syrup — Edarn cheese

JigoteP3ozied pargo, aguacate sauceBraised tenderloinStuffed egg plantPineapple and orange salad

Drunten sop (sopa borrse~e~.

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Cocktail o f Cuban shrimpsHuevos en acematas (egge in ro s)C uban po t r oa s tWhite rice bananas en tenfacionFruit saladMamey pudding

AguacateSte>ved pargo a la c u b a n aKVhite riceCorn p ieL ettuce and t o m ato s aladA ssorted f ru i t

AguacateArro- con ma r i scos (parade. lobster

and crabs)T ournedos iv i th p e t i t s p o i sTomato an d l e t t uce s a l adDouble yolks (yemas dob4s)

+ ors d oeu v r e ss

(Olives, sardines. radishes,shrimp )

Ajiaco©rape fruit saladHula-Hulajrg

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Fruit cocktail with SherryJcllicd partienChickcn and rice, criolloChayotc saladMamey ice

Almucrco for a bot Summer day,Chilled melonPartienen escabeche (marinated)Cold stuffed chayotcs%ater cress saladGuanabana ice

Aqua cateMoro crabs, stuffedChicken a la creole%hite rice f r ied plantaineAssorted fruit

Grape fruitPescado a la minute (breaded "sl'

61lets)Boiled New potatoesAlbondittas (meat balls in sauce)%hite riceAguacate salad.Natilla (Cuban Custard)jrgm

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Cups of oranges an J Marasqucnocherries

Omelet with shrimps, tornato sauce%hite ricePlato frto (mixed aalad )Guava i n syrup — Gream cheese

JigoteEgos a la M a laguenaTamales made f rom f resh cordChayote and le t tuce salad~ pp4 pudding w i th r u m

Chilled melon in g lasses>ice with f ish, shr imp sauce

, Small grilled tenderloin steaksauted new p o t a t oes

a lelly a s sorted cheese

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1QG

' COSMOPOI ITAN DINNER INI&VANA, lVITH A NATIVE

TOUCH

Daiquirf cocktailsToastcd maranon

sccds. (Qasgc"nuts )

Canapc:s of caviar

ChablisConsornrnc': pro fiterolesPargo, mayonnaise, garnished with

shrimp,crab an d lobs terNcw potatocs, maitre d' hotel

Chateau IquemSmothered chic kenCand>cd sweet potatoes farcen pea"Aguacates filled with pineapple salad

ChampagneC oconut see creamPetit foursCaf~ noir or Caf~ f rappe

Creme de menthe Benedictu ie

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Cuban M a nhattan cocktailsCheese straws

Haut SauterneChicken g<umbo soupLobster Havanaise

ChambertinFilet of beef au MadereChayotes gratin, str ing beansHcarts of lettuce and tomato je l ly

mayonnaise

ChampagneCoqui mole KVa fersHul H l

Cafe noirCuban pousse

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'QO)lSOACJ Qlg )O yUlpy

pgl)30>O~g pyIpl©UUCUl>g4 Ql

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>>~~P gyWt;P

QUlCP:lAQQ QUQAg~~ ~O ~~~ggl~UQ NtU<) ~l~g4 PUO Upt)O)aßgg

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)l il!AI Ut:DIIDlllp LplUülßOtp 510pg

'QQAQ )O UOl)O)

~l)QUlalhl)CU8 )OUQlPg)QDOO

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ORIGINAL DAIQUIRI COCKTAILchile the Guantanamo Naval Stat ion

was bcing< establishcd, in the early Jays ofthe Republic, a g<roup of o f hcers ivereinitiated into the sccret of a cocktail ma Jcwith the juice of screen limes and Bacardi,rum. It was immediately named Daiquir i ,in honor of its birthplace, a l i t t le min ingt own nearby. T h e n am e i s n o t famous .

One s mall glass Baca rcl i R u mOne teaspoonful sogarJ uicc: of half a l i m eSh k . '

c . i c eake Ivc.'11 Ivit l i crackc.d iceS crve in a v e r y c olcl glass.

CUBAN tvIANHATTAN COCKTAILOne half g~lass <umOne half <lag ass Italian Vermouth

r ops An gos tur a B i t t e r srac ed ice. S h ake ivell

pas<SI~ENTE COCKrZILOne h,lf gDacardi RumA f d

rench Vermouthal f F ren«ps Grcnadine

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' 'fair wall in lnrga glass w ith twof •

p leces ol l e es

Strain and servc in wei l ch i l lecicocktail glass, ahming a twist of orangepeel and a Marasquinn ehe rry.

I

MARY PICKFORD COCKTAIl,Qne thir~l pineapple juic.al wo t)»rJA l)ucar~li kc»~i

OI11 Pall)1 GfcllNlllfloCFAoko J ich, Sl>ako weil,

1SLH OP P1NL>S COCKTAII.©ne half tcaspoonful wupper

. Ono third ära pcfruit ju iccTwo tliirds Baear Ji Rum«a~«ad ich Shake weilher.ve 4) y~ry volt aula

~~~~"~~ YKllf CLUB COCI<'I'Al~i~lllillvilf l(tllll

()))~ )sl<on Vyrini>u<l<~Nell Ap>'p>g) f)yg>y~)y

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GlN COCKTAIL

Onc teaspoon fu l s l i p~ lr cl13.lQLYc„<l $n Q,! 1

l ittle soJa water.Two Jashes Ang<os tu ra Bi t terzO ne jigger I fo l lanJ G i nShake weil wi tl> crackecl icc, astrein

anJ nerve in very col~l cr)akt'vii g<l'c«.C M iW

MAN/ fATl'AN C(3CKTA1LOne Ja~l~ Orange I i i«c r~Otlc JaNli Pcyc l lallc,l l) l t t c rBUnc Cl AH)l t l y r l l l'/g jigger EViiisl y

)iggcr Italian Vern>ucctliPic<ccc 4if Icn>on pcclShake ivitli cr k J ' 'la o ivcll ehille.l glans.

DRIN{ ", l; (XPCK'l'A l I,

(~lol~i lvp, <?ne

gy)f f) i;t Ai'~ + l~ vqry yu (,( ii>„ L.teil I'L~""

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134

NAH JONG COCKTA1LOne part juice of mandarin orange,

with teaspoonful of s ugar weildissolved

One part 018 Tom Gin.- Shake weil in shaker with cracked

ice, strain and serve cold in cocktailglabbo

t

,

- FRENCH CANADIAN COCKTAILOne 'small mixing glass, into whcch put:

1

One dash Absinthe., One pony French VermouthOne' poüy Canadian %hiskyFine =ice

, Stir weil and, strain into cold: ' cocktail 'glass,

VERMOUTH COCKTAIL

-, : - '- " . ' . : ; ,. One dash Orange Bitters

, One dash Peychaud git tersOne dash syrup

''.,;; ';: Gne jigger either French or Italian=- , ~ermouth whi ch make.

e>thex'- dry or sweet.

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Lemon peelLump of iceStir and strain into col J cocktail

gla55.

SHERRY COCKTAILOne Jash Orange BittersOne dash Peychau J BittersOne jig per SherryLemon peelShake m' hith cracked ice and s traun

•

•

into weil chillcd cocktail glass.

CHAMPAGNE CQCKTAn. (O~P a

ut snto a lar ee t a Lllllp Q f 80

a lge cocktail dia» . ~ei1s ra otters.

gar mo~stened mi h

so p oivly dry Champa aoea most frappe.

PAGNE CQCKTAIL (Saßestt into a )ar eed

trip o f s t tgarQragao.

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Shake weil and strain into a large,cold cocktail glass.

Sprig of mint.

MERRY WIDOW COCKTAIL

Onc small mixing glass into whichput:

Onc dash Orange BittcrsOnc dash Aniscttct/p jigger Gordon Gint/p jigger AbsintheShake wcll with crackcd icc and

strain into a cocktail glass.

DUBONNET COCKTAILOne third part Gordon GinTwo thirds DubonnetPut all into a glass with two pic«s

of ice, stir, (do not shake) strain an~servc in weil chilled cocktail glass

HA VANA COOLEROne lump iceOne jigger Bacardi RumOne small bottle Qinger AleOne Lunch mintServe in Collins glass.jrg

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PLANTER'S PUNCH

Juice of a limcOne barspoonful of sugarOne j igger Bacard i Ru m

Shake weil, strain into a goblet withf ine icc and dccorate w i th f r u i t an d m i n t(slice o f pi n e a p p le. o range, l i m e undcherry}

RUM COCKTAIL (C uban mojo)

I n m e d i u m s i n e gl a s s p u t :One tcaspoonful sugarguice and r i n d o f a screen lime1 •

Sprit of mintO ne j igger Bacard i R u mS everal p i cces o f i c eF ill g l ass w i t h s o d a w a t er . Serv e

with longespoon.

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BACARDI PINEAPPLE FIZZOne barspoonful of sugarOne jigger pincapple juiceOne jigger Oacardi R umShake weil, with cracked >ce, str»n

into Axt glass and fill wvith syphon

These fi==es can a lso be made >vsth

© >n snstea J of R u m .

SHERRY FLIP

small mixing glassOne tablespoonful sugarOne glass SherryOlle eggS mall am ount o f i c e

•

. so a11

h» <lass. A l i t tle poivdere csnna

on top

vom eidam FLIP

Same as Sherry F ip.li , ezcept gßC

ort instead of Sherry.jrgm

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Tltrcc o r f ot t r sprtgII frevelt mtntPtll «p g i n ~ ~ 1 vttl t t ll t l t v c cl t e e s

Do n ot s t i r o r alt ake, l ) t l t Iet st ttncltltrec c) r f c) tt t nt t tt tt ten « n t tl ~(llta~f rost tecl.

Qnc wi tteI<lltLLL)fttl EVlti~ky ot' I)LLQLtrclfO rntt t t ten t w i tl t 111int Ltnc l f r t l i t .

OLI) SOUTIII!RN MINT JULPPLttrI(Q c.'ttt glltttvOllC.' l t l t l t I ) Clttgiltt' Clt'I'Lolvecl l!1 Lt llttle

wtt tet'1'c)ttr c)r l ive ) lori~(ct of »t i t t tScverttl lt t t » I )o o f atttltll ieQOlle j i g<g<er 13rttttclyStir ivellPc)ur Lt»t«ll Lt tttc)u»t o f V o t 't w l l t e

C) Ll tl) ))T t i lt t w l t l t fruit «tt c l L ttllttiDQ L' v e 'IV L t lt LL t 'L'L\ w LLs

Sf,-l l';RRY CO1313LVRULIQ llt L'g Q t llllt QlltPlß1QLLLLI)l)C) ttfttl c) f Ltyrtt()Sttttt l l p LQL.'Q t1vl I tecl le Ltlc) Lt [)eelSVL'Ltegl«LLL) fttl i) Iterryjrg

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Fill glass with fine ice.S tir weil.Decorate w ith r u i t a n dscreen munt. sprig ofServe with s t raws.

COFFEE FRAPPE

put:U se small m i x ing g l ass i n t o

w i c

One teaspoonful of sugarTwo jiggers of coffeeOne pony of Brandy or Bacardi RumFill with shaved ice,

shake weils train into Burgundy g lass and se rve.

CUBAN POUSSE(After dinner drink )

O ne pony B a card i R u mTwo dashes Creme de C a caoOne dash Anisette

frappe glass.Cracked ice, s tir wei l . . St ra in

POUSSE CAFE

equal parts of Anisette,Triple Sec Alda~o •

Use a pony g l ass i n t o which putChartreuse and B randy .jrg

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CLARET CUPTake large glass pitcher into which

squeeze juice of one lemon and put:

One tablespoonful powdered sugarOne pony B r andyOne pony CuragaoOne large p iece iceOne bott le good C laretTwo pieces cucumber rindOne bottle ApollinarisSet in refrigerator for a couple ofhours and add a b u nch of mint.

SAUTERNE CUPLarge glass pitcher into which put:One lemon, s l icedOne orange, sl icedTwo pi e ces cucumber rindOne pony BrandyOne pony MarasquinoOne quart S a u t e rneOne pint ApollinarisThe juice of one lemonOne large piece of ice

Let stand in refrigerator an hour ortwo. D eco r a te with small bunch of

t•

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S Ällle r c c l pe ll 2 Äy l) e L lc ier, or 2tnowine C22p or Mottelle C22p, utting e i t heruf t l tette w inett i n t t teÄ(1 of SÄ22tertle.

CIIAMI'AGNE CUI'Qne IÄrgte g lÄt i ti p l (e lter ln to wll Lcll~tut i

Q t2 e I e t220 t2 ttl t Cc(lOt2e <)rÄ»g<e ttlicetlfgtJ wÖ Plcccti cl i c l l t ll l )ct' r ln ( l()»e po»y H tu,ttcly

tft t ••

Ot2e pÖtly C«rugÄÖI lte )2ttca o f ot tc l c t t tot tOt2c pittt Apul l i»t ir i

ttIxet tat Äf1il t t l fcfriffcrÄtÖt'

A f cw» totttcttttt ltcfÖro tterv»2gvtl(l Ö t ie <~2tttt't vcry co l t l C l t Ä t t t ) tÄgt toStir Wcll <t tt tl ( Iceot u tc w itlt Itit ttult Öfgrcctt tt t i t t) w ill i « I i t t l c ~tÖwtlctocl

bc't'vc <ltcvc eil st tt » t a t t t ull,f

tiiitlltlet y J g ]te g ))(type g! ii ))pj gt {1 i i ll iii tt JoP f

v(.tii (lettit'o t liotti ttweot, tt(l(lI

pt t.cftci'~ttililct~ftitl)ti fitl ttf f>itwJerctl wltggr f i t g i t i~lijrg

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DHLIClOUS PUNCHI nto i i p i i n eli l)owl f )ut .'l2 a i lovea, c)ne i ) t i ( '. k e«i i iw»ic)n, pea lef c)na or~lnffe Ancl t ( v ( l la)ii()»Ei ~vlliclll iciva l )een l)()ilecl in ii c.'iip c)f wüter for

f i va »ii»ii tes. S t rii in.

,f iiice c) f 12 c)riinga))Juioo of I ' l omooyO»a f ) ( )an( lOiia cf(«(r t l3(iecirclf Rii»iOna cfii<irt Sc(()temaO iia cf i i~r t eol(l Oc)l()ng te~Oila cf ii@ r t A f)() ll iii A I" I gLArga f ) leaa clt l ee

lM l'l i R Ihfi l'UNCj lfiiti) w fii«ia~li l )owl f )@teOlia f )() tilicl c) f I i i /A i'Oi>a if i icirt «c)lcl ei)ffc.a()!ist l n)tt ld l~cirt w i ) laOiia l)c)ttla Qc)c)(l l ) i ')iilclyOlle ( j i i cir t ( ! ra ( in lI jA r/a f) ' IQL!a c) t i i ! c )

I I

'l'i ii~ i»ny l)o f r~~)f)bcl l~y f i i i t t i »pl I

iii t () ( in i (!a ol ea i i i fradigi' cincl f l 'ppp in/il A()f t ijrg

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~ ~ • • ) Ir. • I ,I li, • s

gt

RRFRRSCOS (Soft drinks)

The great variety of cooling beveragesm ade f rom f r u i t , s ugar, w a t e r and i cec onstitutes one of th e a t t r ac t ions o f t h eHavanese season. There is nothing mores atisfying w h en one i s w arm t h anlong, cooling d r i n k m ad e f ro m f ru i t• •

j u l ce s oLemonade and orangeade are univer-

sal; but a few spoonfuls of orange juicei n a g l ass o f s w eetened w a ter i s q u i t eanother story f rom th e j u i ce o f l u s c iousAntillian oranges with no other add

i t ionthan c racked i c e ; even sugar beinggenerally unnecessary.jrgm

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15 tJ

PISA FRIA (P ineapple juice)The juice of a pineapple will make

two glassfuls. Just grated or crushed,straincd, and shaken with cracked ice

sugar to taste.Some people prefer it with the fruit,

and the w a i ter generally asks i f y ouwant it colada o stn colar, that is, strainedor not s t racned.

CHAMPOLA (Guanabana refresco)This is the most delicious of all,

though everybody does n ot relish i ton account of ats very pronouned flavor.

p •

For a larve, tall glass of this refresh-ment the pulp of half a fruit is required.The guanabana is thoroughly crushed,strained, shaken with cracked ice andsugar. The necessary quantity to 611 theglass is furnished by the addition of alittle water or of milk. T h e classicalchampola is made with milk.

This also is served strained or notstrained, according to taste.

ANON REFRESCOSame as above, using anon instead

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l60

ENSALADA (Salad)1 slice orange1 slice lemonsmall sprig mint1 spoonful lime juice2 spoonfuls Grenadine syrupcracked ice and water.

HORCHATA (Orgeat)This is v ery d i f ferent f r o m theorgeat made with syrup of a lmonds. I t

is the genuine milk of a lmonds we usedto read about.

2 ounces blanched almonds poundedto a pulp in a mortar or very finely groundare worked with a heaping tablespoonfulof sugar and water enough to make onelarge glassful, added very gradually.

This is strained and cooled with ice.

COCONUT WATEROnly young, green c oconuts h a v ethe necessary liquid. H ut a med i u msized one will give two large atlasses ofdelicious water which needs nothing mpre

than the addition of a little ice to beperfect. S ometines a t e aspoonful o fsugar enhances the taste, but generallythe juice is sweet enough wi fhout it .jrg

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161

C oconut w a te r i s c o n s idered a won-derful remedy fo r k i dney trouble anddoctors here prescribe st; many persons

••

take a d el i g h t fu l tre a tment of f reshc oconut w a t e r cn Hav an a i nstead o f ae ure a t a E u ro p ean s p a .

TAMARINDT his e x o t i c f r u i t m akes a goo d

beverage. I t has a l a rve brown pod;the shell being thin and brittle and theinterior a sof t p u l p c o v e r ing b l a ck ishbeans. T h e pu l p i s soaked in waterf or s e v e ra l h ou rs and t he n c r u shed,s trained an d t a k e n with ice and sugar .It is ve ry t a r t a nd n e e ds to be s weetenedplentiful ly . The usual and easiest mannerofmaking tamarind refresco is to purchasethe pulp p r epared w i t h s u per . (it mayhe had at cafc-.s and groceries) and simplydissolve i t sn w ater w i t z see .

• •

• •

A very popu lar d r i nk .Juice of half a l imoOne tablespoonful sugarHalf a glassful light beerHalf a glassful waterShake with cracked ice.jrg

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C

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lntroductionSOUPS

Jigote 15Shrimp soup .. . . .

• • • • •

17Fiah soup.. . . . . . .

. . . . . . .. . . , .

• t •

18Black bcan soup • • • •

19Green banana (plantain) soup .• • • •

20Another banana (plantain) soup• • t •

21C rcam of c orn soup .. . . . . . .

. . .

t t •

22Sopa de ajos (Garlic soup).. . ,

• • •

23Ajiaco • • • • •

23Olla • t • • • •

' • • 25F I S H

Pargo (Cuban atyle) .. . . • • 28Boilcd pargo, aguacate aaucc. 29Pcscado a la minuta.

. . . . , . • •

• •

30Stuffcd fiah,. . . . . . . .

.

• •

30Stcwcd fiah (Cuban atyle)... •

• •

39Stcwed fiah (Catalan style ) ., 3cjEacabcche

• •

33Stewed fiah jcllied,. . . • . • • • •

•

t •

34Bacalao a la V i=caina.

. . . • • •

• •

• • 35SHELL FLASH

Moro crabs 38Moro crab coctkail No. 1 ,

• • •39

Moro crab cocktail No. 2 .• • • • • t • • • • 39

Lobaters• • • • • • • • • • 39

Stuffed lobster.. . . • • . • • • • • • t • t • • 40

Stuffed crabs.. . . • . • • • . • • • • • t • • •

41Lobater Havanaise.

. . . . • • •• 41

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E GG SFr)cd cggs, Cuban stylc •

• •Fricd eggs, Spanish stylc. • • • 42Havancsc cggs.

. . . • . •

. • • .

t • • 42Hucvos cn acemttas (Eggs

• • • • • •• •

• • • 42Egge Malaga stylc,

, . . . .,

in roll«)• • • 43

R c volt 11 to • • • 43Aguacatc omclct • • • 44M >mosa cggr.. .

, . . . . .

. . .

• • • 45• • • 45

M EAT SR aast ruck >ng p>g.

. . . , ,

, . . . . ,Christmas evc (Nochc Bucna )...• • • I • • 47

Cuban pot r o as t ,. . . , . .

. . • •• • •

• • • • • • 48Cuban beefsteak.

. . . . . .

. . . . .

• • • • • • 49M cat ball« e • •

• • • • • •

• • • • •

• • • • • •

• • • • • • 50$ • •

• • • • 50Ropa v)eva (Rage),

. . . . ,

. . • • • •

• •

• • • • • • 51V aca trlta • • • I • • • • I

• • • • •

• • • • •

• • • • • • 52Chicken a la crcole.. • • • • • • •

Guinea Hcn with casabe,, • • • • •

• • • • • •

Pig« feet Andatucian «tylc,.

• • • • • • 55Lmpanadar • • • • • • 57Chtv)r)cor .

. . . , .

. . . • . •

• • • • • • ••

• • I• • • • • • 58

•

• 60ora)n r)tterr I • • • • •

• • • • • •60>CE

p la)n L u t)an whist e r)ce .• . • • • • •

• •Arrox con pollt) (Rice with ch lcken) •6c)

Arroz con marirco« (Rice with «ea fo"")6365

HAN SPri)otcr negro« (BtackRed beanr

. . . . . .

. . . .

beanr) I • • • •

Judiar (White l ea,nr) . • I I • • • • •

Judiar en n>unyetar,,

I • I I• •

• • •

• • • I I • • I • • • I •

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l Sie

B EA N SM oros y c r l s t l anos .

. . . . . . . .

• •

69Congris ... . . . . . 70Garbanxos

• ••

70C OR N

Tamal en c axuela . .. . . . . . .

. .•

• 72T amales• • • •

• 74Corn pie. .. . . . . . .

.

• • •• 75Albondigas dc m alz, . . .

. . . . , . • • \ • 76Corn meal .. . , . . . .

. . • . . . .. . . t

• • • 77C orn g n o c c h l .. . . . . . .

. . . . . . .. . . . . . . . 78Royal paste pic 79

BANANASFricd p l antains '81Banana chips .

. . 82Bolicd p)antains .. 82Bakcd plantains.

. . . . . .

, . . . . . . .. . . . . . 83P lhtanos en t e n tac ion .

. . . . , .

. . . , . • • .. 83Machacado dc p la tanos.

. . . . . . . .

. . . • . 84OTHER TROPICAL VEGETABLES

Chayotcs 85Boilcd chayotcs.. . . . . . .

. . . , . , • • •• . • 86Stuffcd chayotcs.

. . . . . . . 86Chayotcs au g ra t in .. . . . , . .

. . . • . • •l l A 87Qu lm D O lll D O •• • • • •

• • • • •• • • • • • • 88LDero •

• • • • • • • •

• • • • • • • •• • • • • • • • •

• • • 89Stuffcd grecn pcppcrs .. . . . . . . . . ,

. . . , 90Stuffcd cgg plant.. . , . . . . . .

. . . . . . . • • 91Yuca (CassaYa) I • • • • •• • • • • • • • • • • • • t 92

F rlcd yuca .. . . , , . . . .

. . . . , . . . . ., . . . . .

9oPl ncappla f r l t t c rs .. . . , . . . . , . .

. , , . . . . ,

7 P •93

ShLADSAguacatc (Alligator pcar ). . . . • • • • • • •i • 94G uaca ololc • • e • • • • • • a • • • • • • • • •

• • • • • •95

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