• TABLE OF CONTENTS
HIDE
 Title Page
 Introduction
 Soups
 Fish
 Shell fish
 Eggs
 Meats
 Rice
 Beans
 Corn
 Bananas
 Other tropical vegetables
 Salads
 Desserts
 Coffee
 menus
 Appendix
 Index














Title: Cuban cookery
CITATION THUMBNAILS PAGE IMAGE ZOOMABLE
Full Citation
STANDARD VIEW MARC VIEW
Permanent Link: http://ufdc.ufl.edu/UF00094065/00001
 Material Information
Title: Cuban cookery gastronomic secrets of the tropics, with an appendix on Cuban drinks
Physical Description: 150 p. : ; 19 cm.
Language: English
Creator: Baralt, Blanche Zacharie de, b. 1865
Publisher: Editorial Hermes
Place of Publication: Havana
Havana
Publication Date: 1931
Copyright Date: 1931
 Subjects
Subject: Cookery, Cuban   ( lcsh )
Genre: non-fiction   ( marcgt )
Spatial Coverage: Cuba
 Notes
Statement of Responsibility: by Blanche Z. de Baralt.
 Record Information
Bibliographic ID: UF00094065
Volume ID: VID00001
Source Institution: University of Florida
Holding Location: University of Florida
Rights Management: All rights reserved by the source institution and holding location.
Resource Identifier: oclc - 07152884
alephbibnum - 001108001
ltuf - AFK4425

Table of Contents
    Title Page
        Title Page 1
        Title Page 2
    Introduction
        Page 5
        Page 6
        Page 7
        Page 8
        Page 9
        Page 10
        Page 11
        Page 12
        Page 13
        Page 14
    Soups
        Page 15
        Page 16
        Page 17
        Page 18
        Page 19
        Page 20
        Page 21
        Page 22
        Page 23
    Fish
        Page 24
        Page 25
        Page 26
        Page 27
        Page 28
        Page 29
        Page 30
        Page 31
    Shell fish
        Page 32
        Page 33
        Page 34
        Page 35
    Eggs
        Page 36
        Page 37
        Page 38
        Page 39
    Meats
        Page 40
        Page 41
        Page 42
        Page 43
        Page 44
        Page 45
        Page 46
        Page 47
        Page 48
        Page 49
        Page 50
        Page 51
    Rice
        Page 52
        Page 53
        Page 54
        Page 55
        Page 56
    Beans
        Page 57
        Page 58
        Page 59
        Page 60
        Page 61
        Page 62
    Corn
        Page 63
        Page 64
        Page 65
        Page 66
        Page 67
        Page 68
        Page 69
        Page 70
    Bananas
        Page 71
        Page 72
        Page 73
        Page 74
        Page 75
    Other tropical vegetables
        Page 76
        Page 77
        Page 78
        Page 79
        Page 80
        Page 81
        Page 82
        Page 83
        Page 84
    Salads
        Page 85
        Page 86
        Page 87
        Page 88
        Page 89
        Page 90
    Desserts
        Page 91
        Page 92
        Page 93
        Page 94
        Page 95
        Page 96
        Page 97
        Page 98
        Page 99
        Page 100
        Page 101
        Page 102
        Page 103
        Page 104
        Page 105
        Page 106
        Page 107
        Page 108
    Coffee
        Page 109
        Page 110
    menus
        Page 111
        Page 112
        Page 113
        Page 114
        Page 115
        Page 116
        Page 117
        Page 118
    Appendix
        Page 119
        Page 120
        Page 121
        Page 122
        Page 123
        Page 124
        Page 125
        Page 126
        Page 127
        Page 128
        Page 129
        Page 130
        Page 131
        Page 132
        Page 133
        Page 134
        Page 135
        Page 136
        Page 137
        Page 138
        Page 139
        Page 140
        Page 141
        Page 142
    Index
        Page 143
        Page 144
        Page 145
        Page 146
        Page 147
        Page 148
        Page 149
        Page 150
Full Text












Cuban Cookery


GASTRONOMIC SECRETS
OF THE TROPICS, WITH AN
APPENDIX ON CUBAN DRINKS

BY


BLANCHE Z. DE
1/


BARALT
.,2


1931
EDITORIAL "HERMES"; 78-80 CO TELA ST.
HAVANA, CUB

I _______


Y r.'s~9 7 a 9,
,13-~fcs
















HOW often have we wished, looking
back on a delightful trip, that we
might live over again, in the
quiet of our home, some of the moments
which contributed to its charm.
The senses of taste and smell have
a strange potentiality to revive old me-
mories and bring back the past.
Thus a faint scent of jasmin will
evoke better than a volume of description,
the magic fragrance of an Andalusian
garden and the taste of guandbana cause
one's brain to throb with visions of a
white city in the dazzling sunlight bathed
by the deep blue waters of a tropical sea.
In Europe -in France especially-
a celebrated dish has often made the
fame of an otherwise unknown town,
and people come from afar to sample
it. Up to date guide books never fail
to inform the unsophisticated tourist
that such and such a place is renouned
for its duck or its bouillabaisse.









Visitors to Havana have often come
away with the pleasing impression that
the moro crabs and the rice and chicken
eaten there were unique and very much
worth wl~' -to say nothing of the
wond --- -tails based on Bacardi
rum, ranching refrescos made
with t. fantastic fruits.
Still, I am told, no one has been
kind enough to tell them how they are
made.
Cook books, to be sure, are as
numerous as pebbles on the sea shore,
but, somehow there's always room for
another if it fills a need.
This very small one is only a first
aid manual for those who have tasted
and would "like some more" of the good
things partaken of during their stay in
Cuba, and a bird's eye view of a new
culinary field.
People who have not visited the
island must not imagine that the dishes
mentioned in these pages are the only
ones they will find on their hotel's bill
of fare. Quite the reverse. Cuban hotels
serve a cosmopolitan table: their chefs
are almost always French and the menus
of the Nacional, the Almendares, the
Sevilla Biltmore, the Inglaterra or the









Casino do not differ much from those
one would find in corresponding establish-
ments in New York or Paris.
In the homes of wealthy Cuban
families French dishes alternate with
national ones, forming a most happy
alliance.
This little book, therefore, has no
prevention of being an exhaustive treatise,
not even a general guide to the Cuban
table. The mode of preparing excellent
cosmopolitan dishes may be found
elsewhere. I shall limit myself to
indicate the typical ones of the country,
many of which are well worthy of being
known and relished by a wider public.
It will surely be a pleasure for a
hostess to give her guests a surprise,
presenting them with an exotic dish
right from the Caribbean, offering them
a culinary novelty, which in these days
is a prize-indeed a rare and coveted
prize.
I do not refer to the strange concoct-
ions evolved by eccentric iconoclasts,
breaking every dietetic law and casting
to the wind all traditions, such as we
behold in some incongruous and barbaric
salads; nor can we call a novelty futuristic
combinations like those Marinetti used









to suggest, red herring with raspberry
sauce, for instance-a veritable gastro-
nomic nightmare.
No-we hold that the cuisine of a
country is one of its psychological aspects,
an accumulation of slow growth, almost a
synthesis of its civilization.
Thus the food of France is delicate,
refined, infinitely varied, agreeably pre-
sented, exacting as to the quality of its
raw material. Cooking there is an art
and the appreciation of its fine points
a science.
In Italy, flavors are more pronounced.
Italy has some splendid dishes, but fine
cooking is less general there than it
is beyond the Alps.
Spain has but a poor gastronomic
reputation in spite of several excellent
basic combinations. The excessive use
of oil and onions is generally repellent
to those who are not to the manner born.
German cooking, although some-
what heavy, is better than is supposed,
while England comes in the rear for
the monotony and tastelessness of its
table. Only first class beef and mutton,
(this is doubtless A number one),
elementarily prepared, saves it from utter
condemnation.










Just as cooking in the United States
has evolved from the original simplicity
of the English puritan's bill of fare
gradually influenced by the diverse foreign
elements that integrate its population,
the cuisine of Cuba, though directly
derived from Spain, it's mother country,
has been modified and refined by the
products of a different soil and the
requirements of a different climate, with
possibly a French touch imported from
Santo Domingo. (1)
Thus the national Olla of Spain is
converted here into the Cuban Ajiaco;
a thick soup, of course, but composed
of entirely different ingredients. Instead
of beef and ham, we find pork. Instead
of potatoes, carrots, turnips, cabbage,
garbanzos (chick peas) etc. we have
sweet potatoes, yams, malangas, bananas,
corn &.
Much less oil is used in Cuban
cookery than in Spanish and we are
more critical here than they are over
seas about its quality-at least about
its rankness.

(1) After the negro upheaval in the beginning
of the XIXth Century, thousands of French des-
cended whites emigrated from Sto. Domingo and
Haiti to our island.










Onion and garlic are used in Cuban
cooking, to be sure. But "this requires
another chapter", as Cervantes would say.
The excess of onion and garlic is
offensive to delicate palates, without
doubt, but its judicious use is most
commendable.
A very small amount imparts a
relish which few things can equal. The
evil lies in its exaggeration. Just as musk
and civet, two ill smelling substances,
are found at the base of most exquisite
perfumes-only in such minimum quan-
tities that their presence is seldom
detected, garlic and onion, knowingly
employed, bring out the flavor of the
choicest viands which would lose their
zest and become flat without it. Like
most spices, its descriminating use is a
virtue, its excess, a vice.
Unlike that of other Spanish Ame-
rican countries, Cuban cookery is very
sparcely spiced. Cayenne pepper is un-
popular, Tabasco tabooed; only sweet
peppers, green or red, are favored.
Fats and oils are often too abundan-
tly used in Cuba; an unfortunate legacy
from Spain, but the best cuisine is more
chary of them. Less fried food appears
to-day on Antillian tables than formerly.









The study of dietetics has taught the
more enlightened that in the tropics
sugar, instead of fat, should supply the
the calories our organism requires.
The Creator has shown us what to
eat by causing the earth to bring forth
the things essential to the proper nutrition
of man in each latitude.
The Esquimo needs fat, strong
combustible for an intensely cold climate;
therefore polar regions furnish him with
the greasy flesh of bears and oil giving
seals and fish. Coming southwards,
wonderful cattle appear and superior
dairy products; the temperate zone
furnishes delicious poultry, fine fruits
and vegetables, and so on until we reach
the tropics, where meat is less good,
butter only middling and northern fruits,
such as apples and pears, non existant.
On the other hand Nature has
lavishly provided this land with the
finest fish in the world, right out of the
Gulf Stream, unequalled crabs and lobs-
ters, an almost infinite variety of vegeta-
bles-tropical and others- and luscious
fruit, such as is only found in Paradise.
Pork is extensively used and we
must frankly acknowledge that its quality










is excellent, being more delicate in flavor
and more tender than in the North.
Sugar, the foremost national product,
plays a great part in Cuban food: sweets
are perhaps too preponderant. But one
should not forget that it is better for
the organism in the tropics to get its
calories from sugar than from meat.
In fact, a great specialist once told me
that the popular "pan con timba"
(a slang expression to denote a roll
containing a slice of guava paste, a
makeshift for a meal for the poor and
often the consolation of hungry street
urchins, to be obtained for two cents
at any bodega), was an ideal combination,
as it contains cereals, sugar and fruit,
a perfectly balanced food product, better
for the native, probably, than a beefsteak,
and quite as nourishing.
Rice is, in a measure, the staff of
life down here. We eat almost as much
of it as Orientals do, and know how to
prepare it. Rice appears on creole tables,
rich or poor, twice a day and largely
substitutes bread, without excluding it.
To prepare rice, like coffee, is simple
enough yet most difficult to accomplish
to perfection. White rice-of course-
should be well cooked, and tender, each










grain separate from its neighbor without
being dry.
Colored rice, that is rice with the
addition of chicken, fish, and various
condiments, is easier to prepare although
apparently more complicated.
Corn is another important element
in the repertoire of Cuban cookery and
the tamale one of its masterpieces. Not
the dry, hard article made from yellow
meal highly peppered, known in the
United States through the Mexican
variety, but the delicious substance made
from fresh corn grated from the cob
and seasoned in the happiest and most
successful way-a real inspiration.
Africa has yielded several contri-
butions to West Indian foods, noteworth-
ily okra, known as quimbomb6.
Southerners will probably enjoy it more
than the inhabitants of the northern
States.
The banana, which has become
within the last twenty years a world
staple, is a prime factor here, seen in
endless varieties. The fruit-from the
tiny date banana to the popular Johnson
and the cooking vegetable, which goes
through a whole gamut, and is eaten








14

green, half ripe, ripe and over ripe;
fried, boiled, baked, broiled or stewed.
But the following pages will tell
you all about it.
The preparation of some of the
marvellous beverages alcoholic and
otherwise-which have made Havana
famous will surely not be amiss in this
little book.
May you be able to procure yoursel-
ves, though far from here, the proper
ingredients with which to concoct them!


I wish to express my appreciation
to Mr. Conrado W. Massaguer and Mr.
Federico Edelmann for their kindness
in drawing the vignettes.








~*,l*4*@*M*-***+ 4,,.






SOUPS

JIGOTE. (Bouillon en tasse)

This is an
especially good
broth, usually
served at late
suppers, in
Cups. In olden
times no party
r or reception was
complete with-
out it when
refreshments
Were served at
midnight. In
later years it has
somewhat lost
its popularity;
but its use certainly deserves to be
revived.
I am giving a recipe for a dozen
cups, but quantities may be increased
or decreased proportionally as required.









1 fowl
2 Ibs, beef
veal bone or beef knuckle bone
2 carrots
2 turnips
sprig of celery
large onion stuck with 1 or 2 cloves
3 or 4 tomatoes
salt to taste
1 goblet good old Sherry wine.
Put fowl with its giblets, beef and
bones in a large kettle with 4qts. of
cold water. When it begins to boil,
skim carefully. Let cook moderately for
three hours, then add vegetables and
seasoning; and let boil gently a
couple of hours more. The broth has
by this time been reduced to about 3 qts.
Strain and let cool: remove fat;
reheat, add Sherry wine.
The liver, tender parts of gizzard
and a piece of breast from the chicken
should be run through the finest cutter
of the meat chopper and a teaspoonful
of this powdered meat put into each
cup, which is then filled with the steaming
broth.










SHRIMP SOUP.

1 lb. large shrimps
6 potatoes size of an egg
1 ear of fresh corn cut in small
sections
4 large tomatoes or half a can
salt, pepper, bay leaf, 2 cloves
2 tablespoons butter
1 kernel garlic
1 onion
2 egg yolks
1 qt. milk
1 pinch bicarbonate soda
Boil shrimps, remove from water
and peel them. Keep water in which
they have been boiled.
Fry chopped onion and garlic in
in butter; add minced tomatoes, salt,
pepper, cloves and bay leaf and 1 cup
water; cook 15 minutes. Strain and place
in kettle with water in which shrimps
have been boiled. Put in potatoes and
corn and let cook. Add pinch of bicar-
bonate. When tender, add milk and
shrimps. Thicken broth with two beaten
yolks, previously mixed with a little of
the warm liquid to avoid curdling.
A potato, a disc of corn and several
shrimps should be served with each










portion. A poached egg can also be
put in each plate.

FISH SOUP. (Canary Island style)

Head of large fish, preferably pargo
(red snapper)
1 lb. fish
1 onion minced
bay leaf, clove, salt, pepper, chopped
green pepper, a few very thin
slices of stale bread
4 potatoes
spoonful chopped parsley
3 or 4 tomatoes
2 cup olive oil
juice of 2 lemons.
Boil the fish head in 2 qts, of water
for a long time until it falls apart.
Meanwhile prepare seasoning: onion
browned in olive oil with tomatoes, salt,
pepper, bay leaf, cloves, garlic (if desired)
and green pepper. Add the seasoning
to the water the fish head has been
cooked in, strain to remove bones etc.
and return to fire. Then add the potatoes,
diced; when almost done add the fish
cut in small pieces freed from bones and
skin, lemon juice and the thinly sliced
bread. The bread may be left to boil







in the broth or, if preferred, just put in
at the last moment.

SOPA DE AJOS (Garlic soup)

In spite of its ill sounding name this
soup is delicate and easy to make.
2 kernels garlic
2 tablespoons olive oil
1 qt. water
2 slices stale bread or its equivalent
1 egg
salt, pepper or paprika.
Brown garlic slightly crushed, in
olive oil, put in 1 qt. water; let boil a
while, then remove garlic kernels, season
with salt and pepper and put in pieces
of bread cut in squares. Allow to simmer
for a few minutes, add beaten egg,
previously mixed with a little of the
warm liquid and serve.

AJIACO

This is the national dish of Cuba,
especially in the country. It is a thick
soup full of vegetables. Some of each
kind should be served in every plate.
It is seldom seen at fashionable res-







taurants, being a homely concoction,
but withall a savory one.
2 Ibs. fresh pork
1 lb. bones, preferably the spine of
the pork
1 lb. yuca
2 ears of corn
1 lb. malanga
1 lb. yam
2 green plantains
2 half ripe plantains
2 ripe plantains
1 lb. sweet potatoes
2 chayotes
1 lb. pumpkin or yellow squash
3 or 4 tomatoes
1 green pepper
2 onions
1 or 2 kernels garlic
juice of 2 or 3 green limes.
A very large pot is needed for this
dish. Put in the meat and the bones and
about 5 qts of water; let boil and skim,
then put in the vegetables cut in pieces,
in the following order: yuca, malanga,
yam and corn, as they take longer to
cook; half an hour later put in sweet
potatoes and pumpkin (or squash). The
green and half ripe plantains should be
peeled and put in the general pot, but










the ripe ones, cut in slices with skin
left on, should be cooked apart in another
receptacle and added to the rest just
before serving. The skin is left on to
keep them from breaking, but it would
discolor the broth if cooked with the
other ingredients.
Make the seasoning mojoo) with
chopped onion, garlic, tomatoes, green
pepper, frying all together in a little fat.
Salt and pepper to taste. The pumpkin
should be taken out, crushed or strained
and returned to the pot to thicken the
broth.
It takes about two hours to make
the ajiaco, which should boil slowly to
avoid evaporation.
In the country a piece of jerked beef
(tasajo) previously soaked, to rid it
from its salt, is usually put in the ajiaco
kettle.

OLLA. (Spanish pot au feu.)

This is not a Cuban dish, of course,
but as it is often partaken of in Havana,
perhaps it will not be amiss if we include
a recipe for it in this collection.
The Olla is the national dish of
Spain. There are, however, so many










varieties on the same theme, that almost
every town, surely every province, of
the Spanish peninsula has its particular
way of making it.
After the meat and vegetables are
all well done, the broth is drawn off and
prepared with vermicelli, rice or bread,
as soup, and a wonderful soup it is, the
natives claiming that a royally prepared
Olla should resuscitate the dead.
The meat cut in pieces and placed
on one platter and the vegetables on
another, can be served with tomato
cr vinaigrette sauce.
2 lbs. beef brisket or flank
1 marrow bone
1Y lb. ham and ham bone, if possible
1/ lb. salt pork
1 chorizo. (This is a very Spanish
sausage whose taste gives cha-
racter to the Olla)
1 piece morcilla (blood sausage)
1 lb. garbanzos (chick peas)
Sa cabbage
2 carrots, 2 turnips, 2 leeks
1/2 lb. string beans
3 or 4 tomatoes
1 kernel garlic
2 onions








23

1 pinch of saffron, salt and pepper
2 lbs. potatoes.
Put the various meats and bones
in a large soup kettle and fill it more
than half way up with water, let boil
and skim. Then put in the chick peas
garbanzoss) which have been soaking
over night; an hour later, the other
ingredients except the potatoes, which
would fall apart if cooked too long,
20 minutes being sufficient for them.
For a very extra occasion a hen
can be added to the broth and served
along with the beef, ham and sausages.














FISH


The Gulf of Mexico has the best
fish in the world and Cuba is particularly
favored in having a fine assortment of
first class sea food.
As the climate does not permit
keeping the fish, it is customary to
eat it just out of the sea; and all who
have tried it recognize the superiority
of the freshly caught over the preserved
on ice article.
The king of Cuban fishes is the
pargo-a variety of red snapper of ex-
cellent flavor-the serrucho is also com-
mendable as is the rabirrubia and the
guaguancho.

PARGO, Cuban style.

This fish may be prepared in infinite
ways, in any style prescribed by chefs
of classic cuisine, but as this is not a
general cook book, we shall limit ourselves
to the mode most characteristically Cuban.









After cleaning thoroughly a good sized
pargo, add salt and the juice of 2 green
limes. In a skillet place 2 spoonfuls of
olive oil, half a cup of toasted almonds
which have been pounded in a mortar
or very finely chopped, a minced onion,
a spoonful of broth and a large spoonful
of chopped parsley. Let cook a few
minutes. Put in the bottom of a basting
pan more oil, an onion in slices, a bay
leaf, a sprig of thyme and a few pepper
corns. Place the fish on this bed, the
seasoning of almonds, onion and parsley
on top, with a little more lime or lemon
juice and allow to bake in a moderate
oven until done.
Should it be too dry, add a few
spoonfuls of broth.

BOILED PARGO, AGUACATE SAUCE

Boil a three pound pargo in a fish
kettle with water enough to cover it
completely, salt, pepper two tablespoon-
fuls vinegar, an onion, bay leaf, sprig of
thyme and bunch of parsley.
Eat hot or cold with following sauce:
One aguacate (Alligator pear)
Crushed and passed through a sieve,
to which add one spoonful vinegar, three










of olive oil and juice of a lemon. Salt
and pepper to taste. Beat well. This
makes a delicious sauce, the consistency
of mayonnaise. Original and exotic.

PESCADO A LA MINUTE. (Minute fish)

Small pargos are split open removing
head and bones; they are allowed to
stand a little in salt and lime juice;
dredged with flour, dipped in beaten
egg, then in fine bread crumbs and fried
to a golden brown in deep fat or oil.
Served with sliced lemon or parsley.

STEWED FISH. (Cuban style)

2 lbs. pargo or serrucho in slices
1 onion chopped
1 kernel garlic
6 large tomatoes or half a can
2 large green peppers
V2 cup olive oil
bay leaf, salt and pepper.
Brown onion and garlic in olive oil;
add tomatoes, bay leaf, salt and pepper.
When well cooked, strain and pour over
fish; add the sweet green peppers
quartered. Cover closely and cook on
slow fire. It is not necessary to add any









water, the fish yielding sufficient liquid
for the sauce.

STEWED FISH. (Catalan style)

A variation on the above theme,
only red sweet Spanish peppers (pimien-
tos morrones) are used instead of green
ones; the sauce is more abundant, broth
being added, which may be thickened
with a little flour. Decorate with fried
croutons, red sweet peppers and hard
boiled eggs. Some like a pinch of
saffron in this preparation.

ESCABECHE. (Marinated fish)

Though of Spanish origin, this mode
of preparing fish is very popular in
Cuba. It is an unusually good dish
for picnics and automobile luncheons.
2 lbs. serrucho in slices
3 sliced onions
2 kernels garlic
bay leaf, pepper corns, paprika, a
pinch of thyme or marjoram
2 pickles
V cup vinegar
1 cup olive oil
2 dozen olives.









Fry fish till brown in olive oil.
Take out and place in earthen jar having
a closely fitting cover. Put the sliced
onion and rest of seasoning in the oil
in which the fish has been fried. Cook
a few minutes and pour over the fish
in the jar. Then add olives, sliced pickles
and hot vinegar: more or less can be
used, according to taste and strength
of vinegar. Cover tightly and allow to
rest over night. This will keep for
several days.

STEWED FISH JELLIED.
(without gelatine)
Pargo is best, but striped bass is
an excellent substitute.
1 fish weighing 212 or 3 lbs.
3 spoonfuls olive oil
1 large onion, minced
1 kernel garlic
1 bunch of parsley
1 bay leaf
3 or 4 cloves
a few pepper corns
1 pinch paprika
1 pinch pepper
salt to taste
2 spoonfuls vinegar










2 egg yol s
2 spoonfuls flour
1 spoonful butter
2 lemons.
Slice fish in cross sections. Fry
onion and garlic in olive oil in large pan.
Put in fish, including head, taking care
not to disturb the order of the pieces,
as it is desirable to reconstruct the fish
on the platter, to give the impression
that it is whole, notwithstanding the
fact that it has been divided into pieces.
Cover fish completely with water. Add
parsley, salt, bay leaf, cloves, pepper
corns, paprika and vinegar. Let cook on
moderate fire until the fish is done.
Take the pieces out carefully and
place them in order on a long fish platter.
Strain the broth in which the fish
has been cooked. Thicken with flour
which has been worked with a spoonful
of butter into a smooth paste. Add
egg yolks and lemon juice. Strain again,
if necessary, and pour over fish in the
platter. The sauce should cover it
completely and when cold will form a
firm and delicious jelly.
Decorate with slices of lemon and
put a bunch of parsley in the fish's
mouth.










BACALAO A LA VIZCAINA.
(Codfish Basque style)
12 lbs. salt cod fish
12 tomatoes or 1 large can
3 onions
2 kernels garlic, pepper corns
paprika, bay leaf
1 can Spanish pimentos
several slices stale bread
1 slice ham
1 pt. olive oil.
This dish is eminently Spanish and
some people will consider it rather strong
and heavy. It has its partisans, however,
and is so typical that to omit it here
might be considered a sin.
Bacalao a la Viscaina is cooked in
a flat open earthen vessel called freidera,
such as is used for Rice and Chicken,
and is likewise sent to the table in the
receptacle in which it is cooked.
The cod fish is soaked over night.
Remove all bones and skin and cut into
pieces about two or there inches square.
Put part of oil in skillet, 1 chopped
onion, garlic, pepper corns, bay leaf
and paprika and tomatoes. Cook until
well done. Strain. Then slice thinly
two remaining onions, fry slightly in a










little more oil without browning, add
strained tomato and ham cut in small
pieces. Then put in cod fish and let
simmer in this sauce.
Put rest of oil in a frying pan and
brown pieces of stale bread, which may
be cut into triangles or discs for croutons.
Take part of this fried bread, crush in a
mortar or pound with a potato masher,
and with the paste thus obtained, thicken
the tomato sauce.
Decorate with fried bread and sweet
Spanish peppers.
If the codfish used is of the white
variety, i: will be sufficient to prepare
it as indicated above, but if stock fish,
which is drier, is employed, it will be
necessary to boil it in water before
putting it in the sauce, where it finishes
cooking.
























SHELL FISH


MORO CRABS
If there is one thing for which Havana
has a well founded reputation, it is
certainly for its moro crabs (not Morro
like the Morro Castle, if you please,
but moro, meaning Moorish). They are
simply insuperable.
There are many ways of cooking
them, but after all has been said, no
way is better than just plain as Nature
made them. Only, to pick over crabs
at the table is a most inelegant operation









and they should be served all ready for
use. That is, the meat of the claws
and body all carefully taken out, freed
from bone and replaced in the crab
shell, whence it can be taken with a
fork and eaten with mayonnaise or sauce
vinaigrette.

MORO CRAB COCKTAIL No. 1
Is a very choice way of serving this
delicious delicacy. A very small liqueur
glass containing tomato catsup is
placed in the centre of a large champagne
coupe containing flaked crab meat, well
iced and accompanied by half of a
green lime.
MORO CRAB COCKTAIL No. 2
Juice of half a lime, few drops of
Tabasco sauce, teaspoonful vinegar, 2
teaspoonful tomato ketchup, few drops
Worcestershire sauce, salt. Mix with
crab meat and serve in small glass
surrounded by ice. Same formula can
be used for oysters and clams.
LOBSTERS
They are so abundant in these
southern waters that, notwithstanding









their quality they are cheap, and conside-
red an every day and almost common
dish. Lobsters are served as elsewhere,
in salad, a la Newburg, stewed with
tomatoes, just plain grilled, etc. but a
Cuban fashion-which is excellent- is
stuffed.
Here is the recipe:-

STUFFED LOBSTER.

2 lobsters
3 eggs
1 onion
salt, pepper, paprika
3 or 4 tomatoes
1 cup bread crumbs
4 ounces of butter or olive oil
Small glass of Bacardi rum or cognac.
Boil lobster and cut in two, lengthwise,
extract all the meat and chop finely.
Brown chopped onion in butter or
olive oil (in Cuba olive oil is generally
preferred for fish) and cook tomatoes;
pass through a strainer to remove skin
and seeds, then the bread crumbs which
have been previously softened with milk
or broth. Add eggs well beaten, and the
rum. Mix well with the chopped lobster.
Refill the shells, dot generously with










butter, sprinkle with cracker dust and
brown in oven.

STUFFED CRABS.
Same as stuffed lobster.

LOBSTER HAVANAISE
1 lobster (boiled)
2 tablespoonfuls butter
1 tablespoonful flour
1 tablespoonful salt
few grains pepper and paprika
1 cup cream
3 egg yolks
2 tablespoonfuls Sherry
2 tablespoonfuls Bacardi rum.
Mix butter and flour together, add
gradually the cream and cook slowly
for five minutes; season with salt, pepper
and paprika (or Cayenne, if preferred).
Add 3 egg yolks well beaten, the meat
from a 2 lb. lobster, in pieces, and just
before serving, two tablespoonfuls each
of Sherry and Bacardi.















EGGS


FRIED EGGS CUBAN STYLE

Only strictly fresh ones may be
used. Poach one at a time, in deep fat,
not too hot. The white must remain
smooth, almost like an egg poached in
water.

FRIED EGGS SPANISH STYLE.

Poach in deep fat or oil which must
be sizzling hot. The white of the egg
puffs and browns a little at the edge.

HAVANESE EGGS.

Make a tomato sauce (chopped onion
browned, tomatoes and a little green
pepper) small cup of broth; strain, sea-
son; add some sweet red Spanish
pimentos chopped, thicken with a couple
of egg yolks. Put sauce in flat dish.









Open on the sauce the number of raw
eggs required; add chopped parsley, a
little salt, dot with butter and put in
the oven until set.

HUEVOS EN ACEMITAS
(Eggs in rolls).
Round breakfast rolls are used for
this popular dish.
Cut a small disc from top of roll.
Extract the soft part of bread leaving
only the shell. Put in a spoonful of
almost any filling desired: minced meat,
ham or chicken, petits pois, cream sauce
and cheese, etc. Then drop in a raw
egg on the filling, pour over it a little
tomato or cream sauce and a piece of
butter. Cover with the piece cut from top
of roll. Another little piece of butter
and put in the oven until the egg is set.

EGGS MALAGA STYLE
(Huevos a la Malaguefia).

Served in individual plates.
Make a rich tomato sauce (onion
browned in butter, bay leaf, clove, salt,








green pepper chopped and a dozen
tomatoes) strain; allow about half a
slice ham for each portion; cut ham
into bits and add to sauce.
Put a lump of butter on each plate,
a little of the sauce and one or two eggs
according to taste and to the importance
one wishes to give dish. Then a little
more of the sauce. Surround the eggs
with green peas, string beans, asparagus
tips, shrimps and olives.
Put in the oven until the eggs are
set, and serve.

REVOLTILLO. (Cuban scrambled eggs).

Brown in a little fat or butter a
minced onion, three large tomatoes cut
up, having previously removed skin and
seeds, a green pepper, chopped; parsley,
salt and pepper to taste. When these
ingredients are cooked, add a quarter
can of fine French peas (petits pois),
then six well beaten eggs with a tables-
poonful of butter and stir over fire mitil
eggs are well scrambled. In Cuba we
prefer them rather dry than too soft.







39

AGUACATE OMELET

Six egg, well beaten, three table
spoonfuls milk, salt and pepper.
Put two ounces butter in a pan; heat;
add the egg mixture and a moment before
it is done, stir in half an aguacate, diced.

























MEATS

ROAST SUCKLING PIG (Lech6n asado).

The approved manner of preparing
this most Cuban of all Cuban dishes is to
roast the baby pig on a spit, over a wood
fire, with plenty of guava leaves; but
this is only practical in the country.
In town we must be satisfied to roast
it in the oven, seasoning it with salt,










pepper, a little garlic, savory herbs and
plenty of sour orange and lime juice.
It should be very well done, evenly
browned and very crisp.
The oven should be moderately hot,
the pig basted and turned often. It
takes from three to four honors to have
it crisp.
A specialty really worth while and
not easily forgotten, particularly if eaten
on Christmas, when roast pig is quite
as indispensable here as roast turkey
is in the North

CHRISTMAS EVE. (Noche Buena).

The merriest night in the year.
One is not supposed to go to bed at all
on the 24 th of December. The caf6s
of Havana are ablaze of light, many
shops are open and the whole town seems
to have turned out for a holiday.
Most of the churches are open for
midnight mass, after which the famous
supper comes, corresponding to what in
France is called the reveillon.
This supper has a classical menu,
to which other elements may be added;
but I shall give you the original sine
qua non.










Roast suckling pig.
Black beans and white rice.
Lettuce salad.
Guava paste and Edam cheese.
Spanish turr6n (a sort of nougat made
of nuts, eggs, honey etc.)
Oranges and Malaga grapes.
Black coffee.
Amontillado Sherry
and Moscatel wine.

CUBAN POT ROAST

This is the most usual manner
os preparing meat, quite popular and
unpretentious.
Put a small thick piece of round
of beef weighing two pounds, to brown
in an iron pot with a little fat or butter.
When seered, add a large onion sliced,
or several small ones whole, and a
kernel of garlic; let brown also; add
salt and pepper, bay leaf, sprig of thyme
or sage and a glass of dry Sherry or
white wine. Cover and let simmer a
while. Then add sufficient water to
almost cover meat. Cover closely and
let cook on slow fire until tender.









MEAT BALLS. (Alb6ndigas).

1 lb. beef
1 lb. pork
3 tablespoonfuls butter
3 tablespoonfuls bread crumbs
3 eggs
1 onion
salt, pepper, nutmeg
1 tablespoonful capers
6 tomatoes
2 cupfuls broth
Run raw beef, pork and onion (half
of a large one or a small one) through.
the meat chopper. Mix with bread
crumbs, egg yolks and butter; then add
the egg whites stifly beaten. Form into
balls with the floured hand and cook a
few minutes in the following sauce:
Onion browned in butter, six toma-
toes, salt and two cups broth or stock.
Strain and add capers. The sauce may
be slightly thickened with a little flour
or an egg yolk.

PICADILLO. (Cuban hash).
This homely dish served at all Cuban
breakfast tables,-breakfast at noon, of
course- is excellent when well prepared.









2 lbs. boiled beef
10 small tomatoes or 5 large ones
1 onion minced
1 kernel garlic
1 or 2 green sweet peppers
3 spoonfuls fat or butter
Bay leaf, 3 cloves, pinch of salt.
Run boiled or other cooked beef
through the choppier. Place in large
frying pan the fat, add onion and garlic,
let them brown, then add tomatoes in
small pieces and other seasoning. Allow
to simmer 10 minutes, then add chopped
cold meat, mix well and cook a few
minutes more. A dash of vinegar is
often beneficial.
But this picadillo cannot be served
alone. It must be accompanied by white
rice, fried eggs and fried bananas.
To fry an egg Cuban style, you
must really poach it in deep fat, and it is
oh! so good that way, but the egg must
be strictly fresh.
By fried bananas we understand fried
plantains -the vegetable, not the fruit.
The mode of doing it will be seen under
the proper heading.










ROPA VIEJA. (Rags)

2 lbs. beef-preferably flank
1 qt. fresh tomatoes-or a large
canful
1 onion, 1 kernel garlic and 1 green
pepper
1 carrot, 1 turnip, 1 leek.
Small piece of bacon or ham
1 bay leaf, 2 cloves, salt pepper,
paprika
3 or 4 Spanish pimentos, parsley
and fried bread.
Put beef with bacon, carrot, turnip,
leek in a pot. Cover with water and allow
to boil slowly, tightly covered the meat
is so thoroughly cooked that it will
shread easily. (several hours).
Take out the meat, pound it and
shread it with your fingers until it is a
mass of threads (hence the name)-
Rags.
Fry chopped onion and garlic in a
little fat, add tomatoes, green ,pepper,
bay leaf, cloves, paprika, pepper and
salt and allow to stew. Then mix with
broth in which the meat has cooked.
Strain and thicken with bread crumbs.
Add two Spanish pimentos, chopped, to










this sauce. Replace the shredded meat
in this sauce, which should be abundant,
and allow to simmer a while longer.
Decorate with sweet Spanish pi-
mentos and small triangles of fried bread
(croutons) with a sprig of parsley in
center.
The boiled beef from the soup pot
is often used for this dish but it is,
naturally less tasty and nourishing, having
had its juice extracted for soup.

VACA FRITA. (Fried cow).

Is of the same family as the above,
only the beef, after being well pounded,
is not shredded, but fried on a brisk
fire and covered with a rich tomato sauce.

CHICKEN A LA CREOLE

Cut a chicken in pieces for serving;
season with salt and pepper. Melt four
tablespoons butter add one fourth cup
finely chopped onion; put in chicken
and cook until a golden brown. Remove
chicken; add four tablespoonfuls (level)
flour, two cups chicken stock, 2 cups
stewed tomatoes, one green pepper finely
chopped, half cup celery, salt to taste.










Replace chicken in sauce and simmer,
well covered, until tender.
Arrange on dish; surround with
sauce; garnish with Spanish sweet red
peppers pimientoss morrones) and pars-
ley.
ARROZ CON POLLO
(Chicken with rice) see pp. 54

PIG'S FEET ANDALUSIAN STYLE.
Another very Spanish dish but much
relished in Cuba.

3 pig's feet
2 lb. garbanzos (chick peas)
1/ lb. ham
1/ lb. salt pork
1 chorizo (Spanish sausage)
2 onions
1 kernel garlic
1 spoonful chopped parsley
5 tomatoes
2 green peppers
1 spoonful stoned olives
1 spoonful capers
2 spoonfuls raisins
salt and pepper to taste.
The pig's feet are put on to boil the









day before they are needed. They take
a very long time to cook and should be
so soft as to be almost a jelly.
The garbanzos are soaked the night
before and put on to boil alone until tender
In an earthen vessel, such as is
used for "chicken and rice" or for
bacalaoo a la vizcaina", put the salt
pork and the ham cut in small pieces
and the chorizo (Spanish sausagee;
let fry in a little fat and then add chopped
onion, garlic, tomatoes, green peppers
and parsley. Simmer for 15 or 20
minutes; then put in the pig's feet
from which all the bones have been
removed and cut into small pieces. Add
part of broth in which the feet were cooked.
Let stew slowly, add olives, capers and
raisins. Decorate dish with sweet Spanish
red peppers and points of fried bread.

EMPANADAS. (Fritters with minced
meat).

This is a very popular Cuban dish.
Empanadas are often served for luncheon
or taken in the pic nic basket.
1/2 lb. flour
1 tablespoonful lard
1 tablespoonful butter









2 eggs
1 teaspoonful baking powder
wineglassful Sherry
1/ cupful water
1 tablespoonful sugar
pinch of salt.
Will make about 10 empanadas.
Sift flour with baking powder, salt
nd sugar. Make a mound on the table
nd form a well in the center into which
Iut eggs, lard and butter, stirring in
gradually the wine and the water. Knead
Sell. This should make a smooth, soft
cough. Let it rest in a cool place for
a couple of hours, then knead again-if
t o stiff to roll out easily, add a little
ore butter. Roll out into a thin sheet,
place a saucer upon it and cut all around
in a circle. On this piece of paste put
a heaping tablespoonful of filling, fold
in two and seal by rolling together the
edges of the dough. Fry in hot deep
fAt and drain on brown paper.
Filling:
Half a pound of any cold cooked
eat: beef, veal, pork or chicken, run
through the meat chopper. Season with
a little chopped onion fried in butter, a
tomato or two, salt and pepper, a few
olives, capers and raisins (called in










Cuba an "alcaparrado"), and a chopped
hard boiled egg. All this is mixed
together in the pan.
The same may be done with cold
boiled fish or lobster seasoned in like
manner. They then become fish empr -
nadas or lobster empanadas. With la
bit of guava paste and sprinkled ovr
when done with powdered sugar they
are good also for tea.

CHIVIRICOS.

The same paste used for empanad Es
rolled out as thinly as possible and c t
into strips, which are tied into knots r
shaped into squares and diamonds r
cut with a sandwich cutter into spades,
clubs or hearts and fried in deep fat;
generously dredged with powdered sug r.
Are nice for bridge parties.

BRAIN FRITTERS.

1 calf's brain
2 eggs
1 tablespoonful flour
1 tablespoonful baking powder
salt.








51

Let brain stand in water half an
hour, remove carefully membrane and
clots. Boil for five or six minutes in
water with salt and a spoonful of vinegar.
Drain and cool. Cut into small pieces.
Prepare two egg yolks to which
add flour, alt and a tablespoonful of
water, work into smooth paste. Mix
with brain. Beat whites of eggs until
stiff. Have pan ready with deep fat,
very hot. At the last moment fold in
the whites and drop spoonfuls of the mix-
ture into the hot fat. Fry light brown.























RICE
Rice is one of the fundamental
foods of humanity.
The Orient practically lives on it
and Spanish America runs a clo e
second.
An active campaign of propagan a
is spreading the greater use of ri e
throughout Europe -ostensibly to redu ce
the high cost of living. It has sterling
qualities and infinite possibilities.
PLAIN CUBAN WHITE RICE.
1 lb. rice
2 qts. water









1 heaping teaspoonful salt
1 small kernel garlic
1 tablespoonful good lard.
The rice should be of good quality
and not too new. New rice is too starchy
and becomes mushy.
Wash rice throughly and cook
briskly in boiling, salted water, stir
occasionally, that it may not cake. Cook
until almost tender, but not quite. Drain
off water, return to the saucepan, add
garlic and lard. Cover tightly and finish
cooking on a very slow fire until done.
The vapor from the moist rice finishes
the coction and the lard glazes it. Care
should be taken that fire be very low to
prevent the rice from burning.
If the rice is too much cooked before
tle water is strained off it becomes pasty;
if too raw, it remains hard.
The secret of success in rice cooking
lies in draining off the water at the
proper moment. It usually takes about
15 minutes of quick boiling to burst the
gt~in and 20 minutes more to steam
it! But this varies with the kind and
quality of the rice.









ARROZICON POLLO. (Rice with chicken)

This is one of the first dishes offered
to foreigners on arriving in Havana and
it is invariably relished.
A decade or so ago there was a
famous restaurant at the Chorrera, at
the end of Vedado, on the Almendares
river where, in a picturesque setting,
in the shadow of the old fort, Rice and
Chicken was cooked to perfection. One
could go for a row on the river while
the rice was being prepared.
The "Madam.a" who kept the place
retired eventually with a round fortune.
Behold the recipe:
1 plump, tender chicken
1 lb. best Valencia rice
4 good sized tomatoes or Y2 can
1 green sweet pepper
1 onion, 1 kernel garlic
1 pinch Spanish saffron
bay leaf, 2 cloves, salt'and pepper to!
taste
1 tablespoonful good lard
2 tablespoonfuls olive oil
wineglassful Sherry
1 small can Spanish pimentos
14 can extra fine petits pois
1/4 can artichokes.









Arroz con pollo should be cooked
in an earthen vessel called cazuela,
widely open at the top and rather shallow
It is the classical utensil for this dish
which is sent to the table right off the
f&re.
Cut up the chicken and brown it
quickly with the lard, then the chopped
onion and garlic, keep stirring to prevent
burning, add tomatoes, green pepper,
saffron, bay leaf, cloves, pepper and
salt.
Let simmer for 5 or 10 minutes.
Cover with water and let boil until
the chicken is tender.
Then add the rice, previously washed;
cook on a moderate fire until the water
has been absorbed, then sprinkle over
the top the Sherry and olive oil. Cover
and allow to steam on very slow fire
until done.
A few minutes before serving cover
the surface of your dish with pimentos,
petits pois and artichokes. Allow to
heat and send to the table in the receptacle
in which it has cooked.
Rice can be prepared in practically
the same manner using duck, ham or
fresh pork instead of chicken.









ARROZ CON MARISCOS.
(Rice with sea food).
Rice can be cooked similarly with
fish, shrimp or lobster. Olive oil
instead of lard is always used when:
rice is cooked with sea food.
To serve, place the fish, preferably3
a pargo), in center of dish with the
yellow rice all around it, decorate wirh'
moro crabs, lobster and shrimps.
This can be accompanied by the\
following sauce:
Saute 2 tablespoonfuls each of chop-
ped onion, green pepper, a clove of
garlic in four tablespoonfuls of butter,
until yellow; add half a cup of tomato.
Season with salt and pepper (Cayenne
if desired); add a spoonful of flour, a
cup of white wine and strain. A few
mushrooms sauted in butter are an
improvement.























BEANS


FRIJOLES NEGROS. (black beans)
This is the popular dish of Havana,
found with white rice, on the table of
rilh and poor. It is good, nourishing,
aAd for Americans, different.
The small black bean of Cuba (del
pals) is recommended.
1 lb. black beans
1 qt. water
salt, pepper


gko~








58

1 onion, 1 kernel garlic, bay leaf
3 tablespoonfuls olive oil
1 green pepper
small piece of bacon or salt pork.
Wash the beans thoroughly and put,
them on to boil with a full quart of ho
water. Do not salt until they are tender
Fry chopped onion and garlic, add
chopped green pepper anddiced bacon oi-
salt pork, salt and pepper to taste,
Mix with the beans, which should have
quite some liquid, and let simmer
quarter of an hour. Should they have,
absorbed the water while cooking, adc
more; they should not be dry. Crush
a spoonful of beans to thicken sauce..
If preferred, they may be thus pre-
pared and served in puree.

RED BEANS. (Frijoles colorados)

While black beans are the favoriteI
in Havana, Santiago de Cuba and th
eastern part of the island prefer red ones.
They are practically prepared in the
same way as the black ones, but in
Santiago they prefer to fry the seasoning
(onion, garlic, green pepper, bay leaf)
in lard.









JUDIAS. (White beans)

1 lb. beans
1 qt. water
1 piece of salt pork
piece of pumpkin calabazaa)
2 or 3 tomatoes
1 onion, 1 kernel garlic
handful of sorrel leaves or spinach
spoonful of lard
Boil the beans until tender, do
not drain off liquid, add seasoning
fried in lard, pumpkin, spinach, and
return to saucepan, let cook slowly half
an hour more. Crush pumpkin to
thicken sauce.

JUDIAS EN MUNYETAS.
(Fried white beans)

This is really a Spanish dish or
re properly a Catalonian one, but it
is very much used in Cuba and is,
m reover, excellent.
1 lb. white beans
1 qt. water
1/4 lb. lard
2 kernels garlic
2 chopped onions, tablespoon chop-
ped parsley








60

piece salt pork chopped
slice ham, chopped
smoked sausage if desired.
When the beans are very well done
and soft, (they should break a little)
drain off water, fry remaining ingredients,
mix well all together, salt to taste. Put
a little more lard in a frying pan and
let the mixture brown slowly (15 or 20
minutes) turn over and brown the
opposite side or fold like an omelet.

MOROS Y CRISTIANOS. (Moors and
Christians)

When you -have black bean porrige
left over from the day before, make 'a
new seasoning, (chopped onion, kernel
garlic, bay leaf, a clove or two, chopped
green pepper, large spoonful of oliv
oil and a few tomatoes) add this to the
beans and cover with sufficient water o
cook rice. Add rice, well washed an
cook; when the water has been absorb,
cover tightly and allow to steam on a
very slow fire until done.
Calculate about one cup of raw ri e
for two cups of cooked beans.









CONGRIS.

In the eastern part of the island,
this combination is called Congris -done
with red instead of black beans.

GARBANZOS. (chick peas)

This is the most Spanish of all
grains, and is the most characteristic
ingredient of the Olla. In Cuba the
garbanzo is much used and is a valuable
raember of the dried bean tribe, well
worthy of an introduction.
It is good as a porridge.
Soak 1 lb. garbanzos of good quality
ii salted water over night. Put on to
cook-in plenty of water until well done
aad tender. The time required for their
cc-dcbn depends upon their age and
qtakity. Generally it takes an hour or
an hour and a half.
While boiling put in some salt pork
or bacon cut in small pieces. When
terder add 3 or 4 potatoes cut in pieces,
a handful of sorrel; fry in a spoonful
of ard and another of olive oil, a chopped
onon, kernel of garlic, half a dozen
tomatoes and a little parsley. When
dole, strain and add to the garbanzos,










leaving a little of the water in which
they were cooked, that the porridge mdy
not be too dry. A pinch of paprika or
a few shreds of saffron may be added
if desired.
Or they may be served just boiled
with the addition of butter and chopped
parsley.






















CORN

TAMAL EN CAZUELA. (Soft tamal)

This delightful dish is made with
fresh corn which must be harder than
that which is eaten on the cob. The very
young green corn is too watery and does
not contain sufficient starch to thicken.
5 ears of corn
1 lb. lean pork
juice of one sour orange or 2 limes
2 kernels of garlic
2 onions
4 or 5 tomatoes
1 green pepper
1 spoonful chopped parsley







64

2 ounces lard
salt & pepper.
The corn should be grated and the
cobs then put in a basin with about 1
quart of water. Rubbing one against
another a large portion of the juice and
meal can still be extracted from ihe
cobs. Mix this water with the grated
corn and pass the whole through a
sieve, so as to exclude the little piece;, of
membrane which cover each grain.
Fry in lard or other shortening 1
lb. of lean pork cut into samll bias:
when brown, add sour orange juice or
if that is not available, lime or even
lemon juice add onion, garlic, tomatoes,
green pepper, parsley, all well chopped
and let simmer with the pork on a slow
fire until the meat is tender. Then add
the strained corn stirring with a wooden
spoon on a somewhat quicker fire until
thick, Let stand a while, well covered,
before serving.
This can be eaten hot or placed iin a
mold and left to cool in the ice box:
it will harden like a jelly and make a
superlative dish for supper. If desired,
the bottom of the mold can be decorated
with green peppers, hard boiled pgg,
sliced tomato and olives.









TAMALES

The same ingredients are used. A
chicken, fricasseed, can be substituted for
the pork or added to it, very little water
should be used, so the grated corn may
have more consistency. Prepare the
mojo (seasoning) as above; cook thorough-
ly and mix with the grated corn which
has been passed through a sieve, but
which is uncooked. Have ready on the
table as many of these leaves as you
need tamales. The quantity indicated
will make about a dozen. Place on each
shuck a large spoonful of the seasoned
corn mixture and in each one a piece
of chicken or meat; then fold carefully
the ends of the corn shuck over this
filling. If necessary add an extra leaf
and tie firmly with a thin string or a
stout thread. These should be immedia-
tely thrown into a kettle of boiling water
and allowed to boil half an hour. Do
not let then soak. To reheat put the
tamales for a few minutes again in
boiling water. They are also good cold.
Olives, raisins, almonds, hard boiled
eggs, dices of ham can be added to the
tamales according to each person's fancy.
They may be seasoned just with










salt and pepper or have a goodly dash
of Cayenne added, as taste prefers.
Tamales are thus denominated "con
picante" or "sin picante" (Biting or not
biting).

CORN PIE

15 ears of ripe corn
1/4 lb. butter
4 egg yolks
1 teaspoonful salt
1 tablespoonful sugar.
Filling:
1 large onion
6 tomatoes peeled & seeded
1 tablespoonful capers
1 chicken or 1Y2 lb. fresh pork
or 3 quails
1 tablespoonful stoned olives
1 spoonful raisins
10 prunes (stewed & stoned)
2 hard boiled eggs.
1. The corn is grated from the
cob and passed through a sieve as
indicated for tamale, with very little
water. Put this paste in a skillet with
butter, salt & sugar, turning constantly
on moderate fire until it thickens and










becomes firm; allow to cool and add egg
yolks, working all together well. Line
deep pie plate with this paste, fill with
chicken or meat preparation, cover with
more of the corn paste, varnishng with
the beaten yolk of an egg, Bake in oven.
Filling: Brown a chicken, cut up with
butter, onion, tomatoes and other seaso-
ning as indicated. Allow to simmer, moisten
with a little broth or water. When done
remove bones and add capers, olives,
raisins & prunes.
A pound and a half of fresh pork
can be used instead of chicken or quail,
which make a very fine combination
with the corn.

ALBONDIGAS DE MAIZ. (Corn Balls)

10 ears corn
2 eggs
seasoning for sauce: onion, garlic,
4 or 5 tomatoes
1 green pepper, salt & pepper.
Cut off grains from 10 ears of corn.
Grind in meat chopper, finely. Place in
frying pan, salt & pepper and seasoning
with part of above ingredients. Stir
constantly with a wooden spoon until
the corn mass thickens. Then take










from fire and allow to cool. When cold,
add two raw eggs; mix well and form
into balls.
Make a sauce with remaining ingre-
dients fried in a little fat, with broth to
make sufficient liquid. Let the balls
cook in this sauce a few minutes.

CORN MEAL

Although the dishes made with fresh
grated corn are more delicate than those
in which the flour is used, corn meal is
eaten widely in Cuba. I need not men-
tion its various uses as known in the
south of the U. S., many of which are
familiar here. Corn meal, simply cooked
in water with salt and the usual mojo
of onion, green pepper and tomatoes
mixed through it, is extremely popular,
as is the cooked meal served with a
rich tomato sauce, or again boiled in
half milk, half water and additioned
with sugar, butter and powdered cinnamon.
Tamales are made of corn meal, but
they are not to be compared in quality
with those whose basis is fresh grated
corn.
Prehaps a recipe for gnocchi will be
acceptable.









CORN GNOCCHI
1 qt. milk
1/2 lb. fine corn meal
2 egg yolks
3 oz. butter
3 oz grated cheese
salt & pepper.
Pour the meal in the boiling milk
very gradually, stirring all the time to
avoid its clotting, add salt & pepper.
Let cook, stirring frequently, on a
moderate fire for 20 minutes. Remove
from fire and when it cools a little, add
two yolks.
Then spread on a large platter or
tray and let cool completely. With a
biscuit cutter or wine glass, stamp out
small discs, place in a pyrex dish or
other receptacle which will stand the
oven; add the grated cheese and butter;
dust if desired, with powdered crumb
or cracker and brown in oven.
If you like the taste of nutmeg, a
little of that spice may be advantageously
added to the meal.

ROYAL PASTE PIE (Pastel de maza real)
1/2 lb. flour
3 egg yolks







70

4 oz. Sherry wine
1 spoonfuls sugar
3 spoonfuls butter
2 spoonful lard
1 teaspoonful salt
Sift flour and form a mound with
a well. Into this hole put eggs, sugar,salt,
butter, lard and wine, work all the ingre-
dients together until they form a smooth
paste. Roll out, not too thinly; line a
deep pie plate; fill with stewed chicken
or pork prepared as for corn pie (above)
and cover with paste. Bake in moderate
oven for 45 minutes.























BANANAS

The banana has made rapid strides
in the past twenty years as a universal
food staple. It is found and eaten in
the remotest towns of European countries
where not many years ago it was totally
unknown; its wonderful merits as a
nutririve product having been extolled
by medical faculties and its intensive
cultivation pressed.
Within a generation the West Indies
and Central America have developed an
inmense trade in bananas which are
exported throughout the world. The









Canary Islands have sprung into unwon-
ted prosperity thanks to the banana
plantations recently sown there.
In Cuba, as in the other Antilles
the variety of bananas is infinite: they
are devided into two principal sorts.
Those that are eaten raw, designated
as bananas, and the cooking kind,
known as plantains, which are much
larger and employed in four different
stages of maturity: green, half ripe, ripe
and over ripe and are prepared in
different fashions accordingly.

FRIED PLANTAINS.

The plantain, or cooking kind will
only be considered here: the others
requiring no preparation. The favorite
manner of using them is fried. They are
peeled and cut into four or five pieces,
then put into lard to fry. The tempera-
ture of the fat is important for it must be
hot, yet not over hot, great care being
taken that they do not brown too rapidly
so as to cook throughly without burning.
They should be sent to the table as
soon as done.
The most approved manner is to









serve fried bananas with rice, picadillo
and fried eggs.
The skin of the half ripe plantain
is yellow, whereas the ripe ones are
brown. They also are cut into 4 or 5
sections and partially fried in fat which
is not very hot. When they begin to
soften they are removed from the frying
pan and, placing each piece in a raw
banana skin, are flattened by a rather
firm pressure of the hand -(the skin
protecting the hand from the heat)-
Once flattened, they are returned to
the frying pan to brown. This time the
fat must be hot -not so hot that it will
burn, however.

BANANAS CHIPS. (Galleticas).

Green plantains are peeled and cut
into very thin slices and fried in deep,
hot fat like Saratoga chip potatoes.
They are crisp and tasty. Should be
slightly salted after they are fried.

BOILED PLANTAINS

Half ripe ones are usually chosen
for this manner of cooking.
They may be eaten with butter.









Ripe ones are also good this way,
but should be cut in three or four sections
with the skin left on to prevent their
falling apart.

BAKED PLANTAINS

Very ripe ones-the skin so dark
that it is almost black-are preferred for
baking.
Put into the oven and cook very
slowly, unpeeled, they are excellent with
butter.
In the country, they are baked in
hot embers; a piece of fresh cheese
inserted in a lengthwise slit before
serving. This is exotic and most tasty.
Ripe plantains may also be broiled,
whole, the skin removed when they are
half done, and then replaced on the grill.
Served with a lump of good butter on
each.

PLATANOS EN TENTACION. (Bananas
in wine).

This excellent preparation, though
generally made with very ripe plantains
is very good also with Johnson bananas,
the fruit which is available out of Cuba.









It can be served with roast chicken,
turkey or any other roast preferred.
5 plantains
4 ounces butter
1 glassful Sherry or red wine or,
in its defect, cider
powdered cinnamon
3 tablespoonfuls sugar.
Let the bananas fry in butter until
brown, care being taken not to break
them when turning over.
Sprinkle with the sugar which
should be allowed to caramelize without
burning, which would give them a bitter
taste; then put in the wine and sprinkle
gnerously with powdered cinnamon.
Cover and allow to simmer slowly for
15 or 20 minutes.
This is one of the very choicest of
Cuban dishes.
MACHACADO DE PLATANOS (Mash-
ed plantains).
Green or half ripe plantains are used.
Boil them until done and with a potato
masher, crush and break them into
bits. Fry some small pieces of bacon or
fresh pork in a pan with a little lard
and add the crushed, boiled plantains;
mix well and salt to taste.

























OTHER TROPICAL
VEGETABLES


CHAYOTES.

This is a delicious vegetable all too
little known outside of Cuba. It has
moreover health giving properties and
can be given to children, convalescents
and persons having a delicate stomach.
Physicians recommend it highly for kidney
trouble.










BOILED CHAYOTES.

Peel, cut in two, lengthwise, take
out soft seed and pith, cut in several
longitudinal sections and cook in salted
boiling water -15 or 20 minutes are
sufficient. Drain off the water at once,
or the chayote will lose its beautiful
fresh green color and turn yellow. It
can be eaten hot with butter or cold
with oil and vinegar, as a salad. It is
delightful either way.

STUFFED CHAYOTES.

A very charming luncheon dish -or
a novelty for Sunday evening supper.
Eaten hot or cold.
4 medium sized chayotes (8 pieces)
1 cup bread crumbs
2 eggs
12 cup raisins
1 cup blanched almonds chopped
2 oz. butter
M cup sugar
salt to taste
1Y teaspoonful powdered cinnamon.
Cut chayotes in two, lengthwise and
cook in salted boiling water.
Do not peel them.









When done drain off water and
allow to cool.
With a spoon, take out pulp from
centre of chayote, discarding seed and
taking care not to break the shell of
the vegetable.
Pass pulp through colander to make
a puree, add beaten eggs, sugar, bread
crumbs, softened in milk, butter, raisins
and cinnamon. Mix into a smooth paste
and refill the emptied shells.
Sprinkle top of each half with a
little powdered bread or cracker dust
and the chopped almonds. Finish with
a bit of butter on each and bake in oven
until browvn.

CHAYOTES AU GRATIN.

Four or five chayotes boiled in slices
as indicated above.
Place in a pyrex dish, cover with
bechamel sauce (2 oz. butter, heaping
spoonful flour, 2 cups milk, salt and
pepper), 1 cupful grated cheese; stud
with butter and sprinkle with finely
powdered bread crumbs
Brown in oven.









QUIMBOMBO. (Okra).

2 lbs. small young okra
1 slice ham or 2 lb. fresh pork
1 onion
1 kernel garlic
4 or 5 tomatoes
1 green pepper
2 cloves, bay leaf, salt and pepper
2 cupsful of broth.
The okra should be very young
and tender. Cut off head and end of
pods, slice thinly and leave in water
containing juice of a lemon while
you prepare the seasoning mojoo): onion
garlic, green pepper, tomatoes etc.
all finely chopped and fried in a spoonful
of lard. Add ham or meat cut into small
bits and the broth and let simmer in the
seasoning on a slow fire until tender.
Then add the okra; cover the saucepan
and finish cooking slowly. This is gene-
rally served with "fufu" which is nothing
but boiled half ripe plantains crushed
while hot and formed into balls It is
added to the quimbomb6 a moment
before serving.
This is served as a vegetable,
accompanied by white rice. If you
want it as soup, add a greater quantity









of broth and put a ball of "fufu" in
each plate.

LOCRO. (Pumpkin or yellow squash)

2 lbs. of pumpkin or yellow squash
2 tablespoonfuls olive oil
4 or 5 tomatoes
1 large onion
1 kernel garlic
1 green pepper
olives, fresh cream cheese, hard
boiled eggs, shrimps.
Cut pumpkin, preferably the hard
kind, in cubes; put tomatoes, onion,
garlic and green peppers, all finely chop-
ped to fry in olive oil. Then add the
pumpkin, cover pot tightly and allow to
simmer until pumpkin is well done.
The steam from its own juice will cook it
without necessity of adding any water;
but care should be taken to leave the
fire low, to avoid burning. Add a few
spoonfuls of French dressing (oil and
vinegar). Serve on platter and decorate
surface of the dish with olives, small
pieces of cream cheese, hard boiled eggs,
shrimps, pimentos -as fancy indicates
even tiny pieces of fried fish or fried
oysters are used on this amusing, novel









and altogether charming dish, the stewed
vegetable serving as a basis for a varied
garnishing.

STUFFED GREEN PEPPERS.

The sweet variety is chosen.
6 green peppers
2 cups stale bread crumbs
1 cupful milk
1 finely chopped onion
3 eggs
1 small piece ham or bacon
2 ounces butter
4 or 5 tomatoes
2 cup grated cheese
1 cup broth
Put bread in milk; while it is soaking,
brown chopped onion in butter with
chopped ham or bacon. Add, salt,
pepper and two beaten eggs. Cut off
tops of peppers and remove pith and
seeds. Fill with the bread mixture and
seal with grated cheese and crumbs or
flour. Boil tomatoes in broth, season
and strain, pour over the peppers which
have been put in a roasting pan, and bake
in oven, basting with broth frequently.
Cold boiled rice can be substituted
for bread.









STUFFED EGG PLANT.

4 medium egg plants
2 eggs
1 cup stale bread crumbs
1 cup milk
1 small onion
3 tomatoes
2 oz. grated cheese
2 oz. butter or lard.
Cut egg plants in two, lenghtwise,
let stand at least an hour in well salted
water -this removes any bitter taste-
then in fresh boiling water until cooked.
Take out and allow to cool.
With a small spoon remove the
pulp carefully so as not to damage the
shell. Mash and add the bread crumbs
which have been previously soaked in
milk and the egg yolks. Brown the
chopped onion in a little butter and add
the minced tomatoes, season with salt
and pepper; when done, add to the pulp,
work it all into a smooth paste put
in part of grated cheese and a little more
butter, then the whites of the eggs
stiffly beaten.
Fill the shells, and finish with the










rest of the cheese, a little cracker dust
and dots of butter.
Brown in oven.

YUCA. (Cassava).

Yucas are most nutritious and are
more delicate than yams or malangas.
Peeled and cut in sections they should
be put on to boil in cold water and eaten
either with melted butter or with a
sauce called mojoo criollo", but this
is not always relished by foreigners. As
data, however, I shall indicate its com-
position.
Mojo criollo:
2 kernels of garlic pounded in a
mortar, 2 tablespoonfuls of melted lard
and the juice of 1 sour orange. Pour
hot on boiled West Indian tubercles.

FRIED YUCA.

Drain off water from boiled yuca,
allow to cool a little, flatten out pieces
and fry in hot fat.
It may also be mashed, made
into balls, floured and fried like potato
balls.







84

PINEAPPLE FRITTERS.

Make a batter of:
1 cup flour
2 tablespoonsful sugar
Y2 teaspoonful salt
grated rind of a lemon
2 eggs
2 cup milk.
Mix and sift dry ingredients; add
beaten yolks, lemon rind, and milk.
Beat, cut and fold in the beaten whites.
Dip slices of pineapple in this mix-
ture and fry in deep fat.





























SALADS.

AGUACATE. (Alligator pear)

The aguacate is one of the master-
pieces of creation as to flavor, consistency
and nutritive properties. Its use is being
extended rapidly and it is bound to
become, in time, as popular as the banana.
It is eaten generally raw with no other
adjunction than a little salt, but is exce-
llent as a salad, cut up, with plain French
dressing.


.
''
f:': 2:I:
''''.
~ .....
:
r
:'`': ~"'h
''''
.. .....-:.-.:lii~









GUACAMOLE.

A favorite salad made of cubes of
aguacate and pineapple. French dres-
sing.

STUFFED AGUACATES.

This is a marvel, and hostesses
wishing to present a startling novelty,
sure to please everyone, can offer nothing
better.
Half of an aguacate for each person.
Peel the alligator pear, pulling off
its skin carefully. Cut in two, lengthwise,
and fill the cavity of each half, left by
the extraction of the large seed, with a
mixture of diced boiled vegetables-
potatoes, carrots, beets, fine green peas,
string beans and asparagus tips, mixed
with oil and vinegar and masked with
mayonnaise.
Much taste and imagination can
be used in preparing this dish. The
mayonnaise can be put on through a
forcing tube, making a fancy design
around the rim of the aguacate; pimolas
or hard boiled eggs can be used, or the
filling changed to any other salad com-
bination desired, such as guacamole,









roasted green peppers or slices cucum-
bers. Russian dressing is sometimes
employed to advantage.
The alligator pear can be served on
a bed of tender lettuce leaves or on a
lace paper doylie.
Used as an hors d' oeuvre or as a
salad.

GREEN PEPPER SALAD.

The Cuban mode of serving green
peppers for salad is to roast them in
contact with live charcoals, so as to
blister the tough skin which covers
them, turning often to avoid burning.
When the peppers are blistered all
over, the skin will readily come off.
Rince in cold water and macerate for
an hour in French dressing.

QUIMBOMBO. (Okra).

Cut off tips and heads and boil
until tender in salted water with the
juice of a lemon (to cut the slime),
drain and prepare with salt, pepper,
oil and vinegar.









SALPICON. (Meat salad Camagiiey
style).

The boiled beef from the soup pot
is generally used for this, but boiled or
roast pork or veal can also be used.
The meat should be cold-better cooked
the day before -and cut into thin slices
or small pieces, to which diced pineapple
and quarters of oranges, freed from the
thin membrane which covers each sec-
tion, are added.
Mix with a generous dressing of
salt, pepper, vinegar, oil and a pinch
of mustard. Trim with lettuce leaves or
water cress.

PLATO FRIO. (Cold dish).

For a Summer dish in the tropics
or elsewhere.
Sliced cold meat and chicken, if
desired, are placed in centre of a large
platter. Around this place on lettuce
leaves and arrange as individual taste
dictates, slices of boiled potatoes, boiled
chayotes, tomato, asparagus tips,
alligator pear, olives and hard boiled eggs.
Bathe with an abundant sauce vinai-
grette: A little grated onion, chopped









parsley, 2 a teaspoonful of French
mustard, a dash of Worcestershire sauce,
salt, vinegar and oil well mixed. The
dressing may be served in a saucebolt
apart.

ORANGE AND GRAPEFRUIT SALAD.

The fruit separated in its natural
quarters, freed from membrane and pits,
is arranged on lettuce leaves and covered
with mayonnaise or French dressing.

GASPACHO.

An Andalucian dish-very good for
suppers on a warm evening.
The base of this salad is a hard
cracker like the common "hard tack"
used by sailors, but it can be substituted
favorably by the hard biscuits often
served with Roquefort cheese, or other
salt cracker.
Place half a dozen of these crackers,
in small pieces, in a bowl; cover them
with water and vinegar (4 spoonfuls for
a quart of water) allow to soak until
quite soft, then place in a colander and
drain.
Make a sauce by crushing one







90

kernel of garlic in a mortar until reduced
to a paste, add a couple of large, sweet,
green peppers, in strips, three or four
chopped tomatoes, salt, pepper, a couple
of thinly sliced onions, half a cup of
stoned olives, quarter of cup vinegar, half
a cup of olive oil. Mix this with the soaked
crackers. Then decorate the top with sliced
tomatoes, sliced cucumbers, hard boiled
eggs, olives and 8 or 10 good French
sardines. The seasoning can be modified
to taste.
Put the dish in 1!.e ice box, let
stand and place a p'e e of ice on top
before serving.
No cooking. It tastes better than
it sounds.















DESSERTS. (Dulces)

A great many
sweets are eaten in
Cuba, some of them
-too sweet for unac-
customed palates
q -others excellent
for all.
Eggs are abund-
antly employed, but
/ the very best desserts
are made of friut and
sugar. The most
popular of all are
the sweets made with
guava: guava paste,
guava jelly and guava
preserves; either the
fruit halved (cascos
de guayaba) or the
marmelade (guayaba de medio punto).
Guava paste and jelly are generally
eaten with cheese: cream cheese or









others, such as Edam or American.
It is a fine combination. These prepa-
rat ons of guava can be done at home,
but they- very seldom are. There are
important factories that prepare them
well and inexpensively.
There are many qualities, of course.
One should be careful to ask for crema
de guayaba, which is lighter in color
and finer in texture than the cheaper
kind, being made from refined white
sugar and the pulp of the guava, whereas
the inferior kind is made with brown
sugar and the whole fruit, crushed-
probably skin and all. This is popularly
called coraz6n de condenado -(heart
of the damned) on account of its dark
color.
Guava paste or guava jelly and
Havana ciga s are the classical presents
brought to one's friends from Cuba.
They are always acceptable.

FRUITS IN SYRUP. (Frutas en almibar)

Most cuban fruits can be prepared
in syrup. A heavy syrup is made in
the proportion of one cup of water for
two of sugar which should boil until
thick; then the fruit (equal weight of









fruit and sugar) is put in and allowed
to simmer until the sugar has throughly
permeated the fruit. Time of coction
varies according to fruit.
This rule will serve for pineapple,
coconut (grated) guanabana, an6n, guava
(halved), papaya etc.

PRESERVED FIGS.

Small green figs are used, Cut a
cross slit at the base of each fig and let
stay over night in salted water-this
removes the bitterness of the skin; drain
and boil till tender, in fresh water.
Then prepare a syrup, as above, and let
simmer until the sugar permeates the
fruit and the syrup becomes heavy again.

ORANGE PRESERVE. (Cuban style)

Peel oranges carefully, leaving as
much of the white pith as possible.
(Some people simply grate off the yellow
part instead of peeling). Quarter the
oranges and take out the juicy part.
We only use the white part of the peel
for the preserves.
Let these white shells stand over










night in water, then drain and boil in
fresh warer, until quite tender.
Prepare syrup as for figs and let
simmer until quite transparent.
It takes several hours.
LEMON PRESERVE
Same as for orange. Large lemons
are used.

GRAPE FRUIT PRESERVE
Same as orange.

PINEAPPLE JELLY
Grate two pineapples, and extract
the juice, pressing through a fne sieve.
Take half as many cups of sugar as
you have of fruit juice. Boil until syrupy.
Add three egg yolks; stir in carefully
to avoid curdling; cook without boiling
a few minutes. Have a tablespoonful
of granulated gelatine soaked in a cup
of water. Disolve in the pineapple
mixture and pour in wet mold.
Set on ice.
ORANGE JELLY.
Same process.
Half as many cups of sugar as of









orange juice. Three egg yolks for about
three cups of liquid.
One tablespoon granulated gelatine
soaked in Y2 cup of water. Mold and set
in ice.
SWEET POTATO DULCE. (Boniatillo)
Boil two pounds of sweet potatoes.
When cooked, weigh. Put the same
weight of sugar and half quantity of
water in a skillet with peel of a green
lime and a small stick of cinnamon.
Make a syrup. Grate boiled sweet
potato or pass through the fine grade
of the meat chopper. Mix with syrup.
Place on stove and cook until a rather
thick paste is formed, stirring all the
time.
Then incorporate carefully, the yolks
of three eggs. Put on fire egain for a
few minutes without ceasing to stir.
A glass of Sherry wine may be
added to advantage.
This is very sweet, but excellent.
Boniatillo may be used as a base for
other desserts.
SWEET POTATO IN CASES.
Make the above quantity of sweet
potato dulce (boniatillo). Instead of three









egg yolks, add six. Beat well until
very smooth. Then fold in the six
whites stifly beaten and fill small paper
cases with this mixture. Dust with
powdered cinnamon and bake in mo-
derate oven.
Very nice for teas and receptions.

SWEET POTATO CAKE

4 eggs
2 cups flour
2 teaspoonfuls baking powder
4 oz. butter
2 cups of boniatillo (sweer potato
dulce).
Mix well boniatillo with butter. Add
egg yolks, then sifted flour with baking
powder, lastly fold in stifly beaten egg
whites. Flavor with vanilla, orange flo-
wer water or lemon peel, as desired.
Bake in moderate oven.

SWEET POTATO PUDDING.

2 lbs. sweet potatoes
4 eggs
2 spoonfuls butter
3 spoonfuls Sherry or Bacardi rum
112 cups sugar










1 spoonful almonds
1 spoonful raisins
1 cup milk.
Pass boiled sweet potatoes through
sieve or fine meat chopper, mix all
ingredients together, place in buttered
mold and bake in oven, setting mold
in a pan of hot water.

BACARDI APPLE PUDDING.

Apples do not grow in Cuba but those
from California and Oregon are so abun-
dant here we employ them extensively
and make a pudding which is almost a
native article.
6 large apples.
3 eggs
1 cup bread crumbs
/4 cup sugar
2 spoonfuls butter
1/2 teaspoonful powdered cinnamon
4 oz. Bacardi rum.
Chop apples finely, add egg yolks,
sugar, butter, bread crumbs, cinnamon
and rum. Mix well until it forms a
paste. Add stifly beaten whites of eggs
and bake in buttered mold in oven,
placing mold in a pan containing water.










Eaten with a cream sauce or whipped
cream.

MAMEY PUDDING.

2 mameys
1 cup milk
4 eggs
12 cup sugar
/2 teaspoonful powdered cinnamon.
Remove stone and filaments of ma-
meys, pass raw fruit through sieve.
Add sugar, eggs, milk and cinnamon.
Mix well and bake in buttered mold in
a pan of water.

DOUBLE YOLKS. (yemas doubles .

This desert is typically Cuban. It
may seem too intensely sweet and
rich to North American palates. Some
may relish it, however, as they may enjoy
kindred preparations of sugar and eggs.
12 eggs
2 lbs. sugar
2 cups water
3 tablespoonfuls flour
vanilla, lemon or Sherry wine fla-
voring.







99

Make a syrup of the sugar and
water. When it begins to thicken, set
half of the syrup aside; put the other half
in a skillet; let simmer gently.
Take twelve egg yolks; beat intensely
until they become thick and almost
white.
Then beat until stiff, whites of
three eggs: mix with yolks and beat
both together for a while.
Sift through a fine sifter three
teaspoonfuls of flour and add little by
little, sifting it into the beaten eggs.
Drop a tablespoonful of this mixture
into the simmering syrup. In a moment
it will float, forming a yellow disc which
is then folded in two with a skimmer,
like a diminutive omelet.
Remove with the skimmer and place
in a glass bowl or other recipient. Con-
tinue, spoonful by spoonful, not cooking
more than two or three at a time in the
syrup, until all the egg mixture has
been disposed of. If the syrup should
thicken too much add a spoonful or
two of water; if it has become absorbed
by the egg, add more syrup from your
reserve.
When all your little omelets are
ready, strain the syrup which remains










flavor with vanilla, lemon or wine, as
taste demands, and pour it over the
double yolks in the dish.
ROYAL EGGS. (Huevos reales).
8 egg yolks
1 pinch of salt
1 spoonful Cognac or Bacardi rum
1 lb. sugar
1 cup water.
Beat egg yolks very vigorously
until hard; while beating add salt, lime
juice and liquor.
Make heavy syrup with sugar and
water. Put a few spoonfuls of syrup in
a small pan or pyrex dish; let it cover the
walls of the dish as you would with
caramel. Then place your beaten egg
mixture in the dish and let cook in a
pan with water or in a double boiler until
the mixture is done (when a stick or
fork comes out dry).
Remove from fire. Turn out and
let cool. Cut in squares and cover
with the syrup.
CANDIED YOLKS
(Yemitas acarameladas)
For 10 egg yolks make a thick syrup
with two pounds of sugar and 2 cups of









water; when it begins to thread, let cool.
Take ten spoonfuls of this cold syrup,
or one for each egg yolk. Mix, stirring
gently with a wooden spatula and let cook
on a moderate fire until eggs and syrup
form a paste which separates from the
bottom of the pan or dish. When paste is
cold, form samll balls, like marbles, with
buttered hands. Take the rest of the
of the syrup, add the juice of a lemon;
let it cook to the point of cracking-
that is, when a small amount in a cup
of water will snap like glass. Into this
hot candy put a ball of the egg paste,
take out at once and let cool on a buttered
pan.

SOFT YOLKS. (Yemitas).

This same paste of egg yolks and
syrup, made into little balls, as above,
are simply rolled in powdered sugar and
wrapped in fancy paper.

ALMOND CHEESE
(Queso de almendras).

1 lb. peeled almonds
12 lb. sugar
12 egg yolks










powdered cinnamon.
Soak almonds in water 10 or 12
hours.
The almonds should be pounded
into a very smooth paste Put the sugar
into a small copper preserving kettle
with three or four spoonfuls of water
and let it cook until a thick syrup is
formed; then stir in, with a wooden
spatula, gradually, the almonds reduced
to a paste and the egg yolks very well
beaten. Continue stirring on the fire
until the paste detaches itself from the
bottom of the kettle. Turn out on a
markle slab and allow to cool. Then
knead throughly and put in a mold
well sprinkled with powdered cinnamon.
This is a classical recipe from
Camagiiey, where almond cheese is
famous.

SPANISH NOUGAT.
(Turr6n de Alicante).

l Ib. heavy syrup (sugar and water)
1- lb. honey
6 egg whites
1 lb. toasted almonds or hazel nuts.
Mix syrup and honey with the




University of Florida Home Page
© 2004 - 2010 University of Florida George A. Smathers Libraries.
All rights reserved.

Acceptable Use, Copyright, and Disclaimer Statement
Last updated October 10, 2010 - - mvs