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m ories and b r ing b ack t h e p a s t. T hus a f a i n t s c ent o f j a s m i n will evoke bctter than a volume of description, the magie f r a grance o f a n A n d a l usian garden and the taste ofguanabana cause o ne's brain t o t h r o b w i t h v i s ions o f a by the Jeep blue waters of a tropical sea. In Europ e in F ra n c e especially a celebrated d ish h a s o f t e n made the
jrg m yr
a nd people come f r o m a far t o s a m p l e it. U p to d a t e g u id e b ooks never f a i l to i n form t h e un s o phisticated t o u rist that such and such a place is renouned
jrg
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n ot c v c.n a g e n e r a l g <ui Je t o t he Cuban r n I ))ent t a)1)e. L h e n l o d e o f p r e p a r l n p e w e e b e f o u n cl ecllllnopo l i t a n cli n che s rn ay l nc)leate t h e r nany elf l v h i l. h a r c.' arve)1 worth y o f
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elements t ha t i n t e grate i t s p o p u l ation, t hc c u i sine o f Cu b a , though directly dcrived from S p a in, it s m o t her country, h as been m o d i 6ed a n d r e ne d b y t h e p roducts o f a d iff e r e n t s oil a n d th e rcquircments of a d i f ferent climate, with p ossibly a F r e nch t o uch i m p orted f r o m T hus the n a tional O ll a o f
c onverted
m yr
Santo
h e r e i n t o t he Cu b a n A j i a c o ;
of beef and harn, we und pork. I n stead o f p o t a t o es , c a r r o t s , t u r n i p s , cabbage, trarhan=es (chick peas), e tc. w e h av e
M uc h l e s s o i l i s u s e d in Cu ba n cookery t h a n i n S pa n i s h a n d w e are
m ore cr i t i ca l h e re' than t h e y a r e a b o u t i t s q ualit y at l ea s t a b o u t i t s r a n k n e s s .
jrg m yr
jrg
jrg
S p ain is
m yr
Just as cooking in thc United States has evolved from the original simplicity o f t h e E n g l is h p u r i t an's b il l o f f a r e gradually influenced by the diverse foreign
O nxon an d j a r l i c a r c u s
e excess o f o n i o n a n d g a r l i c i s
comrnend able.
A ve ry s rnall
a m ount remparts a
m yr
an civ e t , t e o i l l sm e l l i n g s u b s tances, are o u n d a t t h e b a s e o f m o s t e x q uisite perfumes ~ nl y i n s u c h m i n i mu m q u a nseldom t ities th a t their p r e s e nc e is detected g a rlic and o n i o n , kn o w i n gly employed, b r i n g o u t t h e f l a v o r their c hoicest v i a n d s which would lose dike z est a n d b e com e fl a t w i t h o u t i t . m ost s p i ces, i t s d i s c r im inating us e i s a
v ertue, xt s e r c e s s , a v x c e .
rica n
jrg m yr
c ountr i e s , s parsely s p i ced.
jrg
p opular ,
T a b a sco
are favored.
Fats and oils are often too abundantlegacy u nfortu n a te l y used i n C u b a : a n from S p a in , b u t t h e b est cuisine is sonore chary of them. L ess fried food appears to-day o n A n t i l l ian t a b les than f orrnerly.
jrg
is
m yr
m os t
of the
is un-
11
f urnishes d e l i c i ou s p o u l t r y , fi n e fr u i t s and vegetables, and so on until we reach t he t r o p i cs . w h e r e m e a t i s l e s s g o o d , b utter only m i d d l i n g an d n o r t h er n f r u i t s , O n t h e oth e r h an d , N atu r e h as l avishl y pr o v i d e d t h i s l a n d w i th the finest fish i n t h e w o r l d , u n e q u alled cr ab s
a nd l o b s t e r s , a n al m o s t i n fi n i t e variety
jrg m yr
jrg
m yr
T he Cr eator h a s s h o w n u s w h a t t o e at by c a u s i n g t h e e a r t h t o b r i n g f o r t h t he things essential to the proper nu t r i t i o n o f man i n ea c h l a t i t u d e . T he E s q u i m o n eeds f a t , str on g c ombustible for an i n t ensely cold cl i m a t e ; t herefore polar r e g i on s f u r n i s h h i rn with t he greasy esh o f b e a r s and oil-giving s eals a n d f i s h. Com i n g so u t h w a r d s ,
ap p e a r a nd s up e r i o r zone t h e t em p e r a t e
jrg
m yr
T he study o f
S u1<nr, t11c fc~rc.lust n n t ionnl prodoct, plnyv 1< rent p n r t i ( . > 1 1lno fn o J : l l w e c :tal s~>Qul J n o t f Qr g <ct t hnt
i t im l i c t tcr f o r t a l @ t r o p i c s t o g ut l
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<I c'.nota a
m yr
eontn i i i g ~ l l )iCc.' Cif g Ll n V Vn ~t ( ' n(1 ln l<c.s11ift f o r l c..;11 for t a l ( .' p o o r l Offen tl > c - . C onwo l' l f l o Qf l l l l ll f .r 7
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Nu48tl t u t (".s
TQ pr c . p u r C rl C C:, 11KC CQ
ff
cnou gh , y c t n n t (ll w l < ys ( l c c o ' ~ p ogr+ p crf cct ion . 4V h l t c r l c c ' ehoulJ he wc:11coole,cJ.( lid t e n der'
m yr
It
la exr c11cnt, )~ei1< ls>nr(. ( lelicnte in flnvor n rl(f d onnre f e n c)Cr t / 11n i n t hC NOrth.
H ut O n(:
tl 1 1 4 ~1
toll
'te
bein)! dry.
1
C orn i s a n o t h e r i m p o r t a n t e le m e n t i n t h e r e p e r t o i r e o f C u b a n c oo k c.'ry a n t i
I
t he clry, h a r d a r t i c l e m a d e: f ro m y e l l oiv
meal li i g ~lily pe p p e .reet, k n o i vn i n t h c. 1l i t h c . M er ic a n U nite d S t a t c .'s t li r o u g I I variety , b u t t l i c. dc.liciou s s i i b s t a n cc.' made: f roni f r c sl i c o r n g < r a te d f r om t h e c n b l I a ncl sc.asoned i n t l i e l ia p p i c.st a n d m o s t s uccess ful i v a y a r ea l i n s p i r a t i o n .
jrg
<
m yr
A fric a
l i a s y iel d c z l s c ..vera l c on t r i -
1 I
butions to West I n d i ii n foocls, note~vorthiokr a k n o lv n l c ( t< i n i l ~ o nl h o. 'I '11 I I S outli e r n er s >v il l p r o b a b l y e n ] o y i t ni o r e t han t h c . i n h a b i t a n t s o f t li e no r t h e r n States.
jrg m yr
>vi thin t h e
stap le,
T he
b . i n a n a , i vhic h
p r i ni c ' . t a c t or
P
I
is a
endless
v a r i e t ic:s :
t li e
f ru i t fro m
t'
h e re , se e n i n
thc s t ani a l e s
on e o f i t s m as t c .r p i c cs cs . N o t
has
jrg
bc :c o m e
m yr
t he
b or >vit h o u t i t s n e i g~ti
11
farcen, hai f ri pc c r ,
'
jrg
ma rvcllou s
"o~vg p
of
p c s xvill teil
so l mc o f
evcragcs a lcoholic
m
ie pool;.
l l
t 4 e a m i s s i n th is
r om h e r e ,
jrg m yr
jrg
s h to e x r e <press my a p p r e ciation onrado < >assagucr for his in d rabin g' t n e vggnettes.
m yr
m yr
ivcd the
and
NOIJI'Yi
.8
].i<,ci
( ! r~+'j i; - 4
e spccially g o od b r o t h, usually
m yr
w ere
served a t 1 a t e
i n
s u p p e r s,
c ups.
tImes
This is an
jrg
T
c o m ple te
h ou i t w h e n r ef r e s h m e n t s
s e r ved a t
midnight.
i ts
jrg m yr
its
u s e ce r t a i n l y d e s e r ves t o b e
pop ular i t
revived .
a m g i v in g a r e c ipe f o r a d o s e n
q u a n t i t ie s m a y be i nc r e a sed
cups, b u t
jrg
I n o lden
no p a r ty wl t-
m yr
In
carrots
t o m a t o es
k w l t
m yr
.
Qld P ut fowl with it s g ' bones in lblets, beef and a lar ve kettle w l t cold water.
<4 1n carefully.
l goblet pool
4 ts
t h e fi n e s t c u t t e n a t ea s p o o n er i n to Ineat p u t
begins to bOI hours, then add vegetables L et s i mand m e r seaso r three a nd let b oi l g e n tl y a re couple of Tlle b lot h has by d uced to about 3 q t s . this time "" " a nd l e t a dd Sherry m icool n e . ' r enl o v e fat: iv e r , t e n der p a r t s all ~ 4 6 pi e c e of b r east f ro m t h cih I oe f p z izca r e Ou4
o t c nlcat
ehen i t
jrg m yr
S4aln
jrg
< run t h r o ug h
C opper an d
jrg
turnlp s
g or g c o
brot<
up~ ich is t
m yr
ul
17
SHRlMP SOUP.
1 lb. larve shrimps
6 potatocs sine o f a n e g g l car o f f r es h c or n c u t i n s m a
sections
1 pinch bicarbonate soda . B oil s h r i m ps , r e m o v e f r o m mater a nd peel t h em . K eep mat e r i n which F ry c h o p ped o n i o n a nd garlic i n butter; add minced tomatoes, salt, pepper, cloves and bay leaf and 1 cup w a ter; cook 15 m i n u tes. S train an d p l a c e i n k ettle with w a ter i n w h ic h s h r i mp s h a v e
been boiled.
jrg
P ut i n
a nd le t c o o k . Add pi nch of b i c arbonate. W hen t e n d e r , a dd m il k a n d shrimps. T h i c k enbr o th wi t h t wo beaten y olks, previously m i xed w i t h a l i t t l e o f the warm li q u id to a v o id curdling. A potato, a disc of corn an d s everal shrimps should be s erved w i t h eac h
jrg m yr
m yr
p o t a t oes an d c o r n
1 kernel garlic
jrg
m yr
1S
1 lb. fish
screen pepper, a fe e
slices of stale bread
..
jrg m yr
'
'
'
(if desired) Add the season>nd water t he fish head has been coole ked in, s train t o r e m o v e 'diced;
browned in olive oil with tomatoes. sal pepper, bayleaf, cloves. garlic
jrg
m yr
4 potatoes
when' cut in sinall i almost done add the fish pieces freed from bones and 4mon juice and the thinly sliced bread.
jrg
v e ry thin
b ones et c
m yr
)
also be
~edith l ean
~ 11oiv to c o o k again, w it h
p epper t o taste.
jrg
s al t a n J M~x. w~th h r ot h a n J
lene s t r at nc:r.
jrg m yr
tnely )~<~t has >uddenly become f a s h i o n :~)als, w~ving y ourself t h e t r o u b l e of cooktwg 1 atch. A nd xf y o u a r c a L u s t w u hr~ ~< ei>~1 u nd ~t t a x i ng t o make t1>e 4r u t fs, g<l~~pf
1
S erve w s t h c r o u t o n s .
m yr
jrg
m yr
np
r ecommend thc substitution fo r a c l c a r s oup, but can conscicntiously do s o f o r The same recxpc c an b e u s c d garbanzos (chick pcas) or lentils.
d ivh tiny squares of h arn' g arban-os xvith thin discs of chori"o (Spanish saussage) in
jrg m yr
Slice the he p a n taans a nd ch oe ok water. I f . ( you c o ok t hem in t hr h 'raw, they will d'
c op or r u n t
jrg
hr h rough th e
m yr
each plate.
jrg
m yr
. ==-~
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bo3
W
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gQUP.
1 lb. l an port
C OVC
jrg m yr
a nd a l l oxve3 t o b r o m n. D rain on u n g l a c d p a p e r .
Pass the broth through a c ollander or 6ne atrainer, ad e frieJ plant<ins, again half an hour. york.
Serve
jrg
2 latge green p l a n t a
m yr
Qg
tns .
jrg
es. D orr 4
cotg
m yr
g,
G-
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<
tt pqp)
p u+ n 4
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jrg m yr
'schal>
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jrg
uo g oo
te))Uhh tf) thor UJQ+ p g ) p ~ P Xt fiz~)t'.hw o) 4 > ) $ < f opa '~Kap oo) s t l A o f3tt3$ cCgg ~ gou
) l )U ,t )t e Sl ) U t l u~ 3
m yr
) QUA $x:) G) 5
itug t~ p utss><g
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jrg m yr
i c}
SOPA DE AJOS
In sp>te of. itzt il) soun ' Jclicatc an J C. 50UP 18
2 kcrnels partie ' - tablespoons oI i vV P
~ gt. ~.atcr
e
qouP '
~ grTEc
ffl,3 +~
OI1
u l n 5 9 u g r ' g - A~lQ%' 43 9 1 ~ ~
l
jrg m yr
Pecial)~,n tg
orll
~ J IAc o
ge+>
jrg
m yr
a (i t t
~ ~.
l=t h c ). l ;
k - r n ~ )g . s = ~ q ~ r ,
jrg
=~t
p, 4 '.-w,
m yr
t aurants,
b e rn / a
b ut withall a
s p <ne o
1 lb. yuca
2 ears of c o r n
1 lb. pu m pki n
3 or 4 to m a t o es 2 onions
1 screen pepper
1 or 2 kernels garlic A very lar v e pot is n eeded fo r t s s dish. P u t i n the meat and the bones and a bout 5 qts of w ater; let b oil an d s k i m ,
t hen put i n t h e v e getables cu t i n p i e c e s ,
jrg m yr
h alf an h ou r l a ter pu t i n s w e e t p o t a t o e s ,
jrg
m yr
o r y e l l o w squas ash
jrg
m yr
ho omely m s a v ory o n c .
conco
but
eep
' ~ g , .,
discolor tne
t : h =-
al) to.et e r
p QmpRlIl k 8 ho u lJ, he
~ ,
atrained and
r e t u rne
jrg
mak= hich should. boii slow'ly avoid evaporation . (tasajo) prsvious(y f jerked h=ef soaksd, frn its salt, is usually put in the to ajiaco r i i t 4ttle.
jrg m yr
ut as it is o
a recsye for st sn t
m yr
ta
jrg
m yr
p articular
jrg m yr
1 kermel garlic
2 onions.
jrg
1 marrow
bone
m yr
flank
jrg
A fter t h e m e a t a n d v eg e t a b l e s a r e
m yr
v arieties on t h c s am e t h c m c , t h a t a l m o s t e very t o w n , su r e l y cv e r y p r o v e n ce , o f
(garban-os')
over n > g ht ; i ngredie ni s
1
jrg m yr
jrg
m yr
jrg
larve
m yr
and all who have tried it r ecognize the superiority of the freshly caught over the
jrg m yr
This sh may be prepared in inf inite ways, in any style prescribed by c hefs of classic c uisine, but as t hi s i s n ot a general cook book, we shall limit ourselves
to the modes
jrg
p reserved o n
Cuban.
m yr
most
characteristically
jrg
m yr
o r very f i n el y
c h o p p ed , a m i n c e d o n i o n ,
S hould i t
f
b e t o o d r y , add a
s poonfuls of b r o t h .
B ocl a t h r e e p o u n d p a r g n a ~ s k ettle w i t h w at e r en o u g h t o completely, s a lt , p e p pe r t w o t a b l e spoonfuls vi n egar, a o ion , b y l e a f s p g o t hyme an d b u n c h o f p a r s l e y . R at hot or c old w i t h f o l l o w in g sauce : One aguacate (Alligator paar) Crushed and p a ssed th r ough a sieve, t o which ad d on e s p o onful v i n egar, t h r e
jrg m yr
jrg
m yr
jrg
After cleaning thoroughly a good sized pargo, add salt and the j u ice of 2 green limes. I n a s k i l let placc 2 spoonfuls of olive oil, half a cu p o f t o asted almonds which have been pounded i n a m o r t a r
m yr
g A
B
g ~~
A A Q
Q
Q
'5 t <
O
jrg m yr g
~ y p p
t v v
~ g
v
W bQ ~
A
t+
v e
t< tC hO ~
~ A
P y
+g
A
pl
A ~ @ P g U
vv
$
O A. O
A
v~ ~ g
pa ras
m'
Q
v Q
A
r+
Q Q
m ~
Q O Av P
H +O A ~ p ~ A
'g L
A
Q
OQ.
g
A
g Q
jrg
Q W U g
v . A O
g
O Q . p F t v A o
R
g ~
U M
R
te<
A
A
U-Q
Q
m yr
QA
A g
g A g + Q
g A
~ U tn
i2
g
A
z
v ~n
o~
o
A
2.
.Q
%eE g
jrg
Q-V . . O ~
A +Q)
v ~
m yr
31
N ow i n a n aga t e p an p u t a l ar ge
m yr
o nion, s l i c cd , a s l i c e d c a r r o t a n d tw o tablcspoonfuls of oil. O n t h i s bed, spread o n the b o t to m o f t h e b a k i n g p a n , p l a c e t he 1ower h a l f o f yo u r fi s h . Remove w ithout breaking the m ass, sprinkle w i t h l emon j u i c c a n d s a l t . C over w i t h t h e Add bread crumbs p repared s t u f fi n g . a nd b i t s o f b u t t e r . B ake t o a g o l d e n
brown . e a t e n a s i t co m e s f r o m t h e y a t oma t o or o ven o r a c co m p a n i ed b 1 cream sauce, or co l d, w i t h a m a y o n n a i s e . Can b e
T ake a pargo, bass, or other firm fi sh . Split in t wo, Icngthwise. R cmove s k i n a nd b o nc s f r o m t h c u ppcr half of t h e fish and run it , r aw , t h r o ug h t h c c h o p p er w ith b r e a d c r u m b s w hich h a v e b e c n m oistcncd w i t h a l i t t l e milk a n d t w o h ard boiled eggs. M i r w ith a grat e d o nion, t w o r a w e g g s , ch o pped p a r s l c y , b utter, j u i c e o f a l e m o n , h e r b s , salt and p eppcr. A m a l g a m ate weil t hi s s t u f f i n g .
jrg m yr
dish.
e d wit h
shrimps.
jrg
ccntra l
b o n e a n d w h a t ot h er s you
jrg
can
m yr
pcppers
jrg m yr
jrg
m yr
tos morrones) are used instead of green ones; the sauce is more abundant, broth
jrg
theme,
9 lbs. pargo or scrrucho in sliccs l onion choppcd 1 kcrncl garlic 6 lar ve tomatocs o r h a l f a ca n
m yr
33
o f p r cparing fi s h
] s very
p o p u lar In
C uba. I t
p ickles
Fry fish t il l
jrg m yr
Take out and place in earthen jar having Put the sliced a closely fitting cover. o nion and r est o f s e asoning i n t h e o i l
jrg
2 do=en olives.
m yr
b r own i n o l ive oil.
2 kernels garlic
jrg
m yr
a n cxccllcnt s u b s t i t u t e .
3 or 4 c l oves
a fcw p eppcr c o r n s
a alt t o
taste
2 cgg yolks
2 spoonfuls fl our 1 spoonful butter
2 lenxons.
jrg m yr
cross sections. Fry o nion and garlic in olive oil in l a rge pan .
Slice fish in
o n th e
jrg
m yr
1 bay lcaf
jrg
m yr
svrwaD F~ >~""'
~l
place
1
platter .
&st
m yr
s houlcl
BACALAQ A LA VIZCAINA.
jrg m yr
jrg
corns,
jrg
f or m
a
m yr
,'10
1 slice harn
s omc pcoplc will considcr it r a t hc r s t r o n g a nd hcavy. I t ha s its par tisans, howcvc r a nd is s o t y p i cal t h a t t o o mit i t hcr c e considcrcd a sin. B acalao a la V i =caina i s cookcd
a flat open earthcn vcssel
jrg
< cmovc all bones and ski n an d c u t i n t o p ics about two or t h rec in chcs sq u a r e c orns, b a y l c a f , d one can pim c n t o s
m yr
mischt b
jrg m yr
r owng. add strained tomato an d h ' n small pieces, Then put i n cod f i s h
jrg
m yr
nicht.
arn
t he to ma to sau cc . D ecorat e w i t h
jrg m yr
jrg
m yr
jrg
p rcpare
Span<sh pcppcrs.
m yr
Take part of this friccl break, crush in a m ortar o r p o u nJ w i t h a p o t a t o m a she r, and with thc paste thus obtaincJ, thickc:n
jrg
Qc,
MORO GRABS
slmpiy l n supcra
jrg m yr
Thcrc arc m any w a y s of coole]g thcm, hut after all has b ccn sa> a y ~s 4cttcr than just plain boilcJ. O n l y .
to pic1< ovcr crabg at t inclcgant operation
m yr
reputation,
jrg
m yr
A very sm a l l l t q u e u r g a s s
c ontaln lng~ t o m a t o
jrg m yr
T hey
teaspoon ful tonaato ketchup, few J rop s KVorcestc:rsh i re s a u c e, sal t. wi th crack mc.'at a nd s e r v e s n smMir, al l g l a s s s urrouncle J by i c e . Same. formula can b e used fo r o y s t er s a n cl c l a m s .
LOOSTERS
southc:rn
are sn wa ters th a t,
jrg
m yr
abundant
the cen tre o f a containing< flakecl c r ab m e a t , weil ice J ancl accnmpanle~l hy half a g<recn i m c..
catsu p
i s pl a ced i n
<n
of s c rving t h i s
jrg
these
m yr
honc a
-I
jrg
2 lobsters
3 eggs
' 3 or 4 t o m a t oes
jrg m yr
o ive-oil (in Cnba olive oil is generally yreferred for 6sb) and cook to m a toes;
pass through a strainer to remove skin an seeds, then the bread crumbs which have been previously softened with m i l k
or broth.Add eggs weilbeaten, and the rum. - Mix weil with the chopped lobster. Refi0 the sh+s. s d o t g e n erousy with
jrg
m yr
STUFFED LQBSTER
m yr
ls
their quality, they arecheap, and considcr ed an every da y a n d a l m os t c o m m o n dish. L o bsters are served as elsewhere, in salad, a l a N ewburg, s tewed w i t h t omatoes, j us t p lain grilled, e tc. bu t a
STUFPED CRABS
Same as stuffed lobster.
LOBSTER HAVANAISE
1 cup cream
jrg m yr
and paprika (or Cayenne, if preferred }. 1~ > egg yolks weil beaten, the meat fro~ a 2 lb. lobster, in pieces, and just before serving, two tablespoonfuls each of Sherry and Bacardi.
Nix butter and flour together, add gradually the cream and c ook s l owly
jrg
m yr
l lobster (boiled} 2 tablespoonfuls butter 1 tablespoonful flour 1 tablespoonful salt fee grains pepper and paprika
jrg
m yr
RGGS
wate r.
jrg m yr
P oach in deep fat or oi l w h i c h m u s t be sizxling h ot . T he white of the p uffs and b r o wns a l i t t l e a t t h e e d l ehig e
HAVANESE EGGS.
jrg
m yr
a nd a l i t t l e
jrg
be
m yr
43
HUEUOS EN ACEMITAS
(Egos in rolle).
R ound b r e a k f as t r o ll s a r e
jrg m yr
HUEVOS A LA MALAGUEIQA
(Egge x4! style). alaska
Served i n i n d i v i d ua l p l a t es.
ton
jrg
m yr
u sed f o r
jrg
m yr
in
O pen o n
t h e sauce t h e nu m be r o f
raw
a
jrg m yr
When ingredients are cooked, a dd a q u a r t e r can of fine FF r ranc en p e a s ( petits o )' t en six weil be eaten eggs with a t a bleser and star over fir e u n t ~l
eggs are weil scrambled. In Cuba ' prefer them r ather d er ry t ha n too soft.
jrg
m yr
jrg
m yr
lateau
AGUACATE OMELET
spoonfuls milk, salt and pepper. Put two ounces butter in a pan; heat; add the egg mixture and a moment before
Six eg els
jrg m yr
jrg
m yr
MMOSA EGGS.
jrg
m yr
g p
R A
g~ ~ .O
e DA
P A
O
' l5 g
A v A Ql O
jrg m yr
g
A O A ~
~ A A
< ~AO
f+
i
A
jrg m yr
A
O
O
O Oq
~ g)
A
Q
O
r
Q7
A g O aa.
A A C A O OCI.
O AOa. ~
P A
jrg
a R
m yr
O
M E AT S
LECHON ASADO. (Roast suckling pik)
jrg m yr
T he a p p r o v e d
jrg
m a n ner of pre paring
m yr
jrg
m yr
V
V
Ho5
g
O e Q O V g V V~ g
g C + r
A +V w g
P
> g ~
d
g l
Q V
IG
im
d ~
Q e
g
O Q ~ a >
V~
V~
t5 m + ~
C O
c 5 ~
Cl
jrg m yr
e ~ O . ~ ~ w ~ '~ g
R z O
O M
V~
~ >
c5
jrg
m yr
C
jrg
J
J o V < ~
m yr
Q
ga
c. c - 'J
C Q ~ cCl C Q
E J
Q ~
g P
~ g
J
<o V
"
-o
Pa E
~
se ~
+seil
W~p
O
v O V ~
~
O g U V~
eJ
re
+
~
() O ~
V. ~
Cl
4Jt
CJ
O ~
E
V V
I IJ
c~~ ~ c~ V W O ~+
+~ O
Q~
O ~
c5
c5
+'
g o ~ O p
V ~
c ~
a ~
19
Lettuce salad.
Guava paste and E dam checse. Spanish turron ( a s o r t o f n o ugat made of nute, egge. honey, etc. ) Orangcs and M a l aga grapcs.'
u npr e t e n t i o u s .
jrg m yr
salt and pcpper, bay leaf, sprig of thyme sage and a glass of dry Sherry or
Cover and l et s i m mer a w hile. T h e n a dd s ufficient w a ter t o Cover closely and almost cover meat. let cook o n s l o w fi r e u n ti l t e nder.
wlne.
Put a s m a l l t h i c k p i e ce of round bccf weighing tw o p ounds to b r own in an iron pot w ith a l i t tle fat or butter.
jrg
m yr
jrg
m yr
li0
6 portions t c n dc r b c c f l on ion
choppcd p a r sl cy 1 tablcspoonful b u t t e r
~uscc of s alt a n d
a l em on . p c pp e r .
put i n t o
t h c r e f r i g e r a to r f o r a n h o u r o r
m ore, w i t h th c fol l o w i n g sc a s o n i n g : onion, garlic and parslcy a11 fincly minccd, a 1so lcmon j u ic e an d s a l t . A moment b eforc scrving, th e b c cfstcaks are f r icd wi t h b u t t e r (soma usc and placed on pl atter . e h e s e asoning >n 7 1 1 f w hich the beef m a r i nated i s t h c n p u t i n
jrg m yr
jrg
p
m yr
Thc bccf we prefer tcnderloin, which i s more l i k cl y t o b e t e n d e r t h a n o t h c r cuts but th i s , o f c o u r sc. i s o p t i o n al i s divided i n t o i n d i v i d ua l p o r t i o n s and
jrg
1 kcrncl garlic
m yr
GUBAN BEEFSTEAK
3 tablespoonfuls bread c r u m bs
3 egos
I onion
s alt, p e p p e r , 6 tomatoes nutmeg
2 cupfuls b r o th
jrg m yr
1 kernel garlic
2 g re e n s w e e t p e p p e r s
1 or
jrg
m yr
Form into balls xvith the f loure J hand a nd c ook a f ee n n u tes > n the f o l low Ing s a u ce .'
Run rajiv bee f, pork and onion (half ol a l a r g<c: ono o r a s m all ono) rhrough Mir w ith b read t he m e a t ch o p p c r . crumbs eg<p< yolks a n d butter: then a d d
jrg
m yr
l ct thcm b r o wn, t h c n a dd t o m a t oc s
small picccs and othcr scasoning. A l l ow to simmer 10 minutcs, thcn add choppcd c old meat, m i x w cll and c ook a f c w m inutes morc. A da s h o f v i n egar i s oftcn benefieial. Hut this picadillo cannot bc scrvcd
a lonc. It m ust be aceompanicd b y w h i t c
be stnctly frcsh.
y ried bananas we understand f" ' pl antains t h e v cgetablc, not th c f r u i t . mode of do>ng st w>ll be seen und<r
jrg m yr
2 lbs. eef prcferably flank 1 qt .. f . t omatoes or r csh eanful onion. 1 kcrncl garlic and 1 Vre" 1 earrot, 1 turnip, 1 leck
pep per
ROPA VIEJA. (R a )
jrg
m yr
riec, fricd egels and fricd b ananas. T o fry an cgg Cuban s tylc, y o u must rcally poaeh it in decp fat, and it is oh) so good that way, but thc cgg must
jrg
m yr
in
Run boilcd or othcr cookcd b c cf through thc choppcr. P lacc in l a r g c frying pan thc f at, onion and p a r l ic,
paprika
Put bcef w it h b a con, carrot, t u r nip, leck in a pot. C o ver with water and allow
to boil slowly, tiglitly covereJ, until the mcat is so thoroughly cookcJ that it will f dhroarl aas ll)l ( dovc:ral llours ),
m yr
l ake o u t
t he m ea t , po u nJ
f i n gers u n ti l i t
jrg m yr
F ry c}iopped onion an d g a r li c i n littlc f at , a Jd to n i a t oes, g<reen pc'.p per, i' b ay leaf , c l o ves, p a p r i ka , p e p p e alt anJ a l low t o s t ew. Th en m i r w i t h broth in wh ic h the mea t h i co o k e d. lb. Strain an d t h i clcc:n with b rea J crun AJJ two S p a n isli p i m e nto, c h oppc:J, to thor aucd. Replace the hrcddc.'J mcat
m cnto a i l
center.
jrg
w e e t S pa n i s h pi
jrg
it a n d
m yr
arn
n o u r i s h i n g<, hv-
'j
t h e b nv<,
CHICKEN A LA CREOLE
1' I Cut a ch>ckcn in p i c c c s f o r s e r v i n ~ ,' : s cason with salt. and pcppcr . W e l t f o u r tablespoons butter. a J J onc half c u p > ncly choppcd o n i on ; p u t i n chicken o ok until a g<oldcn brown . R e m n v < cltickcn; stiel four t ahlcspoonfuls
jrg
m yr
jrg m yr
chop ppcd, h a l f c u p c c l c r y, salt t o t s te r Rcplace ch>c jck in s aucc a n J s i m I "cn wcll covcrcd, until t c n d 'r
rrangc on Jiah;
saucc q garnLsh
h with } Sp
s urroun J
jrg
(lul)
m yr
wi h
The boilcd hccf from thc coup pot i s oftcn uscd for t hi s J j sh, hut i t j e ,
(Co u n t r y s tylc- ) .
l y o u ng< Gi>ina ) >cn
/ 1
1 tahlcspoonful
s prit~ ot
m yr
1 c up ra d i v i n c 1 cup h r n t l c o r i va t r
f a t o r bu t t e r , h a y
dealt
t l i y m c' n r r n a r ~ o r a m ,
jrg m yr
gcntly, until thc. Guinea 1>c:n in qu itc te;nlcr. If tl>l saucc. im not ahundant cnougl ( ff c konlcl bc, l)n f "coln"ci franc cfkc cooking< c <aporas) ' hrlk n J f)lc'
jrg
liquid
jrg
m yr
w ith
fifaP> &
in a l i t tl c w a t cr.
C asabc can b c
p u r c h a scd a t m os t
G rate a couplc of p o u nd s o f y u c a t hc root p from which t a pioca i s m a d c w ring it out t i ghtly i n a s t ou t d i s h t o w e l s o as to cxtract all th e j u i cc . T h e j u i c c i s useless, but a dry substancc lik c w h i t e B aw dust 'remains in t h e c l o t h . '". Heat a small frying pan no greasc ncedcd and strew it w it h t h e p o w d e rcd y uca. O n a s l o w fl a me , i n a m i n u t e o r
jrg m yr
F re reshly sa a l made
This is casabe.
r ench %est I n d i a n c ook u s e d make casabe a be for us t o r e p l ace b r e ad ' was just a s g o od.
a crisp cracker.
jrg
m yr
jrg
S cvcral cakcs o f c a s abc ar c p l a c c d o n an o pe n d i s h , t h c n th c pi c c c s o f fowl and thc saucc pourcd ovcr a11.
m yr
5 to m a t o e s
8 llt a n d
'
p e p p e r t o t as t e .
jrg
2 ~ 1 2
m yr
a very befo
jrg m yr
tender
"bac a l a v > x c a ln a , p u t por~ and the h arn cut in sma11 pieces choriro (5panish saussais ):
l the
jrg
m yr
re
onion, garlic, tomatocs, g<rccn pcp pcrs and p arslcy, S imm e r f o r 15 nr ' 0 minutcs; thcn p u t in t hc p ik<'s f c c t from which all thc b oncs hvc b c c n rcmovcd and thc garban=os. Acld part of broth in which thc fcct wcrc cookcd. Let stcw slowly, add ol ivcs, c pers n d raisins. Dccoratc dish with swcct Spnish rcd peppcrs and points of fried brcd.
jrg m yr
an
g . Make a mound on the table and form a weB ' B sn the center canto wh
2 egos
jrg
m yr
meat ).
jrg
m yr
;") 9
gradually the w ine an J th wa tcr. Knead i ilJ m a k o a smooth, soft weil. Th i s sho Joogl). L c t i t r e st i n a cool p l ace f o r
tf d ag<atn a couple of ho u rs, t hcn 1c.nea ) ll c)ut e a s ily, ad J a little too st i ff to rc R o l l o u t i n t o a t hin sheet, p lace a sauccr u p o n i t a n d cut all around / % 1 i n a c i r c lc . O n t hts pl e c e o f paste put m ore butter. > n two nd
t
f at and d r a t n o n
brown paper.
Filling:
d boiled eg<.
jrg m yr
t ogether in t h e p a n . T he s am e m a y b e d o n e witz
jrg
I
Q l thi s cold
m yr
i vhen d o n e
jrg
they
m yr
a n J b u t ter,
s ttrrtn g
tn
GO
BRAIN FRITTERS.
salt.
Lct br ain
jrg
clots. '1 t s. B Bo l l ff o r
m yr
stand i n
i rlve o r
water with salt and a spoonful of v i n e gar rain an c oo Cu t i n t o s m a l l p i e c e s Pre r epare t w o e gg yolks t o w h ich add flou u r, salt an d a t a b l e s p o o n fu l o f water, wo orl- in t o s mooth p a s t e . w ith braun. 9 whstes Beat egos stixx. ff Have p an r e ad y w of $ th de p v ery hot. A h . A t the l a s t m o m e n t t ewhitesan op spponfuls turc into the e hot fat. pry light brow
jrg m yr
slx
clubs or hcarts and fricd i n d ec p fat l gcnerously drcdgcd with powdcred sogar. Arc nice for bridge parties.
jrg
Thc same paste uscd for empanadas r ollcd out as t h i nl y a s p o s s i bl c a n d c u t i nto strips, which ar c t i c d i n t o k n o t s o r s hapcd into s q u arcs a n d d i a m o n d s or c ut with a s andwich c u t ter i n t o s p a d c s ,
m yr
CHIVIRICOS.
PU,P~~g go y
O VrS ~ O
l gg08 O ) l UQUl PUC ggl)l Pllg gyl)l [lg Pulli~ ~0 ggOO q Plq ~
~~80$tlg ) tl p qfQQgg
<>
~ gn S>)1'~~ ~g )
PU tPe>~dg
ePUeudp~d )0 U t e d m e a ~ ~ r ) O a
Uy
jrg m yr
p UOQQ
gl
aOU O
UOJ P ) U iOQ1QP
Qg$ )
jrg m yr jrg m yr
1 lb. rice
2 qts w a t er
m yr
New ricc is too starchy and becomes mushy. Wash rice thoroughly a nd c o o l e briskly in bo iling, salted wa tor, s tir o ccasionaBy, that it may not cake. C o o k u ntil almost tender, but not quitc. D r a i n
o ff water, return t o
1 small kerncl garlic ~/g tableapoonfnl good lard. The rice should bc of good quality
c ooking on a very slow fire u n ti l d o n c . The vapor from the moist r i cc finishes t he coction and the lard glazes it . C a r e s hould be taken that fire be very low t o prevent the rice from burning. If the rice is too much cookcd beforc thc watcr is strained off it becomes pasty ' if too raw, it remains hard. The sccret of success in rice cookin" liesin indraining off the water at the proper moment. It u s ua lly takes about 15 menu tesofquick uickb 'l' to burst the grain an~ oiling minutes more to steam i t. Hu t th v a
jrg m yr
jrg
t h e sauccpan ,
jrg
1 tcaspoonful salt
m yr
ad~
63
i t is invariably rclished.
river, where, in a
p ic turesquc setting,
1 screens weet p e p p e r
jrg m yr
taste.
/4 can artichokes.
1 onion, 1
k e r nel garlic
jrg
m yr
i n thc s h a do w o f t h e o l d f o r t , R i c e a n d Chickcn wa s c o oked t o p e r f ection. O ne could g<o for a r o w o n t he r iver w h i l e the rice wa s b c i n g p r e p ared. The "M a d a m a " who kept the place retired evcntuall y w i t h a r o u n d f o r t u n e.
jrg
m yr
in a n c a r thcn v c sscl c a l lcd ca t i c l a , widcly open at thc top and rathcr sliallow
firc.
Cut up thc chicken and brown it quickly with the lard, then tho cl)oppeil
oninn and g<arlic, kccp stirrin~< to provo.'nt burn)ng, add tomatocs, g rcen p o p p er. saffroni bay l e af, cloves, p e p per iind sr lt. Let s)mmcr for 5 o r
m yr
jrg m yr
jrg
1 0 m i n u t c s.
pet)ts pois an a d art)chokes. Allow l) leat And send to o t ie ta ble in tlie rceep t"
in w )ic i ie
f your di s}i
w i t l i p i ii l c i l
jrg
It is thc classical utensil for this clish which is scnt to thc tablc ri~<h t off thc
C ovcr slow
m yr
To servc, place thc fish, (prefcrahly a p a rt(o), i n center of d is h w i t h t h e yc.'llow rice all ar o u nd i t , d e c orate with mo ro c ra bs, lobs ter an d shrimps. This can be a ccompanie J by t h e tablespoonfuls each of chopped onion, green pepper, a clove of garlic i n f o u r t a b l espoonfuls of b u t ter
Sau t e. o
until yellow; add half a cup of tomato Scason ivith aalt a n d p e p per (rayee if dcsired): add a spoon(ul o( flo
jrg
m yr
following sauce;
l m p rove men t.
jrg m yr
jrg
A
m yr
jrg
S RAX S
"'
jrg m yr
found wxth wh i te n c e , th r ich and poor. I t i s g o on od ,e and, for Americans, different. n ou >
satt, pepper
m yr
jrg
m yr
cpper 1 screen p
p ared
an d
se r v e d i n p u r e e .
jrg m yr
o f t h e i s l a n d p r e fe r re d o n e s .
jrg
m yr
boil w ith a f ull q u art of h ot w ater. D o n o t s al t u n ti l t h e y a r e t e n d er . F ry c h o p ped o n i o n a nd ga r l i c , add e pper and diced bacon o r chopped f arcen p salt p o r k , sal t a nd p ep p e r to taste. N i x w i t h t h e b e a n s , w h i c h s h o ul d h a v e a q uite s o m e l iq u i d , a nd l e t simmer S ho u l d t h e y h a v e q uar ter o f an h our.
o n es, b u t
S antiago t h e y p r e f e r t o f r y t h e s e a s on
jrg
>aas
ind
m yr
GS
2 or 3 tomatoes
an hour
JUDIAS EN MUNYETAS.
(Fried white beane )
This is really a Spanish dish or rnore properly a C atalonian one, b u t i t
jrg
jrg m yr
m yr
Boil t he b eans until t e n der, d o not drain off l i quid, add seasoning fried in lard, pumpkin, spinach, and return to saucepan, let cook slowly half
Cr u s h p u m p k i n
i n Cu b a and
jrg
m yr
ist the mixture brown slowly (15 or '20 minutes ) t u r n o v er a nd b r o w n the opposite side or fold like an omelet.
p ep per, l a r g e
jrg m yr
Add rice, weil w ashed and coole hen the mater hasbeen absorbed,
t ightly a n d a l l o w t o s t e a m on a r y slow fir e u n t i l d o n e .
jrg
m yr
jrg
When the beans are very weil done ) and soft, ( they should break a l i t t l e drain off water, fry remaining ingredients,
m yr
"0
t h e i s l and,
this combination is called Congris done with red instead of black b eans.
i n t r o duction.
coction d e pend s
e ven t w o .
jrg
jrg m yr
small pieces. When tender add ~ ~ or 4 p o t a t oe s cu t i n p l e c e s . a handful of sorrel f r y i n of lard and another of olive oil, a a spoonful chopped o nion, kernel o f g a r lic, h a l f a doz e n
or bacon cut in
Mmatoes
G e n erally it t a k es
m yr
c h a r a c t c r i stic
In Cuba t he
jrg
m yr
parsley.
jrg m yr
jrg
m yr
jrg
~vhich ~ va ter i n of the leaving a little they were cookc d, that the porridge may not be too dry. A p i n ch of p aprika or added m ay b e a few sh reds of saffron if desired. d just boiled, O r they m a y b e s e r v e with the addition of butter and chopped
m yr
15 cars of corn
jrg m yr
2 kcrncla of garlic
2 onions 4 or 5 t o m atoca 1 grccn pcppcr 1 apoonful choppcd parslcy
t hat which is caten on the cob bu t n o t too hard. T h e v e r y y o ung grecn corn is too watcry und doea n ot c o n t a i n sufficient starch to t)ricken.
jrg
This deli gh tful d ish i a made frcsh corn which must he hardcr than
m yr
CO I R N
jrg
m yr
73
Aiiart o a nather ii
largc.. portion o J f rorn thc= -v trac te i. c an s t il l h e "d hc. grate. w ith t water
f , thc.' )uice a n t
ltc to l T 1atoes. le e on ) u i ce, a dd o n ion, g<ar all weil choppe J pepper, p a r slc.-y s lmn l ei ' w ith the pork on a s<o~v
jrg
jrg m yr
the stralned corn stirring w ith r nt> s p on o n a so n l e wh ;it quicker fire u ing. thick, 'Let cnok a w h i le, befare serv
1
is can b e aeten ho t o r
m yr
a nil p r l s s thc. s ie, s o rl s t o e ~ cluJe the little pieces emb r ane w l l ich c o v e r c ..ac h g r a i n .
P ii x
t h 1s
wholc.. through
ehen aJJ
i wooJ c n
p l a ce t 1 n a
jrg
i
a of
The corn should he gerate an J the withJabout 1 a basin c abs then p u t i n one against Rubbing< f w ate:r.
m yr
<
74
TAMALES
The same ingrcdicnts arc uscd. A chicken, fricasscd, can bc substitucd for
h shuck a lar
jrg m yr
y t r o w n into a ettle of boiling w an a owed to bo il o oi half an hour no et t em soa k. To o r eheat p u es or a few minutes n water. again
jrg
ge spoonful of th e s e asoned and and in e ach one a Pie h fold o c ic en or meat; then carefu t e ends of the
c orn m i x t u r e
m yr
a b o ve ; c oo k t h o r o ughly and mix with th e g r ated corn xvhich een passed through a s ieve, ue t w hich is uncooked. H a v e r e ady on b th table as man m any o f t h e s e l e a v e s as need tamales. a es.
Th
ives, raisins, al
s easoned j u s t
h person e s fancy.
jrg
he mob
m yr
s alt an d p e p p e r o r h a v e
a, goodly daoh
15 ears
of ripe
corn
1 teaspoonfu l s a l t 1 tablespoonfu l s u g a r .
Filling:
1 6 1 1
la~ e o n i o n seeded tom atoes p e eled 5 ' tablespoonful c a p e r s chicken or lt /g lb. o r 3 q ua i l s 1 tablespoonful s t o ned o l i v e s
10 prunes ( stewed 8
jrg m yr
x v i t h v er y
1 s oo p nf ul raisins
jrg
l i t tL
8 ' sugar , t u r n i n g c o n s t a n tl y o n ~
th i c k e ns a nd b e c om
m yr
) s t oned
> va t er .
jrg
CORN PIE
m yr
p reparation, covcr w i t h m o r e o f t h e c o r n
A llow to si m m e r , moisten w ith a l i t t l e b r o t h or water When done remove bones and add capers. o lives, raisins S p r u n e s.
ing as i ndicated.
jrg
m yr
thickens.
seasoning for
4 or 5
sauce: t o n i atoes
o nion, g a r l i c i p e pper
jrg m yr
r ind in meat chopper, finely . p l a c e in rying pan, p, salt al t ~~~ S pe p p e r a n d s easoning w ith p a r t of f a o v e ingredients. S ' c onstantly w i t h a wooden spoon t e corn
mass
jrg
Then t a ke
m yr
B~">)
all together wcll. L i n c d cep pi e p l ate with this paste, fill ivith chicken or meat
Ma k e
a s a u c e w i t h r e m a i n i ng i n g r e-
jrg m yr
delicate than those in corn meal is used, which the our is eaten widely i n C u b a . I ne e d n o in t rnent he as icnown t ion i t s v a r ious uses south of t h e U. S . , m a n y o f w h i ch a r e familiar here. C o r n rneal, simply cooked in water w i t h s a l t a n d t h e us ual rnojo and to r natoes of o n i on , g r ee n p e p p er mixed through it , i s e ~ tremely popular, as is the cooked meal served with a milk, rich in half tomato sauce, or again boiled half w a t e r and a d ditioned w it h s udar, butter an d p o w d ered cinnarnon. inea l, but
ual i Ta m a les are made of corn l. q rated r in t hey ar e n o t t o b e c o m p a red u a' fres" ra is is w hose b a s % lth t h o s e
corn.
jrg
m yr
CORD MEAI
jrg
dients fricd in a li t t le fat, Iwith broth to et the balle m akc su f ficient liquid.
m yr
%hen cold, frm fire an d allow to coo1. weil and form raw egos mix
p~iugnu )o
' U~h p
a) se~
Ul U & OJ
)j
QP gl~
P UB) s
i ~sl p
1M K lgAA JJ P
Q
Ul
PPggdggPJ
jrg m yr
J >QQ
) Pug
~p l L L S
g np cf 11lz) s s
s 8 [ QutM Jp
J o y gno ) i n v s l q
o ''l"
jrg
PUI J Jl)S
sq~oX obig
J~ddod g
g )illl
II
'dC /UDA4Q J $
Qg 'pools )
m yr
@urig opa ~ p
p U l )10
$ Q) U i
jrg m yr
'JQddQd g
alps
g
J vnq z o
sg/oE Po
xv~ >'>
IH33OND N803
Pie)
t/g lb. flour 3 egg yolks
4 oz. Sherry wi ne 1 spoonful sugar 3 spoonfuls butter spoonfuls lard salt
jrg m yr
jrg
paste. decp pie pinte; fi11 with stewed chicken or pork prepared as for corn pie (above)
s m o oth Ro l l o u t n o t t o o t h i n ly; l i n e a
m yr
S ift flour an d f o r m a mound with a wcll. Into this hole put egos, sugar, salt, butter, lard and wine, work all the ingre-
1teas p o o n fu l
jrg
m yr
.g
jrg m yr
u nknown; i t s w onderful m e t s n utritive p r od uct h a v in g b e e n e> tolled o . by medical faculties a nd i t s in t e n siv cultivation pressed.
and Central America have developed a immense trade i n b a n a n as are wiiic e xported t h r oughout t h e
f ood staple.
jrg
I t i s fo u n d a n d e a t e n
m yr
world.
jrg
m yr
In Cuba, as i n
t he v a r i cty o f
b a n a n a s i s i n fi nite : t h e y
t wo
t h e other Antilles,
pr i n c i p a l s o l ' t s .
and
FRIED PLANTAINS.
jrg m yr
o nly b e con s i d e re d h e r e : the o t h e rs r equiring n o p r e p a r ation . T he f a v o r i t e m anner of u s in g t hem i s f r i ed . T h e y a r e p eeled an d c u t i n t o f o u r o r five p i eces, then put i n t o l a r d t o f r y . T h e t e m p erature of the fat i s i m p o r t ant for it m ust be hot, ye t n o t o v e r h o t , g r ea t c ar e b e i ng taken that t hey do no t b r ow n too rapidly so as to cook thoroughly without bu r n ing. as They should be s ent t o t h e t a b l e
s oon a s done.
T he a p p r oved
jrg
m yr
m a n ne r i s t o s e r v e
f ou r d i f ferent
jrg
a re dividcd i n t o
m yr
C anary I s l a nds h avc sp r u n g i nto u n w o n t cd p r o s p c r i t y t hanks t o thc ban a n a plantations r c c ently d e veloped there.
friedegels.
<A<KTICAS.(Banana
t at
jrg
m yr
t a sty,
Th
i e
a ratoga
c h i p po t a t o e s
jrg m yr
a re crisp an d
~O>~~D PLANTAINS
may b be e a te n w i t h b u t t e r ones are a lso good t h i e
The y
Rip e
C hip s )
Should
jrg
m yr
BAKED PI ANTAINS
V cry ripe ones
t he sk i n
so dark
t hat i t
i s a l m o s t b l a ck , are preferred f o r
baking.
P ut b utter . i n t o t h e o ven
a n d co o k v er y
serving. T h i s i s e z o ti c an d m o s t t a sty. pipe p l a n t a in s m a y a l s o b e b r o i led. hole, the skin removed when they are half done, and t hen r e placed on the grill. S erved w i t h a l u m p o f g o o d b u t t e r o n eaeh.
jrg m yr
jrg
m yr
I n the
jrg
m yr
taste; then put in the wine and s p r inkle generously with p o w d e red c i n n am on C over and allow t o simmer s l owly This is one of th e v er y
jrg
15 or 20 minutes.
Cuban dishes.
jrg m yr
Green or half ripe plantains are use Boil th t hem untd done and w >th a p o t a t o masher, c rush an d b r e a k the m bits. Fr Fry some small pseces of bacon or fresh pork o k in a pan with a l i ttle lard weH and salt t o t a ste.
MACHACADQ DE PLATANOS.
(Mashed plantains )
m yr
S prinkle with t h e s u ga r w h i c h should bc allowed to caramelixc without burning, which would give them a bitter
L ct thc bananas fry i n b u t t e r u n t i l b rown, carc bcing t akcn n o t t o b r e a k thcm when turning ovcr.
c h oicest o
jrg
3 tablcspoonfuls sugar.
m yr
4 ounccs butter
jrg m yr
l ittle k n o >vn o u t s id e o f C u b a m oreover, healt h g i v i n g p r o p e r t i es and can be g i v e n t o c h i l d r en , c o n v alescents and per sons h a v in g a d e l i c ate s t o mach.
jrg
m yr
jrg
m yr
Peel, cut
o ut s of t
1 ()c v c r ( 1
%ltll ol l Qn J vl n e g<g r, 5
m yr
Jelig))tful eit)) er w a y .
( 1 (11cl.
5Kcient Df A1 n o f f t l l e w t e r t () n c e , ot' tl) e c l ) Ayote will l c )se i t ( ( l ) e u ti ful frcsh f color n ( l t u r n y el l ( ) w. l )e cAtcn ) l o t w l t ) l l )l l t t e r i ( ) r
arcen
jrg m yr
l)
1/
DO n Ot p e cl t ) ) e m .
L)ut ter
jrg
jrg
I~
m yr
I)OILED CI IAYOTES,
H7
jrg m yr
spocfn ful figur, ' ~ eup > 4 pappcr ), l e u p fu l g r ate~ ~~'~ f 1 J @p inkl '
p ow Jerec) br eak
Droiv n
4
fn o v en .
jrg
untfl bronn.
e r urnb
m yr
nncl retil l t h c e n i p tiecl whells. f p c) f e a ch half w i t h a S prinkl e t c l o r c ra c k e r clust h ttl e p c ) ivclerecl ' b r e a c
) ) ea ten eg<g<H, 5uf<ar, brea J c 'rum l f s , f f ci f t e n ed i n m e l k , b u t t e r . r a l l e n < h paste ancl c f n n a n >c)n. V i<+ fnt o a s m o o t
jrg
llow to c."ool. VVf th a rfpoon, t ake ou t pulp f r o m i ng s eed a n c l c entre o f eh a y o te , J < seard @hell of t aking c a r e n ot t o b reak t h e
m yr
o ff
w a t c r ancl
88
QUIMBOMBO (Ohrs).
2 lbs. small young okra
l onion
1 farcen pepper
2 cupfuls of broth. The okra should be v ery y oung and tender. Cut off head and end of
p ods, slice thinly a n d l e a v e i n w at e r c ontaining juice of a l e m o n while you prepare th e s e asoning (mojo): onion.
garlic, screen p e p per, t om a t o es , e t c . all 6nely chopped and fried in a spoonful of lard. Add h arn or meat cut into small bits and the broth and let simmer in the and finish cooking slowly. This is generally served with "fufu" which is nothing but boiled, half ripe plantains crushed while hot and formed into balls. It is added to the quimbombo a m o m e n t
before serving.
Tnis
jrg m yr
is
jrg
serve d
m yr
as a
vege t a b l e,
jrg
m yr
each plate.
C ut p u m p k in , p r e f erably t h eonion, hard tomatoes, kind, i n cub e s ' p u t garlic and green peppers, all finely chopp ed, to f r y i n olive oil. T h en add the pumpkin, cover pot t i ghtly and allow to weil done. s immer u n t i l pu m p kin i s The steam from its own juice will cook it w ithout necessity of a d d in g a n y b ut care s h ould b e t a k e n t o l e av e h e
jrg m yr
jrg
spoonfuls of Fr e n c h d r e s sing d decora~ vinegar). Serve o n p l a t ter a n sma surface of t h e d i s h w i t h o l i ves, pieces of cream cheese, hard boiledegg shrimps, pimentos as fancy i n dica ied
e ven, t in y p i eces
of fried 6sh or fr
m yr
Ad(o'i d a few
jrg
m yr
b a l l o f " f u fu" i n
garnishing.
6 screen peppers
1 cupful milk
1 finely chopped onion
jrg m yr
of peppers a nd remove p i t h seeds. Fi l l w i t h t he b r e ad m i x t u re a n d seal with g r ated c heese crumbs flour. B oil t o m atoes i n a nd b r o t h , seas
a nd straxn, pou r o v e r t e e put ' o
4
Put bread in milk; while it is soak>nP' brown c hopped o n ion i n b u t t e r with chopped harn or b a con. Add salt, pepper and two beaten eg o s. C u t o tops
jrg
m yr
t' ~ p
he peppers w h acn
d tl)' b f r e, q u en
jrg
m yr
cgg plants
b r e a d c r u m bs
2 egos
1 cup s tal e
1 cup milk
1 small o n i o n
3 tom a toes o =. b u t t e r l et s t an d w ater t h i s o r l ar d.
r emoves a n y b itter t a s t e
then in f r e s h b o i l in g w a t e r u n ti l c o oked
jrg
a
m yr
C ut egg p l an ts i n
tw o , l e n g t h w a t l e a s t a n hour i n w e i l s a l t ed
milk an d
t h e ehig yolks.
jrg m yr
t he m i n c e d
t o m a t o e s , season i n to the
all
stiHly b e a t en ,
X Vith a s mal l spoo n damaste the p ulp c a r efull y s o as not to Mash an d a d d t h e b r ead c r u rnbs ~vhich have been previously soaked in B rown t h e a l i t t l e b u t terwitan d a dd salt sa
rernove t
ise.
'2 o=. g r a tc d
c h e ese
jrg
he
he
m yr
92
Yucas ar e m o s t n u t n t zous a nd ar e
Mojo criollo:
jrg m yr
Drain off w a ter f r om bo i l e d y u c a , allow to cool a l i t tle, f laggen out p i eces and fry in hot fat. It may also be mas hed
FRIED YUCA.
jrg
m ore delicate than y a m s o r malangas. Peeled and cut i n s e ctions they s h ould be put on to boil in cold water and eaten e ither wit h m e l ted b u t t e r o r w v i t h a s auce called " xnoj o criollo" , b u t this is not always relished by foreigners. d ata, however, I s h all i n d icate it s c o m position.
m yr
jrg
m yr
jrg m yr
.~g) Qg~p MX Mp p U Q
u r gn u
QQQQVTd ~o sz~~~s d~g
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jrg
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m yr
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jrg m yr
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i rr (
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III V() II II A I e a
jrg
A ll(l
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erteil l i lf , l ef t 1)y (i(1 dill tl ie e t t v t tI'y I o f 1 t lle e ) ( t r e t t ( ) i t o f , tlle l t g c e r (l, xvt tli A il) le (l vene ( ) f ( l i ee( l l ) o i l e litt~ ~ lir e
l iii L;e(l Aii(
illl g i l t( )o t ll ' ' I
4
m yr
I Itilf of Litt ilgtt(.'Lifefor e lte)i ))er o i t . I eel <lte lli](<or ) ) er, ) ) t l lliltg off
t vltll o t l
l l (l v l l i d/ Ar I
t (i te
( l t li,
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t tollt(~1
I
jrg m yr
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I
III A y o ll li li l Q
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g lt A ] ) ii t ( ) Ll t II I'(? IIl
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l)oile(l ehig
( le li e ( l,
lt @ i i (>
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jrg
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l li e
m yr
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jrg m yr
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m yr
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m yr
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e O
CQ
g g
Q 4 + gj C4 eu
C4
CV
V .g
Cl
at
Q O
97
The boiled beef from the soup pot is generally used for this, but boiled or
a l s o b e used. The meat should becold better cooked and cut into thin slices the day before or small pieces, to which diced pineapple
r oast p o r k o r v eal can
salt, p e p p er.
v inegar ,
of mustard.
w ater cress.
jrg
jrg m yr
desired, are placed in centre of a l a r ge Around this p lace on l e ttuce platter. l eaves an d a r r a n g e as individual ta s t e dictates, slices of boiled patotoes, boiled chayotes, tomato, asparagus tips, alligator
pear,
olives and
m yr
thin membrane which covers each section, are added. N i x w i t h a g e n erous dressing of
oil a nd a p i nch
h ar d b oiled eggs.
t h e t r opics
jrg
m yr
The
served in a sauceboat
GAZPAGHO.
s upper on
a wa r m e v ening.
jrg m yr
jrg
m yr
w ith m ayonnaise o r
F r e n ch
dressing
jrg
Mal e a a s auce b y c rushing o n e ernel of garlic garlic in ' a mortar until reduce
m yr
<
to taste.
before s e r v sng.
N o c o o k i ng .
s t so u n d s .
I t t as t e s b e tter t h a n
jrg m yr
jrg
m yr
P ut t h e d i s h i n t he ic e b o x , l e t s tand an d p l a c e a p i ece o f i c e o n t o p
s toned ol i v es, q u a r ter cu p v i n e gar, h a l f a cup of olive oil. N i x t h i s with the soaked crackers. Then decorate the top with sliced tomatoes, sliced cu cumbers, hard b o i l ed egos, o lives an d 8 or 10 go o d F r e n c h sardines. The seasoning can be modied
jrg
m yr
i n s trips, t h r e e o r f o u r chopped tomatoes, salt, pepper, a couple of thinly sliced onions, half a cup of e ppers, screen p
A pereat
s weets t oo s w e e t
a r e e at e n an
jrg jrg m yr
I
m yr
eaten othters w'i h c h e ese :
customed p a l a te s o t h e r s e x cellent
for all. Egos are abunda ntly e m p l o y ed , b u t the very best desserts a re made of fr ui t a n d
p aste an d
s uch as E d am
jrg
many
DlJLCES. (D esserts)
m yr
101.
P n e c o m b snation. These prepa1
It xs a
probably skin and all. T his is popularly called corazon dc condenado (c o n vict's heart ) on account of its dark color.
j e l l y and <avana cigars are the classical presents b rought t o o ne's f r iends f r o m C u b a . They are a l w ays acceptable.
G uava p a s t e o r guava
jrg m yr
Most c u ban f r u i t s ca n b e p r e pared A heavy s y r u p i s made in in syrup. t he pr o p or tion o f o n e c u p o f w a t e r f o r u ntil t wo o f s u g a r which should boil c ht of l wei t hick; t h e n t he fr ui t ( ettua
jrg
m yr
sugar and the pulp ofthe guava, whereas the i n f e r io r k i n d i s m ade w it h b r o w n sugar a n d t he w hole f r u i t , crushed-
One should be c areful to ask for crema de guayaba. w hich i s l i c hter i n color a nd f i n e r i n t ex t u r e t h a n t he cheaper kind, being made f r om r efined w h i t e
jrg
m yr
r ations of g u a va can be done at home, but they v er y s e ldom a re . T h e r e a r e i mportant f a c tories t ha t p r e pare t h em weil and i n expensively.
l02
ily a u r a r h s t h r o ug<l
Timc o f
fruit.
c o ction
jrg
ltlil])ly
m yr
re us e cl. G u t A t thc bse of cach fi g ncl l o t t1> is s tay ovcr n icht i n s a l t ecl w t c r r emoves the bittcrness of th c s k i n ; c l r i)l
Small f a r c e nf i p s
stylo)
PRESERVED FIGS
jrg m yr
i n sl c ad oI " agc" z(1 t Nkc o ut t l ) o j t < i c y p r t c) ol)ly ubc) thor wl>itct of thc ~)carl t "
jrg
p i n capplc,
m yr
und allowcd
'l
LEMON PRESERVE
are usecl.
> tir i n syrupy. A d el f h rec egal/ yolks carcfully to void eurdlinp; cook witho ' a tablcs boiling a f c w ) iuteri, I agave soakcd
jrg
G rate two p incapples, and c x t r ac t t hc j u i cc , p r c s sing t h r o ugh a 6 n c s i e o r a p r e T ak e h a l f a s r n a n y c up s o f sugar as you havc of fruit j uiec. Boil until
jrg m yr
~)oo ful o f g r a ula tecl gclat)c tn t /p cnp nf ivgtcr. D i ssolvc t n tho vtn v
))l c )u)+tur c n d p o u r ) o
i3ct c ) l ed .
O~~~aE JEht~
as of suva >
m yr
t
jrg
m yr
,i' ni c ht
soaked in t/g cup of water. Mold and set BONIATILLO (Sweet Potato dulce ) w eight of sugar and h al f
Boil tw o p o u nd s o f s w ee t p o t a t oes. W hen cooked, weigh. Put the sam e w ater in a s k i l l e t w i t h p e e l o f a gr e e n l ime an d a sm a l l st i c k of ci nn a m o n . Make a syrup. G r ate boiled sweet potato or pass through the fine grade o f the m eat c h opper . M i x w i th sy r u p . P lace on st ove an d c o o k u n t i l a r at h e r thick p a ste i s f o r m ed , s t i r r i n g a l l t he time. T hen incorporate carefully th e y o l k s o f three eggs. P u t o n fi r e a g a i n f o r a f ew minutes wi thout c easing t o s t i r
A glass of
jrg m yr
jrg
m yr
S herry w ine m a y
q u antity o f
jrg
m yr
orange juice. Three egg yolks for about three cups of liquid.
iOS
derate oven.
Very nice fo r
t eas an d r eceptions.
4 egos
Bake in
jrg m yr
4 egos
/, cups super
Nix weil boniatillo with butter. Add ehig yolks, then sifted tour with bakin edel powder, lastly fold in stifly beaten w hites. F lav o r with vanilla,
moderateoven
jrg
dolce).
m yr
2 cups f l our 2 teaspoonfuls baking powder 4 o b u t t er '2 cups of bouiatillo (sweet pots o
jrg
s i x . Beat weil un til Then fo ld i n the six very s m o oth. whites stifly beaten and 611small paper Dust with c ases w i t h thi s mixture. moand bake in powdered c i nnamon e gg yolks, ad d
m yr
l00
ingrcdicnts t o gcthcr, in a pa n o f
p l a c c i n b u t t e:re J
s et t i n t e mnld
6 lar~'c apples.
3 egos
jrg m yr
Chop apples f~i iely, ad d e t Nuar ugar, lbutter, tt l ' d e r' o n l l l >6, e in n o l l l o t oread and t u>. N ix weil u n til i t f o r i~ p <>ste Ad d s tifly beaten xvi>itea t>f ehe"
an
~ L Q in b u t tere d
jrg
n l u l c l i n o ven ~ Q pa n eo n t a l n lllg' w a t c r
m yr
Apples do not grow in Cuba but thooc from California an J Oregon are so abuntll e l 11 extellHLvc.'ly
jrg
marx 11
m yr
107
MAMEY PUDDING
2 rn a m c y s
1 cup i n i l k
~dd
Mi a pa n o f w v a f c r .
YEi~iAS DO13LES joublc Volk illy Cuban. l hi < r l c s scr t i x t y p i c : ln ten )c ly salve f oo f Aa y 5c e n i
r icti t n
t
jrg
m yr
p o ltitcs.
m ey-')
'
~ /~ eiip a u r a r >/i to na po on f gl p o i v d o ra d c m n a r n o n
L r
N o r t h A nicr lca n
i vc v c r
jrg m yr
o r S li c r ry w in <
jrg
I
m yr
108
s t i ff , w h i te s o f
t hree egge; m i x w i t h y o l k s and beat b oth together fo r a while. S ift t h rough a fin e sifter three
D rop a tablespoonful of t h i s m i x t u r e i nto the si mmering sy r up . I n a m o m e n t i s then f o lded i n t w o w i t h a sk i m m e r , 1~ l ike a d i m i nut iv e o m e let. R emove with the sk i m me r an d p l a c e in a glass bowl or o t her r e cipient. C on " t inue, spoonful by s p oonful, no t c o o k i n d m ore tha n t w o o r t h ree at a t i m e i n t h e
jrg m yr
s yrup, until al l t h e e hig mixture h a s been disposed of. I f t h e s yrup should t hicken t o o much add a s oonfu l o r p
mater; xf xt has become ab sorbed by y the the eehig, add more syrup from your
oo
reserve. rea y ,
jrg
m yr
teaspoonfuls of flour and add l i t tle by little, sifting it into the beaten eg os.
jrg
al m os t
m yr
M ake a s y r u p of th e su g a r an d w ater. W h e n i t b c g i n s t o t h i c k c n , s c t
109
double y oll s in t h e d i s h .
B ea t e g g
yo l k s very
jrg m yr
caramel. T hen place your beaten gg mixture i n t h e d i s h a n d l e t c o ok pan with water or in a double boiler u a s 'cl (rrhen t he mixtnre i s d o n e k ork comes ou t d r y ) . R emove from f ire. sq cool Q t ' with the s y rup.
T urn o u
ake heavy syrup w it h s ugar and mager. P u t a f e w s p oonfuls of syrup ' a small pan or pyrex dish; let it cover th
jrg
m yr
vigorously
jrg
m yr
(Candicd Yolks)
For 10 cgg yolks rnakc a t)iick syrup with 2 pounds of sug<ar and 2 cups of or one for each cgg yolk. M i x , stirrin~f
co)J, form small halls, like marb)cs, w>th syrup, add the juicc of a lcmon', lot it
i cook to the point of c racking t ha t <s whcn a, small amount in a c u p o < >~a
jrg m yr
will snap )ikc g]ass I nto this h o candy put a ha)) of thc cgg paste
jrg
h uttered hands,
m yr
zent)y with a wooden spatula and lct cook on a moderate lire until eg<gs anti syrup form a paste which separates f ron> hotton> of the pan or Jish. N h c n p a ste >s T a k e t )lc rest of
watcr; whcn it bcpins to thrcac), lot cnol. Take ten spoonfuls of this cola) syrup,
jrg
1 hl >8 Ha nie p aste o f cg /Q yol c ) s ~ "y up rna Jc into litt)c balls, a 4o~c >rc sim j>) ly rollcd in powJcrcJ Husar a~)
wrapped >n fancy paper
m yr
>
YEMITAS ACARAMELADAS
(Alrnand Chcesc). 1 lb. pcclcd almonds ~/p lb. sugar 12 cg<g yol k s
p owdcre J c r n n a m o n
w ater 1 0
hours.
a nd lc t i t co o k u n t i l a t hi c k s y r u p formed ; t h c n s t i r i n, w i th a woodcn spatula, g<radually, t hc: al m o nds r e duccd ~caten. Con t i n u e s t i r r i n g o n thc until t hor p a s t e d c t achcs from thc hottom o f t h c k e t t l < . T u r n ou t on
jrg m yr
jrg
m yr
kncad t h o r oug<hly and put i n n n lold l rrpt'Ln Iklcd w l t h p o w d c r c d c r n n arnon This i a cl assi c a l rec i p c f ro r ~
Soak almonds in
o r 12
p o u ndcd
Thcn
jrg
marc
m yr
QVESO DE ALMENDRAS
>poow q) tM oD/tip -'~t)$ )tiun t t p ) t t I Uo +P) ost Hut ~t)s Darg A)ltA> )
r ~~tw p a u l ~
t s p ~ou
~[ ltt us o~ ut
gn
jrg m yr
'AO $ tt hl
puthggs.")AcI J:)Lidos Ul p o o l ' fQ:)d uoutg~ go ~itg ga oa a td tt p u a u a a q t u t t h Ji a a o a t d l ai 1I l 1J qqttt ah%) ') /os )a t )outd ppQ ' ph fosstp
Pofe
u u
jrg
potpuao gsomp
p urhaasox d
eng 'sarg obhut ans Q r ~oteu t aqy gn 'o~oqm ypj oses qitqm ~o oiuos ( ipso ~o 'q~ K/< so) 'sgnupssq so spuomp po>sso>
PPg
'UQ)QQ Q iCglgs QQ g
qua lm Eouoq
m yr
pur
) O QQ)lgAL
(,..~ p . " y
d nxEQ x l ~
QOgtgAR PPO
p Q)szo)
jrg
m yr
(gsPnog qs iusdg )
3LMVDHV M HO'88AL
KTl
1
113
quantity.
DULCE DE
Conttnue
s t t r r tn g o n m o J erate
jrg
tantly u n ti l t a n c o l o re d t h c n add ehig yolks, caramc.li=cd sugar, and vanilla bean (cr cxtrnct ).
fire
until thick.
jrg m yr
~2 qts. milk
c < n na~o
m yr
'
jrg
(Argcntinc Mi l k
m yr
314
powdcrcd csnnamon.
p iccc s t i c k
jrg m yr
Dissolvc corn starch anJ cgg yolks carcfully with milk. S t r ain,a J J sugar and flavoring.1 Cook in Joublc boiler or
on dircct mo Jcrate rc, if one ss very a ttentivc no t t o s top stirring s o as
avoid sticking or burning, W hcn Jon< mol J or, what is morc typical, spr+aJ
jrg
m yr
jrg
watcrs. P u t o n t o bo i l w i t h t h r c c c u p s cookcd. w atcr until th c grain i s g u i t c add hot Whcn thc watcr is absorbcd,
milk a littlc a t a t i m c and flavoring, stirring occasionaBy. Whcn all thc milk. has bccn absorbcd and thc mixturc crcamy, add sugar. Cook a whilc ion<cr.
rico
m yr
scvcral
TORREJAS.
slice,'
4t.
jrg m yr
s l ices Cut off h, " the u s t. Pou r a des sc: r ts poon ful of Jr > S' v ivmc (vsno scco ) on cnch slice d c -'nough sweetened m i lk t o
Cu t ra t h er s talc. b read in
jrg
cake c o m p l etely.
(B r . s rl F r i t tcrs}.
p r>nle wi th powdc;rc:d
bathe i n s y r u p .
c llln a ~
m yr
r an d suva
jrg
l /aves
th ls
m yr
g poon fuls in open plat tc: ran d pu t a fe w of caramc:1 on > ts su r face. Thc combine J f lavor of Iime peel 1
11G
C ham p a g n e.
Grate tw o c o conuts,
m yr
grated coconut.
jrg m yr
Add a cup of cow's milk and allow three egg yolks forevery cup of the cornbined liquid. Cook, s tirring c o n stantly with
wooden spatula or spoon. Put in a piece
jrg
jrg
a
Gut off top of a pineapple. Scoop out the fruit, making a cup of the shell. and Fill cavity with pineapple ice
m yr
HULA - HULA
CAFIROLETA
e aspoonful of g r o un d
cinnamon.
jrg m yr
x
l(
V
jrg
m yr
<~< a11 together and let cook, s tirring do t nd bronn >n oven or under broz1er.
%hen thick add coconut, yolks of four 11 dia s s o f Sherry +eine, ha1f
jrg
m yr
Half aweet potato dulce (boniatillo) ) mixed. aad half coconut milk (coguimol
C QF F K K
as black as nicht and as hot as the devil". Cubans are pereat coffee drinkers,
jrg m yr
finely ground coffee are necessary put the coffee in t he u pper p a of the coffee pot. Put 5 small cups of wat in a saucepan ( one tor each cup an d a n
extra one which will be absorbed by the grounds). Let the water beil herd. Theo pour it on the coffee little by little, abou a tablespoonful at a t i m e . The
an the u p pe r s e ction.
s m al l c u p s of strong coffe"
jrg
A merica,
b u t care
m yr
an d
m ost exacting as t o t h e q u a l ity o f t h e bean and the excellence of its preparation. It is simple enough to m a k e c o ffee a s it i s d one i n C u b a and all Spanish
a tt e n t xon
jrg
m yr
ed.
To make style: spoonful o r
t w o o f s t r on g b l a c k c o ffee
su b s t i t u te s w a t e r
jrg
jrg m yr
m yr
g rounds b e f or e p o u r i n g o n t akes time and p a tience to m ak e i t r i g h t . H you p r efer th e c o ffee less strong, and s erve a s m al l pitcher o f h o t w a t e r graduate the strength of t h e b e v erage to the taste of each g u est. U nnecessary t o s a y t hat coffee must be freshly made each time. Ne v e r re heat-
jrg
m yr
must be kept at the boiling point when poured on the coffee and this done very slowly. through the L et t h e w ate r p ass It more.
M KX S S
m yr
c ali it l u n n ame ,
jrg m yr
Egos a la M alaguena Rice and chicken, criollo Chayote salad Pineapple ice
jrg
c heon for l a c k o f a bet t e r is famous, i t i s a ve r y s o l i d m e a l s hall offer a f e w m e n u s f o r t h o s e desirous of coxnbining harmoniously some
ALMUERZO
jrg
but
m yr
G uava p a s t e
a nd c r e a m cheese
ho t el
Grape f r u i t co c k t a i l
jrg m yr
Picadillo, rice and revoltillo (dauben scrambled eg os). edith fried plantains, ripe and green
L ittle p a r go s a l a m i n u t a Mater cr e s s s a l a d T oasted c o c o nu t d u l c e
A very n i ce sp ra y
jrg
Broiledlobs t e r, Tartar
m yr
sauce
of s e r v i n g
th
jrg
Moro crabs Panned sprint c h i c k en with string beans Bananas in tentacion Guacamole salad
m yr
122
pool sinemould half way with picadillo, t } e remaining half with white rice. I e t
s tand s few minutes and unmould o n
Preserved 6gs and cream cheese Grape fruit Lobster Havanaise Squab chicken on toast with petits
p018
jrg
New potatoes,
jrg m yr
Braised tenderloin Stuffed egg plant salad and orange Pineapple Drunten sop (sopa borrse~e~.
m yr
Easy to prepare u)hen not in Cuba. Qy ster cocktail olive o Eggs poached in black beans %hite rice salad
jrg
}+~ggdjs with the revoltillo forming a generous border; the fried plantains are
m yr
a
goo
C uban
KVhite rice
Corn p i e L ettuce an d t o m a t o s alad A ssorted f r u i t
and crabs )
jrg m yr
+ or s
oeu v r e s
T ournedos i v it h p e t i t s p o i s T omato a n d l e t t u c e s a l a d
jrg
m yr
(parade.obster l
radishes,
Aguacate S te>ved p a r g o
a la c u b a n a
jrg
p o t r oa s t
m yr
Jcllicd partien
Almucrco for a bot Summer day ,Chilled melon en escabeche (marinated ) Cold stuffed chayotcs
Partien
Grape fruit Pescado a la minute (breaded "sl' 61lets) Boiled New potatoes Albondittas (meat balls in sauce) %hite rice Aguacate salad. Natilla (Cuban Custard )
jrg m yr
Moro crabs, stuffed Chicken a la creole %hite rice f r ied plantaine Assorted fruit
jrg
Aqua cate
m yr
jrg
m yr
Chilled melon in g l a sses >ice with fish, sh r im p s a u ce , Small grilled tenderloin steaks
a uted new potatoes
a lelly
jrg m yr
a s s o rted cheese
jrg
m yr
Jigote Egos a la M a l a g uena T amales made f rom f r esh c o r d Chayote and l e t t uce salad ~ pp4 p u d ding w i t h r u m
jrg
Cups of oranges an J Marasqucno cherries Omelet with shrimps, tornato sauce %hite rice Plato frto ( m i xed aalad ) cheese G uava i n syrup Gream
m yr
1QG
sccds. (Qasgc"
jrg m yr
Pargo, mayonnaise, garnished with crab an d lobs ter otel Ncw potatocs, maitre d' h
shrimp,
jrg
Chablis
m yr
farcen pea"
ie
Champagne
C oconut see cr eam
jrg
m yr
12T
Cuban M a n h a t ta n
C heese str a w s
c o c k tails
Haut Sauterne
Lobster H a v a n aise
Chambertin
Champagne
Cuban pousse
jrg m yr
H ul H
Cafe noir
jrg
m yr
jrg
m yr
m yr
m yr
'QO)lSOACJ Qlg ) O
>O~g py pgl)30
Ip
y Ulpy
'4p JSQ
l U U C U l
>g4 Ql
~ ~~ggl~UQ
>>~~P gyW
P yup~p~ ggglg ~>Ulqp~ gpgtnl glnS~ Oulg pu r u <Og P PS ]NU( AQQ 'Ugl yP gllP ) C lP
jrg m yr
)lglA
PDXl
( Ul
ggigs]4 O U
~~tgP
A O O ) O g '. P D h
UC D l3t f
yg1gtUAU A>j~JS
Qg,a
D l)OX : 7
jrg
Otp 510pg
)l il!AI
Ut:DIIDlll p
8
Lp l U l
)OU
O UOl)O) 'QQA Q)
m yr
~l)QUl
alhl )CU
Ql Pg)QDOO
jrg m yr
131
jrg m yr
r ac ed ice.
r ops A n g o s t u r a
jrg
<um
lime Sh k Ivc.'11 . Ivitli crackc.d ake c . ice ice S crve in a v e r y c o lcl glass.
'
J uicc: of half a
Shake
pas <SI~ENTE
COCKrZIL
Af
m yr
B it t ers
ivell
t own nearby. T h e n a m e i s n o t
jrg
m yr
p leces ol
ne half tcaspoonful wupper . Ono third ra pcfruit ju icc Two tliirds Baear Ji Rum
jrg
jrg m yr
m yr
aula
i~h o4w@l )
jrg
in w ei l c h illeci cocktail glass, ahming a twist of orange peel and a Marasquinn ehe rry.
Strain a nd s e r v c
l e es
m yr
GlN COCKTAIL
Onc t e a s p o o n f u l
lQLYc<l $n Q , s l i p~ lr cl13.
! 1
Shake weil wi tl> crackecl icc, astrein anJ nerve in very col~l cr)akt'vii g<l'c.
CM iW
jrg m yr
)iggcr Italian Vern>ucctli Pic <ccc 4if Icn>on pccl Shake ivitli cr k J ' ' la o ivcll ehille.l glans.
jrg
m yr
jrg
m yr
134
- Shake weil in shaker with cracked ice, strain and serve cold in cocktail
.
glabb o
t
m yr
jrg m yr
VERMOUTH COCKTAIL
,. One dash Orange Bitters ,One dash Peychaud git ters One dash syrup ''.,;; ';: Gne jigger either French or Italian , ~ermouth whi c h make. e>thex'- dry or sweet.
: ' " . ' . : ;
=-
One 'small mixing glass, into whcch put: One dash Absinthe ., One pony French Vermouth One' poy Canadian %hisky Fine =ice cold , Stir weil and, strain into : ' cocktail 'glass,
jrg
jrg
One part juice of mandarin orange, with teaspoonful of s u gar weil dissolved One part 018 Tom Gin
m yr
col J cocktail
SHERRY COCKTAIL
One Jash Orange Bitters One dash Peychau J Bitters One jig per Sherry Lemon peel
Lllllp
otters.
so
jrg m yr
PAGNE CQCKTAIL (S
s ra
jrg
t into a )ar e
ed trip o f s t t g a r Qragao.
m yr
aest
jrg
m yr
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m yr
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jrg m yr 8
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jrg
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TA tA
C
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m yr
jrg
m yr
188
strain into a
c o cktail g l ass.
One third part Gordon Gin Two thirds Dubonnet Put all into a glass with two pics of ice, stir, (do not shake) st rain an~ servc in weil chilled cocktail glass
jrg m yr
HA VANA COOLER
One jigger Bacardi Ru m One small bottle Qinger Ale One Lunch mint Serve in Collins glass.
jrg
DUBONNET COCKTAIL
m yr
Onc dash Orange Bittcrs Onc dash Aniscttc t/p jigger Gordon Gin t/p jigger Absinthe Shake wcll with crackcd icc and
jrg
MERRY W IDOW
C O C K TAIL
m yr
Shake weil and strain into a large, cold cocktail glass. Sprig of mint.
139
s u gar
Sprit of mint
with
F ill g l as s w i t h s o d a w a t e r .
s poon. longe
jrg
guice an d
rind of a
jrg m yr
m yr
screen lime
RUM CO CKTAIL
(C u b an mojo)
Serv e
cherry}
jrg
O ne j igger B a c a r d i R u m
m yr
PLANTER'S PUNCH
'4 gg
d o
Q
o ~~ .'P
Q
o e.~ o
~ Q
Q Q
~ OO
mY
~OO ~+
g a a~
Q '~
ct H
jrg m yr
bD y
o&
jrg
m yr
C4
jrg
C
t0
m yr
C
yg
C 'cm g
Cl
CC
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8 W
C$
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a.
M~
e6
141
Shake weil, with cracked >ce, strn into Axt glass and fill wvith syphon These fi==es can a lso be made
>n snstea J of R u m . >vsth
SHERRY
FLIP
of ice
jrg
.
on top
jrg m yr
h <lass. A
l i ttle po
ivdere
vom eidamFLIP
ezcept
m yr
so a11
csnna
gC
jrg
One barspoonful of sugar One jigger pincapple juice One jigger Oacardi R
um
m yr
G
~ '
I\ F
G
o ~
jrg m yr
Cs
L
Q
C?
t
T~
A Q
~v
Q
t ~ J eJ
jrg
,
taee4 E 4
z
C
r
a
I
IVI
m yr
A
I
'II
PP
jrg
m yr
Ptll p
g i n ~ ~ 1 vttlt
t ll t l t v c cl
tees
fttl EVlti~ky o t' I)LLQLtrclf Qnc w i t teI<lltLLL) O r n tt ttt en t w itlt 111int Ltnc l fr tl i t .
LttrI(Q c.'ttt
Ol lC.' l t l t l t I )
g lltttv
wtt tet'
Stir ivell
Pc)ur T t i lt t
C) Ll tl) ))
jrg
i) Iterry
jrg m yr
ULIQ llt L'g Q t llllt QlltPl c) f Ltyrtt() 1QLLLLI)l)C) t tfttl l l e Ltlc) Lt [)eel Sttttt l l p LQL.'Q t1vlI tec
SVL'LteglLLL) fttl
tt c l L ttlltt
m yr
V o t 't w l l t e
llttle
jrg
fro s t t e c l .
m yr
Tltrcc
o r f ot t r
screen munt.
Decorate
w ith
rui t and
sprig
S erve with s t r a w s .
COFFEE FRAPPE
put:
Fill wit h
s haved ice,
CUBAN POUSSE
(After dinner drink
O ne pon y B a c a rd i R u m T wo d a shes Cr eme d e C a c a o One dash An i sette Cracked ice, s tir w e i l . . S t r a i n frappe glass.
jrg
m yr
jrg m yr
Use a pony g l a s s i n t o equal parts of Anisette, which put Triple Sec Alda~o C hartreuse and B r a n d y .
POUSSE CAFE
jrg
w ic
m yr
of
CLARET CUP
One tablespoonful powdered sugar O ne pony B r a n d y One pony C u r agao One l arge p i e ce i c e One bottle g o od C l a r et Two pi e ces cucumber rind One bottle Apollinaris S et in r e frigerator for a couple of hours and add a b u n ch of m i n t .
Large glass pitcher into which p u t: One lemon, s li ced One orange, sliced
Two
p i e c e s cucumber
jrg
SAUTERNE CUP
jrg m yr
One q u a r t S a u t e r n e
One pint Apollinaris The juice of one lemon One large piece of ice
D eco r a t e
t
t wo.
m unt an d a
Iew cernes.
m yr
rind
jrg
m yr
S llle r c c l p e
ll 2 y l) e L l c ier,
CIIAMI'AGNE CUI'
~tut i
Q ne I rgte g l t i ti p l ( e lter ln to
Q t2e I e t220 t2 ttl t Cc(l
fgt
ltcfro tterv2g t i e <~2tttt't v cry c o l t l C l t t t t ) t g t t o Stir Wcll < t tt tl ( Iceot u tc w itlt Itit t t ult f grcctt tt t i t t) w illi I i t t l c ~ twt lctocl
A f c w
jrg m yr
f bc't'vc <ltcvc
jrg
m yr
eil s t tt t
g ]te g ))(type g! ii ))pj gt {1 i i I ll iii tt Jo v(.tii (lettit'o t liotti ttweot, tt(l(l ttililct~ftitl)ti
tiiitllt let y
Pf
pt t.cftci'~
l
at ttu ll,
w l t g gr f i t g i t i ~ li
jrg
wll Lcll
m yr
her
wine C22p or
or
2tno
il7
I nto i i p i i n eli l)owl f)ut .' l2 a i lovea, c)ne i ) t i ('. k ei iiwic)n, pea l ef c ) n a or~lnffe Ancl t ( v ( l la)ii()Ei ~v llicll liciva l)een l)()ilecl in ii c.'iipc) f wter f o r fi va iiii tes. S t rii in.
Oa Oiia
jrg m yr
O ll e
I jA r/a
iii t () ( i n il A ()ft i
jrg
I
m yr
Juioo of I '
,f iiice c) f 12 c)riinga ))
l o mooy
jrg
m yr
DHLIClOUS PUNCH
%/I
r.
Il
~ ~ )I
I,
i, s
gt
j ulces o
jrg m yr
Lemonade and orangeade are un i v ersal; but a few spoonfuls of orange juice i n a g l a s s o f s w e e tened w a t e r i s q u i t e a nother story f r o m t h e j u i c e o f l u s c i o u s
jrg
m yr
sugar b eing
jrg
m yr
15 tJ
sugar t o t a s t e.
Some people prefer it with the fruit, and th e w a i te r g e nerally a sks if y ou want it colada o stn colar, that is, strained
or not s t r acne d.
t hough e verybody
jrg m yr
ment the pulp of half a fruit is required. The g u anabana i s t h oroughly crushed, strained, shaken with cracked ice and sugar. T h e necessary quantity to 611the glass is f u rnished by the addition of a little water or of milk. T h e classical champola is made with milk. This also is served strained or not
ANON REFRESCO
jrg
m yr
jrg
The juice of a pineapple will make two glassfuls. Just grated or crushed,
m yr
PISA FRI A
( P ineapplejuice)
l60
large glassful, added very gradually. This is strained and cooled with ice.
jrg m yr
of delicious water which needs nothing mpre than the addition of a little ice to be
g r e en c oconuts h a v e the necessary liquid. H ut a m ed i u m sized one will give two large
Only y oung,
COCONUT WATER
jrg
v ery d i f f erent f r o m orgeat made with syrup of a l m onds. the It is the genuine milk of a l m onds we used to read about. 2 ounces blanched almonds pounded to a pulp in a mortar or very finely ground are worked with a heaping tablespoonful of sugar and water enough to make one
This is
m yr
perfect. S o m etines a te a spoonful of sugar enhances the taste, bu t g e nerally the juice is sweet enough wi fhout it.
HORCHATA (Orgeat)
jrg
a tlass e s
1 slice orange 1 slice lemon s mall sprig mi n t 1 spoonful lime j u i ce 2 spoonfuls Grenadine syrup cracked ice and water.
m yr
ENSALADA (Salad)
161
derful r emedy fo r
t ake a
C oconut w a t e r i s c o n s id ered a w o n
jrg
a
d el i g h t f u l tre a t m e n t of fresh
TAMARIND
I t has a l a rve brown pod; the shell being thin and brittle and the
i nterio r
T his beverage.
e x o t i c f r u i t m akes
It is v e r y t a r t a n d n e e d s t o b e s w e e t ened
disso lv e
plentifully . T h e u sual and easiest manner ofmaking tamarind refresco is to purchase t he p ul p p r e p a red w i t h s u p e r . (it m a y he had at cafc-.s and groceries) and simply
it
sn w ate r
jrg m yr
A very p o p u la r d r i n k .
Half a glassful light beer Half a glassful water Shake with cracked ice.
jrg
m yr
w i t z see .
m yr
a
goo d
m yr
lntroduction
Jigote
S hrimp so u p . Fiah soup. Black bcan soup Green banana (plantain) soup . Another banana (plantain) soup
. . . . . . . . . . . . . . . . . . . . . , .
C rcam o f
corn soup.
. . . .
Ajiaco
m yr
. . . . . . . . , . . . . . . . . . . . .
Olla
FISH
jrg
Stuffcd fiah, Stcwcd f iah (Cuban atyle)... Stcwed fiah (Catalan style ) .,
. . . . .
Eacabcche
jrg m yr
Bacalao a la
V i =caina.
SHELL FLASH
Moro crabs M oro crab coctkail No. 1 , M oro crab cocktail No. 2 . Lobaters Stuffed lobster. Stuffed crabs. Lobater H a v anaise.
. . . . . . . . . . . . .
jrg
SOUPS
'
m yr
15
17 18 19 20 21 22 23 23 25
28 29 30 30 39
3cj
33
34 35 38
39 39 39 40 41 41
EGGS
Fr)cd cggs, Cuban stylc Fricd eggs, Spanish stylc.
. .
Rc volt 11 to M EA T S
. ,
jrg
. . . . ,
(Eggs in roll)
. . . .
R aast ruck >ng p>g. Christmas evc (Nochc Bucna )... C uban po t r o a s t ,
. . . , , ,
. . . . . . . . . . , . . , . .
m yr
. . . . . . . .
Cuban beefsteak.
M cat b a l l $
Ropa v)e va
Chicken a la
jrg
V aca trlta
(Rage),
I I
Chtv)r)cor .
I
ora)n
r)tterr
>CE
jrg m yr
p la)n L u t)an whist e r)ce . Arrox con pollt) (Rice with ch lcken) Arroz con marirco
HAN S
. . . . . . . .
Judiar en n>unyetar,
m yr
42 42 42 43 43 44 45 45
47 48 49 50 51 52 55 57
50
60 60
6c)
58
63
l Sie
M o ro s y c r l s t l a n o s .
Congris ..
Garbanxos
. . .
C orn meal .
C orn
. . , . . . . .
Albondigas dc
. . , .
m alz, . . .
. . . .. . . . . . . . . . .
g n occhl.
Royal paste pic Fricd p l a n t ains B anana chips . Bolicd p)antains . Bakcd plantains.
. .
m yr
. . . . . . . , . . . . . . . . . . . . . . . . . , . . . . , . . . . . . . . . . . . . . . . . . . . . . . . . , . , . . . . . . . . . . . . , . . . . . . . . . . . . . . . , . . . , . . , . . . . . . . . . . . . .
BANANAS
P lhtanos e n
Machacado dc
jrg
t e ntacion.
p l a t anos.
jrg m yr
LDero
u lm D O lll D O
S tuffcd g r ecn p c p p c rs .
I
. . . . . , . . . . . , . . . . .
. . , , . . . . ,
ShLADS
jrg
CORN
m yr
BEA N
69 70 70
72 74 75 76 77 78 79
'81 82 82 83 83 84 85 86 86 87 88 89
90 91 92 9o 93 94
95
p,
m yr