• TABLE OF CONTENTS
HIDE
 Front Cover
 Title Page
 Table of Contents
 Foreword
 Introduction
 How to achieve success with our...
 Cook's vocabulary
 How to measure
 Recipes
 Something about some local fruits...
 Back Matter
 Back Cover






Group Title: Extension bulletin
Title: Native recipes
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Permanent Link: http://ufdc.ufl.edu/UF00096206/00001
 Material Information
Title: Native recipes
Series Title: Extension bulletin - University of the Virgin Islands ; 1
Physical Description: 55 p. : ill. ; 28 cm.
Language: English
Creator: Henry, Olivia H
College of the Virigin Islands -- Cooperative Extension Service
Publisher: College of the Virgin Islands, Cooperative Extension Service
Place of Publication: St. Croix, V.I.
Publication Date: 1978
Copyright Date: 1978
Edition: Rev. and enl. ed.
 Subjects
Subject: Cookery, Virgin Islands   ( lcsh )
Cookery, Caribbean   ( lcsh )
Genre: non-fiction   ( marcgt )
Spatial Coverage: United States Virgin Islands
 Notes
General Note: "February 1978."
General Note: Olivia H. Henry, Home Economist and Program Leader.
 Record Information
Bibliographic ID: UF00096206
Volume ID: VID00001
Source Institution: University of the Virgin Islands
Holding Location: University of the Virgin Islands
Rights Management: All rights reserved by the source institution and holding location.
Resource Identifier: oclc - 67617571

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Table of Contents
    Front Cover
        Front Cover 1
        Front Cover 2
    Title Page
        Page 1
    Table of Contents
        Page 2
    Foreword
        Page 3
    Introduction
        Page 4
    How to achieve success with our recipes
        Page 5
    Cook's vocabulary
        Page 6
        Page 7
        Page 8
    How to measure
        Page 9
        Page 10
        Page 11
        Page 12
    Recipes
        Page 13
        Page 14
        Page 15
        Page 16
        Page 17
        Page 18
        Page 19
        Page 20
        Page 21
        Page 22
        Page 23
        Page 24
        Page 25
        Page 26
        Page 27
        Page 28
        Page 29
        Page 30
        Page 31
        Page 32
        Page 33
        Page 34
        Page 35
        Page 36
        Page 37
        Page 38
        Page 39
        Page 40
        Page 41
        Page 42
        Page 43
        Page 44
        Page 45
        Page 46
        Page 47
        Page 48
        Page 49
        Page 50
        Page 51
        Page 52
    Something about some local fruits and vegetables
        Page 53
        Page 54
    Back Matter
        Page 55
        Page 56
    Back Cover
        Page 57
        Page 58
Full Text

S1 V._I Virgin Islands
Cooperative Extention Servce
Extension Bulletin No. 1
February 1978


6 NATIVE

RECIPES


a. a0


College of the Virgin Islands Cooperative Extension Service Darshan S. Padda, Director St. Croix, U.S. Virgin Islands





































































The Virgin Islands Cooperative Extension Service offers its Education Programs to all people of all ages
regardless of socioeconomic levels, race, color, sex, religion, handicap, or national origin and is an equal
opportunity employer.





Virgin Islands
Cooperative Extention Service
Extension Bulletin No. 1
February 1978


NATIVE RECIPES






















College of the Virgin Islands
Cooperative Extension Service
Darshan S. Padda, Director
St. Croix, U.S. Virgin Islands

















TABLE OF CONTENTS



Forward .......................................... 3
Introduction ....................................... 4
How to Achieve Success with our Recipes................ .5
Cook's Vocabulary .............................. 6, 7,8
How to Measure ...........................9,10,11,12
1. Measuring Different Foods
2. Oven Temperature
3. How to Substitute Ingredients
4. Salt Proportions
5. Equivalent Measures
6. Equivalent Amounts


I.
II.
m.
IV.
V.









VI.
VII.
VIII.
IX.
X.
XI.
XHI.
XIII.
XIV.
xv.
XVI.
XVII.
XVII.
XIX.


............ ....... 13
...........14, 15,16,17
...........18,19,20,21
................. 22,23
.............. 24,25,26
.................... 27
........ . .28,29,30,31
...........32,33,34,35
.................... 36
.................. 37,38
.............. 39,40,41
.....42, 43,44, 45,46,47
.................... 48


.................. 49, 50, 51, 52


XX. Something About Some Local Fruits and Vegetables .... .53, 54


7. Using Metric
Appetizers and Dips .....
Beverages..............
Breads................
Cakes and Pies ..........
Desserts ...............
Fritters ...............
Jams, Jellies and Preserves.
Main Dishes ............
Pickles and Relish.......
Puddings and Candies ....
Salads ................
Scafoods ..............
Soups ................
Vegetables.............






I.


Forward



This booklet of native recipes is an effort by home eco-
nom'cs components of the College of the Virgin Islands' Coop-
erative Extension Service to help Virgin Islanders in improving
their diets through using the local products and cooking
methods developed over the years as characteristic of our
heritage. These recipes are popular, but not the only ways for
preparing foods in the Virgin Islands.

As an off-campus educational arm of the College of the
Virgin Islands your land-grant institution, the Cooperative
Extension Service disseminates technical information regarding
agriculture and home economics in order to encourage the
adoption of .the latest approved practices in various subjects
including food production, human nutrition, and quality of
living. The Cooperative Extension Service established by the
Smith-Lever Act of 1914, as a cooperative partner in the
land-grant system, has a unique characteristic of determining
the educational needs and delivery systems at the local level
- keeping clientele needs in the forefront.

We consider nutrition education as an important area in
our home economics program. These recipes are a part of the
educational material on nutrition that the extension service
presents in a manner compatible with the recipients' level of
understanding, taking into account socioeconomic, educa-
tional, cultural, and environmental conditions. These recipes are
recommended on the basis of relevance in terms of life style and
eating habits of our people.

This book is divided into twenty sections and contains
recipes on beverages, breads, cakes, and pies, desserts, dips,
fritters, jams, jellies and preserves, main dishes, pickles, pudding
and candies, salads, seafoods, soups and vegetables.

I look upon this extension bulletin as the beginning of a
process. It is hoped that it will stimulate a series of extension
publications on agriculture and home economics.


Darshan S. Padda
Extension Director






II.

Introduction











In this revised and enlarged edition of "Native Recipes",
you will find all the recipes which appeared in the first edition
with only minor changes to a few.

You will be pleased to find a wider selection of recipes
which are popular to the islands of the Caribbean, and espe-
cially so to the Virgin Islands. Most of them are fairly easy to
prepare and include ingredients which are readily available,
inexpensive and will supply essential food elements for healthy
bodies.

From among the pages you can build complete menus for
family meals, be it breakfast, lunch, dinner, snack or brunch,
from appetizers to desserts that are tasty, and at the same time
nutritious.

We sincerely hope you will enjoy using this booklet as well
as we have enjoyed putting it together.


Olivia II..Ilenry
Home Economist and Program Leader





III.

How to Achieve Success

with our Recipes









No recipe, no matter how perfectly developed can prove
successful if you fail to follow it carefully. In order to get
satisfactory results with the recipes, put the following pointers
into practice.

1. Be sure to read every word of a recipe before you
start. Never start until you have read the recipe from beginning
to end, and completely understand it.

2. D)o exactly what the recipe tells you.

3. Do not substitute ingredients nor alter key ingre-
dients unless it is absolutely necessary. It is possible to vary
seasonings and spices, but never alter the amounts of ingre-
dients.

4. Always measure carefully and use standard measuring
utensils when possible. Sloppy measuring insures failure.

5. Be careful when doubling a recipe, and make sure to
use two times the amounts of all ingredients.






IV.ook's Vocabulary


eook's Vocabulary


Appetizer:

Bake:

Batter:

Blanch:



Blend:

Condiments:


Cream:


Croustades:

Cube:

Cut:


Cutlets:

Dice:

Dot:

Feg of Garlic:

Flake:

Fold in:


Garnish:

Grate:

Grind:

Knead:


Portion of food or beverage served as the first course of a meal.

To cook by dry heat in an oven.

A blended mixture of flour, liquid and other ingredients.

To pour boiling water over a food, then drain and rinse with cold water. Used to stop
enzyme action in fruits and vegetables when freezing and to make for easy removal of
skin from tomato and nuts.

To mix two or more ingredients until well blended.

Food seasonings such as salt, pepper, vinegar, herbs and spices. Relishes are sometimes
called condiments.

To work shortening with the hand, a wooden spoon or other utensil until it has the con-
sistency of whipped cream.

A fried batter used as a shell for creamed foods.

To cut into small squares.

To divide food with a knife or scissors. To incorporate firm fat, butter, shortening, etc.
into dry ingredients with little blending, permitting the fat to remain in small particles.

A piece of boned fish. Can also apply to small piece of meat cut from leg or rib.

To cut into small pieces.

To place small bits of butter, cheese etc. over the surface of food.

Clove of garlic.

To break up into small pieces.

To add a beaten ingredient (whipped cream or egg white) to another ingredient with-
out loss of air, using down-up-and over motion.

To decorate one food with another.

To reduce to small particles by rubbing on a grater.

To put through a food chopper.

To work dough with a pressing motion oQ the hands, stretching, then, holding over on
itself.















Marinade:

Marinate:


Mince:

Mix:

Parboil:

Pare:

Peel:

Puree:

Render:

Roll:

Saute:

Scald:


Score:

Sherbet:

Shortening:

Sift:

Simmer:

Stew:

Stir:

Stock:

Until set:


An oil, an acidmixture in which food is permitted to stand to gain flavor or tenderness.

To soak in a dressing (marinade), vinegar, lemon or mixture of acid and oil to tenderize
or add flavor to food.

To chop very fine,

To combine by beating or stirring.

To boil food until partially cooked.

To cut off peel.

To pull off or cut off the outer covering of any fruit or vegetable.

To press fruit or vegetables through a sieve.

To fry out fat.

To place on a board and roll with a rolling pin.

To cool slightly in a small amountfof fat.

To heat liquid to a temperature just below the boiling point.
To simmer food in boiling liquid for a short time.

To make light cuts on a surface usually in lines.

A frozen mixture of fruit juice, sugar, egg whites and milk or water.

Any kind of fat suitable for baking.

To put dry ingredients through a fine sieve or sifter.

To cook in liquid that is kept just below the boiling point.

To cook gently in liquid for short time.

To blend ingredients with a utensil using a circular motion. .

The liquid resulting from the cooking of meat, fish, or vegetables. V

Until a liquid has become firm, usually applied to a gelatin mixture. ,


turn page
for more ...
7






























JAMS:


FRUIT BUTTERS:


MARMALADES:


CONSERVES:


CHUTNEYS:


JELLY:



PRESERVE ES:


PICKLES:


RELISHES:

SAUCES:


- in on


A candied compound made from small fruits or pieces of fruits which have ben
crushed and cooked to a pulp with a large amount of sugar.

Consist of fruit pulp cooked in a comparatively small amount of sugar until thii
and like butter. They may have spice added if desired.

Thin slices of small pieces of fruits suspended in a clear, jelly like syrup. Fruit
with jelly making properties are usually used entirely or in part.

Similar to marmalade, but often made of a combination of fruits with addition of
chopped nuts and/or raisins.

Highly seasoned, sweet pickles. Are of oriental origin. Usually made of a variety
of vegetables, fruits or both. Chutney is served with cold meats, stews or sausages.

A combination of certain fruit juices with sugar in correct proportion. Good jelly
is clear, tender, and transparent. Holds its shape when cut or unmelded, yet it
quivers.

Fruits or vegetables, mostly used whole, cooked in heavy syrup until plump, cle
and filled with the syrup. A good preserve, even though tender, should retain it
shape. A large amount of sugar serves as a preservative.

Preserving foods by using salt and/or acid. Sugar and spices are often added few
taste rather than preserving qualities.

Finely chopped pickles.

The pulp of fruits strained and cooked to a thick consistency. Sugar is usually
added.


1000"4





V.

How to Measure







MEASURING DIFFERENT FOODS


Dry Ingredients Fill measuring cup or spoon to overflowing and level off with a knife edge. For a
rounded spoonful shape as much over top of spoon as there is under the spoon.

Liquid Stand the measuring cup on a level surface and measure carefully. Never hold cup in hand.

Syrup Syrup or molasses leaves the cup or spoon more readily if the cup or spoon is greased or wet
with cold water.

Sugar "Brown sugar" Roll out lumps before measuring and pack firmly in cup until level at top.
"White sugar" sift before measuring.

Shortening Butter margarine, lard or a mixture of these. To measure % cup of shortening fill a
measuring cup % full of water and put in shortening until it reaches the cup level.

To measure 1 cup, pack cup with shortening and level off top with knife or spatula.

Oil or melted fat Dip measuring spoon in fat and be sure to lift it out quite full.






OVEN TEMPERATURES

Oven settings vary according to different makes and sizes of ovens, therefore the following tempera-
tures may not indicate exactly the conditions in individual ovens, but they will act as a basic guide.


Temp. of Oven
225*-300'F
300--350F
350-400-F
400--450-F
450*500-F


Oven Heat
Very slow
Slow
Moderate or Medium
Hot
Very Hot


Temperature test: Sprinkle a small amount of flour in a pan and place in the heated oven for five
minutes. If the flour turns a delicate brown, the oven is slow. If the flour turns a golden brown the
oven is moderate. If the flour turns a deep brown the oven is hot. If the flour turns a deep dark brown,
the oven is very hot. Remember that the temperature on the higher shelf is higher than that on the
lower. Center shelf is best for baking.





HOW TO SUBSTITUTE INGREDIENTS


Ingredients
1% tsp. or % Tbsp. cornstarch .......... ............
(for thickening), rice starch,
arrow root starch

I whole egg.....................................


Substitution
1 Tbsp. flour (approximately)



2 egg yolks, plus 1 Tbsp. water
(in cookies, etc.)
2 egg yolks (in custards and
such mixtures)


1 cup fresh sweet milk............................. cup evaporated milk plus cup water

1 cup sour milk or buttermilk plus tsp.
soda (decrease baking powder 2 tsp.)


1 cup sour milk or buttermilk ................



1 square unsweetened chocolate (1 ounce) ......

1 cup honey .............................

1 cup canned tomatoes .....................


1 tsp. double-acting baking powder............



Sweet milk and baking powder, for baking ......





1 cup cake flour for baking ..................







Ot14r,
^fin


....... 1 Tbsp. lemon juice or vinegar
plus enough fresh, sweet milk
to make 1 cup

....... 3 Tbsp. cocoa plus /2 tsp. shortening

....... % cup sugar plus cup liquid

....... about 1-1/3 cups cut-up fresh
tomatoes, simmered 10 minutes

. . . . 1 tsp. phosphate baking powder
2 tsp. tartrate baking powder
tsp. baking soda

....... Use equal amount of sour milk
plus tsp. baking soda per cup.
(each half teaspoon of soda with
1 cup sour milk takes the place of
1 teaspoon of baking powder and
1 cup sweet milk)

....... 7/8 cup all purpose flour
plus 1 Tbsp. cornstarch


UFO; ---





TABLE OF SALT PROPORTIONS


Soups and sauces 1 teaspoon salt to 1 quart sauce
Dough 1 teaspoon salt to 4 cups flour
Cereal 1 teaspoon salt to 2 cups liquid
Meat 1 teaspoon salt to 1 pound meat
Vegetables 1 teaspoon salt using I quart water


EQUIVALENT MEASURES

Pinch as much as can be picked up by squeezing
between thumb and index fingers.
A few grains less than 1/8 teaspoon
1 teaspoon 1/3 tablespoon
3 teaspoons 1 tablespoon
5-1/3 tablespoons 1/3 cup
16 tablespoons 1 cup
1 cup % pint 8 fluid ounces
2 cups 1 pint 16 fluid ounces 1 pound
4 cups 2 pints 1 quart 2 pounds
4 quarts 1 gallon
16 ounces 1 pound
1 fluid ounce 2 tablespoons


EQUIVALENT AMOUNTS

Butter, margarine, shortening ....................... 2 cups 1 pound


Butter, margarine, shortening .......................


1 stick = cup = V4 pound
2 Tablespoon 1 oz.


Coconut, grated .................................. 2 cups = pound

Cornmeal....................................... 3 cups = 1 pound

Flour
All purpose ................................. 4 cups = 1 pound
Cake sifted ................................. 4 cups = 1 pound

Milk, evaporated ................................. 1 can (14 oz. = 1% cups

Raisins......................................... 2 cups packed = 1 pound


R ice...........................................


Sugar
Brown .....................................
Confectioners'...............................
Granulated .................................

Y east..........................................


2 cups, uncooked = 1 pound
1 cup raw = 3-4 cups cooked
1 lb. = 9-10 cups cooked


2 to 2 cups firmly packed = 1 pound
3% cups sifted= 1 pound
2 cups = 1 pound

3 teaspoons granular = 1 cake
compressed





USING METRIC


TABLE OF CONVERTING TO METRIC

If you know amount of Multiply by To find


Volume
Teaspoons (tsp)
Tablespoons (Tbsp)
Fluid ounces (Fl. oz)
Cups (c)
Pints (pt)
Quarts (qt)
Gallons (gal.)

Weight
Ounces (oz.)
Pounds (lbs.)

Volume
milliliters (ml)
liters (1)
liters (1)
liters (1)

Weight
grams (g)
kilograms (kg)

Temperature
Fahrenheit (F)

Celsius Temperature


5
15
30
0.24
0.47
0.95
3.8


28
0.45


0.03
2.1
1.06
0.26


0.035
2.2


5/9 after subtracting 32

9/5 then add 32


milliliters (ml)
milliliters (ml)
milliliters (ml)
liters (1)
liters (1)
liters (1)
liters (1)


grams (g)
kilograms (kg)


fluid ounce (fl. oz.,
pints (pt)
quarts (qt)
gallons (gal)


ounces (oz.)
pounds (lbs.)


Celsius (degree c)
Temperature
Fahrenheit degree F
Temperature


METRIC ABBREVIATIONS

Length
cm = Centimeters
m Meters

Area
cm2 = square centimeters
m2 = square meters

Volume
ml = milliliters
1 = liters
m3 = cubic meters
Weight
Temperature g = grams
degree c = celsius kg = kilograms


METRIC CONVERSION


Weight
1 pound (Ib) =
2 pounds (lbs) =
3 pounds (Ibs) =
4 pounds (lbs) =
5 pounds (lbs) =
40 pounds (lbs) =


Volume
1 teaspoon (tsp)
1 tablespoon (tbl)
1 cup (c)
1 gallon (gal)


.454 kilograms (kg)
0.9 kilograms
1.4 kilograms
1.8 kilograms
2.3 kilograms
18 kilograms


5 milliliters (ml)
15 milliliters
.236.6 milliliters
3.785 liters







PLATANUTRI

Select very green plantains. Cut them across in
very thin slices as you would potato chips. Plunge
in iced, salted water a short while, then dry and
fry in deep fat. Serve as an accompaniment to
drinks.


AVOCADO REFRESHER

Heap balled or diced avocado in sherbet glasses
and chill. Season with salt lightly and cover with
Thousand Island dressing or with tomato catsup
seasoned with lime juice, salt and pepper.


AVOCADO APPETIZER

Mash avocado, add cream-thinned Philadelphia
cheese, minced onion or chives. Heap into piece
of celery.



DEVILED DIP

Scoop meat from 1/2 large ripe avocado, leaving
shell intact. Mash avocado meat, blend in 1 family-
size can deviled ham, 13 ounce cake cream cheese,
minced parsley and seasoning to taste. Mix smooth
and pile in reserved shell. Serve surrounded with
crisp fresh vegetable pieces, potato chips, small
crackers.


BARBECUE SPREAD


GUACAMOLE
Make a thin paste of 1 cup mashed avocado, 1
small finely chopped onion, 1 clove garlic finely
chopped, a dash of Worchestershire sauce, 1/2
teaspoon olive oil, a dash of paprika, and a little
lime juice, salt and pepper to taste. Blend to a
smooth consistency in electric blender and serve
on crisp crackers or with potato chips, as a dip.





AVOCADO SANDWICH FILL

Mash scooped-out meat of medium-size avocado.
Season with salt and lime juice. Add celery, chives,
chopped green pepper, or crumbled crisp bacon
if desired. Spread on bread that has been lightly
buttered. Whole wheat or other dark breads are
very good with this filling.


Delicious on hamburgers or slices of hot meat
loaf. Stir in 1 cup sieved or mashed avocado,
3 tablespoons mayonnaise, 2 tablespoons tomato
catsup, 1 tablespoon lime juice, and salt, tabasco
sauce, chopped green chili peppers and onion to
taste.


VI.


A
P
P
E
T


Z
E
R
S


D

I









"GUAVABERRY LIQUEUR RUM"


1 lb. red guavaberries
1 lb. yellow guavaberries
1 lb. sorrel
1/2 lb. ginger root
3 sticks cinnamon bark
1 lb. prunes
1 lb. raisins
3 sticks vanilla bean (optional)
1 lb. pure cane sugar (Brown sugar)
2 bottles rum

Rinse berries. Clean by popping berries and re-
moving seeds. Rinse seeds, strain and save liquid.
Put seedless berries in large pot. Add liquid saved
from rinsing seeds, and cane sugar (withhold some
of the berries to be used later). Boil mixture until
berries are soft. The juice should be of a medium
syrup consistency or sticky when cool. Mash or
grind berries that were saved and mix with strong-
est old rum available. Add to the cooked mixture.
Pour in bottles, cork and wire down securely.
Store in dark place or cellar for several months.
When it is fully ripened (the taste will tell), strain
and rebottle for use.


1 coconut
Water from coconut
7 cups water
1/2 teaspoon almond extract
Sugar for sweetening

Break open coconut carefully, saving water from
inside the nut. Remove meat from shell. Remove
brown hull from meat and cut meat into pieces.
Put coconut meat and 1 cup of water plus water
saved from coconut into blender and blend. Strain
off milk and preserve coconut for later use in
recipes calling for grated coconut, or discard the
husk. Add 1 quarts water to milk, 1/2 teaspoon
almond extract,, sweeten to taste. Add cracked ice
and serve.





YELLOW PLUM DRINK (SPONDIAS)

Wash very ripe fruits. Cover fruits with water.
Bring to boiling point and simmer for one minute.
Turn off heat, let stand until cool. Strain. Add
sugar to taste. Serve cold.


MISS BLYDEN


PAYAYA CREOLE


1 tablespoon sugar
1 jigger rum
Prickly pear juice (This is the red fruit from the
cactus plant)

Dissolve sugar in a glass, add a jigger of best old
rum; fill the glass with juice of prickly pear (cactus
fruit) suitably iced.
OR
Make thick syrup of prickly pear juice. Add
enough rum- to suit your taste. Bottle and cork
tightly. Store in dark place for a number of weeks.
Chill and serve with crushed ice.


3 cups ripe papaya pulp (about 2 lbs.)
2 bananas, chopped
2 guavas peeled, pitted, chopped
6 tablespoons lime juice (about 3 limes)
1 cup native cherry juice
8 cups of water
Sugar to taste

Place all ingredients in blender with 2 cups of
water, blend until smooth. Pour in large pitcher
with remaining water, sweeten to taste, add ice
and serve.


COCONUT DELIGHT





TAMARIND JUICE


1 cup papaya
1 quart of milk
I egg
1 teaspoon vanilla
Sugar to taste

Blend all ingredients together until smooth. Chill
and serve.



SORREL
(Roselle)

Sorrel is an annual plant, growing to about 6 feet
high. At the time when the petals of the flower
wither, the sepals grow bigger, becoming quite
fleshy and bright red, enveloping the seed pod. It
is the red sepals that are used as fruits. The plant
sepals-development takes place during the months
of November and December and is fully developed
during December and January. Therefore, Sorrel
drink is popular around Christmas-time.


SORREL DRINK 1

Wash sorrel and take off the red sepals. Make a
light syrup with 1/2 cup sugar and 2 cups water.
Pour while boiling hot over the sorrel and leave
over-night. In the morning strain and bottle. Serve
with ice.

SORREL DRINK 2

3 cups sorrel sepals
Small piece of ginger
Piece of dried orange peel
6 cups boiling water
6 cloves
2 cups sugar

Wash the sorrel and place in a jar with the ginger,
orange peel and cloves. Pour on boiling water and
allow to stand for 24 hours. Strain and sweeten
and pour into bottles. Use as required with ice
and soda water.


12-14 dried tamarinds
Sugar for sweetening
Boiling water

Select and shell ripe tamarinds. Pour boiling
water over tamarind and leave for about 1 hour.
Put through sieve, stirring well to allow the meat
to leave the seeds. Sweeten to taste, chill and
serve.


TAMARINDADE


2 Dozens dried tamarinds (shelled)
7 cups boiling water
sugar for sweetening
2 tablespoons grated ginger

Pour hot water over tamarinds and ginger to
stand for a few hours. Strain juice from pulp
while agitating with a spoon. Sweeten to taste.
Chill and serve over cracked ice.


TAMARIND SYRUP

1 cup shelled tamarinds (firmly packed)
3 cups water (hot)
3 cups sugar

Pour water over tamarinds and allow to stand for
a few hours. Place over heat and allow to boil
slowly for about 20 minutes. Strain through a
colander or course sieve, while rubbing the tama-
rinds to extract as much of the pulp as possible.

Add sugar and boil slowly for about V2 hour.
Pour into a clean jar or bottle and keep in re-
frigerator to be used for instant lamarindade.


PAPAYA NOG





SOURSOP TIZAN


1 large soursop (ripe)
4 cups water (hot)
2 cups evaporated milk
114 cups sugar
1 teaspoon vanilla

Peel soursop and place in a large bowl. Crush with
potato masher. Pour hot water over pulp. Cover
and let stand for about 1/2 hour. In a colander,
strain off juice, agitating the pulp with a spoon.
To soursop juice, add milk, sugar, and vanilla. Stir
until sugar is dossolved. Chill and serve over
cracked ice. If you do indulge, a little bit of rum
can be added.


HIBISCUS AID

30 single red hibiscus blooms
Y oz. ginger (medium size piece)
% gal. plus 1 qt. water
Juice from 6 limes
Sugar for sweetening

Wash hibiscus and ginger. Cut ginger in very
small pieces or grate it. Boil ginger in one quart
water for about 2 minutes. Add hibiscus, remove
from heat and cover. When cool, strain in large
pot. Add % gal. of water and lime juice.,.Sweeten
to taste. Chill and serve cold.

If you wish add a dash of rum or your favorite
liquor.


1-1/8 cups cherry juice
4-'/ cups water
3 tablespoons lemon juice
1-1/3 cups sugar

Prepare cherry juice as directed in the recipe for
jelly. Combine all the ingredients and stir until
the sugar is dissolved. Pour over cracked ice before
serving.









COOKED GUAVA JUICE


1. Select thoroughly ripe. firm guavas. Wash,
cut off the stem and blossom ends, and slice.

2. Place in a pot, just cover with cold water, and
simmer gently for 15 to 20' minutes or until
the fruit is soft. Stir occasionally to prevent
burning.

3. Strain through a jelly bag or sack.

4. Place the juice back on the stove and heat
to boiling. Do not let the juice continue to
boil but bottle it at once.

5. Pour the boiling juice into sterilized bottle,
fill to the top. It is much easier to fill the
bottles if a funnel is used. Wipe the bottle
mouth with a clean cloth and seal at once
with a sterilized cap or cork. Set aside to cool.

Press the pulp which is left after extracting
the juice through a sieve. This pulp may be
used for jam or catsup.

Guava juice can be stored and used when
needed as a beverage. Be sure containers are
sterilized if juice is to be stored. If not, use
juice immediately and store leftover in refri-
gerator, using as soon as possible.


CHEKKY PUNCH





FRESH GUAVA JUICE


1. Select throughly ripe but firm guavas.
2. Wash, cut off blossom and stem ends and slice.
3. Mash through a sieve.
4. For adults, use 1 cupto 2 cups cold water.
Sweet, sour, or strawberry guavas may be used.
If sweet guava is used, add a little citrus or
fresh pineapple juice for flavor.





GUAVA SYRUP

Select partially matured guava cut the calyx
portion from the fruit. Cut guava into small
sections. Cover fruit with water and bring to a
boil. Strain liquid off fruit. Measure liquid with
even amount of sugar and stir liquid to dissolve
sugar. Boil rapidly for about 20 minutes. Put
into sterilized bottle and seal. Save for making
Guava drinks.


MAUBI I

1 oz. sweet marjoram
1 gal. water
3 lbs. sugar
Cinnamon stick (3 inches)
Grated nutmeg 1/8 teaspoon
2 pinches granular yeast
Maubi bark 4 3-inch strips
1 oz. rosemary
Fresh orange peel grated,
1/8 teaspoon
1 oz. anise

Boil bark and herbs in one quart of water to
make "bitters". Cool. Fill another container with
the gallon of water and sweeten with sugar. Add
the bitters, then toss mixture with a dipper. When
it begins to foam add the yeast. Strain through
a clean cloth and bottle.

Save some as a "starter" for the next making.
'Also, if pineapple is available you could add the
skin of the pineapple when preparing bitters, and
you will have pine Maubi.


4-5 pieces maubi about 4"xl"
3 sprigs anis
Small bunch sweet marjoram (about 4 sprigs)
1 medium piece ginger root crushed
1 qt. plus 3 qt. water
Small bunch Rosemary (4 sprigs)

Slowly boil all ingredients in 1 quart water in
enamel pot for 10 minutes. Cover and cool.

Strain. Add to brew 3 quarts water. Sugar to
taste, as for a very sweet beverage. Strain for a
second time through cheese cloth or gauze. Toss
up mixture with ladle so that foam forms on top.

Pour maubi in bottles up to 2 inches below top
of bottle. Set aside for 1-1 days in warm place.
Left long enough maubi will ferment without
adding yeast, and is clearer.




MANGO MANGOADE

1/3 cup water
3 cups water
Grated rind /4 orange
1/ cups ripe mango pulp pressed through sieve
1 cup orange juice

Combine sugar, water, and orange rind and
bring to the boiling point. Cool. Add mango
pulp and fruit juice and chill. Pour the mixture
over cracked ice before serving.


MAUBI H









B
R
E
A
D
S


FRIED JOHNNY CAKES

2 cups sifted flour
2 tablespoons shortening or crisco
1 teaspoon baking powder
cup water
*Oil for frying
teaspoon salt
1 tablespoon sugar (optional)

Sift together flour, salt, and baking powder. Add
shortening and work in gently with fingertips.
Add water gradually until a soft, pliable dough
is formed. Knead gently for a few minutes until
dough is smooth. Shape into small balls, flatten
and fry in hot cooking oil that half covers the
dough. When first side is lightly browned, turn
over and brown other side. Drain on paper towels.

Johnny cakes are best served hot, but can be
enjoyed cold. They are usually served with fried
fish.


BAKED JOHNNY CAKES

1/2 cups sifted flour
2 tablespoons crisco or other shortening
1 tablespoon margarine
tablespoon salt
2 teaspoons baking powder
Y cup milk or water
2 tablespoons sugar

Sift together flour, salt, sugar, and baking powder.
Add shortening and work in gently with fingertips.

Add water gradually until a soft, pliable dough
that does not stick to the bowl is formed, Knead
for 5 minutes. Roll into small balls, flatten and
bake on a greased cookie sheet, until golden brown.


VIII.


BAKED-COCONUT JOHNNY CAKES

2 cups sifted flour
V cup shredded coconut
2 tablespoons shortening (crisco)
1 tablespoon margarine
teaspoon salt
2 teaspoons baking powder
Milk from coconut or
% cup milk
2 tablespoons sugar

Sift together flour, salt and baking powder. Add
shortening and work gently with fingertips. Add
coconut. Add coconut-milk or whole milk until
a soft pliable dough that does not stick to the bowl
is formed. Knead gently. Roll into balls flatten on
lightly floured board and bake on greased sheet.



FRIED RAISE JOHNNY CAKES

I pkg. dry yeast
4 cups flour
2 tablespoons sugar
2 tablespoons dry milk
2 tablespoons softened margarine or crisco
1 cups warm water
1 teaspoon salt
Oil for frying

In large bowl, combine dry yeast, 2 cups of flour,
sugar, dry milk and salt. Add softened shortening
to dry mixture. Pour in warm water and beat
for a few minutes. Add balance of flour to form
dough which does not stick to sides of bowl.
Turn on lightly floured board and knead for about
5 minutes. Grease bowl, put dough in bowl and
turn to other side. Cover and let rise for about
% hour or until near double in bulk. Punch down.
Shape Johnny cakes by forming balls and pressing
down into 3" rounds. Set flattened rounds aside
to rise for about 2 minutes.

Fry in shallow oil. Brown one side then turn
and brown other side. Remove from fat and drain.






FRIED CORNMEAL JOHNNY CAKES

1% cups flour
2 cup cornmeal
2 tablespoons melted shortening or margarine
Y2 teaspoon salt
3 teaspoons baking powder
' cup water
2 tablespoons sugar
Oil for frying

Sift together dry ingredients. Add melted shorten-
ing and blend thoroughly. Add water gradually
until pliable dough is formed. If necessary add
a little more water. Knead gently. Press balls
flat, and fry in shallow fat until brown. Turn
to second side and allow to brown. Remove
from fat and drain on absorbent paper. Good
hot or cold.


COCONUT BREAD I


4 cups flour
1/3 cup shortening or butter
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon orange or lime rind (grated)
1/2 cup sugar
1 teaspoon vanilla
1/2 cup raisins
1 package yeast or (1 tablespoon yeast)
1/4 cup warm water
1/2 medium size coconut
1 cups warm milk


Grate coconut set aside. Dissolve yeast in 1/4 cup
warm water. Cream sugar and butter. Add yeast.
Add coconut to sifted dry ingredients. Add dry
ingredients in two parts with milk. Turn dough
out onto floured board or table and knead for at
least 20 minutes. Cover with a clean cloth and let
rise for 30 minutes. Shape dough into a loaf and
place in a greased bread pan. Let it rise for 25
minutes. Bake in a moderate oven 350 degrees F.
for 30 minutes or when knife test indicates bread
is done. Remove from pan and place on rack to
cool.


COCONUT BREAD H

4 cups flour
3 teaspoons baking powder
1/4 cup margarine, melted
3/4 cup sugar
I teaspoon vanilla essence
6 oz. raisins
1 egg
1/2 teaspoon salt
3/4 cup milk
2 cups grated coconut

Sift dry ingredients together in bowl. Stir in grated
coconut, and raisins. Beat egg lightly and add to
milk, melted shortening and essence. Add milk
mixture to flour mixture. Blend well. Knead
gently on floured board. Shape into loaves, put
in greased loaf pans, filling only 2/3 of each pan.

Bake in moderate oven 400 degrees F. or until
golden brown. When near done brush with a
mixture of sugar and water.

For heavier coconut bread use only 1 teaspoon
baking powder and 1/2 cup milk.






CORNMEAL DUCKOO


SWEET BREAD

2 lbs. flour (8 cups)
2 pkg. yeast plus 1 tablespoon sugar
3/4 lb. (1 cups) brown sugar
1/2 lb. Crisco
1/2 cup margarine
4 eggs
1 cups evaporated milk (3/4 cup evaporated
milk plus 3/4 cup water)
2 teaspoons (or to taste) almond essence
1 teaspoon salt
2 cups fruits and nuts raisins or currants, prunes,
citron, chopped almonds.
(1/4 cup diced citron, 1/2 cup raisin, 1/2 cup
diced pitted prunes, 1 cup mixed fruits)
3 to 4 teaspoons grated orange peel
2 teaspoons cinnamon
1 teaspoon mace
1/4 teaspoon each ground cloves, nutmeg and
cardamon

Dissolve yeast in 1/2 cup lukewarm water with 1
tablespoon sugar. Stir in enough flour to make a
stiff batter. Beat this batter, to stretch the gluten.
Then cover and let rise until doubled.

Cream butter and sugar. Add eggs, one at a time,
beating well after each addition. Stir in the yeast
mixture. Add the fruits and nuts.

Sift together the flour, salt, and spices. Add the
milk and flour alternately to the egg mixture.
Beat until light.

Pour the batter into several greased pans and let
rise until double in bulk. Place a few prune slices
on the top and brush with syrup made from brown
sugar and water plus a little cinnamon. Bake at 375
degrees until done. Bread is done when a knife
runs down the center comes out clean.


3 cups cornmeal
1/4 cup flour
4 tablespoons margarine or minced fat pork
(rendered)
1% cups grated coconut
1/2 cup grated pumpkin
1 cups sugar
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup raisin (optional)
Whole plantain or banana leaves
(cut in squares 8"x8")

Combine grated pumpkin and coconut with other
ingredients. Mix to a thick dough. Add a little
water if necessary. Place leaves in pot of water
and boil for two minutes to make the leaves
flexible.

Put a pot-spoonful of mixture onto each square
and tie into flat parcels with twine. Cook in
boiling water or place on slightly greased griddle
iron, cooking each side slowly for about 20
minutes.








SWEET POTATO DUMB BREAD

1 cup grated sweet potato
1/4 teaspoon salt
1/2 cup milk
1/4 cup sugar
1 cup flour
2 teaspoons baking powder
3 tablespoons margarine

Sift together dry ingredients. Cut in shortening.
Add grated sweet potato. Add enough milk to
make a soft dough. Turn on floured board and
knead gently. Shape into balls and flatten in
rounds, the shape of biscuits. Place on greased
sheet and bake at 425 degrees F. for about 15 to
20 minutes, or until done.





PUMPKIN BREAD

2 cups sugar (Brown)
1 cup salad oil
4 eggs, beaten
2 cups pumpkin, grated
2/3 cup water
3% cups all purpose flour
% teaspoon soda
2 teaspoons baking powder
% teaspoon salt
1 teaspoon cinnamon
% teaspoon cloves
1 teaspoon nutmeg
or
2% teaspoons pumpkin pie spice


4 bananas, mashed (very ripe)
2 tablespoons vegetable oil
Oil for frying

Dissolve yeast in the water. Then add 1 cups
flour and beat until smooth. Cover with a towel
and let rise in a warm place until double. Add the
spices, sugar and orange peel to the remaining
flour. Add the mashed bananas, vegetable oil
and flour-spice mixture to the yeast-flour mixture.

Beat until the dough is smooth, about 3 minutes.
Cover with a towel and let rise until double. Drop
by spoonfuls into deep hot fat. Fry to golden
brown, piercing with fork to insure thorough
doneness.


Cream sugar and oil together. Add eggs and pump-
kin; mix well. Sift together dry ingredients; add
dry ingredients alternately with water. Pour into
two well greased and floured 9x5 inch loaf pan.
Bake at 3500F., 1 hours or until tests done.
Let stand 10 minutes. Remove from pan to cool.
Makes 2 loaves.

For a sweet potato bread substitute grated sweet
potato.


BENYE


1 package active dry yeast
1-'/ cups lukewarmwater
4 cups all-purpose flour
1 tablespoon ground cinnamon
V teaspoon ground cardamom
teaspoon ground nutmeg
1 teaspoon mace
teaspoon cloves
% cup sugar
1 tablespoon grated orange peel


CROUSTARDES


2-3 egg yolks
2 teaspoons salt
2 tablespoons melted shortening
2 cups flour
pint beer
pint brandy

Beat egg yolks slightly. Sift flour and salt. Add
alternately with beer and brandy. Add melted
shortening and mix well. Set aside for a few
hours.

Fry in deep fat with a specially designed iron
(cup shape). Heat Croustardes iron in hot fat.
Dip into batter and hold in deep fat to fry until
golden brown. Remove from fat. Carefully remove
shell from iron.

May be filled with creamed fish, lobster, crab,
chicken, vegetables etc.









3 MANGO UPSIDE-DOWN CAKE

A 2 cups sliced ripe mangoes
K 2 tablespoons lemon juice
1 tablespoon margarine
E 1/3 cup brown sugar
S cup fat
1 egg
1 cup milk
& 1-Y4 cups flour
2 teaspoons baking powder
P teaspoon salt

I Pour lemon juice over mangoes and let stand 15
minutes. Melt margarine in 8-inch cake pan or
casserole. (Do not use iron skillet as mangoes will
darken). Add brown sugar and cover with mango
S slices.

To prepare cake batter, cream fat; add sugar and
cream; add beaten egg. Sift dry ingredients and add
alternately with milk. Pour over mangoes and bake
50 to 60 minutes at 375 degrees F. When cake is
done, turn upside down and serve while warm.






PUMPKIN CAKE

cup margarine
1 cup sugar
1-V cups cooked, mashed pumpkin
2 eggs
1-% cups flour
2- teaspoons baking powder
teaspoon mace
teaspoon pumpkin pic spice
V4 teaspoon nutmeg

Cream sugar and margarine. Add eggs and continue
creaming until light. Add pumpkin and blend well.
Combine dry ingredients. Add gradually to cream
mixture and mix lightly until evenly blended. Pour
in greased and floured loaf pan. Bake at 350
degrees F. for 45 minutes.


PAPAYA CAKE


% cup shortening
1- cups sugar
2 eggs
2 cups diced papaya (ripe)
3 cups flour
3 tsp. baking powder


teaspoon nutmeg
1 teaspoon cinnamon
teaspoon ginger
1 teaspoon lemon juice
1 cup raisins
2 tablespoons water


In large bowl or electric mixer, cream shortening
and sugar. Add eggs, one at a time, beating well
after each addition. Add papaya and beat well.

Stir flour with soda, salt and spices. Stir into pa-
paya mixture. Add water and lemon juice. Fold in
raisins. Pour into greased floured 13x9x2-inch pan.
Bake at 350 degrees F. 40-50 minutes.







SWEET POTATO CAKE

2 cups flour
2 teaspoons baking powder
V teaspoon baking soda
2 teaspoons pumpkin pie-spice
4 eggs
1 cups sugar
1 cup margarine
1 cup grated, raw potato
1/3 cup milk
V cup raisin (optional)

Combine dry ingredients. Add raisins if using.
Cream sugar and margarine. Add eggs one at a time
and beat well after each addition. Blend in sweet
potatoes. Mix in dry ingredients (with raisin) alter-
nately with milk. Beat for a few seconds. Pour into
greased and floured cake pan. Bake at 300 degrees
F. for about an hour or until done. Cool on wire
rack 10 minutes before removing from pan.

Cake can be eaten as is or sprinkled with confec-
tioners sugar.





PAPAYA CHIFFON PIE


1 qt. raw thinly sliced,
matured papaya
% cup sugar
4 teaspoon grated nutmeg
1/8 teaspoon salt


1/8 teaspoon cinnamon
2 teaspoons flour
1 tablespoon water
Butter


Pastry

1-% cups flour
cup shortening
1 teaspoon lemon or lime juice
added to water
% teaspoon salt
Sufficient ice water to mix
(app. 5 tbsp.)
Peel and slice papaya as you would slice an apple
for making apple pie. Line pie plate with pastry.
Fill with sliced papaya, cover with mixture of
spices, sugar, salt and flour. Add i tablespoon
water and dot with butter. Lime or lemon juice
gives a flaky tender crust.

Bake 50 minutes or until the fruit juice looks clean
and thick. Start at 450 degrees F. then reduce heat
to allow the fruit to cook slowly but thoroughly.
This has a flavor of peach or pineapple, or both
combined yet is not exactly like either. It is a deli-
cious dessert served with ice cream.

PAPAYA COCONUT PIE

1% cups sugar
% teaspoon salt
'A teaspoon cinnamon
i teaspoon cloves
2 beaten eggs
1 cup rich milk
1-% cups stewed papaya put through sieve
cup coconut, grated
cup coconut, finely grated
2 tablespoons honey
1 pastry shell

Mix first 8 ingredients in order given. Fill unbaked
pastry shell and bake about 45 minutes, first with
high heat and then with moderate. When nearly
cooked, top with remaining coconut, drizzle on
warmed honey and return to oven to brown deli-
cately.


1-V4 cups cooked papaya put through a sieve
% cup sugar
1 cup milk
% teaspoon salt
1 baked 9-inch pie shell
teaspoon ginger
V teaspoon nutmeg
teaspoon cinnamon
3 eggs, separated
1 tablespoon plain gelatin

Put papaya and milk in top of double boiler. Mix
sugar, salt, ginger, nutmeg and cinnamon and com-
bine with papaya-milk mixture. Mix well and when
hot add -to 3 egg yolks slightly beaten. Return to
double boiler, stir and cook until thick.

Measure cup cold water, add 1 tablespoon gela-
tin and when soft, add to hot papaya mixture. Mix
thoroughly and cool. When it begins to stiffen,
beat 3 egg whites until stiff, beat in cup sugar,
and fold into papaya mixture. Pour into baked pie
shell, chill in refrigerator. Garnish with whipped
cream just before serving.

MANGO CHIFFON PIE

1 cup sweetened green mango sauce
4 eggs, separated
% cup sugar
1 tablespoon gelatin
V cup cold water
1 teaspoon lemon juice
1 baked 9-inch pie shell
% cup sweetened whipped cream
'A teaspoon salt

Press the mango sauce through a sieve. Beat the egg
yolks slightly, add the mango sauce and V cup
sugar. Cook the mixture over hot water until it
thickens. Add the gelatin which has been soaked in
/ cup cold water. Stir until the gelatin is dissolved,
remove from the fire, add the lemon juice and
cool. Add the salt to the egg whites, beat until they
are stiff, then beat in % cup sugar. When the gelatin
mixture begins to thicken, fold in the egg whites,
and pour into the pie shell. Place the pie in the
refrigerator to chill. Before serving spread the top
with sweetened whipped cream. 5 to 6 servings


PAPAYA PIE









MANGO ICE CREAM


Scald:
Beat:
Add:
Blend in:


D
B
S
S

B

I?

T

S


Pour in 4 qt. freezer, up to fill mark. Chum with
cracked ice and rock salt in mechanical freezer.

NOTE: For Mango-Pineapple Ice Cream use Y2 cup
mango pulp and 1 cup crushed pineapple.



SOURSOP ICE CREAM I


1 large soursop (ripe)
2 cups boiling water
Sugar to taste
1 tin condensed milk


1 tin evaporated milk
2 pinches salt
1 teaspoon vanilla


Peel fruit. Crush in bowl with potato masher and
pour boiling water over fruit in order to extract
flavor and separate seeds. Allow to stand for
hour.

Press pulp through colander to extract juice. Add
milk, salt and vanilla. Sugar to taste.

Freeze in refrigerator or mechanical Ice Cream
Maker.


1 pint milk in double boiler
8 eggs in mixer
2 cups sugar and continue beating
Scalded milk
2 cans condensed milk
pinch salt
2 cups mango pulp to which is added
a few drops of fresh lemon juice
and '/A cup sugar
pint whipping cream


3 cups papaya (cubed)
teaspoon salt
2 tablespoons butter


2/3 cup coffee cream
1 tablespoon
brown sugar or honey


SOURSOP ICE CREAM II


1 soursop (very ripe)
1 cup thin cream, rich
milk or undiluted
evaporated milk
I tablespoon flour
6 tablespoons sugar


Few grains salt
1 teaspoon vanilla
or almond essence
2 egg whites
1 cup heavy cream


Put 3 cups of cubed ripe papaya into a buttered
baking dish. Sprinkle with teaspoon of salt and
dot with 2 tablespoons butter. Cover and bake in a
moderate oven. When the papaya begins to soften,
cover with the 2/3 cup coffee cream and sprinkle
with 1 tablespoon brown sugar or honey. Serve hot
from the baking dish. This may be seasoned further
with a dash of nutmeg and ginger if desired.


Scald milk in double boiler. Mix flour, sugar and
salt. Stir in enough milk so that the mixture can
be poured. Add this mixture to the contents of the
double boiler; stir until thickened; cover and cook
for ten minutes. Cool; add essence. Beat egg whites
until stiff; whip the cream; fold the cooled mixture
and the cream into the egg whites. Prepare the ripe
soursop by peeling the green skin; put the pulp
through a sieve and press out all the liquid. Add li-
quid to the ingredients prepared earlier. Stir. Put
this mixture into a tray and freeze. A smoother
texture is secured if the tray is removed when there
are signs of freezing along the edges, and the mix-
ture scraped from the sides of the tray and beaten
vigorously, or use mechanical freezer.


PAPAYA VELVA

1 medium-sized, very ripe papaya Dash vanilla
2 tablespoons sugar 1 scoop ice cream

Cut papaya in half. Remove seeds and scoop flesh
from shell. Combine papaya flesh with sugar and
vanilla. Beat the above with a rotary beater, or use
a blender, for 1 minute. Put into sherbet glasses
and serve cold. When served, ice cream may be put
on top.

Papaya may also be served as fresh fruit with meals
or as a dessert. It is especially good when the seed-
cavity is filled with vanilla ice cream.

PAPAYA IN CREAM





RED GROUT (GUAVA)

Extract juice from guavas. This may be done by

1. Peel skin from guavas and remove seeds. Shell
may be used for preserves.
Cover skins and seeds with water and boil.
Drain water from fruit skin and seeds.
OR
2. Dice guavas. Cover with water and boil. Drain.

Mix cup tapioca, 2-A/ cups guava juice, dash of
salt and 1/3 cup sugar (or sugar to taste). Bring to a
boil over medium heat, stirring constantly. Add a
few drops of red coloring (food) to get desired
redness. Cool. Serve with soft custard as topping.


DULCE DE AMARILLO

4 cups milk
3 cups sugar
teaspoon lemon rind grated
1 yellow plantain
2 pieces cinnamon

Wash, peel and cut the plantain in slices inch
thick. Add the milk, rind, cinnamon, and sugar
to the plantain. Put to cook on a moderate flame
until soft, and the milk forms grains. Serve cold
as a dessert.


MANGO-PAPAYA MOUSSE

1 cup ripe papaya pulp
cup half-ripe mango pulp
% cup very ripe mango pulp
2 tablespoons lemon juice
cup evaporated milk
6 tablespoons sugar

Peel papaya and mangoes and press through sieve.
Add sugar and lemon juice. Set aside until sugar is
dissolved. Chill evaporated milk by surrounding
with ice, or placing in freezing pan of mechanical
refrigerator, until small crystals appear around the
sides. Pour into a chilled bowl and whip until stiff.
Fold in the mango-papaya mixture. Pour into a re-


frigerator pan and freeze 4 to 6 hours or into mold
and pack in 3 parts of ice and 1 part of ice cream
salt. Seal mold with a strip of cloth dipped in hot
paraffin or fat.



FROZEN MANGOES

Mangoes should be frozen with sugar or sugar
syrup, or the very ripe, juicy mangoes may be
frozen without sugar or syrup.

Mango Slices: Wash and peel mangoes. Cut off
slices. Do not slice off flesh near the seed, as this is
usually fibrous. Scrape flesh from the seed and
combine with small odd-shaped pieces to make
puree.

For Sugar Pack: Use 1 part sugar to 8-10 parts
fruits by weight. Seal in moisture-proof con-
tainers and freeze.

For Syrup Pack: Cover with cold syrup. To make
syrup, boil 1-1/3 cups sugar to 2 cups water.

For Dry Pack: Pack into containers and seal. Lime
juice may be added to syrup if desired.



MANGO BROWN BETTY

2 cups half-ripe mango slices,
firmly packed in cup
3 tablespoons butter
2/3 cup bread crumbs
Grate rind of I lemon
% cup brown sugar
1 teaspoon cinnamon
3 tablespoons water, unless
mangoes are very watery
1 tablespoon lemon juice

Melt fat, add bread crumbs. Place a thin layer of
the buttered bread crumbs in an oiled baking dish
and add a layer of mango. Sprinkle the fruit with
sugar and cinnamon, lemon juice and rind and add
another layer of crumbs, then of mangoes. Place
crumbs on top. Bake in moderate oven (350 de-
grees F.) about 1 hour, or until mangoes are soft.





MANGO SAUCE


3 pints green mangoes, peeled and sliced
1 cup water
1- cups-sugar, or
sugar and corn syrup

Steam or cook green mangoes in water until
tender. The green mango is very acid and gives the
best product. Many varieties cook quickly to a
mush. Add sweetening according to acidity and
family preferences and cook five minutes longer.
Serve like applesauce as a dessert, or use for mango
sauce cake, in sherbet, mousse, or'in ice cream.

To Can: Pack the boiling hot sauce in hot jars, seal
and immediately process in water-bath ten minutes
at boiling. The fruit may be canned sweetened or
not, as preferred. If the mangoes are stringy, press
through a sieve to remove fiber.


MANGO SHERBET

2-A cups sugar
% cup water
2 cups thick, unsweetened green mango sauce
1/3 to cup orange or pineapple juice
3 cups milk
1 egg white

Dissolve sugar in water by bringing to the boiling
point. Add juice. Cool the syrup and add to it the
fruit and milk. Add the unbeaten egg white. Pour
into freezing container and freeze, using 8 parts of
ice to 1 part of ice cream salt. The mixture may
curdle, but this does not affect the finished
product.

For freezing in a mechanical refrigerator, dissolve
2 cups sugar in water and combine with fruit and
milk. Pour into freezing tray and freeze quickly.
When partially frozen, beat egg white until stiff,
add cup sugar and beat until sugar is dissolved.
Fold into mango mixture and continue stirring
every half hour until frozen. Yield: 1-% quarts.


BAKED CUSTARD WITH SLICED MANGOES

2 cups milk
Y4 cup sugar
1/8 teaspoon salt
2 eggs
teaspoon vanilla
1 cup sliced ripe mangoes

Heat milk to the simmering point and add sugar
and salt. Beat eggs just enough to mix well and
slowly add to hot milk. (To add eggs pour a little
hot mixture over eggs, pour back into cooking con-
tainer and stir.) Add vanilla. Place mango slices in
bottom of custard cups or baking dish and pour
custard over slices. Set dishes in a pan of water ant
bake in a slow oven (300 degrees F) about I hour
To test, insert a knife blade, and if it comes oul
clean remove the custard from oven. Cool and
serve. Yield: 6 servings.



CHERRY SAUCE

1 pound or 1 pint cherries
1- to 1-2 cups sugar
cup water

Wash cherries and remove blossom ends. Add water
and simmer 20 minutes over a low heat. Remove
from heat and press the cherries through a coarse
sieve to remove the seeds. Add sugar to the fruit
pulp and reheat to dissolve sugar. Cool. Serve with
meat or fowl. This makes a thin sauce. If a sauce
stiff enough to mold is desired, the mixture must
be cooked a few additional minutes.



PAPAYA CUSTARD

2 cups of milk
1- cups of papaya
1 egg
1 teaspoon of vanilla
Sugar to taste

Place all ingredients in blender, blend until smooth,
1-2 minutes. Add more sugar if desired. Pour at
once into custard cups or quarts-size mold. Chill,
serve as is or with whipped cream.









FRITTERS

Fritter is a pancake-like mixture that is used as a
side dish usually with fried fish dishes.

It is a splendid way to utilize overripe bananas and
left-over pumpkin.


PAPAYA FRITTERS I


1 cup self-rising flour
% cup milk
1 egg, beaten
1- tablespoons sugar


2 papayas, cubed
Oil for frying
Sugar


Combine the flour, milk, egg, and sugar. Then stir
in the papaya. Drop by spoonfuls into hot oil and
brown. Then turn and brown the other side. Drain
and sprinkle with sugar. Serve hot.


PAPAYA FRITTERS II

% cup grated papaya (use fruit that is
just beginning to ripen.
Green outside and yellow inside)
1 teaspoon brown sugar
2 tablespoons granulated sugar
cup water
1 cup plus 1 tablespoon flour
1 teaspoon baking powder
teaspoon salt
2 pinches pumpkin pie spice
Oil for frying

Add granulated sugar and brown sugar to grated
papaya. Stir until sugar is dissolved. Mix dry in-
gredients. Add alternately with water to papaya
mixture. Fry until delicately brown in shallow fat.


CASSAVA OR SWEET POTATO FRITTERS

For cassava or sweet potato fritters, use recipes for
yam fritters, substituting grated sweet potato or
cassava in place of yam, and adding a pinch or two
of pumpkin pie spice to sweet potato fritters.


YAM FRITTERS

1 cup grated yam
3 tablespoons granulated sugar
cup water
1 cup unsifted flour
/2 teaspoon salt
1 teaspoon baking powder
Oil for frying

Mix grated yam with sugar, salt and water. Sift to-
gether dry ingredients. Gradually add dry ingre-
dients to yam mixture, blending well to form a
medium thick batter.

Drop by spoonful into skillet of shallow hot oil.
Fry until bubbles break on the surface, and deli-
cately brown. Turn and brown other side. Drain.


BANANA FRITTERS


3 cups mashed
overripe bananas
cup sugar
teaspoon salt
1 teaspoon vanilla essence


1 teaspoon cinnamon
I egg
1 cup white flour
cup water or milk
1 tsp. baking powder


PUMPKIN FRITTERS

Use the same ingredients as for the banana fritters,
but use mashed left-over pumpkin instead of
banana.
Combine ingredients in order. Beat well. Drop into
deep fat by spoonfuls. Fry until golden brown.


CODFISH FRITTERS


/2 pound codfish fillet
2 cups flour
2 teaspoons baking powder
2 cups water


1 teaspoon salt
1 clove garlic crushed
teaspoon pepper
Fat for frying


Soak saltfish to remove excess salt. Mix flour, pep-
per, baking powder and salt thoroughly. Combine
codfish with flour mixture. Add garlic. Gradually
add water to form batter. Drop by spoonful in hot
fat and fry until brown. Drain. Serve hot.


XI.









TAMARIND JAM


1 pound dried tamarinds, shelled
4 cups sugar (2 pounds)
4 cups boiling water

Pour boiling water over the shelled tamarinds
and soak for 30 minutes. Then remove any outer
peel and strings from the tamarinds, and discard.
Mash all the pulp from the seeds, and discard
the seeds. Combine the tamarind pulp, liquid
the tamarinds soaked in, and the sugar. Boil
gently until the mixture thickens and passes
the jam test. Pour into hot sterilized jars and seal.


4 cups guava pulp thoroughlyy ripe guava)
3 cups sugar

1. Prepare guava pulp: Peel guavas, cover with
water. Puree in blender.
2. Mix pulp and sugar together.
3. Place on stove and simmer for about 45 min-
utes or until mixture gives the jam test. Stir
occasionally to prevent burning.
4. Pour into hot sterilized jars.
5. Cool and seal with melted paraffin.


YELLOW PLUM OR HOG PLUM JAM


Yellow Plum: Select very ripe yellow plums.
Squeeze seeds from skin and juice.
Squeeze liquid and skins through
sieve; add same amount of sugar as
liquid and cook until mixture starts
to make a puffing sound, being
careful to stir continuously. Pour
into hot sterilized jars. Seal.


GUAVA CHEESE

Wash, peel, and nirub ripe guavas through sieve.
Add 1 cup sugar to each cup of pulp.

Boil constantly until mixture leaves side of pan.
When mixture forms a firm ball in water, remove
from heat.

Pour in shallow greased pan or dish and when
firm cut in squares and roll in granulated sugar.



Jam Tests

Lift some of the hot jam in a large metal spoon.
Cool by moving gently from side to side, then
pour from the spoon, If the product flakes off
in a single clean sheet, the jam is finished.


MANGO JAM


12 cups half-ripe
4 cups water
6 cups sugar


or ripe mango slices


Add water to mango slices and cook about 15
minutes or until tender. Press the mixture through
sieve, add sugar, and boil until thick and of proper
consistency for jam. Pour into hot sterile jars and
seal with paraffin.


MANGO-PAPAYA JAM

8 cups peeled mango slices (Ripe)
4 cups water
8 cups papaya slices
8 cups sugar

Cook mango slices in 2 cups water until tender.
Press through a coarse strainer. Cook the papaya
in the remaining water until soft. Combine papaya
and mango add sugar, and cook slowly until of
proper consistency for jam. Pack in hot sterile
jars and seal with paraffin.


GUAVA JAM





TEST FOR PECTIN IN FRUITS FOR MAKING
JELLY

To determine if fruit contains sufficient
pectin for jelly, take one tablespoonful of the
cooled fruit juice, add the same quantity of grain
alcohol and shake gently. The effect of the alcohol
is to bring together the pectin in a jelly-like mass.
If a large quantity of pectin is present it will
appear in one mass or clot when poured from the
glass. This indicates that equal quantities of sugar
and juice should be used. If the pectin does not
slip from the glass in one mass, less sugar will
be required.
If the pectin collects in two or three masses,
use two thirds or three fourths as much sugar as
juice.
If it collects into several small particles, use
one-half as much sugar as juice.


SUGAR

Use three-fourth cupful of sugar to every
cupful of juice or fruit except in cases where
the fruit is extremely acid. Then use one cup of
sugar to one cup of fruit or juice.
A jelly that contain too little sugar will not
thicken. Likewise, a jelly that contains too much
sugar will become syrupy and will not thicken
either.


JELLIES

To test for doneness
The biggest problem in making jelly is to know
when it is done. It is particularly important to
remove the mixture from the heat before it is
overcooked. Although an undercooked jelly can
sometimes be recooked to make a satisfactory
product, there is little that can be done to improve
an overcooked mixture. Signs of overcooking
are a change in color of mixture and a taste or
odor of caramelized sugar.
Spoon or sheet test. Dip a cool metal spoon in
the boiling jelly mixture. Then raise it at least
a foot above the kettle, out of the steam, and
turn the spoon so the syrup runs off the side.
If the syrup forms two drops that flow together
and fall off the spoon as one sheet, the jelly
should be done.


Refrigerator test. Pour a small amount of boiling
jelly on a cold plate, and put it in the freezing
compartment of a refrigerator for a few minutes.
If the mixture gels, it should be done. During
this test, the jelly mixture should be removed
from the heat.
Some fruits that are suitable for making jelly are:


Hog plums
Yellow plums
Mammey


Gooseberry
Red plums


Tamarind
Jube Jube ("JuJu")


SORREL JELLY

(Makes 3 to 4 quarts)

2 pounds sorrel
1 tablespoon lemon juice
1 inch piece ginger
5 cups (2 pounds) sugar

Combine the sorrel, lemon juice, and ginger with
water to cover. Simmer for 25 to 30 minutes.
Strain, discard the flowers and ginger. Add the
sugar to the liquid and boil until the mixture
passes the jelly test. Pour into clean hot jars and
seal.

CHERRY JELLY
5 pounds cherries
7 cups water or barely enough
to cover the fruit
1 cup sugar to each cup juice

Wash the cherries and remove stems and blossom
ends. Add water to the fruit, mash, and simmer
for 25 minutes, or until the cherries are soft. Strain
the juice through a flannel jelly bag or two thick-
nesses of sugar or flour sack.

Measure the juice and place it in a shallow kettle
which hold a capacity of at least four times the
volume of juice. Heat to the boiling point and
boil 5 minutes. Add an equal quantity of sugar;
remove the scum as the mixture starts to boil.
Boil rapidly until the juice gives the jelly test
(sheets off the spoon in large drops), or until the
temperature reaches 105 degrees F, or 221 degrees
F. on a clear dry day; or 106 degrees C. or 222
degrees F. on a damp, cloudy day. Pour the jelly
into hot sterile glasses and seal with paraffin.






SYRUPS FOR PRESERVING FRUITS

Thin syrup: Use one part sugar and three
parts water. Use for pineapple,
sweet cherries.

Medium syrup: Use one part sugar and two parts
juice or water. Use for plums,
gooseberries, sour cherries, guavas.


Thick syrup:
water.


Use one part sugar and one part


SEA GRAPE JELLY


4 pounds ripe sea grapes
3 cups (1 pounds) sugar
2 teaspoons lime juice
green papaya grated

Bring the grapes and papaya to a boil with water
to cover. Set aside for 2 hours. Strain out the
juice and add lime juice, combine the juice and
sugar. To every cup of juice allow 1 cup of sugar.
Boil until the mixture passes the jelly test. Pour
into hot sterilized jars.


CHERRY PRESERVE


2 cups water
3-% cups sugar


3- cups cherries


Wash cherries and remove stems and blossom
ends. Combine the sugar and water and bring to
a boiling point. Add cherries. Cook slowly for
20 to 25 minutes or until the juice thickens slight-
ly, but not until it gives the jelly test (sheets off
the spoon in large drops). Pour into hot sterile
jars and seal with paraffin.


RIPE PAPAYA PRESERVE

Use freshly picked sound, firm, ripe fruit. Peel
and cut in sizeable, uniform pieces. Remove seed
or not, as preferred. Weigh and for every pound
of papaya add 1 pound of sugar. Sprinkle over
fruit and allow to stand a few hours or until


sugar is dissolved. If enough liquid is not drawn
from the fruit to cover well, add sufficient water
to cover.

Place over heat, bring to a boil and boil 15 minutes
or until fruit is clear and transparent. Cover tightly
and let stand overnight. Bring again to boil and
boil until syrup is thick. IT IS IMPORTANT THAT
THE FRUIT BE KEPT WELL COVERED WITH
SYRUP AT ALL TIMES.

Pack in hot. sterile jars and cover with hot syrup
and seal at once.

Lime juice, calamodin or other citrus juices may
be added if desired, but many prefer only the
mild, distinctive flavor of the papaya. The syrup
left from the preserves is golden in color and most
delicious in flavor. When heavy and rich it makes
a fine accompaniment for ice-cream and pudding
or a delightful spread for hot cakes and waffles.


GREEN PAPAYA PRESERVE


1 medium sized green papaya


Sugar Water


Peel and remove seeds and pulp of papaya. Cut
into thin slices. Cover with water and boil for 10
minutes. Drain. For every cup of papaya add same
amount of sugar and water. Boil until fruit is
transparent. A small piece of cinnamon stick
may be added, if desired. Pack in steril jars and
cover fruit with hot syrup. Seal at once.


RIPE PAPAYA JAM

6 cups ripe papaya pulp
5 cups sugar
V cup lemon, lime or calamondin juice
or orange juice

Press ripe papaya through a coarse sieve, then
measure. Boil briskly in a smooth, heavy aluminum
saucepan or pressure boiler until thick enough
for jam. Add lemon juice and sugar and continue
boiling until thick and clear. Stir frequently
in order to prevent. scorching. When the desired
consistency is obtained pour into hot, clean jars
and seal immediately. Store in cool, dark place.






YELLOW PLUMS OR HOG PLUMS PRESERVE

Select partially mature plums. Pierce plums with
a sharp tool starting at the stem end and continue
through other end. Soak for a couple of hours
in water. Remove from water. Cook in small
amount of water to soften plums; add sugar and
continue to cook until plums are soft and liquid
resembles a jam. Pour into sterilized jars and seal.


MARMALADE


Tamarind Marmalade
Put tamarinds over a slow fire with enough
water to barely cover. Mash the pulp from
the seeds through a colander; add sugar
pound for pound, or in equal proportion,
sugar to pulp. Cook until mixture forms a
ball when put through the jelly test. Place
into mold, cool.


GUAVA BUTTER


Peel thoroughly ripe guavas, remove seeds.
Cook in water a little below top of guavas. Puree
in electric blender. For each cup of puree add %
cup sugar and cook until consistency of butter
or thick catsup.
Pour into hot sterile jars, seal.


MANGO BUTTER

6 cups half-ripe or ripe mango
2 tablespoons lime juice, if desired
2 cups sugar
2 cups water

Cook mango slices with water until tender. Put
through sieve or fruit press if mangoes are stringy.
Add sugar and cook until consistency of a butter.
Pour into hot, sterile jars, seal and process at
boiling point for ten minutes. If you like, you
may add spices with the sugar, teaspoon each
ground cinnamon and nutmeg.


MAMMEY BUTTER


1 cup water
1 cup sugar
4 mammeys, sliced


CHERRY MARMALADE

Heat cherries slightly. Pass through sieve to get
pulp. 3 cups pulp to 1 cup sugar. Heat 15-20
minutes. Bottle.


SEA GRAPE MARMALADE


4 pounds very ripe sea grapes
3 cups (1 pounds) sugar

Press the grapes through a colander to remove
the seeds, and skin. Then combine the pulp with
the sugar, and bring to a rolling boil, stirring
constantly. Cook over medium heat until mixture
forms a ball when tested. Remove from flame.
Pour into hot sterilized jars and seal.


1 stick cinnamon
lime, sliced


Combine the water and sugar and boil for 15
minutes. Add the remaining ingredients and boil
for 20 minutes. Put the mammey slices through
a sieve and return the pulp to the pot. Boil until
the mixture resembles thick catsup. Remove the
cinnamon stick and lime. Pour the butter into
hot sterilized jars and seal.









THE MAIN COURSE

The main course is that part of a meal around
which everything is planned. It is usually the pro-
tein dish and should be the first thing to consider
when planning. In order to have a meal that is
pleasing to look at, tasty, and deserving of praise,
any other food served with the main course must
complement it in color, temperature, texture and
flavor.


PLANTAIN PIE I

3 plantains (hard-ripe)
cup tomato sauce
1/3 cup butter
cup green pepper minced
2 eggs hard-boiled (chopped)
Pepper to taste
1- teaspoons salt
lb. meat (chopped beef)
V cup minced onion
2 tablespoons raisins
12 olives

Boil and mash the plantains. Fry the chopped meat
lightly. Add the onion, pepper, sliced hard-boiled
eggs, olives, raisins, and tomato sauce. Cook five
minutes more. Grease a glass baking dish, put in
half the mashed plantains; then put in the meat
mixture and cover with the other half of the plan-
tain; brown in oven for twenty minutes. A good
luncheon dish.


PIOUS NUNS


3 ripe plantains
cup minced meat
V4 cup minced onions
V cup minced tomatoes
1 egg


1 tablespoon capers
6 olives
2 tablespoons shortening.
1 teaspoon salt
1 cup bread crumbs


Wash the plantains, cut each in three long slices,
fry in shortening until brown. Form a circle with
each slice, holding in place with a wooden tooth-
pick. Cook the meat in shortening five minutes.


Add the other ingredients, let cook together five
minutes. Fill the plantain circles with the meat
mixture. Cover with the bread crumbs, beaten egg
and again with crumbs, or else with the following
paste: Let sit for 15 minutes.

% cup flour
teaspoon salt
1/3 cup milk
1 teaspoon baking powder
1 egg

Then fry in a pan until brown. Serve'hot as a lun-
cheon dish.


PLANTAIN PIE II

5-6 ripe plantains
1 pound ground beef
3 tablespoons chopped onion
1 tablespoon chopped parsley
1 tablespoon chopped celery
3 tablespoons chopped sweet pepper
% cup tomato sauce
cup water
1 tablespoon flour
1 tablespoon salt
2 cloves, garlic, crushed
2 tablespoons margarine

Paste

1 egg beaten
2 tablespoons flour
'/ cup milk
Dash of salt
1/8 teaspoon baking powder

Slice each plantain in 4 long strips. Fry slices until
cooked, but not brown. Set aside.


Saute onion, sweet pepper, parsley, celery and
garlic in 2 tablespoons margarine. Add ground
beef. Cook slowly for about 5 minutes, stirring oc-
casionally. Add tomato sauce and salt to taste.
Continue cooking for about 10 minutes longer.






Mix 1 tablespoon flour in cup water and pour
into meat mixture. Cook for one minute longer.
Remove from heat.

Grease an 8-inch square glass baking dish. Line bot-
tom and sides of dish with part of fried plantain.
Save enough plantain to cover top of pie. Make a
paste using 1 egg, 1 tablespoon flour, % cup milk,
baking powder, and dash of salt. Pour about 1/3 of
this paste over plantain in bottom of baking dish.
Spread meat mixture over this, keeping plantain up
against side of dish. Cover top with remaining fried
plantain slices. Pour balance of paste over top,
helping to work some evenly down the sides by
carefully sliding the blade of a spatula between
plantain and dish, and working it around sides.

Bake in moderate oven until plantain is delicately
brown. Watch closely and regulate heat if neces-
sary since it tends to burn easily.

Serve with a vegetable salad and french bread.


MEAT PATE TURNOVERS

Pastry

4 cups flour
4 level Tbsp. unsalted vegetable shortening
teaspoon salt
teaspoon baking powder
1 cup water

Place dry ingredients in large bowl. Cut in shorten-
ing with two knives or pastry blender. Add water
gradually to form a soft dough. Knead gently on a
floured board for a few minutes. Cover and let rest
for about 10 minutes. Shape in small balls, roll out
and cut into size circles desired for turnovers.

Filling I

% lb. ground pork
% lb. ground beef
1 large sweet pepper
1 tablespoon minced celery
1 tablespoon minced parsley
2 tablespoons margarine
1 clove garlic crushed
V4 teaspoon garlic powder


Hot pepper to taste (optional)
cup tomato paste
teaspoon Oregano
1 tablespoon fine bread crumbs

Saute pork in margarine until brown, (about 10
minutes) add beef and continue cooking another
5 minutes. Add onion, sweet pepper, celery,
parsley, and balance of ingredients. Cook a few
minutes longer. If filling seems too dry add a little
water.

(Some people add raisins and capers to their filling).

Place filling on each circle of dough, moisten edge
with water, turn over and seal by pressing edge to-
gether. with fork. Fry in deep fat.

Filling II

This is a simple filling, but very tasty.

lb. ground pork
lb. ground beef
1 large onion, ground
1 cup grated cabbage
2 tablespoons soy sauce
teaspoon garlic powder
Salt and pepper to taste or native seasoning
1 tablespoon cooking oil

Cook pork in oil for about 10 minutes. Add beef
and continue to cook. Add onion, cabbage, soy
sauce and garlic powder. Season to taste and cook
slowly for another 10 minutes.

Fill pates as directed in Filling I.


MW








1 medium onion
2-3 limes
I hot pepper, sliced
Salt


Ask butcher to chop head into 4 pieces and remove
eyes. Wash and clean head, feet and tail. Cover
meat with salted water. Add onions, and celery and
cook until tender. Set aside to cool.

Prepare a large bowl of faucet cold, salted water.

Remove meat from bones and discard excess fat.
Skin tongue and slice. Cut meat into serving pieces
and place in bowl of salted water to cover meat.
Let stand for one hour.

Prepare a sauce by boiling enough water to easily
cover meat. To this, add salt to taste, and sliced
hot pepper. Simmer for a few minutes. Remove
from heat and add juice of 2 limes. (More to
taste if necessary).

Remove meat from salted, cold water and place in
large bowl or casserole dish, draining well. Pour
prepared sauce over meat. Let cool. Garnish with
sprigs of parsley.

Sauce is best served at room temperature, but can
be enjoyed warm or cold.

Refrigerate all left-over, and keep refrigerated
until ready to use.



STUFFED EGGPLANT

2 cups shredded fish (cooked)
2 medium eggplants
1 medium sweet pepper diced
1 medium onion diced
1 clove garlic diced
cup milk
1 tablespoon tomato paste
2 cups soaked bread
1 egg
2 tablespoons butter


CRUZAN SOUSE


EGGPLANT WITH RICE FILLING


1 large eggplant
/2 cup cooked rice
1 chopped tomato
% cup cooked, chopped meat
2 tablespoons chopped onion
2 tablespoons chopped parsley
2 tablespoons margarine
Dash of Soy Sauce
Salt and pepper
Bread crumbs

Parboil eggplant in salted water. Cut in half and
scrape out the pulp and put in bowl. Saute onions,
parsley and tomato in 2 tablespoons margarine.
Add meat, rice, eggplant and continue to saute for
a short time. Add soy sauce, salt and pepper to
taste. Fill eggplant shells. Sprinkle with bread
crumbs and brown in oven for 45 minutes at
400 degrees F.


1 pig's head
1 pig's tail
2 stalks celery
2 sprigs of parsley
4 pig's feet


Dash of curry, thyme, parsley and
pepper to taste

Slice eggplants in halves and boil until tender in
salted water. Remove from water and let cool.
When cooled, scoop out the meat portion. Set
aside.

Saute onions and pepper in butter until half tender
-add tomato paste and cook until it has a bright
orange color. Add curry, thyme, and parsley and
garlic. Squeeze water from bread and add to mix-
ture. Stir frequently until well mixed. Remove
from fire. Add shredded fish-meat portion-egg and
milk. Mix well. Fill in eggplant shells with mixture
and bake at 350 degrees for thirty minutes.

This dish can be served with yellow or brown rice
with broccoli for vegetable.





KALLALOO

1-% lbs. salt meat, hambone, pig's tails, fat pork
1-% lbs. fresh fish, cleaned
3 lbs. spinach or mixed greens
2 crabs or 1 corned conch
(Backs removed and cleaned)
12 okras
1 large onion
1 sprig thyme, parsley, celery, piece of hot pepper
2 tablespoons vinegar

Soak meat overnight in cold water. Boil meat until
tender in three quarts of water. Add cleaned fish
and cook for a few minutes. Lift out fish with
slotted spoon. Remove bones and flake. Return
fish to meat mixture, add crabs and continue to
cook.

Wash greens and put through grinder with okras,
onions, and garlic. Add to cooking mixture and
boil rapidly for about 30 minutes. The addition of
vinegar prevents the appearance of slime, but this
is optional.

Do not skim while boiling. Serve with fungi.


CRUZAN KALALOO

2 qts. water
1 pound pig's tail, salted
1 pound salt beef
1 pound cooking ham
1 pound fish, cooked and picked
3 conchs cleaned and pounded
Crabs (optional)
*Papalolo (approx. 2 to 2/3 cups)
Tannia leaves (approx. V2-2/3 cups)
*Whitie Mary (approx. % to 2/3 cups)
*Pusley (approx. 'A to 2/3 cups)
*Bata-Bata (approx. to 2/3 cups)
Okra (about 12)
1 eggplant
Hot pepper (optional)

Soak meats overnight in cold water. Cook meats an
and conchs in 2 quarts water until soft. Scald
tannia leaves; pour off water, and chop or grind as
finely as possible. When meat is half cooked, add


fish and crab and continue cooking until meat is
tender.
Peel eggplant. Add to pot with meat mixture.
When soft, remove and chop fine. Return to pot.

Wash greens, and chop fine or put through grind-
er. Cut up okras.

Add greens and okras to meats and eggplant mix-
ture. Cook until greens become a dark green color.
Continue to cook about 5 minutes longer. Taste,
add a little salt if needed. A bit of hot pepper may
also be added. Serve with fungi.

*Papalolo, Whitie Mary, Pusley and Bata Bata leaves
are from wild plants that grow locally in open
fields.


FUNGI


2-V cups boiling water
1-% cups cornmeal
1 teaspoon salt
1 tablespoon shortening
To rapidly boiling water add salt and sprinkle
cornmeal in slowly. Allow water to boil over meal
a few minutes. Stir briskly to prevent lumping.
When well combined add shortening. Cover, steam
about 5 minutes stirring occasionally. Serve hot.

Young okras may be added. Cut into small pieces
and allow to boil for a few minutes before adding
meal.

Hint: It is very difficult to cook a fungi that is free
of lumps. To prevent lumps and get a
smooth fungi mix cup of cornmeal with %
cup water. Add to boiling water, stirring
constantly while adding. Let this cook to
consistency of a thick cereal; add remaining
cornmeal and stir with "turn stick" mashing
lumps as you stir. Use a sauce pan with a
long handle for cooking to provide a good
grip while stirring.









MANGO CHUTNEY

10 large firm ripe mangoes
1/2 pint raisins, seeded
1/2 pint vinegar
1/2 pint lime juice
V1 cups brown sugar
1 chili pepper (or 1/2 teaspoon dried pepper)
2 garlic buttons, grated
1 onion, chopped fine
1 tablespoon mustard seeds
1 tablespoon celery seeds
1% tablespoons salt

Pare and cut the mangoes in small pieces. Put all
ingredients together in a crock or bowl, cover and
let stand over-night. Cook next morning for three
hours. Seal in sterilized jars. Fresh ginger root,
chopped fine, is better than the ground ginger.
Yield: 4 pints.


1/4 teaspoon nutmeg
3 lbs. peeled, sliced green mangoes (2 large slices
from each of 17 mangoes)

Combine all ingredients except mangoes, and boil
syrup for 5 minutes. Add mangoes sliced and
cook until tender and clear, 30 to 45 minutes.
Pack mangoes into hot sterilized jars. Add syrup
and seal. If mangoes are sour add 1/4 to 1/2 cup
more sugar to syrup. Yield: 3 pints.



SWEET MANGO RELISH


1 qt. mangoes chopped
1 large onion
2 large sweet red peppers
1 tablespoon salt
1 tablespoon mustard-seed


1 tablespoon celery seed
3 to 4 cups sugar
1 cup vinegar
2 cups raisins (optional)


TAMARIND CHUTNEY


1 lb. green mangoes
1 pound raisins
1/2 lb. tamarinds (shelled)
1 large onion
1 green pepper


1/4 lb. sliced fresh
ginger root
1/4 lb. brown sugar
2 tablespoons salt
1 cup cider vinegar


Peel and slice mangoes, and chop with 1 pound
raisins and 1/2 pound tamarinds. Grind together
onions, green peppers and green ginger root. Add
brown sugar, salt and cider vinegar. Mix all to-
gether, bring to boiling point. Lower heat, simmer
until thick. Pour into hot sterilized jars and seal.


SPICED MANGO PICKLE

1 cups white vinegar
1/2 cups water
3 cups sugar
5 sticks cinnamon,
or 1/2 teaspoon ground cinnamon
1 tablespoon whole cloves
1/4 teaspoon salt
1 teaspoon chopped fresh ginger root


Peel green mangoes, cut from seed, chop or put
through coarse bladc of food chopper enough to
make one quart. Chop or grind onions, and sweet
red peppers. Add 1 tablespoon of salt, 1 table-
spoon each white mustard seed and celery seed,
4 cups sugar and 1 cup vinegar. Two cups raisins
may be added if desired.

Combine all ingredients. Bring to boil for 10
minutes. Let stand overnight. Next morning cook
until slightly thickened. Pack boiling hot into
sterilized jar.

SWEET SPICED PAPAYA PICKLE

Prepare the fruit and cook as for preserves. When
fruit is clear and syrup thick and heavy remove
fruit and add 1/2 to 3/4 cup of best vinegar for
each pint of syrup, and whole spices as follows: 1
tablespoon whole cinnamon, 1 teaspoon each:
cloves and allspice tied loosely in a cheesecloth
bag and pound lightly. Boil 10 minutes, then add
papaya and cook another 10 minutes. Let stand
over night. Bring to a boil, transfer fruit to hot,
sterile jars, add hot syrup and seal at once. A
beautiful fruit pickle with flavor and color, which
intrigue to no end.








SWEET POTATO PUDDING I

4 cups grated, sweet potatoes
I cup grated, peeled pumpkin
2 cups grated yam (white) or tannia
3 cups brown sugar
2 tablespoons cinnamon
2 teaspoons salt
2 teaspoons black pepper (ground)
2 cups milk
1 cup margarine, melted
6 eggs
1% cups flour

Place all ingredients in bowl except butter. Add
eggs one at a time. Stir well. Add melted butter,
stir again. Pour into well greased baking dish.
Bake at 350 degrees F. for 1 hours or until when
toothpick is inserted, it comes out clean.

Cool before cutting. Cut into squares. Best when
served cold.


SWEET POTATO PUDDING II

4 cups grated sweet potatoes
I cup grated pumpkin
1% cups brown or white sugar
1 cup milk plus 2 tablespoons water
1 teaspoon black pepper (ground)
1/8 teaspoon nutmeg
1 cup flour
1/4 cup butter, melted
1/8 teaspoon cinnamon
1 tablespoon melted shortening
2 teaspoons vanilla
1 teaspoon salt
2 eggs beaten

Mix the potatoes, pumpkin, flour, sugar and milk
in a large mixing bowl. Add two tablespoons of
water. Gradually stir in remaining ingredients and
mix well. Pour into a well greased baking dish and
back for 350 degrees F. for 1 hour and 45 minutes.
Cool thoroughly before cutting (Approximately 45
minutes) Serves 8 to 10.


PUMPKIN PUDDING

2 cups grated pumpkin
1/2 cup margarine
2/3 cup sugar
1 cup flour
1 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon powdered clove
1 cup raisins
1 egg, slightly beaten
1/4 cup milk

Cream margarine and sugar. Add egg and beat
well. Add peeled and grated pumpkin to first
mixture. Sift together flour, spices, baking pow-
der and salt. Add dry ingredients with raisins,
and milk to pumpkin mixture and mix well.
Pour into well greased and floured pudding pan.
Bake at 350 degrees F. for about 45 minutes or
until toothpick comes out clean when inserted.
Cool, and serve with your favorite wine sauce.

*Grated carrots can be used in place of pumpkin.




PAPAYA PASTE CANDY
Peel and remove seed from a fully ripe, fine flavor-
ed papaya. Press pulp through a rather fine sieve.
Measure and for each pint of pulp set aside 1-1/3
cups of sugar. Cook pulp in smooth heavy alu-
minum saucepan (or pressure boiler) until some-
what thick. Then add sugar and cook until clear
and very thick, stirring carefully and taking care
not to allow it to burn.
The paste will require constant attention as it
nears the finishing point. A wooden paddle with a
square edge is decidedly better than a spoon for
stirring. The faster the papaya is cooked the bright-
er and lighter in color it will be.
(this recipe is continued on next page)


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The paste should be cooked until it is so stiff that
it will not flow together again when the paddle is
drawn through the mass. Turn out on a platter or
pan that has been brushed with an unsalted fat. Let
stand until stiff. Cut in cubes, strips, or fancy
shapes and roll in sugar. The paste also may be
molded in small wooden or tin boxes lined with
carefully fitted oiled paper. When molded, cut in
squares, place on cardboard that has been covered
with wax paper or cellophane and wrap over all
firmly and neatly with cellophane. Paste should be
dried as rapidly as possible.





PAPAYA CANDY

2 papayas, grated
2 cups sugar
1 tablespoon lime juice.
1 teaspoon grated orange peel

Combine the papaya with enough water to cover.
Boil for 2 minutes. Strain and repeat the procedure
two more times. Then drain well. Combine the
sugar and 1/2 cup water, and boil until the syrup
forms a thread in a glass of cold water. Add the
papaya and simmer until the mixture leaves the
side of the pan. Stir in the lime juice and orange
peel. Pour the mixture onto a buttered platter.
Cool and shape into balls. Then roll the balls in
sugar.




COCONUT CANDY

2 cups granulated sugar
1/2 cup milk
3/4 cup grated coconut

Mix ingredients together. Boil for five minutes or
until mixture forms a ball when dropped in water.

Quickly drop by spoonful onto greased sheet or
on waxed paper.


COCONUT SUGAR CAKE


2 cups sugar
1/2 cup water
1% cups coconut

Mix together all the ingredients in a heavy alu-
minum sauce pan or pot. Cook slowly, stirring only
occasionally to avoid sticking, until mixture forms
a soft ball when dropped in water that is room
temperature. Remove from heat and beat a while.
Drop by spoonful on cookie sheet that has been
lined with waxed paper. Let cool to form sugar
cakes.

1/2 teaspoon of vanilla essence may be added and
a drop or two of food coloring to vary color of
candy.




MAMEY PUDDING

Slice the fruit, put in a baking dish with alternate
layers of brown sugar, bread-crumbs (or grapenuts)
until dish is full. Dot with butter and bake in a
moderate oven until done. Serve warm with a
lemon sauce.








SALAD

A good salad should provide, among other things, a crisp texture, pleasant flavor and attractive
color.

Salads help to make meals easier, and can serve to add color to any meal. Raw foods, simple
foods and left-over foods can be used to make beautiful, delicious salads.

The following are points to keep in mind when preparing salads.


Keep it simple.
Use attractive color combinations.
Avoid over-mixing (toss lightly).
Keep salad greens fresh and crisp.
Avoid using any food that is already a part of the meal.
Break or cut foods large enough to identify the pieces.
Let your serving dish enhance your salad.
Use appropriate kind, as well as the right amount of dressing.
Use garnishes that can be eaten.
Avoid over-crowding salad plates.
Add salad dressing just before serving.


SEAFOOD AVOCADO SALAD
(Serves 6)


% cup cooked lobster meat
2 cups cooked crabmeat
2 cups cooked shrimps
(or your own favorite seafood combination)
3 avocados
cup mayonnaise
cup sour cream
I tablespoon cut chives
French Dressing

Remove any bits of shell from lobster and crab-
meat. Break into bite-size pieces. Remove a few
chunks of lobster and a few whole shrimps for
garnish. Cut remaining shrimps into pieces. Com-
bine lobster, crabmeat and shrimps. Add just
enough French dressing to coat generously. Chill.
Just before serving cut avocados in halves, remove
pit and fill with seafood mixture. Combine mayon-
naise, sour cream and chives for dressing. Top each
avocado with a generous spoonful. Garnish with
whole shrimp and lobster chunks.


AVOCADO FRUIT SALAD
(Serves 6)

French Dressing
1 avocado
V cup halved, seeded grapes
2 cups grapefruit sections
Mint leaves
% cup toasted, shredded coconut
Red or green cherries

Cut avocado in half but do not peel. Scoop out
halves with French ball cutter or teaspoon. Com-
bine with grapes and grapefruit. Marinate in
French dressing which has been seasoned with
chopped mint leaves. Pile into scooped out shells.
Arrange on lettuce. Serve from shells. Arrange
fruits on bed of lettuce in individual servings.
Sprinkle with toasted coconut. Garnish with
cherries.


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LOBSTER SALAD

1 lobster
I onion
V cup salad dressing
1 sprig celery
1 sweet pepper (preferably red)
I hot pepper (optional)

Boil lobster, cool thoroughly. Break lobster shell
and remove meat from shell. Cut meat into cubes.

Chop vegetables and combine with lobster and
salad dressing. Put into container and chill, being
careful to always chill when not using.


AVOCADO MEDLEY SALAD
(Serves 6)

2 medium avocados diced
2 medium tomatoes diced
1 tablespoon minced onion
2 tablespoons diced celery
cup diced cucumber
1 tablespoon diced green pepper
cup mayonnaise
Lettuce

Peel and dice all vegetables. Dice avocado last and
toss all together lightly. Add mayonnaise and
toss to coat. Pile in lettuce cups and chill until
serving time.


PINEAPPLE MAYON N AISE


1V teaspoons gelatin
'4 cup pineapple juice or syrup
from canned pineapple
1 tablespoon lemon or lime juice
1 tablespoon sugar (if desired)
Few grains of salt
teaspoon paprika (if desired)
cup mayonnaise
cup heavy cream

Soak gelatin in cold pineapple juice or syrup about
5 minutes. Dissolve over boiling water. Add lemon
juice, sugar, salt and paprika. Cool until slightly
thickened, beat into mayonnaise and fold in heavy
cream. Chill in a shallow pan, cut in cubes and
serve with mixed fruit salads or with molded
fruit salads. Yield: 1 cup


OTHER SALAD SUGGESTIONS

Alternate slices of avocado with orange and/or
grapefruit sections. Pass a French dressing into
which you have blended a little honey.

Cut avocado in two by slicing around the center.
Then slice off into circles. Remove peel. Pile
frozen, fresh or canned pineapple or mango into
center. Serve with mayonnaise and sour cream.

Slices of avocado on lettuce garnished with diced
beets and onion rings makes a colorful mealtime
addition. Pass your favorite dressing.

Papaya Cole Slaw: Use firm half-ripe papaya.





AVOCADO FILLED WITH SALTFISH GUNDY


Sliced ripe mangoes
Cottage cheese
Lettuce leaves


Avocado
Saltfish Gundy seafood section
Lettuce leaves


Heap scoop of cottage cheese on lettuce leaf, sur-
round with slices of ripe mango. Serve with mango
sauce.











PAPAYA PINEAPPLE SALAD

2/ cups diced green papaya
1 cups diced pineapple
I cup crushed celery
I tablespoon chopped onion
% cup mayonnaise
Lettuce leaves

Peel papaya and cut in small cubes. Cook slightly
for about 3 minutes. Drain. Marinate overnight in
French dressing. Drain.

Combine with other ingredients. Serve on crisp
lettuce leaves.




AVOCADO CODFISH SALAD

lb. codfish fillet
1 large avocado
2 tomatoes
V cup salad oil
1 tablespoon vinegar

Soak codfish overnight to remove excess salt. Cook
and flake codfish. Cut avocado and tomatoes into
small sizes. Put codfish, avocado, tomato in bowl.
Pour salad oil and vinegar over mixture. Toss
gently.


Prepare saltfish gundy. Cut avocado in two. Re-
move seed and shell. Place avocado half on lettuce
leaf. Fill with saltfish gundy. Serve with toast and
sliced tomatoes.




INTERESTING SALAD VARIATIONS

1. Add 1 cup cubed yam to avocado codfish
salad.
2. Add cubes of matured green mangoes to your
tossed salads.
3. Mango, Banana, Pineapple
4. Mango, Papaya, Bananas
Salad garnishes:
papaya balls
mango wedges
avocado balls



HOT OR COLD PAPAYA SALAD

1 medium green, full papaya
1 medium sweet pepper
1 stalk celery
I medium onion
V4 teaspoon black pepper or white pepper
2 cloves of garlic, crushed
teaspoon seasoning (salad)
cup cooking oil
V teaspoon salt
1 cups water

Wash and peel papaya, boil in 1/2 cups of water,
with salt for 15 to 20 minutes. Drain and mash
with fork, and put in large bowl with the other in-
gredients and blend together.

Put mixture into a sauce pan, and saute or cook
slightly in % cup oil until tender, about 5 to 10
minutes.

Can be served hot or cold.


MANGO COTTAGE CHEESE






XVII.


SALTFISH CAKES
(Codfish)

3/4 lb. saltfish (codfish fillet)
1 tablespoon cooking oil
2 tablespoons chopped onion
1/4 teaspoon garlic powder
1 tablespoon minced parsley
3 medium canned tomatoes chopped fine
1% tablespoons flour
2 eggs
1/2 teaspoon baking power
Fat for frying

Soak fish over night to remove excess salt. Remove
from water and squeeze dry. Pass fish through
meat grinder. Saute onion and garlic in oil until
tender but not brown. Add chopped tomatoes,
parsley, dash of pepper and cook for a few minutes
longer. Add to fish with, egg, baking powder and
flour. Drop by spoonful into boiling fat. Fry to
golden brown.




PAN-FRIED FISH

All species of fish are delicious when pan-fried.

Unless the fish are very small, it is best to fillet
them for frying. Wash and dry them, and season
well with salt and pepper. They may be fried
plain or rolled in cornmeal, flour, or bread crumbs.
Heat 1 to 2 tablespoons of fat in a heavy skillet.
Using low heat, brown the fish on one side; turn
and brown on the other. If the flesh is thick,
cover the pan a few minutes after the fish is turned
so that the fish may cook in its own steam; then
cook on both sides again to make crisp.


VARIATIONS:

1. Other suggestions for crumbing include the
use of cracker crumbs or crushed flakes.

2. Soak milk-flavored fish in lemon juice for 10
to 15 minutes before frying.


CREOLE FISH

4 lbs. blue fish or yellow tails
1/2 cup chopped tomatoes
1/2 cup chopped green pepper
1/3 cup lemon juice
1 tablespoon salad oil
2 teaspoons salt
1 teaspoon minced onion
1 teaspoon basil leaves
Dash of black pepper
Few drops pepper sauce

Clean fish and make fillets by removing sides from
bones. Heat oven to 500 degrees F. Place fish fillet
in single layer in baking dish. Stir together re-
maining ingredients and spoon over fillet.

Bake for about 5 to 8 minutes or until fish is ten-
der (flakes easily with fork). Remove fillets to
warm platter. Garnish with pepper.

FISH SOUFFLE

This recipe may be used with all species of fish
and is an excellent way to use left-over cooked
fish.

3 tablespoons flour
3 tablespoons fat
1 teaspoon salt
1 cup milk
1 tablespoon chopped parsley
1 cup cooked flaked fish
3 eggs, separated
1 teaspoon lemon juice
3 tablespoons finely grated.raw carrots

Melt the fat in a double-boiler and add the flour
and salt gradually. Stir in the milk slowly, and
cook until mixture thickens. Remove from heat,
and stir in the fish. Beat the egg yolks, add the
lemon juice, and stir this into the fish mixture
with the carrots and parsley, Beat the egg whites
stiff and fold into the fish mixture, Put mixture
into a greased baking dish and set dish into a pan
of water. Bake at 350F. for 50 to 60 minutes -
or until the mixture will not stick to a knife thrust
into it. Serve at once. Serve 3 to 4.





FISH PUDDING I

3 lbs. fish (Blue fish preferred)
1 medium onion
1 sweet pepper
1 stalk celery
V4 lb. butter
1 tablespoon shortening
1 small can tomato sauce
4 eggs
1 cup milk
Saltines (about 12) or saltcrackers
Seasoning: garlic, mace, salt and pepper

Bone and grind or chop the fish. Season with
salt, pepper, garlic and mace. Chop onion, sweet
pepper and celery saute in a pan with butter,
shortening and tomato sauce. Remove from
stove and add fish, crushed saltines or crackers,
milk and beaten eggs. (The beauty of the pudding
is in the stirring; it should be as light as possible).
The pudding can be either baked or boiled.

To Bake: Pour pudding into a greased casserole
dish. Sprinkle the top with cracker crumbs. Bake
in oven 3500F. until the top is brown. It should
be the consistency of a custard.

To Boil: Pour pudding into a greased casserole
dish, pudding or cake pan. Sprinkle the top with
cracker crumbs. Set in a pan of water and cook
over a low flame for about 1 hour or until firm.



FISH PUDDING II

(Blue fish makes a very delicate pudding, a goat
fish added gives it an excellent taste)


Grind fish in food chopper using fine blade, or
use blender. Saute pepper in melted butter. Add
fish to mixture. Beat eggs until light and fluffy.
Add to fish mixture beating vigorously. Add
cracker crumbs and onion juice, beat again. Add
milk, beat. Add cardamon, mace and salt and
pepper to taste.

The beating after each addition makes a very
tender fish pudding.

Grease aluminum or tin mold, dust with cracker
crumbs pour mixture in, cover and steam for two
hours. Steam by placing mold in larger pan half
filled with water. Replace water as it evaporates.

Decorate with parsley sprigs. Serve with lemon
butter.


LOBSTER GUNDY


2 lbs.fish (raw and boned)
teaspoon ground cardamon
teaspoon ground mace
Salt and pepper to taste
5 eggs
% cup milk
cup soda cracker crumbs
. lb. melted butter
1 tablespoon red sweet pepper
(finely chopped)
Juice of one medium onion


3 lobster tails
1 large onion
2 red sweet peppers
2 hot pepper (optional)


1 cup salad oil
cup vinegar
Sprig of parsley


Boil lobster tails. Allow to cool thoroughly.
Remove meat from shell. Put through grinder (or
blender at lowest speed). Chop or blend all vege-
tables. Add to meat along with salad oil. This
gundy becomes more tasty the following day,
but must be refrigerated at all times.





BLUE-FISH CUTLETS


2% cups fried and finely flaked blue fish
% cup dried bread crumbs
V teaspoon chopped garlic
Pinch of thyme (fresh thyme is best)
% cup finely chopped parsley
4 cup chopped celery (locally grown celery is best)
(If locally grown celery is not available, increase
parsley to % cup)
V cup chopped onion
.3-4 canned tomatoes chopped
3 tablespoons chopped chibble or green onion
2 eggs, beaten
' cup milk*
V4 teaspoon baking powder*
2 tablespoons flour* *(Combined into a paste)
Dash of hot sauce

Saute lightly,onion, garlic, celery, parsley, chibble,
and tomato until just tender. In same pot add
flaked fish, bread crumbs, hot sauce and thyme.
Add flour paste. Fold in beaten eggs carefully to
hold in air. (This gives a light loaf). Pour in greased
loaf pan. Set in larger container of water and bake
at 4000F. until when fork, inserted into loaf,
comes out clean. After about V hour notice loaf.
If top is delicately brown, cover with foil and
continue cooking. If at this time, top is not brown,
cook a little longer until top becomes brown.
Covering with foil gives a light moist loaf. (Left
over fried fish can be used in this recipe).


5 blue fish
2 eggs
Soda cracker crumbs
Salt, Pepper, Ground Clove for seasoning

Make fillet of blue fish by cleaning well and cut-
ting away both sides of fish from bones. Season
with salt, pepper and a pinch of ground clove. Let
stand for a few minutes. Beat eggs. Dip fish in
crumb then egg and again in crumb. Lay on waxed
paper and refrigerate for at least 2 hours before
frying. Fry in shallow fat, on one side then the
other.

Hint: Breaded foods have a tendency to lose
their coating when fried in shallow fat.
The best way to prevent this is to bread
the food ahead of time, lay them on
waxed paper and chill before frying.


COWITCH FISH


2 lbs. Jack fish or
king fish slices (6 slices)
Oil for frying
Salt and pepper for seasoning
2 cloves crushed garlic
1 cup vinegar


cup olive oil
'A cup corn oil
Few whole clove
1 bay leaf
Few pieces mace
1 small onion, rings


FISH LOAF H


2 cups steamed flaked fish
cup cracker crumbs
1 cup milk
2 eggs


1 cup tomato soup
/2 cup water
Salt and pepper


Blend the fish, crumbs, milk and eggs, and season
to taste with salt and pepper. Form into a loaf and
place in a greased loaf pan. Bake in a moderate
oven (3500F) for 10 minutes. Pour the soup,
dilute with the water, over the loaf, and continue
baking for 20 minutes. Serves 6.


Season fish with salt and pepper and crushed
garlic. Let set for at least V hour before frying.
Pan fry fish in hot oil until lightly brown drain.
Combine all the other ingredients and simmer
gently for a few minutes. Lay cooked fish in large
china or glass container, so that there be no more
than 2 layers of fish. Pour boiled mixture over
fish. Refrigerate until the next day. Turn fish
on other side, if sauce does not cover the layers.

Fish can be served at this point or allowed to
stand. Cowitch can last for quite some time. The
longer it stands the better it becomes, and is at
its best at room temperature.


FISH LOAF I






CRAB-IN-THE BACK
(land crab)
6 land crabs
1 clove garlic
Small piece hot pepper
(optional)
1 onion
1 stick butter
2 stalks celery
2 teaspoons salt
3 tablespoons tomato paste
cracker meal

Select 6 large land crabs. Wash thoroughly, using
a brush to clean them. Put them on to boil for 54
minutes, when cool, crack shells and pick meat
from shells. Chop all other ingredients finely.
Add to crab meat. Clean and butter back shells
of crabs. Fill the shells with mixture. Sprinkle
cracker meal on top, dot with butter. Bake for
20 minutes at 3500F.



CRAB AND RICE
(land crab)


3 land crabs
1 lb. cooking ham, soaked
1 lb. salted beef, soaked
1 lb. rice
1 large onion, chopped
2 sweet peppers chopped


% lb. celery
3 sprigs thyme
V4 lb. butter
1 can tomato paste
1 tablespoon salt


Scrub crabs thoroughly with a brush. Remove
the backs, break off claws. The fat from the backs
may be saved and added to the ingredients if so
desired. Boil ham and beef until tender. Put
crabs in to boil for half an hour. Add all other
ingredients, except the rice and butter. Allow
to cook for 25 minutes. Add rice and butter.
Continue to cook until rice is soft and dry.



WILKS

Scrub wilks' shells with stiff brush. Boil in salted
water for about 1 hour. Remove wilks from shell.
May be eaten plain or with a sauce made of drawn
butter and lemon juice.


WILKS AND RICE


2 doz. wilks
% lb. rice
2 cups water
2 tablespoons butter
3 strips bacon
1 medium-sized sweet pepper
1 medium-sized onion
I clove garlic
1 small tin tomato sauce
sprig thyme

Boil wilks slightly, Remove from shell. Cut into
small pieces. Saute bacon, onion, sweet pepper,
garlic and thyme. Add tomato sauce and water.
Add wilks. Cook for 10 minutes. Add rice and
continue to cook on medium heat for 15 to 20
minutes or until rice is cooked.




STEWED CONCHS

4-5 pounds conchs cleaned
1 med. onion
1 stick celery
1 large green pepper
2 tbsp. margarine
2-3 tbsp vegetable oil
I hot pepper (optional)
2 tbsp.flour
creole season or salt and pepper;
a dash of each.
paprika and mace
1 cups boiling water

Pound conchs which have been cleaned. Cover
with water, bring to rapid boil, reduce heat and
simmer until tender. Drain and cut into small
pieces.

Saute onion, sweet pepper and celery in oil and
margarine until tender, Pour in 1 cups boiling
water. Cook for about 2 minutes. Add conchs,
seasoning or salt, and pepper to taste, hot pepper
(if using), a dash of paprika and mace. Cook
for 5 to 10 minutes. Thicken with flour which
has been made into a paste using water. Cook
a few minutes longer. Serve.





BOILED CONCHS IN BUTTER SAUCE


4-5 lbs. conchs cleaned
1 med. onion sliced
2-3 tbsp. margarine
Juice of 1 whole lime
2-3 tbsp. cooking oil
Hot pepper (optional)
cup water
Salt to taste

Boil conchs until tender. Drain and cut into small
pieces. Cook sliced onion in cup water until
tender. Add margarine, cooking oil, hot pepper
to taste, and boil slowly for about 5 minutes.
Add conchs to sauce. Season to taste with salt and
cook a few minutes longer. Serve


STEWED FISH


1 to 2 large heads of grouper or red snapper fish
native seasoning
2 tbsp vegetable oil
2 tbsp. margarine
2 tbsp. flour
1 stick celery
1 large green pepper
1 large onion
oil for frying
1 clove garlic crushed, or
tsp. garlic powder
a dash each, black pepper,
mace, paprika
2 cups hot water
2 cup tomato sauce
3-4 whole cloves
2 cups boiling water

Clean fish and rub with native seasoning. Set
aside a few minutes to allow seasoning to penetrate.

Brown fish in oil on both sides in heavy aluminum
or iron pot. Throw out fat in which fish was fried.
In same pot melt margarine and add 2 tbsp. cook-
ing oil. Brown flour in this fat until a dark color,
stirring constantly. Add onion, celery, green
pepper and tomato sauce. Continue to cook while
stirring. Add boiling water and cook slowly for
about 15 minutes. Add paprika, mace, garlic,
seasoning or salt to taste, and whole clove. Set
fish in sauce, cover and simmer for another 10
to 15 minutes.
46


TURTLE STEW

2 lb. turtle meat for stewing
1 large onion, chopped
5 Puerto Rican sweet peppers, chopped
1 tablespoon chopped pimentos
2 cloves garlic, crushed
2 ripe tomatoes, chopped (canned tomatoes
maybe used)
2 tablespoons margarine
1 tablespoon cooking oil
'I cup Sherry, rum, or brandy
Flour for thickening
Vinegar
Native seasoning. Dash of Mace

Soak turtle meat in vinegar for an hour or longer
if possible. Wash with plenty of lime. Rinse well.

Season with creole seasoning and let stand for
at least one hour.

Cover meat with water and simmer until near
tender. Saute chopped vegetables lightly, and add
to meat with butter and cooking oil. Continue
cooking until meat is tender. Add salt to taste.
Thicken with paste of flour and water. Add Sherry
or brandy and cook a minute longer. Serve hot
with rice.






SALT FISH GUNDY H


2 lbs. salted herring
sweet pepper
1 medium onion
% hot pepper (optional)
1 cup salad oil
2 Tbsp. vinegar
Pinch of sugar
2 sprigs parsley
Onion rings for garnishing
Few slices of beets for garnishing

Soak herring overnight to remove excess salt. Next
day, wash in warm water and remove skin and
bones. Mix salad oil, vinegar, and pinch of sugar
and set aside. Put herring, sweet pepper, hot pep-
per and parsley through meat grinder. Combine
thoroughly with salad oil-vinegar mixture. Garnish
with onion rings and sliced beets.


2 lbs. salt fish (usually cod fish)
1 large sweet pepper
1 piece of hot pepper (optional)
1 medium onion
3 sprigs fresh parsley
2 Tbsp. prepared mustard
% cup stuffed olives
1 cup salad oil

Soak saltfish overnight. Remove fish and wash in
fresh water removing bones and skin. Break into
small pieces. Put fish, pepper, onion, parsley and
olives through grinder. Whip mustard into salad
oil. Mix thoroughly with saltfish mixture. Garnish
with onion rings and wedges of hard boiled eggs.


CONCH FRITTERS


SALT FISH GUNDY I


1 lb. salted cod fish fillet
1 tsp. capers
V2 medium onion


/2 cup salad oil
2 tsp. vinegar
2 hard boiled eggs


Soak salted fish long enough to remove excess salt.
Mix salad oil with vinegar and set aside. Put salt-
fish, onion, and capers through meat grinder. Com-
bine well with salad oil mixture. Garnish with
slices of hard boiled eggs.

NOTE: For an interesting texture, flake saltfish
into very small pieces instead of grinding-then re-
duce salad oil to V cup.


5 conchs
1 cups flour
1 tsp. baking powder
tsp. salt


1 egg, beaten
1 cup milk
Fat for frying


Clean and pound conchs. Slice very thin, enough to
make 2 cups. Sift flour, baking powder and salt
Make a well in the center and pour the egg into it.
Gradually add the flour and milk to make a
smooth batter. Dip the sliced conch in batter and
fry in deep fat. ..--..
( ....- .. . :



/ / ."/


HERRING GUNDY






K VIII.


CREAM OF AVOCADO SOUP
(Serves 6)


3 avocados (or
21 cups frozen puree)
2 cups chicken broth
I cup heavy cream


Salt
Whipped cream
White pepper


Mash two avocados with silver fork and press
through a fine sieve or puree in a blender. Place
in top of a double boiler. Add chicken broth which
has been lightly seasoned. Heat, stirring occasional-
ly, until soup comes to a boil. Stir in heavy cream.
Cover, keep hot over boiling water. When ready
to serve stir in the remaining avocado cut in
'/-inch cubes. Season to taste with salt and white
pepper. Serve with a tablespoon of lightly salted
whipped cream on each serving.

PIGEON PEA SOUP


1 lb. peas
2 quarts water
% lb. pig tail
1 lb. sweet potatoes,
yam or Lannier
(peeled, cubed)
lb. cooking ham
lb. pumpkin
(peeled and cubed)


lb. pig feet
1 onion (chopped)
dash Black pepper
2 sprigs thyme
2 sprigs celery (chopped)
1 clove garlic (crushed)
Whole tomatoes or
tomato paste
2 tablespoons butter


Soak meat to remove excess salt. Wash peas. Cook
with meat and pumpkin in 2 quarts of water until
soft. When peas are soft, add all other ingredients,
and let cook until seasonings are soft. If not salt
enough, season to taste.

To this soup, darling dumplings or clumpy may
be added when potatoes and seasoning are added.
(If dried peas are used, soak peas over-night).

TANNIA SOUP


'2 quarts water
% lb. salted beef
1 onion (chopped)
1 sprig celery
2 tomatoes or
canned tomatoes
1 sprig celery


1 sprig thyme
6 black peppers
2 tablespoons margarine
or table butter
% lb. cooking ham
or bacon
6 large tannias


Soak beef and ham to remove excess salt. Boil
meats until soft. Peel tannias and cut into cubes.
Add to meats and cook until soft. Add all other
ingredient and cook for 15 to 20 minutes. Add
butter. Serve.


DUMPLINGS USED IN SOUPS AND STEWS


1 cup white flour
V cup cornmeal
1 teaspoon sugar
1 tablespoon shortening
(margarine)


1 teaspoon salt
Dash black pepper
Water or milk


Combine all ingredients into a stiff dough. Knead
slightly. Roll out into a thin sheet and cut into
small squares. This same recipe is made into a soft
dough and spoon dropped into soup or stews. This
type is then called clumpy.

Sometimes cornmeal is omitted and dumplings
are made only with white flour.


CREAM OF PUMPKIN SOUP


1 lb. pumpkin
1 fresh tomato (chopped)
3 cups chicken
or pumpkin stock
2 tablespoons onion,
chopped
1 tablespoon butter
I small carrot diced


% cup cooked ham
(cubed)
V bay leaf
1 tablespoon flour
2 teaspoons cornstrach
Salt and pepper to taste
1 sprig fresh thyme
1 cup milk or cream (thin)


Cook and mash pumpkin. (save stock). Saute
onion, tomato, ham and carrot in butter for a
few minutes. Add flour and mix. Add chicken
and/or pumpkin stock gradually with bay leaf,
thyme. Cover and cook slowly for about 45
minutes. Remove bay leaf, and thyme sprig with
slotted spoon.

Add pumpkin and salt and pepper to taste. Sim-
mer for 15 minutes. Mix cornstarch with a little
milk or cream, add to soup with balance of cream
or milk. Cook only one minute. Serve.





FRENCH FRIED YAM


Peel yam, cut into thin, narrow strips or french
style. Soak in salted, cold water for about 5 min-
utes. Remove and pat dry. Fry in deep fat until
gold brown and crisp.

Left-over boiled yams can be fried in same manner.
Omit soaking in salted, cold water.



POTATO STUFFING

3 lbs. potatoes
6 tablespoons olive oil
3 tablespoons butter
2 medium sized onions, minced
% stalk celery, minced
V med. sized sweet pepper, minced
teaspoon thyme
i cup tomato sauce
2 heaping teaspoons parsley
Dash black pepper
3-4 tablespoons brown sugar
to 1 cup milk
% cup raisins
2 eggs

Peel potatoes, boil in salted water, drain and mash.
While potatoes are boiling, warm frying pan and
add oil and butter. (Pan should not be too hot or
butter will scorch). When oil is heated add minced
onion, celery and sweet pepper. Cook over low
flame until tender. Add thyme, tomato sauce, pars-
ley, olack pepper and sugar. Cook about five
minutes.

Add this mixture to mashed potatoes and mix
thoroughly. Add milk, raisins and eggs. The mixture
should be a little more moist than mashed pota-
toes. If not sufficiently moist, add a little more
milk and butter. Pour in a greased flat baking pan
of the type used for puddings, and bake at 325 de-
grees F. for about 45 minutes to 1 hour. Top
should be golden brown when done.


(Can be used also for stuffing chicken).


cup cream or
evaporated milk
1 large yam


1 tablespoon butter
2 egg whites
Salt and pepper


Select a large smooth yam, scrub it with a brush,
and place in a dripping pan. Bake in a hot oven un-
til soft (or it may be boiled instead), then make an
incision. Remove the yam pulp, leaving the skin.
Mash the pulp, add cream (or evaporated milk),
butter, V teaspoon pepper, a teaspoon of salt, and
whites of two eggs beaten. Mix well and return to
the shell, dot with butter, return to a hot oven to
brown slightly. Yield: 4 servings.

YAM HOLLANDAISE


3 cups diced yams
Fresh or canned
chicken soup
1/3 cup butter


1 tablespoon lime juice
Salt and pepper to taste
Parsley


Wash, pare, soak yams and dice in -inch pieces.
Cook diced yams in chicken soup stock until soft.
(Canned chicken soup strained, may be used).
Then drain. Cream together butter, lime juice,
teaspoon salt, and V4 teaspoon pepper. Add the
yam. Cook three minutes, cover with minced
parsley or garnish with parsley leaves.



YAM CROQUETTES

2 cups hot, riced yam
2 tablespoons butter
teaspoon salt
teaspoon pepper
teaspoon celery seed or
onion powder
1 "culantro" leave crushed (optional)
1 clove garlic, crushed
1 teaspoon minced parsley
Yolk of one egg

Mix in order given, beating well. Shape, roll in
cornmeal, egg and meal again, fry one minute in
deep hot fat, drain on paper.


BAKED YAM





SEASONED RICE


% lb. salted beef or pork
% lb. cod fish
6 "Puerto Rican" sweet peppers chopped
1 medium onion minced
2 sprigs of parsley minced
Sprigs of fresh thyme
1 clove garlic, crushed
cup canned tomatoes
3 Tbsp. cooking oil
3-% cups boiling water
1-% cups rice

Cut meat into small pieces and soak with codfish
overnight to remove excess salt. Remove bones and
flake codfish. Cook meat until tender. In heavy
aluminum pot, saute onion, garlic, parsley and
sweet pepper in oil until tender. Add tomatoes and
codfish and cook for 5 minutes. Add boiling water.
Add thyme.

Wash rice. Add rice and cook uncovered for about
10 minutes. Cover tightly, lower flame and allow
to cook very slowly until rice is tender and grainy.
Turn rice over once with a fork.




MEDLEY OF VEGETABLES

cup diced green papaya
1 eggplant unpeeled, cubed
1 medium cucumber unpeeled, sliced
1 large tomato unpeeled
1 large carrot sliced
2 tablespoons margarine
Romano Cheese or Parmesan Cheese
Salt and pepper to taste

Blanch papaya slightly. Remove from water. Com-
bine with other vegetables.

Melt margarine in medium skillet, add vegetables
and saute until tender, but not soggy. Vegetables
should be crisp for serving. If necessary add a
tablespoon of water to vegetables, cover and cook
over low flame for about 5-7 minutes longer.

Before serving toss vegetable with a dash of soy
sauce and I tablespoon parmesan cheese.


STUFFED EGGPLANT WITH DRESSING

1 large eggplant
1 cup chopped, cooked chicken, pork or ham
I tablespoon butter
1 small onion, chopped
2 tablespoons bread crumbs
Salt and pepper


Cut eggplant in two. Take out all the inside and
cook in 1 cup of water until tender. Drain and
chop. Combine with chopped meat. Saute onion
in butter. Add to eggplant mixture, add bread
crumbs and mix well. Fill each half of shell. Put
a little butter on each, sprinkle with bread crumbs
and parmesan cheese. Bake in moderate oven for
about twenty minutes.


FRIED EGGPLANT

1 medium eggplant
Flour, seasoned with salt and pepper
1 egg
2 tablespoons margarine, cooking oil

Peel and slice eggplant. Soak in salted water for an
hour. Rinse and pat dry. Beat egg slightly. Dip egg-
plant slices in egg and coat with flour. Put about
two tablespoons margarine in fry pan. Add enough
oil to easily cover bottom of pan, about % of an
inch. Fry eggplant on both sides until brown. Serve
hot.

BAKED STUFFED AVOCADO
(Serves 6)


3 avocados
Y4 cup lime juice
1 cup flaked crabmeat
1 cup cream sauce


Dash of salt, pepper
Dash of cayenne
1 teaspoon minced onion
1 cup grated cheese


Cut avocados in halves lengthwise. Remove pits.
Sprinkle avocado with lime juice and salt. Com-
bine crabmeat and cream sauce. Season to taste
with salt, pepper, a pinch of cayenne and onion.
Fill avocados with mixture. Sprinkle with grated
cheese. Arrange avocados in baking pan with half
an inch of water. Bake in a moderate (350 degree
F.) oven 15 minutes or until cheese melts and
avocado is heated through.





BANANA AND SWEET POTATO CASSEROLE


2 cups rice 1 feg garlic
1 quart water 2 cups shelled pigeon peas
1 onion V* pound cooking ham (cubed)
I sprig celery 2 tablespoons tomato sauce
1 sprig thyme 2 tablespoons butter

Proceed as for stewed pigeon peas. Add rice, Bring
to boil, turn flame low, cover and cook slowly
until rice is tender. Add butter. Serve.

STEWED PIGEON PEAS

2 cups shelled piegon peas
1 quart water
1 onion, chopped
1 sweet pepper, chopped
1 feg garlic
'/ pound cooked ham (cubed)
3 slices bacon cut in small pieces
1 tablespoon butter
2 tablespoons tomato sauce

Fry bacon slightly. Saute chopped vegetables in ba-
con dripping until tender. Set aside. Put peas to
boil until almost tender. Add cooked ham and
vegetable mixture and continue to cook. When
peas are soft, add tomato sauce and butter. Cook
for a few minutes longer. Serve.

Canned pigeon peas are now available, and can be
substituted. Take into consideration that the
canned peas are already cooked.


RAISIN RICE

4 cups water
2 cups rice
V cup raisins
2 tablespoons margarine
4 tablespoons tomato paste
A sweet pepper diced
1 small onion diced
1 teaspoon celery diced
1 tablespoon salt

Saute onion, pepper, tomato paste, celery and
raisins in margarine. Add water and salt, bring to
boil. Add rice, boil until cooked. 12 servings.


4 sweet potatoes
2 teaspoons salt
4 oz. butter


4 bananas
6 oz. sugar
Juice of 2 oranges


Cook potatoes in boiling water until just tender.
Drain and allow to cool. Peel and cut into -inch
thick slices. Butter a deep casserole dish and line
with potatoes. Sprinkle with salt, dot with butter
and cover with a layer of sliced bananas. Sprinkle
with sugar and continue adding layers of potato
and banana, finishing with banana. Sprinkle with
sugar, dot with butter, pour over the orange juice.
Bake in a moderate oven (350 degrees F. Gas
Mark) for about 30 minutes. Serve very hot with
roast meat, or poultry. 6-8 servings.



GLAZED PAPAYA SLICES

Peel and seed ripe papaya. Cut in wide slices and
lay evenly in a flat baking casserole. Baste with
honey and butter warmed together, sprinkle very
lightly with brown sugar. Put in a medium to hot
oven until thoroughly cooked and nicely browned.

Serve from the casserole in which baked.

Brown sugar, butter and water, as used for glazing
carrots and sweet potatoes may be used in place of
the honey mixture.

Likewise, '/2 cup jelly (guava, kumquat or straw-
berry,) 4 tablespoons butter and 3 tablespoons
lime juice may be blended together and used for
basting the papaya slices until soft and glazed.



FRIED PAPAYAS

5 half ripe papayas, sliced in 1A inch slices
1 cup bread crumbs
2 eggs, beaten
Oil for frying

Dip the papaya slices in the bread crumbs, then in
the egg, and again in the bread crumbs. Brown in
oil on both sides until tender and golden brown.
Drain and serve.


PIGEON PEAS AND RICE






FRIED GREEN PLANTAIN


1 medium-sized field-mature papaya
(with only a touch of gold color)
/4 cup grated cheese
V cup melted butter
cup cracker meal
1 teaspoon salt
teaspoon black pepper
2 eggs
Peel and remove seeds of papaya. Cut into small
pieces. Steam with very little water. Mash steamed
papaya; add salt, pepper and butter. Beat eggs and
add to papaya mixture. Grease baking dish with
butter. Combine cheese and beaten eggs with pa-
paya and other ingredients. Put into dish, top with
cracker meal, and dot with butter. Bake 15-20
minutes at 325 degrees F.

This may be served as a side dish with meat or
fish.

BAKED PAPAYA II


Papayas
Nutmeg
Cinnamon


Margarine
Salt


Select papaya with just a touch of yellow. Cut in
half, remove seeds. Place 1 teaspoon margarine in
each half. Sprinkle with nutmeg, cinnamon and
salt. Bake in 350 degree oven 1 hour or until fork
tender, basting occasionally.


PLANTAIN


Plantains are these varieties of banana that cannot
be eaten raw, but require cooking and are used as a
vegetable.

TOSTONES

Peel green plantains, cut them diagonally in 1-inch
slices. Lay in salt water five minutes. Put on to fry;
when soft remove to a piece of brown paper, put
another piece of brown paper over and with a blow
of the fist squash the slices flat. Return to the pan
to resume frying until golden brown in color. Serve
hot as a vegetable.


Cut plantains diagonally in 1-inch slices. Put in
salted water for 5 minutes, pat dry. Fry in a little
butter until brown and sprinkle with sugar, a little
cinnamon and nutmeg.


FRIED YELLOW PLANTAIN

Ripe plantains are baked in the oven and served
whole with meat. They may also be sliced thin and
wrapped around small pieces of beef fillet, then
baked. Plantains are also fried and served.


BOILED PLANTAIN


3 plantains, peeled
2 teaspoons salt


1/3 cup butter
4 tablespoons olive oil


Wash and cook in a steamer. Serve hot with butter
or oil, salt and pepper.


MASHED PLANTAIN


3 plantains
2 teaspoons salt
Pepper


cup butter
cup milk


Cook and mash the plantains adding the butter,
milk and salt and pepper. Mash them well and
serve hot. This may also be put through a vege-
table ricer.


FROZEN AVOCADO PUREE

4 ripe avocados of medium size
cup lime juice

Halve avocados, remove peel or with a spoon scoop
pulp from shell into a bowl. Sprinkle with the lime
juice. Mash or blend smooth. Pack into glass jars
leaving 1 inch headspace. Seal airtight and freeze
at 0 degrees F.

TO USE Remove from freezer and allow to thaw
in refrigerator in container. Will take about 24
hours. Keep tightly covered until used.


BAKED PAPAYA I






XX.


Something about some Local

YAM, "Name" F

The yam, or name, belongs to a distinct botanical family. It is related to the lily, but not to the sweet R
potato, as might be expected. There are many varieties of the yam-white, yellow and red, some of
better qualities than others. It grows to a large size, bearing as much as twenty pounds to a plant, and U
of course it is valuable as a cheap and nourishing food. Any recipe calling for potato may be used in I
preparing yams.


YUCA-CASSAVA S

The cultivation of yuca dates far back. It forms a great bulk of the food of tropical countries. The tu-
bers or roots are washed and peeled before grating. The juice is pressed out of the grated yuca and the
meal is dried for making bread or using as a cereal. Cassava bread is popular, and is simply the fresh
meal or the dried meal soaked and formed into thin cakes and baked on hot plates or pieces of tin or
iron held over a fire. The cassava is indigenous to these islands, and is used as a starchy vegetable in V
ways similar to the white potato. E

The products from cassavas are flour, starch, tapioca, glucose, alcohol, fertilizer and paper pulp. G

E
GUAVAS E
T
Guavas are especially valuable for their high vitamin C content which:; A

Promotes growth B
Increases resistance to disease
Helps the development of the teeth and bones L
Prevents scurvy E

One large ripe guava will more than supply the daily Vitamin C requirement of an adult. Guava juice is S
an excellent substitute for orange juice in the diet of children and adults. Bottle guava juice or pulp
contains more Vitamin C than guava jelly, jam, or butter.


TAMARINDS

This small fruit has lots of food value in it, especially iron, calcium and thiamine. Iron is needed all
through your body but mostly to build good red blood. It also combines with protein to make hemo-
globin, the red substance in the blood that carries oxygen to the cells. Calcium is needed for strong
bones and teeth and for helping to keep the heart and nervous system in good condition. Thiamine,
one of the B vitamins, stimulates the appetite and helps to keep the whole digestive tract in good
working condition. It also helps to keep the nervous system in good control.






SORREL (Roselle)


Sorrel is an annual plant, growing to about 6-feet high. At the time when the petals of the flower
wither, the sepals grow bigger, becoming quite fleshy and bright red, enveloping the seed pod. It is
the red sepals that are used as fruits.


SEA GRAPE OR SHORE GRAPE
(Coccolaba Uvifera)

The sea grape or shore grape, so common in the West Indies; the broad leaved plant growing all along
our beaches, has bunches of grapes like fruits, purple red when ripe. They make good jelly or
marmalade.


THE MAMEY OR MAMMAEE APPLE
(Mammea Americana)

The mamey plant is a handsome tree with large glossy leaves. The fruit grows to the size of a grape-
fruit, rich in color with a strong fruity smell. It has a brown thick skin and orange pulp. In some areas
the seed is ground with cacao in making chocolate. The pulp is juicy and firm with a flavor similar to
quince or peach. The fragrant white flowers can be distilled to yield an essential oil used in liqueurs
under the name of "Eau de Creole".

The ripe fruit may be eaten raw, but it is claimed not to use milk at the same time. This is believed to
cause severe stomach cramps.

The fruit can also he used for making jam, jelly, preserve, fruit butter, and a mammy drink.


PAPAYA

This fruit has the shape of a melon. It has a hallow center with black seeds encased. The quality, size
and shape of the fruit vary. The unripe fruit is green in color, ripens to a bright yellow, and is eaten
the same as a melon. The fruit has high digestive properties due to the enzyme papain, and is used as
a tenderizer for meats. The fully grown green fruit also has a high pectin content, and can be used
with fruits that are low in pectin when making jellies.



























The Home Economics section of the Exten-
sion Service has available a wide selection of
written materials on foods, nutrition and numerous
other topics of interest pertaining to Home
Economics.

We encourage you to come in and use our
facilities.

Information and free literature are available
by calling 778-0246.


Olivia H. Henry
Home Economist and Program Leader



































































This publication is available free of charge by writing to the VI. Cooperative Extension Service,
P.O. Box L, Kingshill, St. Croix, U.S. Virgin Islands 00850

































































Issued in furtherance of Cooperative Extension Service work, Acts of Congress May 8 and June 30,1914,
in cooperation with the U.S. Department of Agriculture and Cooperative Extension Service College of
the Virgin Islands, Dr. Darshan S. Padda, Director.
February 1978

















COOPERATIVE EXTENSION SERVICE
U.S. DEPARTMENT OF AGRICULTURE
COLLEGE OF THE VIRGIN ISLANDS
P.O. BOX L, KINGSHILL
ST. CROIX, VIRGIN ISLANDS 00850

OFFICIAL BUSINESS
PENALTY FOR PRIVATE USE $300


POSTAGE AND FEES PAID
U.S. DEPARTMENT OF AGRICULTURE
AGR 101


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