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i'

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e.wq,

45 a

jrg m yr • jrg m yr • jrg

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jrg m yr • jrg m yr • jrg

m yr

jrg m yr • jrg m yr • jrg

m yr
I

I

jrg m yr •
CUBAN COOKERY

jrg m yr • jrg

m yr

jrg m yr • jrg m yr • jrg

m yr

I

lJ BIl.
G AS T R O N O M OF I C T I I I : T R OP I C S ,
ON

oo ~erg
S ECR ET S W ITI I AN

B LAN C H E

jrg m yr

jrg
P NINTIÖ IH C U1 * S Y

m yr
Z . DE
CÜBA

MOl I N A

Os CIA.

S IS-SIS M Ü R A L L A

A PPI:-ND I X

C OOA N

D R IN K S

BA R A LT

H AV A NA ,

jrg
5Y.

m yr

jrg m yr • jrg m yr
O ~
o ~
1

LQ

Q

43
CC

jrg

m yr

P Q

OIV often have we wishcd, looking hack on a Jc..lightful trip, that wc
which contributcd to its charm. The senscs of taste and s mell have
a strange p o t c ntsa lity t o
• •

q uiet of ou r h o m e , s om e o f t h e m o m e n t s

m ories and b r ing b ack t h e p a s t. T hus a f a i n t s c ent o f j a s m i n will evoke bctter than a volume of description, the magie f r a grance o f a n A n d a l usian garden and the taste ofguanabana cause o ne's brain t o t h r o b w i t h v i s ions o f a by the Jeep blue waters of a tropical sea. In Europ e in F ra n c e especially a celebrated d ish h a s o f t e n made the

jrg m yr

farne of an otherwcse unknown town,

a nd people come f r o m a far t o s a m p l e it. U p to d a t e g u id e b ooks never f a i l to i n form t h e un s o phisticated t o u rist that such and such a place is renouned

for its Juck or its boui llabalsse.

white city in the da= lind sunlight bathed

jrg

m yr

r e v sve ol d m e-

m ight

l i v e o v e r ag a i n , in

jrg
the

m yr

% 'lack tue 3Ulcc u l t A » t « b t l c t r i l l t c i» S ti)l. l A r » tu ) c ) , » u u n c : l i « v )icc»

~ inc3 e n u u g~ll

tci tei l t ) i cn i
tu

m~8e.
C uok )i o u k t5•


'I

) i u w t) i c y «rc
5 ll r c s

jrg
l ir e

) th c r i c c A » cl c ) i i c k c n ( he: mor o c r a h s A n c .a.ten t h c r c ü e r c u » i q u c A» cl v cr y i » l l c)i ~ort)i ü h il e t u a«y » o t ) i i » g u f t)i c @ )~Ascc) il n 1 3 i i c «di r ~ vn Jcrful c a c k t A ii r rfrc tcot n t tt t l o rum, o r t he c n t r n n r t n t t

))c

liurc, n u meru u @ s s s pchblee o » t )l c i i c « s i uw , t )l e r e s A lwayii r o u n i fur hut, canon>e)

a not)ier if i t
T)ii s

f i ler l A» ccc).

si J n>onual fu r t )lulle w )i u lillvc t a i i t c c a »J vruu)J " l i k c v o r n e i »urc " u f t)ic g<ouc) ot«y i » iii ins>s parts)ce» uf c) ll r ing t l l c i r e lf « i i c . w C u))a. a ni ) a hi r c ) ' v c yc v i c w zu)in~ry f 'ie)J, i« P eople w ) l u l l « v c » »t vidit«cl t l

jrg

v e r y i ~m al l u n c i m ci nly « fi rst

m yr
t

I

jrg m yr

l@) G»c) 7»ii b t ) l ot l lil 11g<llic l1ic'iiti u n c J ll l

J

t liege' P l j g c ii

uneö t)iey W ill a>f f arr. Q u t t e, t l

«rU t llc Lk»ly (i n () Cin t l)mir )iutv l ~ l»)l ltt tr. revc:rtte, Ctt litt n ltutt;
cllaftl

llc~ t l l« t t )la ci ld

t« l il c : t l i c i r ~l-P ve e cur r n u p u l l t a » tll «ne) t)l Q i» c » » l Fr c . .»l„ & rc." 8)i»08 t Qlw ay l

lkl.' )njl a t ~ rr~ u r t hor (:asini i c)u » u t

1 .)k4 N s c l o n g ) q t ) l c

Q 4 vlllfl

H ll t l l i u r c

m yr
«s <

to I MAYA»1 )l A v c l i f t e » c o » l c ;i. ~",<y ü, ith t ) i c p ) c A s i » g< ins prcnt»o» t ll At
t ß', t u r .tl '

l

<

cliffcr

Vglris. f anll) lee
•1•

ln the hornes of wealthy Cu b;ln
1

A l)l a ll ee •

'1'his little book, t herefore, h a s
o f )1 elng~ an ex h a u s t i v e
f 1

prete n t l o n

n ot c v c.n a g e n e r a l g <ui Je t o t he Cuban r n» • I ))ent t a)1)e. L h e n l o d e o f p r e p a r l n p e w e e b e f o u n cl ecllllnopo l i t a n cli n che s rn ay l nc)leate t h e r nany elf l v h i l. h a r c.' arve)1 worth y o f

m yr
w l th
• 1

e )sewhe re.

l i nl l t m ysc l f t o t y p l e a l o n e s o f the eoun t r y , I shal l

jrg

) cnown ancl relishc:cl by a ~vider pu b l i c . '11 I t iv lll su rely b e a pl c . 'a sure fo r
)lostess t o g l v e h er g < u e s ts a

c)lsh r om thc. Caribbean, o f f er ing< then l a cu l i n a r y n c l v e l t y , ivhieh i n t h e s e c)ays
p rese n t l n g ~

riecht f

thern

an

ex o tle

p ris e
P l'l

l n c l e ecl a rare « n c l

jrg m yr

t h e s t r « l i g a c o n eoet1 <nw c v l ) ) v cc ) b y ce ee n •t l ' l e lee)noel'lauts, • 1 I• b re.llclng< every c l l e t a t l e )«>v «nc) c « s t l n g< • • •1 'the W vlllcl a ) l t r « c ) lt l o n s , s uch a s w e b cho)cl ln Holne l n e o n g r u ou s A n c ) barbal'lL'. < a)acls; llor ean ivc ca l i ; 1 novelt y f u t u r l s t l c
1 1 I
• • • •

I l)cl not r e fe r t o

1'.onlbinations li ke t h o s e M « r i n e t ti u s e c )

jrg
surpr i se,

national ones, fornung< .l

F r e nl. h c l lh s es I'

1

I •

1

1 «I te ma te lvl th

most

ha ppy no

treatlse,

bein<

l c'.ovetc:c

m yr

r nueh fr on l t h o s e one w o u lcl flnc) ln eorresp oncling establi sh n l ents l n N c w Y ork o r

tJ

e
O
C~

O O

e
Q
O • rr

Q

• •

~

tj

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g

o
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o
g O
d ei

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O
•~ O

O

4

C4

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v

v v 4'"

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o

r

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yag +

IP4 • P 4

e V O +W

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v
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co v.~ e o
e
D

g

o c ~O e w
o

E v Q c4 C N~
v v
e

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cd
4

Q
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gW

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e
c 5 c d O O
O•~

O

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e

g O~
e O V nfw 4 A O v

jrg m yr

g g g~

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jrg

m yr
OQ


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Ci

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U~

4

m yr
c' e
c5

v •~ g g o ~w •O C Q~
O ~

l


Q M

g

'OM

P Q g Q C
~ 4 O g m e Q 4

C e

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-Q Q

l

r

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r

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Q

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g
O Q Q O

PE
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r

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Q

Q

Q

a
> ~•~ C e g
O O

e g e e

Q+

O~

Q

O

O

~ + ~ Ct

Q

Ct

o e • Iel

4 W

4 Q4

QW

g

g4

v~

CQ

e

l0

v

+ + ~

v

elements t ha t i n t e grate i t s p o p u l ation, t hc c u i sine o f Cu b a , though directly dcrived from S p a in, it s m o t her country, h as been m o d i 6ed a n d r e ß ne d b y t h e p roducts o f a d iff e r e n t s oil a n d th e rcquircments of a d i f ferent climate, with p ossibly a F r e nch t o uch i m p orted f r o m T hus the n a tional O ll a o f
c onverted

m yr

Santo

Dom inion. (1)

h e r e i n t o t he Cu b a n A j i a c o ;

of beef and harn, we und pork. I n stead o f p o t a t o es , c a r r o t s , t u r n i p s , cabbage, trarhan=es (chick peas), e tc. w e h av e
M uc h l e s s o i l i s u s e d in Cu ba n cookery t h a n i n S pa n i s h a n d w e are
m ore cr i t i ca l h e re' than t h e y a r e a b o u t i t s q ualit y at l ea s t a b o u t i t s r a n k n e s s .

jrg m yr

( 1) A f t e r t h e n e g r o u p h eaval i n t h e b e g i n n i n g o~ the X I X t h C e n t u r y , t h o u sands o f F r e nch d e sc ended mh i te s e m i g r ated f r o m S t o . D o m i n g o and Haiti t o o u r i s l a n d.

sweet potatoes, yams, ma langas, bananas, c orn, 9 .

jrg

a thick s oup, o f c o u rse, bu t c o m posed of entirc..ly different ingredients. I n s t ead

jrg

S p ain is

m yr

Just as cooking in thc United States has evolved from the original simplicity o f t h e E n g l is h p u r i t an's b il l o f f a r e gradually influenced by the diverse foreign

O nxon an d j a r l i c a r c u s

e excess o f o n i o n a n d g a r l i c i s

comrnend able.

A ve ry s rnall

a m ount remparts a

m yr

an civ e t , t e o i l l sm e l l i n g s u b s tances, are o u n d a t t h e b a s e o f m o s t e x q uisite perfumes ~ nl y i n s u c h m i n i mu m q u a nseldom t ities th a t their p r e s e nc e is detected g a rlic and o n i o n , kn o w i n gly employed, b r i n g o u t t h e f l a v o r their c hoicest v i a n d s which would lose dike z est a n d b e com e fl a t w i t h o u t i t . m ost s p i ces, i t s d i s c r im inating us e i s a
v ertue, xt s e r c e s s , a v x c e .
rica n

• jrg m yr
c ountr i e s , s parsely s p i ced.

Unlike that of o ther Spanish Amevery
Cuban c ookery
is

jrg

p opular ,

peppers, screen or red,

T a b a sco

Cay e nne p e pper tabooed; o nly s w e e t

are favored.

Fats and oils are often too abundantlegacy u nfortu n a te l y used i n C u b a : a n from S p a in , b u t t h e b est cuisine is sonore chary of them. L ess fried food appears to-day o n A n t i l l ian t a b les than f orrnerly.

jrg
is

offensive t o d e l i cate o u t, o u t i t s ] udiciou s u s c

m yr
m os t

of the

is un-

11

m ore e n l i g h t ene d t h a t i n t he t r o p i c s s ugar, i n s t ead o f f a t , s h o u l d s u p p l y t h e
c alories o u r o r ganism r e q u ires.

w onder fu l ca t t l e d air y produ c ts ;

f urnishes d e l i c i ou s p o u l t r y , fi n e fr u i t s and vegetables, and so on until we reach t he t r o p i cs . w h e r e m e a t i s l e s s g o o d , b utter only m i d d l i n g an d n o r t h er n f r u i t s , O n t h e oth e r h an d , N atu r e h as l avishl y pr o v i d e d t h i s l a n d w i th the finest fish i n t h e w o r l d , u n e q u alled cr ab s
a nd l o b s t e r s , a n al m o s t i n fi n i t e variety

jrg m yr

and o f vegetables — tropical and o t h er s l usciou s f r u i t , s u ch a s i s o nly f o u n d in Paradise.
Pork i s e s t e n s i v e l y u sed an d we

m ust frankly ack nowledge that its qu ali t y

such as apples and paars, non emstant.

jrg

m yr

T he Cr eator h a s s h o w n u s w h a t t o e at by c a u s i n g t h e e a r t h t o b r i n g f o r t h t he things essential to the proper nu t r i t i o n o f man i n ea c h l a t i t u d e . T he E s q u i m o n eeds f a t , str on g c ombustible for an i n t ensely cold cl i m a t e ; t herefore polar r e g i on s f u r n i s h h i rn with t he greasy Äesh o f b e a r s and oil-giving s eals a n d f i s h. Com i n g so u t h w a r d s ,
ap p e a r a nd s up e r i o r zone t h e t em p e r a t e

jrg

m yr

T he study o f

d i e tetics has t aught t h e

S u1<nr, t11c fc~rc.»lust n n t ionnl prodoct, plnyv Ä 1< rent p n r t » i ( . > 1 1lno fn o J : l l w e c :tal s~>Qul J n o t f Qr g <ct t hnt

t)1( Ql g~n»i snl l n cÄIQrl(-s f f A»> s u 1 < : lr

i t im l i c t tcr f o r t a l @ t r o p i c s t o g ut l
• • •


p n ll

tf>nn fr o A1 11 14«t • 111 fncf • Ä g<r~n t g p ~ c l ; g l l g f Q l 1 c e t o l ( 1 m ~

jrg
co n
f() l '

Är(- p e r l l n p r

t OQ p r c . p on ( ) C:rn»t.

f1lAt

ta l(:

p (spul l r

(a

s l a n g c x p r o s s so n to

<I c'.nota a

m yr

eontn i i i » g ~ Ä l l )iCc.' Cif g Ll n VÄ Vn ~t ( '• n(1 lnÄ l<c.s11ift f o r Ä» l c..;11 for t a l ( .' p o o r «« l Offen tl > c - . C onwo l' l f l o » Qf l l l l ll f .r 7
u r C) l l ll 5
f C) t)c„(} l) t;ll» c :(l

at any 1>o Jeton) , w:<s an io cal o » n " b l ls ' '« tlo
ne l f c o n t o l l l ~ cerci l lw.

jrg

il pcrfecfly h,llnncc(f

y u g n r n>( , t b c .t tal' f()oc) pro .1 duett

Ä1'lJ

pult(' ll 5


O

ll v u r lß ll ll)g
l rl ll i llcl g t g t l O i Al C n 5 0 rc . i 1 lo~t g g )11OC>1

1

R 4> CC
• •

18 ,

jrg m yr

l lfc: Jow o J lcrc: 4Vc: c:at o l n Qf lt a m O r i e n t « l a J Q ,

prCp n r c. 1t. R 1C C Op p ( . .«re On C r e rlcll Qr p o o r , t i v 1c c .' o , ( 1 Ä

Nu48tl t u t (".s

marc«J, wltjlout c.xc'u

TQ pr c . p u r C rl C C:, 11KC CQ

ff •

cnou gh , y c t n n t (ll w l < ys ( l c c o ' ~ p • ogrÖ+ p crf cct ion . 4V h l t c r l c c ' ehoulJ he wc:11coole,cJ.( lid t e n der'

m yr
It

la exr c11cnt, )~ei»1< ls>nr(. ( lelicnte in flnvor n rl(f d onnre f e n c)Cr t / 11n i n t hC NOrth.

H ut O n(:

tl 1 1 4 ~1«

toll

'te

bein)! dry.
1•

C olorc cl r i ce , t h a t i s r icc. w it h t h e acldition of c h i cken, fi sh, a n c l v a r i o u s

C orn i s a n o t h e r i m p o r t a n t e le m e n t i n t h e r e p e r t o i r e o f C u b a n c oo k c.'ry a n t i
I

t he clry, h a r d a r t i c l e m a d e: f ro m y e l l oiv
meal li i g ~lily pe p p e .reet, k n o i vn i n t h c. 1l i t h c . M er ic a n U nite d S t a t c .'s t li r o u g • I • I variety , b u t t l i c. dc.liciou s s i i b s t a n cc.' made: f roni f r c sl i c o r n g < r a te d f r om t h e c n b l I a ncl sc.asoned i n t l i e l ia p p i c.st a n d m o s t s uccess ful i v a y a r ea l i n s p i r a t i o n .

I

I

I

jrg
<

m yr
• •

A fric a

I

l i a s y iel d c z l s c ..vera l c on t r i -

1 I

I

butions to West I n d i ii n foocls, note~vorthiokr a k n o lv n Ä l c ( t< i n i l ~ o nl h o. 'I '11 I I S outli e r n er s >v il l p r o b a b l y e n ] o y i t ni o r e t han t h c . i n h a b i t a n t s o f t li e no r t h e r n States.

jrg m yr

>vi thin t h e
stap le,

I

T he

b . i n a n a , i vhic h
p r i ni c ' . t a c t or
P
I

l a s t t u e n ty y c.a rs a > v o rld
I

is a

endless

v a r i e t ic:s :

t li e

f ru i t — fro m

t'

h e re , se e n i n


I

thc s t ani a l e s

on e o f i t s m as t c .r p i c cs cs . N o t

has

tiny dato hanana to tho popular Johnson «n J th e c o o k i n g v e g e tablc., ivhich g<oes
t hroug h a xv h o l e g a m u t , s i n r l i s ea t e n

jrg
bc :c o m e

condi m e n t s , i s e a s ic r t o p r e p a r c., although a ppare n tl y n i o r c . c o m p lic;i teil.

m yr
t he

g rain s c:par ;i t e from

f

b or >vit h o u t i t s n e i g~ti

11

farcen, hai f ri pc c r• ,
'

>>pc A nd o v c r fricd, boilcd l„. ~.cd h r o il<d or s t~ ripe;

jrg

ma rvcllou s

you all about it Thc Prcparation r
mous msll sur el» o

"o~v»g p
of

p c s xvill teil
so l mc o f

evcragcs — a lcoholic
m

i«e pool;.
l l

t 4 e a m i s s i n th is

r om h e r e ,

houf~h th, proper cngred<ents % hlch to concoct t hem!

jrg m yr

jrg

s h to e x r e <press my a p p r e ciation onrado < >assagucr for his in d rabin g' t n e vggnettes.

m yr

' ahle to procure, t

m yr
ivcd the

and

NOIJI'Yi

JIGQTE. (Bouillon en tasse)

.8
].i<,ci
( ! r~+'j i; - 4

e spccially g o od b r o t h, usually

m yr
w ere

served a t 1 a t e
i n

s u p p e r s,

c ups.
tImes

This is an

jrg •
T

c o m ple te

h ou i t w h e n r ef r e s h m e n t s
s e r ved a t

midnight.
i ts

jrg m yr

later years it has somewha t l ost

its

u s e ce r t a i n l y d e s e r ves t o b e

pop ular i t

revived .

I

a m g i v in g a r e c ipe f o r a d o s e n
q u a n t i t ie s m a y be i nc r e a sed

cups, b u t

or decreased proportionally as r equired.

jrg
I n o lden
no p a r ty wl t-

m yr
In

carrots

sprit of cclery larve on l Qn stu c 3 or 4
a alt t o taste

t o m a t o es

k w l• t

m yr
• .

Qld P ut fowl with it s g ' bones in lblets, beef and a lar ve kettle w l t cold water.
<4 1n carefully.

l goblet pool


4 ts
t h e fi n e s t c u t t e n a t ea s p o o n er i n to Ineat p u t

begins to bOI • hours, then add vegetables L et s i mand m e r seaso r three a nd let b oi l g e n tl y a ©re couple of Tlle b lot h has by d uced to about 3 q t s . this time "" " a nd l e t a dd Sherry m icool n e . ' r enl o v e fat: iv e r , t e n der p a r t s all ~ 4 6 pi e c e of b r east f ro m t h cih I oe f p z izca r e Ou4
o t c nlcat

ehen i t

jrg m yr

S4aln

jrg

< run t h r o ug h

C opper an d

jrg

turnlp s

g or g c o

brot<

up~ ® ich is t

each n@+d with the steamlnb

m yr
ul

1 fowl 2 1bs. beef v cal bonc or beef k n u e , kl„. bone

17

SHRlMP SOUP.
1 lb. larve shrimps
6 potatocs sine o f a n e g g l car o f f r es h c or n c u t i n s m a
sections

4 larve t o m a toes o r h a l f a can, s alt, pepper, ba y l e a f 2 c l o v e s 2 tablespoons bu t ter 1 onion

1 pinch bicarbonate soda . B oil s h r i m ps , r e m o v e f r o m mater a nd peel t h em . K eep mat e r i n which F ry c h o p ped o n i o n a nd garlic i n butter; add minced tomatoes, salt, pepper, cloves and bay leaf and 1 cup w a ter; cook 15 m i n u tes. S train an d p l a c e i n k ettle with w a ter i n w h ic h s h r i mp s h a v e

been boiled.

jrg
P ut i n

they have been boiled.

a nd le t c o o k . Add pi nch of b i c arbonate. W hen t e n d e r , a dd m il k a n d shrimps. T h i c k enbr o th wi t h t wo beaten y olks, previously m i xed w i t h a l i t t l e o f the warm li q u id to a v o id curdling. A potato, a disc of corn an d s everal shrimps should be s erved w i t h eac h

jrg m yr

m yr

2 egg yolks 1 qt. milk

p o t a t oes an d c o r n

1 kernel garlic

jrg

m yr

1S

portion. A p oached eg g can
put in each plate.

FISH SOUP. (Canary Island stylc

1 lb. fish

l. onion, minced bay leaf, clove, salt, pepper, chopped

screen pepper, a fe e
slices of stale bread

spoonful chopped parsley
3 or 4 t o m a t oes

~/p cup olive oil ' juice of 2 lemons.
.

' Boil the fish head in 2 qts. of wa«r
i ieariwnue prepare seasoning': «»

until it falls apart.

..

'- to" the

and" screen pepper.

jrg m yr

'

'

'

' ' and return'to fire. -

(if desired) Add the season>nd water t he fish head has been coole ked in, s train t o r e m o v e 'diced;

browned in olive oil with tomatoes. sal» • pepper, bayleaf, cloves. garlic

jrg

m yr

4 potatoes

when' cut in sinall i almost done add the fish pieces freed from bones and 4mon juice and the thinly sliced bread.

. Then add the potatoes

jrg

Head of lar ve fish, preferably pargo (rcd snapper)

v e ry thin

b ones et c

m yr
)

also be

BLACK BEA iN SOU
us s u a l, Make a broth, a s u beef, boncs, c arr o t , t u r n t p ,
on ton.

~edith l ean

arts af h r a t h ( 8 z a r ~ >ngs'l , soaked f o r sev e r a 1 h o u r s until tender. an

and. if y o u h av e i t a n d 1 i k e i t , a p i n c a < f cumi n s e e d s , b u t t h c s i s n o t e s s e n t i a .
• •

~ 11oiv to c o o k again, w it h
p epper t o taste.

force throug~h a s ueve o r

jrg

s al t a n J M~x. w~th h r ot h a n J
lene s t r at nc:r.

jrg m yr

I f y o u h a v e p r e p a r e d blache. t>man @ for a vegetable, a d a y o r twen) )~ rf~) re„ a nd h a v e some l e f t o v e r, y o u c«~n

them for this soup, which i~ 1~~>
t

tnely )~<~t has >uddenly become f a s h i o n :~)als, w~ving y ourself t h e t r o u b l e of cooktwg 1 atch. A nd xf y o u a r c a L u s t w u hr»~ ~< ei>~1 u nd ~t t a x i ng t o make t1>e 4r u t fs, g<l~~pf
1

S erve w s t h c r o u t o n s .

m yr

F or s e a s o n i ng , .r y <n t a r o b1 tab l es poonfuls of o i l , a c h o p p e d o n i o n , c.rnc. o f garltc, a b a y l e a f , a coup le o t c l o v e s

jrg

m yr

np

this time and labor s aving c x p cdicnt :

thrce or four bouillon cubcs. I should not
a bean p u r e c .

r ecommend thc substitution fo r a c l c a r s oup, but can conscicntiously do s o f o r The same recxpc c an b e u s c d garbanzos (chick pcas) or lentils.

d iv«h tiny squares of h arn' g arban-os xvith thin discs of chori"o (Spanish saussage) in

GREEN BANANA (PLANTAIN) SOUP.
2 qts. beef broth

2 screen plantains 1 bay leaf
s prit of t h ym e or m a r j o r a m

jrg m yr

Slice the he p a n taans a nd ch oe ok water. I f . ( you c o ok t hem in t hr« h 'raw, they will d'
c op or r u n t

jrg

Adß to the h e br roth with the aromats.
A few bits

hr h rough th e

m yr

each plate.

discolor it ). %heu done
meat c u tter

Qf eris cc on can a vantageouslysp i n ba ea h p lafc

Lentil soup es sometimes servc

1

jrg

m yr

into two quarts o f hot iv atcr d i ssolvc

k

4

tpo dwee ev f ter

. ==-~

.- '

"

bo3 •
•W

b

~~zz gt ~

gQUP.
1 lb. l an port

cr r v al a fe~. beef e c an a knucUe o f h a r n o r s r r . x pi p -== ot .all onion, c arr o t ,

tio n al) "'i q ~s. ~a~er

C OVC

I ndtea d f o b -ef ee broth pork, bones a n8 harn. v;i male c n of
ked; then t aken a al u n t i l th a nd broten into bits, put b ack t e heci t out , i n crus frying pan ue
deern coo

jrg m yr

a nd a l l oxve3 t o b r o m n. D rain on u n g l a c d p a p e r .

Pass the broth through a c ollander or 6ne atrainer, ad e frieJ plant<ins, again half an hour. york.
Serve

ta The plantains ar= th ve „~e cu t i n dections, fr~ed tn f at o r

jrg

2 latge green p l a n t a

m yr
Qg

lean harn. am.

tns .

edith stall pi eces of

jrg
es. D orr 4

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

cotg

m yr

» « d Stat" " '

g,

G-

v W

J O p t t l ß01)s Qg AI)s $ o)

Dto

o~ ~o ~o
<

tt pqp)

,

,

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p u+ n 4

-f o g fit O J o t tt

PP
l
m>< o

jrg m yr

'schal>
ppt 3 yl ttt h g ias
) f BQ g ) t M

g~t ß 4 o o)

p ttU

Uogt.qs

P« ~~dd~d

og

'~f [U t1pl.'Ap
ig u taa tg s

'pl

tppg

tto>f 31 f) t o) s u t ißqg )l '~s tg >$ t'~vpout l t)u n i g f u8)s u o g

4nog
t;

jrg

uo g oo

te))Uhh tf) thor UJQ+ p g ) p ~ P Xt •fiz~)t'.hw oÖ) 4 > ) $ < f opa '~Kap oo) s t ßl A o f3tt3$ cCgg ~ gou
) l )U ,t )t e Sl ) U t l u~ 3

m yr

) QUA $x:) G) 5

itug t~ p utss><g

'aat tt t

p gt ; ~

~ ~ ~ß ~'i)laß

jrg m yr

sq)oX ]lPo J tlO [3 S ftlp UOOQs3 9$ aa>ins sitt~uoods~ $$t:i g iq t ut gxenb y q~
sdno g
ttLoD Jo sLQQ oßAv

i c}

'dAOS N'803 30 ICVBM3
ZZ

SOPA DE AJOS
In sp>te of. itzt il) soun ' Jclicatc an J C. 50UP 18
2 kcrnels partie ' - tablespoons oI i vV P
~ gt. ~.atcr
e

qouP '
~ grTEc
ffl,3 +~

OI1

Bronngarli- als <E t o live oil, put in 1 q t . er -ruch "d.
~>>t=r; chile, tgen rernove paart«
v lth s at t an

d peppier Rng put
~~

u l n 5 9 u g r ' g - A~lQ%' 43 9 1 ~ ~
l

jrg m yr

«Pecial)~,n tg

chis ' thor Bat>onyx~

orll

uslV ~iren ~ it" a r~ l i q u id

~ J IAc o

ge+>

jrg

m yr
a (i t t
~ ~.

'~ slices sta1e i )r<aJ or itzt equiva 1 e~(~ Salt. pepper o r p a p r ik a .

l=t h c ). l ; »

k - r n ~ )g . s = ~ q ~ r ,

jrg
=~t

p, 4 '.-w,

m yr

t aurants,

b e rn / a

b ut withall a

2 lbs. fresh pork
1 lb. boncs, prcferably t h e the pork

s p <ne o

1 lb. yuca
2 ears of c o r n

1 lb. s w eet pot atoes 2 chayotes

1 lb. pu m pki n

3 or 4 to m a t o es 2 onions

1 screen pepper
1 or 2 kernels garlic A very lar v e pot is n eeded fo r t s s dish. P u t i n the meat and the bones and a bout 5 qts of w ater; let b oil an d s k i m ,
t hen put i n t h e v e getables cu t i n p i e c e s ,

jrg m yr

i n the f o llowing o rder : y u c a , a nd y a m , a s they take l onger tmalanga, o cook;
corn,

h alf an h ou r l a ter pu t i n s w e e t p o t a t o e s ,

and pumpkin (or squash ) . Th e reen and half-ripe plantains shou

juice of 2 screen limes.

jrg

m yr

2 green plantains 2 half-ripe plantains 2 ripe plantains

o r y e l l o w squas ash

1 lb. malanga 1 lb. yam

jrg

m yr

ho omely m s a v ory o n c .

conco

but

eep

tg„~ chrom ' "
ro t

' ~ g , „.,

discolor tne

tß : h =-

c hopped onion, g a r '
,

al) to.et e r
p QmpRlIl k 8 ho u lJ, he

~„ ,

atrained and

r e t u rne

taV=n out. er~s>-d cte to t = ot to

thic4n the broth.

jrg

I t t a4 s a t o u t t ~ o hours the ajiaco, iv In the country a p i ece o

mak= hich should. boii slow'ly avoid evaporation . (tasajo) prsvious(y f jerked h=ef soaksd, f«rn its salt, is usually put in the to ajiaco r iß i t 4ttle.

jrg m yr

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

chis is not a Cuban @s
e, ofl fcourse. ften partaken of in g v ana,

ut as it is o

a recsye for st sn t

e he Olla i s h>s t e collect ion . Spain national <ii sh ere are
es l10%'civet', ster
n j @Elp

m yr
ta

jrg

m yr

t he Spanish peninsula ha s it s w ay of m a k ing i t .

p articular

a ll weil done, the broth is drawn of f a n d p repared wit h v e r m i celli, r i c e o r b r e a d ,
a s soup, an d a w o n d e r f u l s o u p i t i s , t h e n atives cl a i m i n g t h a t a r o y a l l y p r e p a r c d

O lla should r e suscitate th e d e a d .
T he m ea t c u t i n p i e c e s a n d p l a c e d o n on e p l a t t e r a nd th e v e g etables o n another, c a n be served w i th t o m at o
o r v xn a i g r e tt e sauce.

' 2 lbs. beef b r i sket o r

>/plb. harn and harn bo ne, if possible

jrg m yr

t/g a cabbage 2 carrots, 2 t u r n i ps, 2 l e c k s >/g lb. string beans
3 or 4 to m a t oes

Olle) i piece morcilla (blood saussage) l lb. garben-os (chick peas)
r acter

t/p lb. aalt pork 1 chori o. ( T h i s i s a v e r y S p a n i s h s au ssage w h os e t a s t e g i v e s chat o t he

1 kermel garlic

2 onions.

jrg

1 marrow

bone

m yr

flank

jrg

A fter t h e m e a t a n d v eg e t a b l e s a r e

m yr

v arieties on t h c s am e t h c m c , t h a t a l m o s t e very t o w n , su r e l y cv e r y p r o v e n ce , o f

ancl h o n e s P ut t h e v ario u s m eat s s oup k e t t l e a ncl f<11 it m o r e in a

(garban-os')
over n > g ht ; i ngredie ni s
1

~üuld <all a p ar t i f co o k ecl to o i on < , 30 mi m in u t e s i ~eing su H i c i en t f o r t he~ .

jrg m yr

jrg

m yr

hen <an he a d clecl t o t h = b r o t h a n c l s e r ve cl a long wvxth th - bb "ef , h a ~ a nd s » » a ~" ' the
F or a very ex t r a . o cc a s i o n a

i v h i c h h a v e bee n s oak i n j an h o u r l a t r , t he o t h = r e x c e p t t h e p o t a t p . s , w hic h

jrg

t ran half wa y u p i vit h i v a t e r , l et b o i l a nd skim. T h e n p u t i n t h e c h i c k p e a s

larve

m yr

1 pinch of saffron, s alt a n c l p e p p e r 2 lbs. potatoes.

The Gulf of M exico has the best
fish in the world and Cuba is particularly f avored in h aving a fi ne assortment o f ßrst class sea food. A s th e c l i m at e d o e s n ot p e r m i t keeping the ß s h , even though e lectric r efrigeration has b e come g eneral, i t i s
c ustomary to ea t i t j u s t o u t o f the sea',

and all who have tried it r ecognize the superiority of the freshly caught over the

p argo a va r i et y o f r e d s n a p pe r o f e x cellent Qavor — the serrucho is also com-

The king of Cuban fishes is the

jrg m yr

This ßsh may be prepared in inf inite ways, in any style prescribed by c hefs of classic c uisine, but as t hi s i s n ot a general cook book, we shall limit ourselves
to the modes

mendable a s is t h e rabirrubia and the guaguancho.

PARGO, Cuban style.

jrg

p reserved o n

ice artic le.

Cuban.

m yr
most

characteristically

jrg

m yr

o r very f i n el y

c h o p p ed , a m i n c e d o n i o n ,

a spoonful of broth and a large spoonful L et cook a f e w chopped parsley.
m inutes. P u t i n t h e b o t t o m o f a b a s t i n g p an m or e o i l , a n o n i o n i n s li c e s , a b ä y l eaf, a s p r i g o f t h y m e a n d a f e w p e p p e r s easoning of a l m o n d s , o n i o n a n d p a r s l e y o n top . w i t h a l i t l e m o r e l i m e o r l e m o n a nd a l l o w t o b a k e i n a m o d e r a t e o ven u n t i l d o n e .

S hould i t
f

b e t o o d r y , add a

s poonfuls of b r o t h .

B ocl a t h r e e p o u n d p a r g » n a ~ s k ettle w i t h w at e r en o u g h t o completely, s a lt , p e p pe r t w o t a b l e spoonfuls vi n egar, a o ion , b y l e a f s p » g o t hyme an d b u n c h o f p a r s l e y . R at hot or c old w i t h f o l l o w in g sauce : One aguacate (Alligator paar) Crushed and p a ssed th r ough a sieve, t o which ad d on e s p o onful v i n egar, t h r e

jrg m yr

BOILED PARGO, AGUACATE SAUCEN

jrg

m yr

c orns. P l ace the cash on this bed, t h e

jrg

After cleaning thoroughly a good sized pargo, add salt and the j u ice of 2 green limes. I n a s k i l let placc 2 spoonfuls of olive oil, half a cu p o f t o asted almonds which have been pounded i n a m o r t a r

m yr

A

Q

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m yr
QA
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m yr

31

N ow i n a n aga t e p an p u t a l ar ge

m yr

o nion, s l i c cd , a s l i c e d c a r r o t a n d tw o tablcspoonfuls of oil. O n t h i s bed, spread o n the b o t to m o f t h e b a k i n g p a n , p l a c e t he 1ower h a l f o f yo u r fi s h . Remove w ithout breaking the m ass, sprinkle w i t h l emon j u i c c a n d s a l t . C over w i t h t h e Add bread crumbs p repared s t u f fi n g . a nd b i t s o f b u t t e r . B ake t o a g o l d e n
brown . e a t e n a s i t co m e s f r o m t h e y a t oma t o or o ven o r a c co m p a n i ed • b 1 cream sauce, or co l d, w i t h a m a y o n n a i s e . Can b e

T ake a pargo, bass, or other firm fi sh . Split in t wo, Icngthwise. R cmove s k i n a nd b o nc s f r o m t h c u ppcr half of t h e fish and run it , r aw , t h r o ug h t h c c h o p p er w ith b r e a d c r u m b s w hich h a v e b e c n m oistcncd w i t h a l i t t l e milk a n d t w o h ard boiled eggs. M i r w ith a grat e d o nion, t w o r a w e g g s , ch o pped p a r s l c y , b utter, j u i c e o f a l e m o n , h e r b s , salt and p eppcr. A m a l g a m ate weil t hi s s t u f f i n g .

jrg m yr

This is an excellent and goodlooking
F or ex t r a o c c a s i o n s i t c a n be decorat-

dish.

e d wit h

shrimps.

jrg

ccntra l

b o n e a n d w h a t ot h er s you

jrg
can

m yr

'R larve grecn

pcppers

Brown onion and garlic in olive oil;
a dd tomatoes, bay leaf, salt an d p c p p c r %hen weil cooked, strain and pour over fish; ad d t h e s w eet screen p eppers q uartered. C o v e r c l o sely an d c o o k o n s low fire. I t i s not neccessary to add an y

water, the fish yielding sufficient liquid
for th e s auce.

A

STEWED FLASH.(Catalan style)

jrg m yr

nahem rad sweet Spanish peppers (pimien-

v a r i a tion on the a b ove

jrg

m yr

t/p eup olive oil bay leaf, salt and pepper.

tos morrones) are used instead of green ones; the sauce is more abundant, broth

being added, which may be thickened
'ttle Q Qour. DD e corate with fr with a l i ttle ied croutons, red sweet peppers and hard
• •

boiled egos. S ome like a pinch of saffron in this preparation.

jrg
theme,

9 lbs. pargo or scrrucho in sliccs l onion choppcd 1 kcrncl garlic 6 lar ve tomatocs o r h a l f a ca n

m yr

SfEgEß FLASH. (Cuban stylc)

33

ESCABECHE. (M a rinatcd fieh ) Though of Spanish origin, this 1 mode •

o f p r cparing fi s h

] s very

p o p u lar In

C uba. I t

i s a n unusually good dish slices

2 lbs. serrucho i n 3 sliccd onions

bay leaf, p e pper c orns, p a prika, a pinch of t h ym e o r m a r j oram

p ickles

~/g cup vinegar

1 cup olive oil

Fry fish t il l

in which the fishhas been fried. Cook

jrg m yr

a few m inutes and pour o ver the fi sh

in the jar. Then add olives, sliced pickles
and hot v i negar: m ore o r l e s s c a n b e u sed, a c cording t o taste and s t r ength o f vinegar. Cover t i ghtly an d a l lo w t o r est over n i g h t. This will keep for several days.

Take out and place in earthen jar having Put the sliced a closely fitting cover. o nion and r est o f s e asoning i n t h e o i l

jrg

2 do=en olives.

m yr
b r own i n o l ive oil.

2 kernels garlic

jrg

for picnics and automobile luncheons.

m yr

(zvithout gc~> '>

a n cxccllcnt s u b s t i t u t e .

1 fish wcighing 2>~p or 3 lbs.
3 spoonfuls olive o i l l. 1argc anion, mi nccd 1 kcrncl garlic 1 bunch of p a r slcy

3 or 4 c l oves

a fcw p eppcr c o r n s

a alt t o

taste

'2 spoonfuls vinegar

2 cgg yolks
2 spoonfuls fl our 1 spoonful butter
2 lenxons.

jrg m yr

cross sections. Fry o nion and garlic in olive oil in l a rge pan .

Slice fish in

Pu in 6sh, including head, taking care
no o di s t ur b t h e o r der o f t h e p i e c es, as it is desirable to reconstruct the E s h
p l a t t er , t o g i v e t h e i m p r e s s i o n

o n th e

jrg

1 pinch paprika 1 pinch pepper

m yr

1 bay lcaf

jrg

P argo is b e st, b u t s t r i pc J b a s s > s

m yr

svrwaD F»~ >~""'

C over fish cnmpletcly w it h w a t er . A c 1 8 p arsley, s a lt , b a y l e a f , c loves, p e p p e r

corns, paprika and vinegar. Let cook on
m o Berate f i r e Tak e u n t i l t h e f ish i s c ~one,

~l

1

place
1

fully a ncl t h e p ieces ou t ca re theni in or Jer on a longe ish f platter.

platter .

&st

m yr
s houlcl

h ich ha s b e e n w o r k e d v , i t h a s p o o n f u l AJJ o f b u t t e r i n t o a sm oo t h pas t e . ehig< yolks ant i lemon j u i ce . S t r a i n a g a i n . if ncccssary, a n J p o u r ov e r f ish i n t l i e
l he s a u ce co v e r
it

I

1

S train th c b r o t h i n which the f ish h as been c ookcd , T hic k e n with flour

D ecorate w i t h s l i ce s o f l e m o n an J put a L u n c h o f p a r s le y i n t h e fish s mouth.

BACALAQ A LA VIZCAINA.

jrg m yr

(Codfish Basque style ) co d ftsh

ltj> 1bs. aalt

1C7 1 t o m a t oe s o r 1 l a r ve can 3 onions

jrg

complctely an J wh e n c o l J will firm an d J e l icious j elly.

kernels garlic, p e pper p aprika, bay l e a f

corns,

jrg
f or m
a

m yr

no t w i t h s tan Ging< tlie i s• whole, • 7 l into p i e ces. fact tll Lt it h as h ce n d i v t d e c
t hat it
• •

t

I

,'10

1 slice harn

t/g pt ohvc o>l.

s omc pcoplc will considcr it r a t hc r s t r o n g a nd hcavy. I t ha s its par tisans, howcvc r a nd is s o t y p i cal t h a t t o o mit i t hcr c e considcrcd a sin. B acalao a la V i =caina i s cookcd
a flat open earthcn vcssel

a nd is likewisc sent t o t h e t a b l c i n t h c r cccptarlc in w h i c h i t i s c o o k c d .

>ut part of oil in skillct, 1 choppcd
onion, garlic, p c p pcr
paprika, tomatocs, an

jrg

< cmovc all bones and ski n an d c u t i n t o p i«cs about two or t h rec in chcs sq u a r e c orns, b a y l c a f , d one can pim c n t o s
• • •

The codßsh is s oaked o v c r

m yr

callcd frcidcrn such as is uscd for Ricc and Ghickcn,

mischt b

Thcn slice 1 tw Q r c m a ~n~ng on ~ons s 1cc t4' t„gn,y

y slightly in a little more oil without

jrg m yr

r ow»ng. add strained tomato an d h ' n small pieces, Then put i n cod f i s h

choppcd. Cook until weil donc. S t rain.

. p'e es of ätale bread, w h ich m a y be cut anto trian 1 1• Q es or d i scs for cr o u t o n s .

jrg

This dish is cmincntly Spanish and

m yr
nicht.

2 small cans Spanish pimcntos scvcral sliccs stalc brcad

arn

t he to ma to sau cc . D ecorat e w i t h

fried break «ne) swect

varize ty, i t w > l l b e s u f tlc ten t t o

white I f thc coclfish usecl is of t h c • II I

i t as i n d i c a tccl a b o ve, h u t i f st o c k f ) s h , necessary t o boi l i t i n w ater b c f o r e p utting i t i n t h e s a u cc , w h e r e i t f i n i s h e s cooklng.

jrg m yr

jrg

m yr

i vhich is J r ier, i s e m ployeJ, i t w i l l h e

jrg
p rcpare

Span<sh pcppcrs.

m yr

Take part of this friccl break, crush in a m ortar o r p o u nJ w i t h a p o t a t o m a she r, and with thc paste thus obtaincJ, thickc:n

NIIELI, l ' I % S>
If thcrc is oncthinge for wh]ch I Iavana has a wcll founded i t is ccrtainly for its moro cracks (not'Norm lil(c thc M o rr o C a stlc, if yo u plc a s c . hut moro, mcaning Monrish ). T l >cy arc

jrg
Qc,

MORO GRABS

slmpiy l n supcra

jrg m yr

Thcrc arc m any w a y s of coole]»g thcm, hut after all has b ccn sa> a y ~s 4cttcr than just plain boilcJ. O n l y .
to pic1< ovcr crabg at t inclcgant operation

J thcy sh o u ld i i @ scrvc J a11 rcad> fpran ugc,

m yr

reputation,

hc tahlc is a most /ha f is, tllc'

jrg

m yr

f the cla~s ""'
o ut, frec J r o m w ith a f or k a n d e a t c n wi
or sauce v i n ai~,rc. t tc..

f <ll all garcfa
~

MORO CRAI) COCKTAIL No. l
c lelicacy.

A very sm a l l l t q u e u r g a s s

c ontaln lng~ t o m a t o

jrg m yr

T hey

Juice of hall a l i mc:, fcw drops of Tabasco saucc, t c a s p oo n lul vmcgar, /o

teaspoon ful tonaato ketchup, few J rop s KVorcestc:rsh i re s a u c e, sal t. wi th crack mc.'at a nd s e r v e s n smMir, al l g l a s s s urrouncle J by i c e . Same. formula can b e used fo r o y s t er s a n cl c l a m s .

LOOSTERS

southc:rn

are sn wa ters th a t,

jrg

MORO CRAB COCKTAIL No.

m yr
abundant

the cen tre o f a containing< flakecl c r ab m e a t , weil ice J ancl accnmpanle~l hy half a g<recn i m c..

larve cham p a g n e cou p c .

catsu p

i s pl a ced i n


<n

15 a l v vc.ry c.ry c h o lcc l va y

of s c rving t h i s

notwi th s tans ei n g<

jrg
these

m yr

honc a

-I

jrg

Cuban fashion~ h ich is excellent stuHed.
Here is the recipe:

2 lobsters

3 eggs
' 3 or 4 t o m a t oes

Small glass ofBacardi rum or cognac,
Boal obster and cutin two lengthwise s extract all the meat and chop finely. B rown chopped onion i n b u t te r o r

jrg m yr

o ive-oil (in Cnba olive oil is generally yreferred for 6sb) and cook to m a toes;
pass through a strainer to remove skin an seeds, then the bread crumbs which have been previously softened with m i l k

or broth.Add eggs weilbeaten, and the rum. - Mix weil with the chopped lobster. Refi0 the sh+s. s d o t g e n erousy with

jrg

1 cup bread crumbs 4 ounces of butter or o l ive o i l

m yr

1 onion salt, pepper, paprika

STUFFED LQBSTER

m yr
ls

their quality, they arecheap, and considcr ed an every da y a n d a l m os t c o m m o n dish. L o bsters are served as elsewhere, in salad, a l a N ewburg, s tewed w i t h t omatoes, j us t p lain grilled, e tc. bu t a

STUFPED CRABS
Same as stuffed lobster.

LOBSTER HAVANAISE

1 cup cream

for arve minu tes; season wit h salt, pepper

jrg m yr

and paprika (or Cayenne, if preferred }. 1~ > egg yolks weil beaten, the meat fro~ a 2 lb. lobster, in pieces, and just before serving, two tablespoonfuls each of Sherry and Bacardi.

Nix butter and flour together, add gradually the cream and c ook s l owly

jrg

3 egg yolks 2 tablespoonfuls Sherry '2 tablespoonfuls Bacardi rum .

m yr

l lobster (boiled} 2 tablespoonfuls butter 1 tablespoonful flour 1 tablespoonful salt fee grains pepper and paprika

jrg

m yr

' kl e wi w i t h c r a cker dust and an butter, sprsn b rown in o v en .

RGGS

FRIED EGGS CUBAN STYLE
O nly s t r i c tl y f r e s h o n e s m ay

wate r.

jrg m yr

Make a tomato eauce (chopped onion b rowned, t o m a t o e s

P oach in deep fat or oi l w h i c h m u s t be sizxling h ot . T he white of the p uffs and b r o wns a l i t t l e a t t h e e d l ehig e

HAVANESE EGGS.

jrg

FRIED EGGS SPANISH STYLE

screen pepper ) small cup of b r o th ; s t r a in , s eaa dd s o m e sweet

r ed aS p imentos chopped, thicken with cp oa un p il s eh o f egg' yolks. P u t s a u c e i n fl a t d i s h .

m yr

u sed. P o a c h o n e a t a t i m e , i n ~ e e p a • at n ot t o o h ot. T h e w hit e m u s t r em a i n smooth, a lmost l ik e a n e g g p o a c hed i n

a nd a l i t t l e

jrg
be

m yr

43

egos required; add chopped parsley,
l ittle s a l t , d o t w i t h bu t t e r t he o v e n u ntil s e t . a nd p u t

HUEUOS EN ACEMITAS
(Egos in rolle).
R ound b r e a k f as t r o ll s a r e

this popular dish.

almost an y fi l l i n g d e s i r ed : m i n ced m eat, »d ch e e s e, e t c . T hen d ro p i n o n th e fi l l i n g , p o u r o v e r i t a l i t t l e sauce a nd a p i e c e o f tomato or cream
b utter . Co v e r w i t h t h e p i ece cut f ro m t o p

o f r o ll . A noth e r l i t t l e p i e c e o f b u t t e r ehig is set. a nd pu t i n t h e o v e n u n t i l t h e

jrg m yr

HUEVOS A LA MALAGUEIQA
(Egge x4! style). alaska
Served i n i n d i v i d ua l p l a t es.
ton

M ake a r icl t t o t n a t o s ance ( o n f, clove, salt, b rowned i n b u t t er , b a y l e a

jrg

harn or chicken,petits pois, cr eam sauce a raw

m yr

C ut a s m a l l d i s c f r o m t o p o f r o l l . < ~tract t h e s oft p a r t o f b re a d l e a v i n g P ut i n a s poonful o f only the shell.

u sed f o r

jrg

m yr
in

O pen o n

t h e sauce t h e nu m be r o f

raw
a

a slice harn for each portion; cut harn
into bits and add to sauce. a little of the sauce and one or two eggs according to taste and to the importance

one wishes to give dish. T hen a l i ttle
m ore of the sauce. S u r r o und t h e e g gs with green peas, string beans, asparagus tips, shrimps and olives. P ut in th e oven until th e e ggs a r e
set, and serve.

REVOLTILLO. (Cuban scrambled egge) •
Brown in a little fa t o r b u t t e r a minced oni o nion, three l a rge t o m a t oe s c u t up, a v ing previously removed skin and seeds, a gree een pepper, chopped; parsley.
s alt and p e pper t o t a s t e .

jrg m yr

When ingredients are cooked, a dd a q u a r t e r can of fine FF r ranc en p e a s ( petits o » )' t en six weil be eaten eggs with a t a bleser and star over fir e u n t ~l

eggs are weil scrambled. In Cuba ' prefer them r ather d er ry t ha n too soft.

jrg

m yr

jrg

Put a lump of butter on each p

m yr
lateau

g reen p e p pe r c h o p pe d a n d a doz e n email tomatoes ) strain; allow about half

AGUACATE OMELET
spoonfuls milk, salt and pepper. Put two ounces butter in a pan; heat; add the egg mixture and a moment before

• Six eg els

weil b e aten, t h ree t a ble-

it' is done, stir in half an aguacate, diced.

thick ma y o nnaise a speck of dr y m u s tard salt an d p e p p er. p ut i n

Boil the egos 15 or 20 minutes and
a s done t o c o l d w a t e r as soon

avoid darkening of the yolks. the yolks
one for Put a side t w elve shrimps, each egg half, and chop the remainder, which should be mixed with mayonnaise egos with Refill the whites of the this, and pu t a w h ole shrimp on top of each piece. Cover with more mayonnaise

jrg m yr

Mash the yolks, to which add a little

dry mustard, salt and pepper

Cut in t wo , l engthwise, and remove

jrg

m yr

6 hard boiled egos /p 1b. shrimps or 1 can

MMOSA EGGS.

jrg

m yr

g p

R A

g~ ~ .O

e DA

P A
O
' l5 g
A v • A Ql O

jrg m yr
g
A O A ~


~ A A

< ~AO
f+

O

i
A

jrg m yr
A

O
O

O Oq

o

~ g)

A

y

e

A
Q

A

O
r

Q7

~

A g O aa.
A A C A O OCI.

O AOa. ~
P A

jrg
a R

m yr
O

n

M E AT S
LECHON ASADO. (Roast suckling pik)

jrg m yr

T he a p p r o v e d

this most Cuban of all Cuban dishes is to
roast the baby pik on a spit, over a wood

6 re, w i t h p l e n t y o f g u a v a l e a v es ; b u t t his i s o n l y pr a c t i ca l i n t h cou n t r y .
I n t o w n w e m u st b e sa t i s ße d t o r o a s t i t i n t h e o v e n , s easoning i t w i t h s a l t ,

jrg
m a n ner of pre paring

m yr

jrg

m yr

V
V

V

Ho5
g

O e Q O V g V V~ g

g C + r
A +V w g

P
> g ~
d

g l

V

C

O

Q V

V

IG

im

Q

~

g

O

d ~

Q e
g

~

V

O Q ~ a >
V~

V

V

V~

~

t5 m + • ~

C O

~

c 5• ~

Cl

jrg m yr

e ~ O . ~ ~ w ~ ©'~ g

R z O

O M

g

V~

~

d

~ >

~

c5

e

jrg

m yr
C

V

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jrg
• J
J o V < • ~

m yr
Q
ga

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g

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c. c - 'J
C Q ~ cCl C Q

g

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Q

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g P
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J

<o V

g

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W~p

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• ~

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4Jt

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c~~ ~ c~ V W O ~+
+~ O

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c5

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+

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n

V

g o ~ O p

V ~

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p

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19

Lettuce salad.

Guava paste and E dam checse. Spanish turron ( a s o r t o f n o ugat made of nute, egge. honey, etc. ) Orangcs and M a l aga grapcs.'

and Moscatel wine.

CUBAN POT ROAST

u npr e t e n t i o u s .

ehen seered, add a large onion sliccd,

jrg m yr

o r scveral s m al l o n e s whole, and a add kernel o f g a r l i c ; l e t b r o w n also;

salt and pcpper, bay leaf, sprig of thyme sage and a glass of dry Sherry or
Cover and l et s i m mer a w hile. T h e n a dd s ufficient w a ter t o Cover closely and almost cover meat. let cook o n s l o w fi r e u n ti l t e nder.
wlne.

Put a s m a l l t h i c k p i e ce of round bccf weighing tw o p ounds to b r own in an iron pot w ith a l i t tle fat or butter.

jrg

t h e most usual m a n n er of p r cparing m e at , q u i t e p o p ular and T his i s

m yr

Black coffcc. Amontillado Sherry

jrg

m yr

Roast suckling pig. Black beans and white rice.

li0

6 portions t c n dc r b c c f l on ion

choppcd p a r sl cy 1 tablcspoonful b u t t e r
~uscc of s alt a n d
• •

a l em on . p c pp e r .

put i n t o

t h c r e f r i g e r a to r f o r a n h o u r o r

m ore, w i t h th c fol l o w i n g sc a s o n i n g : onion, garlic and parslcy a11 fincly minccd, a 1so lcmon j u ic e an d s a l t . A moment b eforc scrving, th e b c cfstcaks are f r icd wi t h b u t t e r (soma usc and• placed on pl atter . e h e s e asoning >n 7 1 1 f w hich the beef m a r i nated i s t h c n p u t i n
• •

fat bare ), cookcd rapidly on a brisk firc
the fry in g p a n , t o r a m ) n u t e o r t w o , a n J p oured o ve r t h e m c a t .

jrg m yr

ALBONDIGAS. (Maat balls).

1 lb. beef l lb. pork 3 tablespoonfuls butter

jrg
p

m yr

Thc bccf — we prefer tcnderloin, which i s more l i k cl y t o b e t e n d e r t h a n o t h c r cuts but th i s , o f c o u r sc. i s o p t i o n al i s divided i n t o i n d i v i d ua l p o r t i o n s and

jrg

1 kcrncl garlic

m yr

GUBAN BEEFSTEAK

3 tablespoonfuls bread c r u m bs

3 egos
I onion
s alt, p e p p e r , 6 tomatoes nutmeg

2 cupfuls b r o th

1 O nton h r o w ne d sn butter, s>x tomat oes, sal t a n d t i v o c u p s broth or stock

ned with a little flour or an ehigyolk PICADILLO. (Cuhan hash).
This homely zlish served at all Cuban breakfast tables — breakfast at noon, of
course — >s e~cellent when w eil p r epared.

jrg m yr

~ lbs. boile J beef
s mall t o m a t o es or 5 l a r ge I o n io n m snced

1 kernel garlic
2 g re e n s w e e t p e p p e r s

1 or

3 spoonfuls fa t o r b u t t er Bay leaf, 3 c l oves, pinch of salt.

jrg

Strain. T h e sauce may be slightly thicke-

m yr

Form into balls xvith the f loure J hand a nd c ook a f ee n » n u tes > n the f o l low Ing s a u ce .'

the eng< v;hites stifly beaten.

Run rajiv bee f, pork and onion (half ol a l a r g<c: ono o r a s m all ono) rhrough Mir w ith b read t he m e a t ch o p p c r . crumbs eg<p< yolks a n d butter: then a d d

jrg

m yr

l ct thcm b r o wn, t h c n a dd t o m a t oc s

small picccs and othcr scasoning. A l l ow to simmer 10 minutcs, thcn add choppcd c old meat, m i x w cll and c ook a f c w m inutes morc. A da s h o f v i n egar i s oftcn benefieial. Hut this picadillo cannot bc scrvcd
a lonc. It m ust be aceompanicd b y w h i t c

be stnctly frcsh.

y ried bananas we understand f«" ' pl antains t h e v cgetablc, not th c f r u i t . mode of do>ng st w>ll be seen und<r

thc proper hcading.

jrg m yr

2 lbs. eef prcferably flank 1 qt .. f . t omatoes — or r csh eanful onion. 1 kcrncl garlic and 1 Vre" 1 earrot, 1 turnip, 1 leck
pep per

ROPA VIEJA. (R a )

jrg

m yr

riec, fricd egels and fricd b ananas. T o fry an cgg Cuban s tylc, y o u must rcally poaeh it in decp fat, and it is oh) so good that way, but thc cgg must

jrg

m yr
in

Run boilcd or othcr cookcd b c cf through thc choppcr. P lacc in l a r g c frying pan thc f at, onion and p a r l ic,

paprika

•f

Put bcef w it h b a con, carrot, t u r nip, leck in a pot. C o ver with water and allow

to boil slowly, tiglitly covereJ, until the mcat is so •thoroughly cookcJ that it will f dhroarl aas ll)l ( dovc:ral llours ),

m yr

l ake o u t
• •

f

t he m ea t , po u nJ
• •

is a ä hrcad it edith you r mass o f th r c:arfs (honco tho namo rat,s).

f i n gers u n ti l i t

jrg m yr

F ry c}iopped onion an d g a r li c i n littlc f at , a Jd to n i a t oes, g<reen pc'.p per, i' b ay leaf , c l o ves, p a p r i ka , p e p p e äalt anJ a l low t o s t ew. Th en m i r w i t h broth in wh ic h the mea t h i ä co o k e d. lbß. Strain an d t h i clcc:n with b rea J crun AJJ two S p a n isli p i m e ntoä, c h oppc:J, to thor äaucd. Replace the ährcddc.'J mcat

in this sauce, which ähoulJ b~ abundant, a nd allow t o ä imnic r a w h i le longer
D t=corate with
• •

m cntoä a i l

center.

J änlal1 trianglc'.ä of frie J brcad («nu tons) wi th a s p r itf of p a rsloy in

jrg

äw e e t S pa n i s h pi


jrg
it a n d

3 or 4 Spanish pimcntos, parsley anJ frie J brea J.

m yr

Small p iecc o f bacon or h 1 bay lea f, 2 c l o vcs, sal t, pe p per,

arn

natura11y. lcss tasty a n d

n o u r i s h i n g<, h«v-

'j

i ng had its j uice cxtractcd for c o u p .

VACA FRlTA. (FricJ coxv).
l s of the same family a s

t h e « b nv<,

fire and covcrcd w>th a r>c h tom at o s « u c c
• •

CHICKEN A LA CREOLE
1' I Cut a ch>ckcn in p i c c c s f o r s e r v i n ~ ,' : s cason with salt. and pcppcr . W e l t f o u r tablespoons butter. a J J onc half c u p > ncly choppcd o n i on ; p u t i n chicken o ok until a g<oldcn brown . R e m n v < cltickcn; stiel four t ahlcspoonfuls

jrg

m yr

only thc hcef, after bein e weil pnun<lccl, i s not s h rcddcd, hu t f r i c d o n « h r i sk

v o cu p s chickcn s tock. 2 c uv s • Htcwc d tomat I Ma'ocs, onc f arcen pcpper ~»~c y

jrg m yr

chop ppcd, • h a l f c u p c c l c r y, salt t o t « s te r Rcplace ch>c jck • in s aucc a n J s i m I»« • "cn wcll covcrcd, until t c n d 'r
rrangc on Jiah;

saucc q garnLsh

an)sh pcppcrs (pimicnto p cn t o s m o r r o n c s) anti p" " lcy,

h with } Sp

s urroun J

jrg

(lu«l)

m yr
wi h

The boilcd hccf from thc coup pot i s oftcn uscd for t hi s J j sh, hut i t j e ,

(Co u n t r y s tylc- ) .
l y o u ng< Gi>in«a ) >cn
/ 1

l onion 1 Lc-rnel g';irlie ) ulec. C) f SOu r Orange<«
• •

1 tahlcspoonful
s prit~ ot

m yr

1 c up ra d i v i n c 1 cup h r n t l c o r i va t « r

f a t o r bu t t e r , h a y


dealt

t l i y m c' n r r n a r ~ o r a m ,

Sc-'vc.r;il e'ak«s o f c;asahc,

Geit t1ie: foul canto pl««cs, as f cir
stcxv>ng. 1 )ronn i n f a t o r h u t t cr . A« l d 1• « "opped o n l o n and g<arl)g, ~ V } l c n t 4 c:sc 1' 1 • "1>g<htly c«)lore.«l, pu t t n w l n c:. hrot1> I • und nthc:r in~<re..«ltc.'nts.

jrg m yr

Covc.r e'.lose.'ly an J allod to

gcntly, until thc. Guinea 1>c:n in qu itc te;n«lcr. If tl>«l saucc. im not ahundant cnougl ( ff c konlcl bc, l)n f "coln"ci franc cfkc cooking< c <apora«s) ' hrlßk «n J f)lc'

+«ld u littlc morc hroth. Thickcn slig<htly

jrg

kind pcp per

liquid

jrg

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

m yr

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

w ith
fifaP> &

a tcaspoonful of cornstarch dissolvcd
• ~ . •

in a l i t tl c w a t cr.

C asabc can b c

p u r c h a scd a t m os t

food shops in Cuba, but it i s not much
t rouble to m ak c i t a t ho m e .

G rate a couplc of p o u nd s o f y u c a t hc root p from which t a pioca i s m a d c w ring it out t i ghtly i n a s t ou t d i s h t o w e l s o as to cxtract all th e j u i cc . T h e j u i c c i s useless, but a dry substancc lik c w h i t e B aw dust 'remains in t h e c l o t h . '". Heat a small frying pan no greasc ncedcd — and strew it w it h t h e p o w d e rcd y uca. O n a s l o w fl a me , i n a m i n u t e o r

two a thin pan cake will be formcd, like

jrg m yr

it ss v er y a g r e eabl" ~ m uc b e t ter than the commercial a r t i c l e

F re reshly sa a l made

This is casabe.

f lour was difficult to obtain in H a v » a '
our

r ench %est I n d i a n c ook u s e d make casabe a be for us t o r e p l ace b r e ad ' was just a s g o od.

a crisp cracker.

jrg

m yr

This is how it i s d o ne:

jrg

S cvcral cakcs o f c a s abc ar c p l a c c d o n an o pe n d i s h , t h c n th c pi c c c s o f fowl and thc saucc pourcd ovcr a11.

m yr

PIG'S FEET ANDALUSIAN STYLE.
Another vcry Spanish dish, but much rclishcd in Cuba. 3 pik s fcet ) ~/p Ib. g<arban os (chick pcas >/4 Ib. hanr i/4 Ib. salr pork 1 chorizo (Spanish saussagc)
2 anions

5 to m a t o e s

8 llt a n d
• '•

p e p p e r t o t as t e .

jrg

2 ~ 1 2

green p e p p ers spoonful s t o ned o l i v es spoonful c a p ers spoonfuls r a isins

m yr
• • •

1 kernel garlic 1 spoonful chopped parsley

a very befo

time to cook and should be l o nge o soft a s t o h e a l m o s t a j e 11y.

jrg m yr

e garban=os are soaked the ni cht and p l l t on to boil alone unti1

tender

"bac a l a v > x c a ln a , p u t por~ and the h arn cut in sma11 pieces choriro (5panish saussais ):

an •e a r then v e ssel, such as s ) • or for for ch > c ke n a n d r lce
%1

The pl~c s feet are p ut on t o b o l L.f Jay before they ar e n e eded. T h e y t a k e


l the

jrg

m yr

re
onion, garlic, tomatocs, g<rccn pcp pcrs and p arslcy, S imm e r f o r 15 nr ' 0 minutcs; thcn p u t in t hc p ik<'s f c c t from which all thc b oncs h«vc b c c n rcmovcd and thc garban=os. Acld part of broth in which thc fcct wcrc cookcd. Let stcw slowly, add ol ivcs, c «pers « n d raisins. Dccoratc dish with swcct Sp«nish rcd peppcrs and points of fried brc«d.

EMPANADAS. (F rittcrswith mincc J This is a very popular Cuban Jish.
~mpanadas are often serve

t/p 1b. flour 1 tablespoonful lard
1 tablespoonful butter 1 teaspoonful baking pow der wineglassful Sherry 1 /p cupful watcr ablespoonful sugar pinch of salt. Will mak m ake about 10 e m p a » d a " '

jrg m yr

an

g . Make a mound on the table and form a weB ' B sn the center canto wh

Sift flour with ' h baking powder. sal sugar. M

2 egos

jrg

d for luncheon or taken in the picnic basket.

m yr
meat ).

jrg

m yr

lct fry in a littlc fit «nd thcn ndd choppc J

;") 9

gradually the w ine an J th» wa tcr. Knead i ilJ m a k o a smooth, soft weil. Th i s sho Joogl). L c t i t r e st i n a cool p l ace f o r
tf d ag<atn a couple of ho u rs, t hcn 1c.nea ) ll c)ut e a s ily, ad J a little too st i ff to rc R o l l o u t i n t o a t hin sheet, p lace a sauccr u p o n i t a n d cut all around / % 1 i n a c i r c lc . O n t hts pl e c e o f paste put m ore butter. > n two «nd
t

f at and d r a t n o n

brown paper.

Filling:

><alf a pound of any cold cooked
beat: be e f, vcal, p o r k o r ch i c k e n. throug<h th» meat chopper. S e a son wsth a little chopped onion f r ied i n b u t t er a to o Alato o r tw o , salt an d p e p per, a few o aves. capers a n d r ai s i n s (c a l led sn p

d boiled eg<.

boiled cash or lobster seasone d in
banner. They then becorne fish empao r l o b s ter e m p a n a d a s .

jrg m yr

t ogether in t h e p a n . T he s am e m a y b e d o n e witz

jrg
•I

Q l thi s cold

m yr

s ea l b y r o l l in g t o gether t h e edles of the Joug<h. Fry i n h o t d e e p

i vhen d o n e

wit} p o w d ered s u gar " Qood also for t e a .

a heapin s tables poon ful of f illing<, fold

jrg
they

m yr

put eQg~s, lard

a n J b u t ter,

s ttrrtn g

tn

GO

BRAIN FRITTERS.

salt.

Lct br ain

jrg

hourr, r c m ov e c a r efully membrane and

clots. '1 t s. B Bo l l ff o r

m yr
stand i n
i rlve o r

1 calf's brain 2 cggs 1 tablcspoonful flour l tablespoonful baking powder
w a t c r h a l f an
m l n u t c s in

water with salt and a spoonful of v i n e gar rain an c oo • Cu t i n t o s m a l l p i e c e s Pre r epare t w o e gg yolks t o w h ich add flou u r, salt an d a t a b l e s p o o n fu l o f water, wo orl- in t o s mooth p a s t e . w ith braun. 9 • whstes Beat egos stixx. ff Have p an r e ad y w of $ th de p v ery hot. A h . A t the l a s t m o m e n t t ewhitesan op spponfuls turc into the e hot fat. pry light brow

jrg m yr


slx

clubs or hcarts and fricd i n d ec p fat l gcnerously drcdgcd with powdcred sogar. Arc nice for bridge parties.

jrg

Thc same paste uscd for empanadas r ollcd out as t h i nl y a s p o s s i bl c a n d c u t i nto strips, which ar c t i c d i n t o k n o t s o r s hapcd into s q u arcs a n d d i a m o n d s or c ut with a s andwich c u t ter i n t o s p a d c s ,

m yr

CHIVIRICOS.

PU,P~~g goß y»
O VrS ~ O

l gg08 O ) l UQUl PUC ggl)l Pllg • gyl)l [lg Pulli~ ~0 ggOO q Plq ~

ygllpgg p~ g tqig UO)gp- -

~~80$tlg ) tl p qfßQQgßg

<>

~ gn S>)1'~~ß ~g )

PU tPe>~dg

ePUeßudp~d )0 Uß t e d m e a ~ ~ r ) O a

Uy

8 01JQDlg g gl U ~ J g ggPP L' g Uller gl UO gassi~ E~~COl~vexd gurt JQ l( $ I U U lU Ag 3 O g p 0 p~

jrg m yr
p UÖOQQ
gl


aOU O

UOJ P ) U iOQ1QP

Qg$ )

O

jrg m yr • jrg m yr

1 lb. rice
2 qts w a t er

m yr

and not too new.

New ricc is too starchy and becomes mushy. Wash rice thoroughly a nd c o o l e briskly in bo iling, salted wa tor, s tir o ccasionaBy, that it may not cake. C o o k u ntil almost tender, but not quitc. D r a i n
o ff water, return t o

1 small kerncl garlic ~/g tableapoonfnl good lard. The rice should bc of good quality

c ooking on a very slow fire u n ti l d o n c . The vapor from the moist r i cc finishes t he coction and the lard glazes it . C a r e s hould be taken that fire be very low t o prevent the rice from burning. If the rice is too much cookcd beforc thc watcr is strained off it becomes pasty ' if too raw, it remains hard. The sccret of success in rice cookin" liesin indraining off the water at the proper moment. It u s ua lly takes about 15 menu tesofquick uickb 'l' to burst the grain an~ oiling minutes more to steam i t. Hu t th » v a

jrg m yr

ries with the kind and quality of the rice.

jrg

garlic and lard. Cover tightly and finish

t h e sauccpan ,

jrg

1 tcaspoonful salt

m yr
ad~

PI,AIN GUBAN WHITE RICE

63

This is one of thc f irst dishes offered
t o fo r c <gncrs o n a r r i v i n g i n Havana and
• •

i t is invariably rclished.

river, where, in a

p ic turesquc setting,

Bchold the recipe:

1 plump , t e n de r c h i c k en 1 lb. b est V a l encia r i c e 4 good s i =ed t o m a toes or t/ p c a n

1 screens weet p e p p e r

1 pinch Spanish saffron
bay leaf, 2 cloves, salt and pepper to

jrg m yr

taste.

1 tablespoonful good lard

~ tablespoonfuls ol ive oil wineglass ful Sherry 1 small c a n S p a n is h p i m e n tos
t/4 can ex t r a fi n e p e t i t s p o i s

/4 can artichokes.

1 onion, 1

k e r nel garlic

jrg

m yr

i n thc s h a do w o f t h e o l d f o r t , R i c e a n d Chickcn wa s c o oked t o p e r f ection. O ne could g<o for a r o w o n t he r iver w h i l e the rice wa s b c i n g p r e p ared. The "M a d a m a " who kept the place retired evcntuall y w i t h a r o u n d f o r t u n e.

jrg

A d e c ad c o r s o ag o t h e r e w as a f amou s r e s t a u r a n t a t t hc Chorrera, at t hc cn d o f V c d a d o , on th e A l m e ndares

m yr

ARROZ CON POLLO. (Ricoedith chickcn)

in a n c a r thcn v c sscl c a l lcd ca t i c l a , widcly open at thc top and rathcr sliallow

firc.

Cut up thc chicken and brown it quickly with the lard, then tho cl)oppeil
oninn and g<arlic, kccp stirrin~< to provo.'nt burn)ng, add tomatocs, g rcen p o p p er. saffroni bay l e af, cloves, p e p per iind sr lt. Let s)mmcr for 5 o r

m yr

Cover with water and let boil until
cook on n a moderate före unt i l the w~ite d has been l en absorbed, b then sprinklo

Then add the r i ce, prcv)ously w » l )

jrg m yr

o n very until done. A few min t b-f ninutes before servin4

p he Sherry and oli ve oil. and allow t
to steam

jrg

the chicken is tender.

1 0 m i n u t c s.

f

pet)ts pois an a d art)chokes. Allow l) leat And send to o t ie ta ble in tlie rceep t"
in w )ic i ie

f your di s}i

w i t l i p i ii l c i l

er using duck, s i por k instead of chicken
en.

it is cooked. Rice can be e prepared in p r a ctica saine ) l l a n n er

jrg

It is thc classical utensil for this clish which is scnt to thc tablc ri~<h t off thc

C ovcr slow

m yr

Ai'i'oz con polio should bc cookcd

ARROZ CON MARISCOS.
Ricc c an be cooked s im ila rly wi th Olive oil f ish, s h r i m p or lobster. i nstcad of l ard i s a lways u sed w h e n

ricc is cookcd with sea food.

To servc, place thc fish, (prefcrahly a p a rt(o), i n center of d is h w i t h t h e yc.'llow rice all ar o u nd i t , d e c orate with mo ro c ra bs, lobs ter an d shrimps. This can be a ccompanie J by t h e tablespoonfuls each of chopped onion, green pepper, a clove of garlic i n f o u r t a b l espoonfuls of b u t ter
Sau t e. o

until yellow; add half a cup of tomato Scason ivith aalt a n d p e p per (raye»e if dcsired): add a spoon(ul o( flo»

jrg

m yr

following sauce;

l m p rove men t.

jrg m yr

c up of w h i t e w i n e and strain, m ushrooms s auft;d i n bu t t e r

jrg
A

m yr

(Ricc with see food).

~y gbjg gpgRgg. (Bl e ch be

jrg

S RAX S
"'

This is the popular dish of Havan

jrg m yr

found wxth wh i te n c e , th r ich and poor. I t i s g o on od ,e and, for Americans, different. n ou» >
• •

Tbe small black. bean of Cuba (del pais
} is recommended. 1 q,t. water

> >4 br ack beans

satt, pepper

e

m yr

jrg

m yr

small p i ece o f b a co n o r s a l t p o r l c. t hem on t o

cpper 1 screen p

while cooking, add Crush more: t h e y s h o u l d n o t be d ry .
a bsorbe d t h e w ate r

p ared

an d

se r v e d i n p u r e e .

While black beans a re th e f a v o r i t e

jrg m yr

in Havana, Santiago de Cuba and the
e astern p a r t
s ande way

They are practically prepared
as t h e b l ac k

FR1JOLES COLORADOS (Red beana).

o f t h e i s l a n d p r e fe r re d o n e s .

jrg

a spoonful o f b e an s t o t h i c ken s auce. I f p r e f erred, t he y m a y b e t h u s p r e -

m yr

boil w ith a f ull q u art of h ot w ater. D o n o t s al t u n ti l t h e y a r e t e n d er . F ry c h o p ped o n i o n a nd ga r l i c , add e pper and diced bacon o r chopped f arcen p salt p o r k , sal t a nd p ep p e r to taste. N i x w i t h t h e b e a n s , w h i c h s h o ul d h a v e a q uite s o m e l iq u i d , a nd l e t simmer S ho u l d t h e y h a v e q uar ter o f an h our.

o n es, b u t

S antiago t h e y p r e f e r t o f r y t h e s e a s on

(onion, garlic, screen peppcr, bay
in lard.

jrg
>aas
ind

cash the bcans thoroughly and put

m yr

1 onion, 1 kcrnel garlic, bay leaf 3 tablespoonfuls olive oil

GS

JUDIAS, (Whitc beane)
1 lb. bcans
1 qt. w atcr

2 or 3 tomatoes

1. onion, 1 kernel garlic spoonful of lard

handful of s orrel leaves or s p i n a ch

an hour

m ore. thicken sauce.

JUDIAS EN MUNYETAS.
(Fried white beane )
This is really a Spanish dish or rnore properly a C atalonian one, b u t i t

v ery much u sed

jrg

jrg m yr

moreover, exce llent. 1 qt. w ater

l lb. white beans

t/g lb. lard 2 kernels garlic 2 chopped d onions, tablespoon
ped parsley

m yr

Boil t he b eans until t e n der, d o not drain off l i quid, add seasoning fried in lard, pumpkin, spinach, and return to saucepan, let cook slowly half
Cr u s h p u m p k i n

i n Cu b a and

jrg

l piece of salt pork piece of pnmpkin (calabara)

m yr

piece salt pork, chopped smoked saussage if desired.

mix weil all t o gether, s al t t o t a s t e . P u t a little m or e l a r d i n a frying pan and

ist the mixture brown slowly (15 or '20 minutes ) t u r n o v er a nd b r o w n the opposite side or fold like an omelet.

~O"OS Y CRlSTIANOS. (Moors and
Christians)
l eft « e r

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

oil and an"- a f few tomatoes ) add this to the

p ep per, l a r g e

. s asoning. (chopped onion, kernel garlic bay leaf, a c l ove o r t w o , c h o p ped
s p o o n fu l o f ol i v e s u f ficient w a ter t o e ans and cover w it h

jrg m yr

Add rice, weil w ashed and coole hen the mater hasbeen absorbed,
t ightly a n d a l l o w t o s t e a m on a r y slow fir e u n t i l d o n e .

~ alculate about one cu p o f r a w r i c e for tw o cups of cooked beans.

jrg

m yr

jrg

When the beans are very weil done ) and soft, ( they should break a l i t t l e drain off water, fry remaining ingredients,

m yr

slice harn, chopped

"0

In the eastern part of

t h e i s l and,

this combination is called Congris — done with red instead of black b eans.

GARHANZOS. (Chick peas)

This is the m ost Spanish of a l 1 ingredient of the Ol la.
worthy of a n

i n t r o duction.

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

and tender. q uality.

coction d e pend s
e ven t w o .

jrg

in sa1ted water o v er n ight. cook — in plenty of wate u pon

P ut o n until weil done Th e ti me required for t h e ir
t h e i r a ge a n d a n h ou r o r

jrg m yr

small pieces. When tender add ~ ~ or 4 p o t a t oe s cu t i n p l e c e s . a handful of sorrel f r y i n of lard and another of olive oil, a a spoonful chopped o nion, kernel o f g a r lic, h a l f a doz e n
• •

or bacon cut in

chile b oihng put in some salt pork

Mmatoes

and a l i t tle p arsley. When o ne, strain a n d add to th e g a r banzos.

G e n erally it t a k es

m yr

garbanxo is much used and is a valuable member o f the d r ied b e a n t ribe, w e i l

g rains, and i s the m o s t

c h a r a c t c r i stic

In Cuba t he

jrg

m yr

parsley.

jrg m yr

jrg

m yr

jrg

~vhich ~ va ter i n of the leaving a little they were cookc d, that the porridge may not be too dry. A p i n ch of p aprika or added m ay b e a few sh reds of saffron if desired. d just boiled, O r they m a y b e s e r v e with the addition of butter and chopped

m yr

7AMAL EN CAZUELA. (Soft t~~~f)

15 cars of corn

jrg m yr

1 14. lcan pork

juicc of onc aour orange or '2 lim<s

2 kcrncla of garlic
2 onions 4 or 5 t o m atoca 1 grccn pcppcr 1 apoonful choppcd parslcy

t hat which is caten on the cob bu t n o t too hard. T h e v e r y y o ung grecn corn is too watcry und doea n ot c o n t a i n sufficient starch to t)ricken.

jrg

This deli gh tful d ish i a made frcsh corn which must he hardcr than

m yr

CO I R N

jrg

m yr

73

Aiiart o a nather ii

largc.. portion o J f rorn thc= -v trac te i. c an s t il l h e "d hc. grate. w ith t wate„r

f , thc.' )uice a n t

shortening. F ry i n l a r cl o r othcr srnall b i t s; l ean p o r k e i l t in t o or, orange ) uice brown, ad d s o o r
• • • •

ltc to l T 1atoes. le e »on ) u i ce, a dd o n ion, g<ar all weil choppe J pepper, p a r slc.-y s lmn l ei ' w ith the pork on a s<o~v

jrg

not available, lime

jrg m yr

the stralned corn stirring w ith r nt> s p on o n a so n l e wh ;it quicker fire u ing. thick, 'Let cnok a w h i le, befare serv
1

he ice ha<: nlolcl an J l e f t t o c ool i n tin ri )c..lly r d

is can b e aeten ho t o r

der • fir r e untii t h e r n e a t i s t c .n
'1

m yr

a nil p r l s s thc. s ie«, s o rl s t o e ~ cluJe the little pieces » emb r ane w l l ich c o v e r c ..ac h g r a i n .

P ii x

t h 1s

wholc.. through

ehen aJJ
i wooJ c n

p l a ce t 1 n a

it will harden likc..

superlative dish fa r s u p per botton of the rnald can he J ecorate J

edith green peppers, hard boiled
sliced to m ato and olives.

jrg
i
a of

The corn should he gerate an J the withJabout 1 a basin c abs then p u t i n one against Rubbing< f w ate:r.

m yr
<

2 ounces lard salt S pepper

74

TAMALES
The same ingrcdicnts arc uscd. A chicken, fricasscd, can bc substitucd for

the pork or addcd to it; very little lavater (seasoning ) as

T he q u a n t lf y i n dicated will make ab bout a dozen. P l ace on each
• •

h shuck a lar

e corn fill'ins. I f necess ssary

s nuck o v e r ad d a n a nd tie firmly with a t h i e xtra l e a

jrg m yr

y t r o w n into a ettle of boiling w an a owed to bo il o oi half an hour no et t em soa k. To o r eheat p u es or a few minutes n water. again

, „ hrea dTh • ese should be imrnedia~"

jrg

ge spoonful of th e s e asoned and and in e ach one a Pie h fold o c ic en or meat; then carefu t e ends of the
c orn m i x t u r e

m yr

a b o ve ; c oo k t h o r o ughly and mix with th e g r ated corn xvhich een passed through a s ieve, ue t w hich is uncooked. H a v e r e ady on b th table as man m any o f t h e s e l e a v e s as need tamales. a es.

Th

ives, raisins, al

ey are also good cold.

accor in/ t o eac m ay b e

s easoned j u s t

h person e s fancy.

jrg

s ou e used, so the grated corn m a y hav ave more consistency. Prepare t

he mob

m yr

s alt an d p e p p e r o r h a v e

a, goodly daoh

of Cayenne added, as taste prefers.
T amales are t h u s d e n o m i n a ted " c o n (bot or mild). p icantc" o r " e i n p i c a n t e "

15 ears

of ripe

corn

1 teaspoonfu l s a l t 1 tablespoonfu l s u g a r .

Filling:
1 6 1 1

la~ e o n i o n seeded tom atoes p e eled 5 ' tablespoonful c a p e r s chicken or lt /g lb. o r 3 q ua i l s 1 tablespoonful s t o ned o l i v e s

10 prunes ( stewed 8

hard boiled eg os.

jrg m yr

T he c o r n i s g ra t e d f r o r n t h e c o passed th r o ugh a s i ev e a s >nd'
t amale ,

t his p a st e i n a skillet with fire un t il i t

x v i t h v er y

1 s oo p nf ul raisins

jrg
l i t tL

8 ' sugar , t u r n i n g c o n s t a n tl y o n ~

allow to cool and add ehig yolk •

th i c k e ns a nd b e c om

m yr
) s t oned
> va t er .

t/4 1b. butter 4 ehig yolks

jrg

CORN PIE

m yr

p reparation, covcr w i t h m o r e o f t h e c o r n

Filling: Brown a chicken, cut up ivith
b utter, onion, t o m a t oes and o t her season-

A llow to si m m e r , moisten w ith a l i t t l e b r o t h or water When done remove bones and add capers. o lives, raisins S p r u n e s.

ing as i ndicated.

A pound and a half of f r esh pork
c an be used instead of c h i c ken o r q u » l

which make a v e r y fi n e combination
w ith t h e corn.

ALBONDIGAS DE MAIZ. (Cor d
1 0 ears c o r n

jrg

m yr
thickens.

seasoning for
4 or 5

sauce: t o n i atoes

o nion, g a r l i c i p e pper

jrg m yr

1 green pepper, s alt S

r ind in meat chopper, finely . p l a c e in rying pan, p, salt al t ~~~ S pe p p e r a n d s easoning w ith p a r t of f a o v e ingredients. S ' c onstantly w i t h a wooden spoon t e corn
mass

C ut off g r rains ' from 10 ears o f c o r

jrg

paste, varnishing edith the beaten yolk of an egg. Bake in ovcn.

Then t a ke

m yr
B~">)

all together wcll. L i n c d cep pi e p l ate with this paste, fill ivith chicken or meat

add two into balls, with fl oured hands.
• •

Ma k e

a s a u c e w i t h r e m a i n i ng i n g r e-

cook in t h i s s a uce a fe w mi n u t es.

jrg m yr

delicate than those in corn meal is used, which the Öour is eaten widely i n C u b a . I ne e d n o in t rnent he as icnown t ion i t s v a r ious uses south of t h e U. S . , m a n y o f w h i ch a r e familiar here. C o r n rneal, simply cooked in water w i t h s a l t a n d t h e us ual rnojo and to r natoes of o n i on , g r ee n p e p p er mixed through it , i s e ~ tremely popular, as is the cooked meal served with a milk, rich in half tomato sauce, or again boiled half w a t e r and a d ditioned w it h s udar, butter an d p o w d ered cinnarnon. inea l, but
ual i Ta m a les are made of corn l. q rated r in t hey ar e n o t t o b e c o m p a red u a' fres" ära is is w hose b a s % lth t h o s e
corn.

Although the dishes made with fresh

e h)'wa a l • Prehaps a recipe for corn gnocchi w' be acceptable.

jrg

m yr

g rated corn are m o r e

CORD MEAI

jrg

dients fricd in a li t t le fat, Iwith broth to et the balle m akc su f ficient liquid.

m yr

%hen cold, fröm fire an d allow to coo1. weil and form raw egos mix

li.~)LU 9q) oh p© ppp
$)gno
m)p~L )UI'h PU i )g l( QLgg ggldg ) g ee

p~iugnu )o
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a) se~
Ul U & OJ

)j

QP gl~

P UB) s
i ~sl p
• •

1M K lgAA JJ P
Q
Ul

PPggdggPJ

jrg m yr

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q lUQJo p ) J ') pkkod g ) f + ' p q J l s qp
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pp i: v p g i ~ e s ~ooa gl u vq m p u i . gJg UioJ~ 'sagnuim ()g J o~ a Jg v yeJopom >homqg
U<

jrg
PUI J Jl)S

sq~oX obig

J~ddod g
g )illl
II •

'dC /UDA4Q J $

Qg 'pools )

m yr

@urig opa ~ p
p U l )10

g~ a s p p a ' puiggop sg i p i o h a p u i J J i gs 'E~pnpaJp AJgh
p Q Q i Q t p J no

$ Qß) U i

t

• jrg m yr

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alps
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Pie)
t/g lb. flour 3 egg yolks
4 oz. Sherry wi ne 1 spoonful sugar 3 spoonfuls butter spoonfuls lard salt

dients together u n til t hey f or m a

and cover wLth paste. Bake cn moderate o ven fo r 4 5 m in u t e s ,

jrg m yr

jrg

paste. decp pie pinte; fi11 with stewed chicken or pork prepared as for corn pie (above)

s m o oth Ro l l o u t n o t t o o t h i n ly; l i n e a

m yr

S ift flour an d f o r m a mound with a wcll. Into this hole put egos, sugar, salt, butter, lard and wine, work all the ingre-

1teas p o o n fu l

jrg

m yr

PASTEL DE MAZA REAL (Royal Paste

.g™

s trid c s in the p as t t w e nt y y e a r s a s a u n « t he remotest towns of E u r o p ea n c o » n t r i e s w here not m an y y e ar s a g o i t w a s t o t

T he banana has made r a p i

jrg m yr

u nknown; i t s w onderful m e « t s •• n utritive p r od uct h a v in g b e e n e> tolled o . by medical faculties a nd i t s in t e n siv cultivation pressed.

Within a generation the West Indie

and Central America have developed a immense trade i n b a n a n as are wiiic e xported t h r oughout t h e

f ood staple.

jrg

I t i s fo u n d a n d e a t e n

m yr
world.

jrg

m yr

In Cuba, as i n
t he v a r i cty o f

b a n a n a s i s i n fi nite : t h e y
t wo

t h e other Antilles,
pr i n c i p a l s o l ' t s .

T hose t h a t a r e eaten r a w , d e s i gnated a s b a n a n a s , a nd t h e cooking k i nd, k nown a s pl a n t a i n s , w hich a r e m u c h s tages of m a t u r i ty :
and ov e r r ipe

g r e en, half r i pe, r i p e
a re p r ep a r e d i n

and

FRIED PLANTAINS.

jrg m yr

o nly b e con s i d e re d h e r e : the o t h e rs r equiring n o p r e p a r ation . T he f a v o r i t e m anner of u s in g t hem i s f r i ed . T h e y a r e p eeled an d c u t i n t o f o u r o r five p i eces, then put i n t o l a r d t o f r y . T h e t e m p erature of the fat i s i m p o r t ant for it m ust be hot, ye t n o t o v e r h o t , g r ea t c ar e b e i ng taken that t hey do no t b r ow n too rapidly so as to cook thoroughly without bu r n ing. as They should be s ent t o t h e t a b l e
s oon a s done.

Thc plantain, or cooking kind, will

T he a p p r oved

jrg

m yr
m a n ne r i s t o s e r v e

different fashions accordingly.

larger and employed in

f ou r d i f ferent

jrg

a re dividcd i n t o

m yr

C anary I s l a nds h avc sp r u n g i nto u n w o n t cd p r o s p c r i t y t hanks t o thc ban a n a plantations r c c ently d e veloped there.

friedegels.

The skin of thc half ripc plantain

scctions and partially fricd in fat which
is not very hot. Wh cn t he y b e g i n t o s often they are removed from th c f r y i n g b anana skin. arc fl attcncd b y a r a t h c r f irm p r essure o f t h e h a n d (the skin protecting the h a n d f r o m t he hcat ) • Once flattened. t hey a r e re tu r n c d the frying pan to brown. Th i s t i m c t h c fat must be hot n ot so hot that i t w i l l burn, however.
pan and, placing each picce in a raw
• •

<A<KTICAS.(Banana
t at

jrg

m yr
t a sty,

G reen plantains are peeled an d c u t i nto vcry thin slices and f r ie J i n d e e p

Th

i e

a ratoga

c h i p po t a t o e s

jrg m yr

slightly saltcd after they are fried.

a re crisp an d

~O>~~D PLANTAINS
may b be e a te n w i t h b u t t e r ones are a lso good t h i e

for this manner of cooking

alf ripe ones are usually c h osen

The y
Rip e

C hip s )

Should

jrg

i s ycllow, whcrcas th c r i p c o n c s arc brown. Th c y al s o a rc c ut i n t o 4 o r 5

m yr

fricd bananas with ricc, picadillo and

falling apart w h ile cooking.

BAKED PI ANTAINS
V cry ripe ones

t he sk i n

so dark

t hat i t

i s a l m o s t b l a ck , are preferred f o r

baking.
P ut b utter . i n t o t h e o ven

a n d co o k v er y

s lowy, u n p e eled, t h ey ar e e x cellent w i t h

serving. T h i s i s e z o ti c an d m o s t t a sty. pipe p l a n t a in s m a y a l s o b e b r o i led. »hole, the skin removed when they are half done, and t hen r e placed on the grill. S erved w i t h a l u m p o f g o o d b u t t e r o n eaeh.

PLATANOS EN TENTACION. (Bananas
i n w u n e) .

jrg m yr

T his e x c ellent p r e p a ration, t h o u gh generally m ad e w i t h v e r y r i p e plantains, is vory good also wi th Jo h n s on bananas.

the fruit which is available out of Cuba.
It ca n b e ser v e d w i t h roa s t c h i c k e n, turkey o r an y o t h er roast p r e f erred.

jrg

m yr

c o u n try, t hey ar e b a ked i n h ot e m b e r s ; a p i e c e o f f r es h c h e ese i nserted i n a l engt h w i s e s lit b e f o r e

I n the

jrg

m yr

but should bc cut in t h ree or four see tions w ith t h e s k i n l e f t o n to p re v e n t t h e i r

5 plantains 1 glassful Sherry or r cd w i n e o r , in its dcfcct, eider
powdcrcd cinnamon

taste; then put in the wine and s p r inkle generously with p o w d e red c i n n am on C over and allow t o simmer s l owly This is one of th e v er y

jrg

15 or 20 minutes.

Cuban dishes.

jrg m yr

Green or half ripe plantains are use Boil th t hem untd done and w >th a p o t a t o masher, c rush an d b r e a k the m bits. Fr Fry some small pseces of bacon or fresh pork o k in a pan with a l i ttle lard weH and salt t o t a ste.

and add d the crushed, boiled plantazns„'

MACHACADQ DE PLATANOS.
(Mashed plantains )

m yr

S prinkle with t h e s u ga r w h i c h should bc allowed to caramelixc without burning, which would give them a bitter

L ct thc bananas fry i n b u t t e r u n t i l b rown, carc bcing t akcn n o t t o b r e a k thcm when turning ovcr.

c h oicest o

jrg

3 tablcspoonfuls sugar.

m yr

4 ounccs butter

jrg m yr

This is a delicious vegetable all too

l ittle k n o >vn o u t s id e o f C u b a m oreover, healt h g i v i n g p r o p e r t i es and can be g i v e n t o c h i l d r en , c o n v alescents and per sons h a v in g a d e l i c ate s t o mach.

~hysicians recommend it highly for kidney
trouble.

jrg

m yr

jrg

m yr

Peel, cut
o ut s of t

i n tivn , le n g <tlawis(:, tÄ k(.
in

s ecd Ä ncl p i t )1, cu t

1 ()c v c r ( 1

%ltll ol l Qn J vl n e g<g r, «5

1

•$

m yr

Jelig))tful eit)) er w a y .

« ( 1 (11«cl.

5ÜKcient Df A1 n o f f t l l e w Ät e r Ä t () n c e , ot' tl) e c l ) Ayote will l c )se i t ( ( l ) e «u ti ful frcsh f color Ä n ( l t u r n y el l ( ) w. l )e cAtcn ) l o t w l t ) l l )l l t t e r i ( ) r

arcen

Aten l)ot 01 ' co 1(1,

4 rne(liurn si-e (l cl)«yotew (H t )ieecw) > eui) 1)re((J c r u ) n l ) ~
1, CÜP r « 11))n)( ('up bl«n („'1 )e(1 «l)))oncltk c))oi)1)ecl
~

jrg m yr

l)

1/ r2, c'u}) Super
1 )(1lt to t « ((te

1/

ut c'1>ayotes in t w o , 1cgt1 1wiae, + »~
te(l o o 111n g w g ter.

DO n Ot p e cl t ) ) e m .

L)ut ter

te45poon ful vowc1erc J eln ll«111o11

jrg

A very el)«rn 1ng l u n c l l eo)1 c<»1> A novelty for $ 1 )n JÄy e v ( n 1ng( k uppel'

jrg
I~

longitu(/inne scctions Än(l c o ok, i)a ~s(llte(1 boiling< w«ter 1.) n r 20 1 n in u t e ~( «re

m yr

I)OILED CI IAYOTES,

H7

the v e ]!et;>l fle. a p u re'.e, a clcl

the ehoppecl «lmond». E'inish with
a bit o f b u « e r c>n c as h a n c l b a k e t n o v e n

CE-1WVOTLS AU ~R~ >
l-our or )arve ehayote~
« s )n cl<catecl « b o v e .

jrg m yr

P lace i n a py re ~ clf~h, covar hcehanlel Hau 'c ( o « b utter , h e a p i n

spocfn ful figur, ' ~ eup > 4 pappcr ), l e u p fu l g r ate~ ~~'~ • f 1 J @p inkl '
p ow Jerec) br eak
Droiv n
4

fn o v en .

jrg

untfl bronn.

e r urnb®

m yr

nncl retil l t h c e n i p tiecl whells. f p c) f e a ch half w i t h a S prinkl e t c l o r c ra c k e r clust h ttl e p c ) ivclerecl ' b r e a c

) ) ea ten eg<g<H, 5uf<ar, brea J c 'rum l f s , f f ci f t e n ed i n m e l k , b u t t e r . r a l l e n < h paste ancl c f n n a n >c)n. V i<+ fnt o a s m o o t
• •

1 ;<so pulp t h r o ug<h colander t o m a k e

jrg

«llow to c."ool. VVf th a rfpoon, t ake ou t pulp f r o m i ng s eed a n c l c entre o f eh a y o te , J < seard @hell of t aking c a r e n ot t o b reak t h e

m yr

%hen J o ne, drain

o ff

w a t c r ancl

88

QUIMBOMBO (Ohrs).
2 lbs. small young okra
l onion

1 slice harn or ~/plh. frcsh pork
1 kernel garlic
4 or 5 t o m atoes

1 farcen pepper

2 cloves, bay leaf, salt and pepper

2 cupfuls of broth. The okra should be v ery y oung and tender. Cut off head and end of
p ods, slice thinly a n d l e a v e i n w at e r c ontaining juice of a l e m o n while you prepare th e s e asoning (mojo): onion.

garlic, screen p e p per, t om a t o es , e t c . all 6nely chopped and fried in a spoonful of lard. Add h arn or meat cut into small bits and the broth and let simmer in the and finish cooking slowly. This is generally served with "fufu" which is nothing but boiled, half ripe plantains crushed while hot and formed into balls. It is added to the quimbombo a m o m e n t
before serving.
Tnis

jrg m yr

seasoning on a slow ßr e u n t i l t e n d e r . Then add the okra; cover th e s aucepan

is

jrg
serve d

m yr
as a

a «ompanied b y white rice. I f y o u it as soup, add a g r e a ter g u a ntity

vege t a b l e,

jrg

m yr

each plate.

LOCRO. lPumpkin or yellow squash

)

'2 lbs. of pumpkin or yellow squash '2 tablespoonfuls olive oil
4 or 5 t om a t o e s

C ut p u m p k in , p r e f erably t h eonion, hard tomatoes, kind, i n cub e s ' p u t garlic and green peppers, all finely chopp ed, to f r y i n olive oil. T h en add the pumpkin, cover pot t i ghtly and allow to weil done. s immer u n t i l pu m p kin i s The steam from its own juice will cook it w ithout necessity of a d d in g a n y b ut care s h ould b e t a k e n t o l e av e h e

jrg m yr

fire low, to avoid burning.

jrg

spoonfuls of Fr e n c h d r e s sing d decora~ vinegar). Serve o n p l a t ter a n sma surface of t h e d i s h w i t h o l i ves, pieces of cream cheese, hard boiledegg • shrimps, pimentos as fancy i n dica ied
e ven, t in y p i eces

of fried 6sh or fr

oysters are used on this amusing

m yr

I green p e pper c heese, h a r d o livcs, f r e s h c r e a m

boilcd eggs, shrimps.

Ad(o'i d a few

1 lar ve onion 1 kernel garlic

jrg

m yr

o f broth and put a

b a l l o f " f u fu" i n

and altogether charming dish, the stewed
vegetable scrving as a basis for a v a r i cd

garnishing.

STUFFED GREEN PEPPERS
The sweet variety is c h osen.

6 screen peppers
1 cupful milk
1 finely chopped onion

2 cups stale bread c r u m b s

2 ounces bu tter 4 or 5 t o m a toes

jrg m yr

of peppers a nd remove p i t h seeds. Fi l l w i t h t he b r e ad m i x t u re a n d seal with g r ated c heese crumbs flour. B oil t o m atoes i n a nd b r o t h , seas»
a nd straxn, pou r o v e r t e e put ' o
4

Put bread in milk; while it is soak>nP' brown c hopped o n ion i n b u t t e r with chopped harn or b a con. Add salt, pepper and two beaten eg o s. C u t o tops

jrg

~/g cup grated cheese 1 cup broth

in oven, basting with b r ot h

Boiled rice c an b e substituted bread.

m yr
t' ~ p

2 egos 1 small piece harn or bacon

he peppers w h acn


d tl)' b• f r e, q u en

jrg

m yr

STUFFED EGG PLANT.
4 mediu m

cgg plants
b r e a d c r u m bs

2 egos
1 cup s tal e

1 cup milk
1 small o n i o n
3 tom a toes o =. b u t t e r l et s t an d w ater — t h i s o r l ar d.

r emoves a n y b itter t a s t e

then in f r e s h b o i l in g w a t e r u n ti l c o oked

jrg
a

blake out and allow to cool.

m yr

C ut egg p l an ts i n

tw o , l e n g t h w a t l e a s t a n hour i n w e i l s a l t ed

milk an d

t h e ehig yolks.

c hopped on io n i n and pepper
ivork it

jrg m yr

t he m i n c e d

t o m a t o e s , season i n to the

w h e n d o ne, add to the pu p.
s m o o t h p as t e , p u t

all

in part of g r a ted cheese and o af li t tle more egos t h e whites
b utter , t h en

stiHly b e a t en ,

i nish w it h Fill the shells, and f

X Vith a s mal l spoo n damaste the p ulp c a r efull y s o as not to Mash an d a d d t h e b r ead c r u rnbs ~vhich have been previously soaked in B rown t h e a l i t t l e b u t terwitan d a dd salt sa

rernove t


ise.

'2 o=. g r a tc d

c h e ese

jrg
he
he

m yr

92

r est of the checse, a l i t tle c r acker d u s t and dots of b u tter.
Brown an ov en .

YUCA. (Cassava cr Yucca).
• •

Yucas ar e m o s t n u t n t zous a nd ar e

Mojo criollo:

2 kernels of garlic pounded in hot on boiled West Indian tubercles

jrg m yr

Drain off w a ter f r om bo i l e d y u c a , allow to cool a l i t tle, f laggen out p i eces and fry in hot fat. It may also be mas hed •

into balls, floured and fried like po balls.

m ortar, 2 tablespoonfuls of m e l ted l a r d a nd the juice of 1 sour orange. to u r

FRIED YUCA.

jrg

m ore delicate than y a m s o r malangas. Peeled and cut i n s e ctions they s h ould be put on to boil in cold water and eaten e ither wit h m e l ted b u t t e r o r w v i t h a s auce called " xnoj o criollo" , b u t this is not always relished by foreigners. d ata, however, I s h all i n d icate it s c o m position.

m yr

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m yr

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jrg m yr

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jrg
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97

The boiled beef from the soup pot is generally used for this, but boiled or
a l s o b e used. The meat should becold better cooked and cut into thin slices the day before or small pieces, to which diced pineapple
r oast p o r k o r v eal can

salt, p e p p er.

v inegar ,

of mustard.
w ater cress.

Trim with lettuce leaves or

PLATO FRIO. (Celd disk).
For a S u m mer d ish i n
or elsewhere.

jrg

jrg m yr

desired, are placed in centre of a l a r ge Around this p lace on l e ttuce platter. l eaves an d a r r a n g e as individual ta s t e dictates, slices of boiled patotoes, boiled chayotes, tomato, asparagus tips, alligator
pear,

vinaiB athe w it h a n a bundant s a u c e grette: a l i t tl e g r a ted o nion, chopped

olives and

Sliced cold meat and chicken, if

m yr

thin membrane which covers each section, are added. N i x w i t h a g e n erous dressing of
oil a nd a p i nch

h ar d b oiled eggs.

and quarters of oranges, freed from the

t h e t r opics

jrg

m yr

SALPICON. (Meat salad Camagüey style)

salt, vinegar and oil weil xnixed.
d ressing may be
apart.

The

served in a sauceboat

ORANGE AND GRAPEFRUIT SALAD.
The fruit separated into it s n a t u r al quarters, freed from membrane an d pits, is arranged on lettuce leaves and covered

GAZPAGHO.
s upper on

a wa r m e v ening.

T he base of this salad is a h a r d cracker li ke th e c o m mon "hard tack"
used by sailors, but it can be substituted favorably by any other hard salt cracker Pl l ace half a dozen of these crackers. in small pieces, in a b o wl ; c o ver t h e rn ster and vinegar (4 spoonfuls for Quart of w a ter ) allow to soak unti q uite soft , then place in a c olander a n d
rain.

jrg m yr

jrg

An Andalusian dish v ery good for

m yr

w ith m ayonnaise o r

F r e n ch

dressing

jrg

Mal e a a s auce b y c rushing o n e ernel of garlic garlic in ' a mortar until reduce

m yr
<

parsley, t/g a t easpoon ful of F r ench mustard, a dash of Worcestershire sauce,

t o a p a s t e , a dd a couple of l a r ve, sweet,

to taste.

before s e r v sng.

N o c o o k i ng .
s t so u n d s .

I t t as t e s b e tter t h a n

jrg m yr

jrg

m yr

P ut t h e d i s h i n t he ic e b o x , l e t s tand an d p l a c e a p i ece o f i c e o n t o p

s toned ol i v es, q u a r ter cu p v i n e gar, h a l f a cup of olive oil. N i x t h i s with the soaked crackers. Then decorate the top with sliced tomatoes, sliced cu cumbers, hard b o i l ed egos, o lives an d 8 or 10 go o d F r e n c h sardines. The seasoning can be modißed

jrg

m yr

i n s trips, t h r e e o r f o u r chopped tomatoes, salt, pepper, a couple of thinly sliced onions, half a cup of e ppers, screen p

A pereat
s weets t oo s w e e t

a r e e at e n an

jrg jrg m yr
I

m yr
eaten othters w'i h c h e ese :

customed p a l a te s — o t h e r s e x cellent

for all. Egos are abunda ntly e m p l o y ed , b u t the very best desserts a re made of fr ui t a n d

s ugar. T h e m o s t p opular o f all a r e
t he sweets made wi t h g uava; g u a v a p a s t e . guava jelly and guava
p reserves ; e a t he r t he

fruit h ai~ad ( cascos guayaba) o r tho (Suayaha de medio pu n t a).
j e l l y ar e gen e r a l l y c r e a m ch e e s e or
or A m er i c a n

p aste an d

s uch as E d am

Cuba, some of them
f o r u n ac -

jrg
many

DlJLCES. (D esserts)

m yr

101.
P ß n e c o m b snation. These prepa1 •

It xs a

There ar e m a n y q u a l cties, of course.

probably skin and all. T his is popularly called corazon dc condenado (c o n vict's heart ) on account of its dark color.
j e l l y and <avana cigars are the classical presents b rought t o o ne's f r iends f r o m C u b a . They are a l w ays acceptable.
G uava p a s t e o r guava

jrg m yr

FRUTAS EN A L M I BAR. (Fruits in Syrup).

Most c u ban f r u i t s ca n b e p r e pared A heavy s y r u p i s made in in syrup. t he pr o p or tion o f o n e c u p o f w a t e r f o r u ntil t wo o f s u g a r which should boil c ht of l wei t hick; t h e n t he fr ui t ( ettua

jrg

m yr

sugar and the pulp ofthe guava, whereas the i n f e r io r k i n d i s m ade w it h b r o w n sugar a n d t he w hole f r u i t , crushed-

One should be c areful to ask for crema de guayaba. w hich i s l i c hter i n color a nd f i n e r i n t ex t u r e t h a n t he cheaper kind, being made f r om r efined w h i t e

jrg

m yr

r ations of g u a va can be done at home, but they v er y s e ldom a re . T h e r e a r e i mportant f a c tories t ha t p r e pare t h em weil and i n expensively.

l02

to simmer until th c v aries according t o

ily a u r a r h « s t h r o ug<l

pcrmeated thc fruit,

Timc o f
fruit.

c o ction

coconut (tlratcd), tluanabana, anon, ttuava

(halvcd), papaya, etc.

a nd boil t i l l t e n der i n fre s h w « t c r
T hen prepare a syr u p , a s « b o vc , «n J k t s ) mnler u ntil t he su gar per me« ten 1 1 frust and the syrup becomes he«vy «gr(>n.

~l<~)il" I' I'RESLICVL' (Cul

jrg
ltlißl])ly

m yr

«re us e cl. G u t A t thc böse of cach fi g « ncl l o t t1> is s tay ovcr n icht i n s a l t ecl w « t c r r emoves the bittcrness of th c s k i n ; c l r « i)l

Small f a r c e nf i p s


stylo)

PRESERVED FIGS

jrg m yr

P 1 o rangcs earefully , l c « v i n g Äluc11 o f t h c wl~jtc l) ith «s ()())cs il)lc.
J)coplc

i n sl c ad oI " a»gc" z»(1 t Nkc o ut t l ) o j t < i c y p « r t c) ol)ly ubc) thor wl>itc»«t of thc ~)carl t "

gr<ctc ()ff thor ycll ()w p c cllntl. Quartor ti>o

for tl)e p r e~crves. l.et t h ese vvt)ite sh ellI.

jrg

This rulc will scrvc for

p i n capplc,

m yr

f ruit and sutlar) is put i n

und allowcd

'l

LEMON PRESERVE
are usecl.

Same as for orange. L a rve 1cmons

GRAPH FRUIT PRrSERVE

> ß tir i n syrupy. A d el f h rec egal/ yolks carcfully to «void eurdlinp; cook witho ' a tablcs boiling a f c w » ) i»uteri, I agave soakcd

jrg

G rate two p incapples, and c x t r ac t t hc j u i cc , p r c s sing t h r o ugh a 6 n c s i e « o r a p r e « T ak e h a l f a s r n a n y c up s o f sugar as you havc of fruit j uiec. Boil until

jrg m yr

~)oo» ful o f g r a » ula tecl gclat»)c tn t /p cnp nf ivgtcr. D i ssolvc t n tho vtn« v •

))l c )u)+tur c « n d p o u r ) o
i3ct c ) » l ed .

O~~~aE JEht~
as of suva« >

ba)])c p r o ecss, I f<>lf as » >any dup s o f

m yr
t

Same as orange. P1NEAPPLE JELI Y

jrg

l qu )tc t r a n s p arent. s imme r u n t > l hours. It takes servcra

m yr

,i' ni c ht

w a t c r , t h e n d r a i n and boil in f rech ' v a t e r , u ntil t c n d c r . P rcparc • js y ru p a s f o r f i p s and lc t in

O ne tablespoon g r anul ated g e l a t i n e
o n Ic e .

soaked in t/g cup of water. Mold and set BONIATILLO (Sweet Potato dulce ) w eight of sugar and h al f

Boil tw o p o u nd s o f s w ee t p o t a t oes. W hen cooked, weigh. Put the sam e w ater in a s k i l l e t w i t h p e e l o f a gr e e n l ime an d a sm a l l st i c k of ci nn a m o n . Make a syrup. G r ate boiled sweet potato or pass through the fine grade o f the m eat c h opper . M i x w i th sy r u p . P lace on st ove an d c o o k u n t i l a r at h e r thick p a ste i s f o r m ed , s t i r r i n g a l l t he time. T hen incorporate carefully th e y o l k s o f three eggs. P u t o n fi r e a g a i n f o r a f ew minutes wi thout c easing t o s t i r

A glass of

jrg m yr

added to a d v antage. T his i s v e r y s w e et , b u t ex c e l l en t B oniatillo m a y b e u sed a s a b a s e
other d e sserts.

SWEET POTATO IN CASUS

M ake the a b ove q u a n t i t y of sweet potato dulce (boniatillo ). Instead of tbr~

jrg

m yr

S herry w ine m a y

q u antity o f

jrg

m yr

orange juice. Three egg yolks for about three cups of liquid.

iOS

derate oven.

Very nice fo r

t eas an d r eceptions.

4 egos

Bake in

jrg m yr

SWEET POTATO P UDDING
2 lbs. sweet p otatoes

4 egos

2 spoonful butter spoonfuls Sherry or Bacardi mm

ü/, cups super

Nix weil boniatillo with butter. Add ehig yolks, then sifted tour with bakin edel powder, lastly fold in stifly beaten w hites. F lav o r with vanilla,

moderateoven

jrg

dolce).

m yr

2 cups f l our 2 teaspoonfuls baking powder 4 o • b u t t er '2 cups of bouiatillo (sweet pots o

SKVEET POTATO CAKE

jrg

s i x . Beat weil un til Then fo ld i n the six very s m o oth. whites stifly beaten and 611small paper Dust with c ases w i t h thi s mixture. moand bake in powdered c i nnamon e gg yolks, ad d

m yr

l00

1 sponful raisins 1 cup milk.
sicvc o r 6 nc
I

P ass boilcd swcct p o t a tocs t h r o u g h
m c at c hop per,

ingrcdicnts t o gcthcr, in a pa n o f

p l a c c i n b u t t e:re J

mold and bake in oven,
h o t x v ater.

s et t i n t e mnld

HACARDI APPLE PUDDING
dant hc re we c m p l o y

6 lar~'c apples.

3 egos

1 «up bread crun>bs 2 ~poonfuls b u t t er 3/ t caspoonful p o ~ ~)cred cinn«m on 4 o=. 13«eurcli runi ,

jrg m yr

Chop apples f~i iely, ad d e ß t Nuar ugar, lbutter, tt l ' d e r' o n l l l >6, e in n o l l l o t oread and t u»>. N ix weil u n til i t f o r i»~ p <>ste Ad d s tifly beaten xvi>itea t>f ehe"
an

r~lw,ein« i»>ii l in >ng n>r)l~

~ ÄL Q in b u t tere d

~/p cup aurar

jrg

and make a pudding w)siel> is t<lrnowt a nat>ve artic le.

n l u l c l i n o ven ~ Q pa n eo n t a l n lllg' w a t c r
• •

m yr

Apples do not grow in Cuba but thooc from California an J Oregon are so abuntll e l 11 extellHLvc.'ly

jrg

marx «11

m yr

1 s poon ful al mond s

107

MAMEY PUDDING
2 rn a m c y s

1 cup i n i l k

R c:n>ove s tonc a n d filamen ts o f ma-

~dd

Mi» a pa n o f w v a f c r .

s ug~ar, c~<~fs, m ilk a n d c i n n a m o n . i vc.ll an d l ) ake in b u t t c red m ol d i n

YEi~iAS DO13LES jßoublc Volk illy Cuban. l hi < r l c s scr t i x t y p i c : ln ten )c ly salve« f oo f Aa y 5c e n i
r icti t n
t

jrg

m yr
p o ltitcs.

m ey-')

p a H -"I r aj i v f ruit t hroug~h eleve.


'

~ /~ eiip a u r a r >/i to na po on f gl p o i v d o ra d c m n a r n o n

l

L r

N o r t h A nicr lca n
i vc v c r

may rcliwh it, hn

i i« h c y n ' " y c " >

jrg m yr

k ind rcd p r c p a r a f ions o f «~b«r a n' " " ~
l) l))>. ~ug~ar i) ci i ~):i xvatcl'

D tc«w poo ii fiiltl Y ii l li ll' i, lc nio n fl.ivc) rin~~

o r S li c r ry w in <

jrg
I

m yr

hipped E aten i v i t h a crcam sauce or av crcam,

108

half of the syrup aside; put the othcr half
i n a s k i l l ct ; l e t s i m m e r g e n t l y . u ntil t h e y b e c om e t h i c k and

white. T hen beat u n ti l

s t i ff , w h i te s o f

t hree egge; m i x w i t h y o l k s and beat b oth together fo r a while. S ift t h rough a fin e sifter three

D rop a tablespoonful of t h i s m i x t u r e i nto the si mmering sy r up . I n a m o m e n t i s then f o lded i n t w o w i t h a sk i m m e r , 1~ l ike a d i m i nut iv e o m e let. R emove with the sk i m me r an d p l a c e in a glass bowl or o t her r e cipient. C on " t inue, spoonful by s p oonful, no t c o o k i n d m ore tha n t w o o r t h ree at a t i m e i n t h e

jrg m yr

s yrup, until al l t h e e hig mixture h a s been disposed of. I f t h e s yrup should t hicken t o o much add a s oonfu l o r p
mater; xf xt has become ab sorbed by y the the eehig, add more syrup from your
• •

oo

reserve. rea y ,

%hen a ll your l i t t l e o melets a r e
s train t h e s yrup w h ic h r e m ains.

jrg

it will float, forming a yellow disc which

m yr

teaspoonfuls of flour and add l i t tle by little, sifting it into the beaten eg os.

jrg

Take twelve egg yolks; beat intenscly

al m os t

m yr

M ake a s y r u p of th e su g a r an d w ater. W h e n i t b c g i n s t o t h i c k c n , s c t

109

double y oll s in t h e d i s h .

kIUEVOS REALE$. (Royal Et,gs).
8 egg yolks 1 pinch of salt 1 lb. sugar
1 cup w a t e r

1 spoonful Cognac or B a cardi r u m

B ea t e g g

yo l k s very

juice and l i q u or.

walls of th e dish as you would wi

jrg m yr

caramel. T hen place your beaten gg mixture i n t h e d i s h a n d l e t c o ok pan with water or in a double boiler u a s 'cl (rrhen t he mixtnre i s d o n e k ork comes ou t d r y ) . R emove from f ire. sq cool Q t ' with the s y rup.
T urn o u

ake heavy syrup w it h s ugar and mager. P u t a f e w s p oonfuls of syrup ' a small pan or pyrex dish; let it cover th

jrg

until hard; while beating add salt, lime

m yr

vigorously

jrg

m yr

11a, lemon or w une, as f lavor w i t h v a n > taste d e m a nds, a nd p ou r i t o v e r t h e

(Candicd Yolks)

For 10 cgg yolks rnakc a t)iick syrup with 2 pounds of sug<ar and 2 cups of or one for each cgg yolk. M i x , stirrin~f

co)J, form small halls, like marb)cs, w>th syrup, add the juicc of a lcmon', lot it
i cook to the point of c racking — t ha t <s whcn a, small amount in a c u p o < >~a«

out at nnce and lct cool on «)buttere J pan

jrg m yr

will snap )ikc g]ass I nto this h o candy put a ha)) of thc cgg paste

YEMlTAS. (Soft Yoll ~).

jrg

h uttered hands,

m yr

zent)y with a wooden spatula and lct cook on a moderate lire until eg<gs anti syrup form a paste which separates f ron> hotton> of the pan or Jish. N h c n p a ste >s T a k e t )lc rest of

watcr; whcn it bcpins to thrcac), lot cnol. Take ten spoonfuls of this cola) syrup,

jrg

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

m yr
>

YEMITAS ACARAMELADAS

(Alrnand Chcesc). 1 lb. pcclcd almonds ~/p lb. sugar 12 cg<g yol k s
p owdcre J c r n n a m o n

w ater 1 0

hours.

a nd lc t i t co o k u n t i l a t hi c k s y r u p formed ; t h c n s t i r i n, w i th a woodcn spatula, g<radually, t hc: al m o nds r e duccd ~caten. Con t i n u e s t i r r i n g o n thc until t hor p a s t e d c t achcs from thc hottom o f t h c k e t t l < . T u r n ou t on

jrg m yr

to a paste and thor eg<g yolks vcry wcll

jrg

into a v c r y s r n o o t ) l p r l s tc . Pl l t t hc sugar •l Lnto a s m a ll co p p cr p r c s c r v l n g< kcttlc w r th t h rc c o r fo u r sp o o n f u l s o f w a t c r '

'I'hc almonds should b c

m yr

rna r öle slang a nd allow to cool.

kncad t h o r oug<hly and put i n n n lold l • rrpt'Ln Iklcd w l t h p o w d c r c d c r n n arnon This iß a cl assi c a l rec i p c f ro r ~

~a rlla g Lrcy, xv hcrc a l mond
famous.

Soak almonds in

o r 12

p o u ndcd

Thcn

jrg
marc

m yr

QVESO DE ALMENDRAS

t~ ~~~~O~ ~O ~opa at~y pur q~tq~st tut r ag q~
t ttlU t )

>poow q) tM oD/tip -'~t)$ )tiun t t p ) t t I Uo +P) «ost Hut ~t)s Darg A)ltA> )

p~tnh st s a go s ~traun args put t >~~tut ~a s o xv>los ) a s dn o X u u u t su ~~ut~ aqttg

(fix'I' S(W) er Vaa aa arena

r ~~tw p a u l ~

t s p ~ou

~[ ltt us o~ ut

gn

jrg m yr
'AO $ tt hl

puthggs.")AcI J:)Lidos Ul p o o l ' fQ:)d uoutg~ go ~i«tg ga oa a td tt •p u a u a a q t u t t h Ji a a o a t d l ai 1I l• •1J qqttt ah%) ') /os )a t )outd ppQ ' pßh fosstp

Pofe«


u u

jrg

potpuao gsomp
p urhaasox d

p u r qotqy Azph ~traun

XJPuo lSQOOO Xl) S ' . QLg Q ) l s ggPOtu UO g P)gq a o d d o o I• Il t u t s e u l a xn y x r u t l

eng 'sarg obhut ans Q r ~oteu t aqy gn 'o~oqm ypj oses qitqm ~o oiuos ( ipso ~o 'q~ K/< so) 'sgnupssq so spuomp po>sso>

PPg

'UQ)QQ Q iCglgs QßßQ g

qua lm Eouoq

• S)g,u PzUQ Xo QPUQMp

m yr
pur

) O QQ)lgAL

(,.„.~ p . " y

d nxEQ x l ~

QOgtgAR PPO

p Q)szo)

jrg

fiouog '(g /g fi - ) ~ . fi. fi - q ~~ iy,

m yr

(gsPnog qs iusdg )

3LMVDHV M HO'88AL
KTl
1

113

quantity.

DULCE DE

LECHE ARG ENTINO
7 cl l y )

6 ehig yolks 3 cups milk

Conttnue

s t t r r tn g o n m o J erate
• •

jrg

tantly u n ti l t a n c o l o re d t h c n add ehig yolks, caramc.li=cd sugar, and vanilla bean (cr cxtrnct ).
fire

Cook milk and sugar, stirring cons-

until thick.

ARROZ CON LECKE. (R '

clifficult to a ccon>plish to pc:rfc«'o
g 14. v a l e n ci a or C a r ollna

jrg m yr

A homcly dish, yct nnc of thor mo

~2 qts. milk

>/t tb. notar
p jccg o f 6 t ic k
I

c < n na~»o

pccl of half a ii@>c or lcmon

m yr
'

1 cup s u g ar •1 s mall piece v a n illa b e a n 3 spoonfuls o f s u g a r , carameli ed 1 spoonful b u t t e r

jrg

(Argcntinc Mi l k

m yr

It thickens considerably ivhcn cold. One quart of milk wi ll m ake a fair

314

powdcrcd csnnamon.

p iccc s t i c k

™k 1q ~/j camp aurar 4 level tablcspoonfuls cornstarch
c i n n arnon

jrg m yr

pcel of half a l i m c 6 cg<g yolks

Dissolvc corn starch anJ cgg yolks carcfully with milk. S t r ain,a J J sugar and flavoring.1 Cook in Joublc boiler or
on dircct mo Jcrate ßrc, if one ss very a ttentivc no t t o s top stirring s o as

avoid sticking or burning, W hcn Jon< mol J or, what is morc typical, spr+aJ

jrg

NATILLA. (Cornstarch Pudding, Guban stylc)

m yr

will harden. Pour in glass bowl and dust with

If th c s u gar is p ut i n t oo soon the

jrg

watcrs. P u t o n t o bo i l w i t h t h r c c c u p s cookcd. w atcr until th c grain i s g u i t c add hot Whcn thc watcr is absorbcd,

milk a littlc a t a t i m c and flavoring, stirring occasionaBy. Whcn all thc milk. has bccn absorbcd and thc mixturc crcamy, add sugar. Cook a whilc ion<cr.
rico

m yr

Wash ricc thoroughly in

scvcral

SOPA BORRACHA. (Drunken Sop) •
•f

S pong<c. enke i f s t < s a cou ple o f c lays olm, all th c b e t t er', cu t i n t w o i n c h

o r Oacardi ru m h a s b ec.n add ed .
p ermeate t h c

~hcrc should bc: liquid en o ug<h to

TORREJAS.

slice,'

4t.

jrg m yr

s l ices Cut off h, " the « u s t. Pou r a des sc: r ts poon ful of Jr > S' « « v ivmc (vsno scco ) on cnch slice d c -'nough sweetened m i lk t o

Cu t ra t h er s talc. b read in
• •

Lc t d rar n. B c .'a t vc ry out." "y two o r t h rc.c eg os. Qcp eac

b"a«n c-gg~and fr y i n d e c:p
1

jrg

cake c o m p l etely.

(B r . s rl F r i t tcrs}.

p r>nöle wi th powdc;rc:d
bathe i n s y r u p .

c llln a ~

m yr

<quarc.'s ancl co vc r i v <th s y r u p , m a de of • s p11 >uVar an d w a t c r , t o iv h l c h 5 he r r y w l n c -.

r an d suva

jrg

a n J cinna m o n w sth ca r a m c J cssert sts spccra l charactc:r.

l /aves

th ls

m yr

g poon fuls in open plat tc: ran d pu t a fe w of caramc:1 on > ts su r face. Thc combine J f lavor of Iime peel 1

11G

C ham p a g n e.

Serve with straws. One for each t uest.

COQUBlIOL. (Coconnt Milk)
I

Grate tw o c o conuts,

m yr

add one scant


grated coconut.

Make a thick s yrup with sugar»d
w ater and t a k e a s m an y c u p s syrup as you have of th e coconut m i l k

jrg m yr

Add a cup of cow's milk and allow three egg yolks forevery cup of the cornbined liquid. Cook, s tirring c o n stantly with
wooden spatula or spoon. Put in a piece

of vanilla bean lt should have the consistency of
t hick c r eam.

jrg

c up water, M ix we i l a n d p l a c e in and ivring. napkin or other stout l inen ) so

(Preferrsbly done by two persons as to extract t he milk juice from the

jrg
a

Gut off top of a pineapple. Scoop out the fruit, making a cup of the shell. and Fill cavity with pineapple ice

m yr

HULA - HULA

CAFIROLETA

e aspoonful of g r o un d

cinnamon.

jrg m yr

x

x
l(
V

jrg

m yr

<~< a11 together and let cook, s tirring do •t nd bronn >n oven or under broz1er.

%hen thick add coconut, yolks of four ™ 11 dia s s o f Sherry +eine, ha1f

~ rate a c o c o n u t . M ake a syrup ~ ~o cups of sugar and one of mater.

jrg

<<ICH QUEMADO (Toaated coconut)

m yr

Half aweet potato dulce (boniatillo) ) mixed. aad half coconut milk (coguimol

C QF F K K

as black as nicht and as hot as the devil". Cubans are pereat coffee drinkers,

alo ne assure g oo d r e s ults. A p l ai n t i n or enamelled French c offee pot is Used, w it h a fi n e strainer F or 4

4 heaping tablespoonfuls of weil roasted.

jrg m yr

finely ground coffee are necessary put the coffee in t he u pper p a « of the coffee pot. Put 5 small cups of wat« in a saucepan ( one tor each cup an d a n

extra one which will be absorbed by the grounds). Let the water beil herd. Theo pour it on the coffee little by little, abou a tablespoonful at a t i m e . The

an the u p pe r s e ction.

1

s m al l c u p s of strong coffe"

jrg

A merica,

1

b u t care

m yr
an d

m ost exacting as t o t h e q u a l ity o f t h e bean and the excellence of its preparation. It is simple enough to m a k e c o ffee a s it i s d one i n C u b a and all Spanish
a tt e n t xon

"Coffee must be a s s t r ong a s l o v e,

jrg

m yr

ed.
To make style: spoonful o r

c o f f e e and milk, Cuban

t w o o f s t r on g b l a c k c o ffee
su b s t i t u te s w a t e r

into it. ~11 L ~lllk s i m p l y

jrg

Fill cup w ith h ot m ilk a nd p ut a
and

<ast when coffee, rolls and fruit constitu« a meal.

jrg m yr

is eunuch more nutritious for early break-

m yr

g rounds b e f or e p o u r i n g o n t akes time and p a tience to m ak e i t r i g h t . H you p r efer th e c o ffee less strong, and s erve a s m al l pitcher o f h o t w a t e r graduate the strength of t h e b e v erage to the taste of each g u est. U nnecessary t o s a y t hat coffee must be freshly made each time. Ne v e r re heat-

jrg

m yr

must be kept at the boiling point when poured on the coffee and this done very slowly. through the L et t h e w ate r p ass It more.

M KX S S

Gastronomie experts have declared t hat th e b e s t p l a c e t o t a k e(alrnuerzo br e akfas )t

(early) ie New York; luncheon The Cuban almuerzo

m yr

H avana; tea, London an d d i n n er , P a r i s ,

c ali it l u n n ame ,

of the dishes described in these pages. or are more an Havana
xnners

less cosmopolitan, following the plan of French chefs, a nd ar e n ot p a r t i c u l a r l y
characteristic.

jrg m yr

Grape frust M a r a s qu ino

Egos a la M alaguena Rice and chicken, criollo Chayote salad Pineapple ice

jrg

c heon for l a c k o f a bet t e r is famous, i t i s a ve r y s o l i d m e a l s hall offer a f e w m e n u s f o r t h o s e desirous of coxnbining harmoniously some

ALMUERZO

jrg
but

m yr

G uava p a s t e

a nd c r e a m cheese

Stuffed aguacates P argo a l a c r i o l l a N ew p o t a t o e s , m aitre d
Empanadas G uanabana i c e

ho t el

Grape f r u i t co c k t a i l

T amal en ca - u e l a (soft tamal) L ettuce an d c u c u m b e r s a l a d Mam ey s

~ cery typical and familiar a !mae«o

jrg m yr

Picadillo, rice and revoltillo (dauben scrambled eg os). edith fried plantains, ripe and green
L ittle p a r go s a l a m i n u t a Mater cr e s s s a l a d T oasted c o c o nu t d u l c e
A very n i ce sp ra y

jrg

Broiledlobs t e r, Tartar

m yr
sauce

of s e r v i n g

h omely dish of h ash and r ice i s t o


th

jrg

Moro crabs Panned sprint c h i c k en with string beans Bananas in tentacion Guacamole salad

m yr

122

pool sinemould half way with picadillo, t } e remaining half with white rice. I e t
s tand s few minutes and unmould o n

eerved in the same course.

Sweet green pepper

Preserved 6gs and cream cheese Grape fruit Lobster Havanaise Squab chicken on toast with petits

p018

jrg

New potatoes,

jrg m yr

Stuffed chayotes Guavas in syrup — Edarn cheese Jigote
P3ozied pargo, aguacate sauce

Braised tenderloin Stuffed egg plant salad and orange Pineapple Drunten sop (sopa borrse~e~.

m yr

Easy to prepare u)hen not in Cuba. Qy ster cocktail olive oü Eggs poached in black beans %hite rice salad

maitre d' hotel

jrg

}+~ggdjsß with the revoltillo forming a generous border; the fried plantains are

m yr
a

goo

C uban

KVhite rice
Corn p i e L ettuce an d t o m a t o s alad A ssorted f r u i t

and crabs )

Double yolks (yemas dob4s)

jrg m yr

+ or s

d

s

oeu v r e s

(Olives, sardines. shrimp )
Ajiaco

T ournedos i v it h p e t i t s p o i s T omato a n d l e t t u c e s a l a d

©rape fruit s alad Hula-Hula

jrg

Aguacate A rro- con m a r i s c o s

m yr
(parade.obster l
radishes,

Aguacate S te>ved p a r g o

a la c u b a n a

jrg

bananas en tenfacion White rice Fruit salad Mamey pudding

p o t r oa s t

m yr

Cocktail o f Cuban shrimps s) Huevos en acematas (egge in ro

Fruit cocktail with Sherry

Jcllicd partien

Almucrco for a bot Summer day ,Chilled melon en escabeche (marinated ) Cold stuffed chayotcs

Partien

%ater cress salad Guanabana ice

Grape fruit Pescado a la minute (breaded "sl' 61lets) Boiled New potatoes Albondittas (meat balls in sauce) %hite rice Aguacate salad. Natilla (Cuban Custard )

jrg m yr

Moro crabs, stuffed Chicken a la creole %hite rice f r ied plantaine Assorted fruit

jrg

Aqua cate

m yr

jrg

Chickcn and rice, criollo Chayotc salad Mamey ice

m yr

Chilled melon in g l a sses >ice with fish, sh r im p s a u ce , Small grilled tenderloin steaks
a uted new potatoes

a lelly

jrg m yr

a s s o rted cheese

jrg

m yr

Jigote Egos a la M a l a g uena T amales made f rom f r esh c o r d Chayote and l e t t uce salad ~ pp4 p u d ding w i t h r u m

jrg

Cups of oranges an J Marasqucno cherries Omelet with shrimps, tornato sauce %hite rice Plato frto ( m i xed aalad ) cheese G uava i n syrup — Gream

m yr

1QG

' COSMOPOI ITAN DINNER IN I&VANA, lVITH A NATIVE TOUCH
Daiquirf cocktails
Toastcd maranon nuts ) Canapc:s of caviar

sccds. (Qasgc"

Consornrnc': pro fiteroles

jrg m yr

Chateau Iquem Smothered chic ken

Pargo, mayonnaise, garnished with crab an d lobs ter otel Ncw potatocs, maitre d' h

shrimp,

jrg

Chablis

m yr
farcen pea"
ie

Cand>cd sweet potatoes Aguacates f illed with pineapple salad

Champagne
C oconut see cr eam

Petit fours Caf~ noir or Caf~ f r appe

Creme de menthe Benedictu

jrg

m yr

12T

Cuban M a n h a t ta n
C heese str a w s

c o c k tails

Haut Sauterne

Lobster H a v a n aise

Chambertin

Chayotes gratin, s t r ing beans Hcarts of lettuce and t o m ato j e l l y
mayonnaise

Champagne

Cuban pousse

jrg m yr

Coqui mole KVa fers

H ul H

l

Cafe noir

jrg

Filet of beef au M adere

m yr

Chicken g<umbo soup

jrg

m yr

jrg m yr • jrg m yr • jrg

m yr

jrg m yr • jrg m yr • jrg

m yr

'QO)lSOACJ Qlg ) O
>O~g py pgl)30
Ip

y Ulpy
'4p JSQ

l ©U U C U l

>g4 Ql

~ ~~ggl~UQ

>>~~P gyW

) ~ l~g4 PUO Upt)O)aßgg NtU< Q QUQAg~~ ~O t; P Q UlCP : l A Q
ßlUOO PQQQ Qß JQQ gg

P yup~p~ ggglg ~>Ulqp~ gpgtnl glnS~ Oulg pu r u <Og P PS ]NU( AQQ 'Ugl yP gllP ) C lP

jrg m yr
)lglA

®llggqgP+,) g$ ' UPl )QUl

PDXl
( Ul

ggigs]4 O U
~~ütgP

A O O ) O g '. P D h
UC D l3t f

> U EOD >AUS Ol hh 'Q.!O LU O ai i) Q PP P PU <
P IQ lgUOD

yg1gtUAU A>j~JS

Qg,a

D l)OX : 7

jrg
ß

Otp 510pg

)l il!AI

Ut:DIIDlll p
8

Lp l U ü l
)OU

O UOl)O) 'QQA Q)

m yr

~l)QUl

alhl )CU

Ql Pg)QDOO

• jrg m yr

131

ORIGINAL DAIQUIRI COCKTAIL
ch ile the Guantanamo Naval Stat ion was bcing< establishcd, in the early Jays of the Republic, a g<roup of o f h c ers i ver e initiated into the sccret of a cocktail ma Jc with the juice of screen li mes and Bacardi, r um. It was immediately named Daiquiri , i n honor of its birthplace, a lit tle m i n i n g
f amo u s .

One s mall glass B aca rcl i R u m
One teaspoonful sogar

CUBAN tvIANHATTAN COCKTAIL
One half <la g ass Italian Vermouth

jrg m yr

r ac ed ice.

r ops A n g o s t u r a

One half g~lass

jrg
<um

lime Sh k Ivc.'11 . Ivitli crackc.d ake c . ice ice S crve in a v e r y c o lcl glass.
'

J uicc: of half a

Shake

pas <SI~ENTE

COCKrZIL

One h,lf gD acardi R u m

Af

al f F ren rench Vermouth d «ps Grcnadine

m yr
B it t ers

ivell

t own nearby. T h e n a m e i s n o t

jrg

m yr

p leces ol

f

I

MARY PICKFORD COCKTAIl,
Qne thir~l pineapple juic.a i l wo t)»rJA l)ucar~li kc»~
OI11 Pall)1 GfcllNlllflo

CFAoko J ich, Sl>ako weil,

«a~«ad ich Shake weil her.ve 4) y~ry volt

©ne half tcaspoonful wupper . Ono third ära pcfruit ju icc Two tliirds Baear Ji Rum

jrg

1SLH OP P1NL>S COCKTAII.

jrg m yr

~~~~"~~ YKllf CLUB COCI<'I'Al~
()))~
i~lllil lvilf l(tllll

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

m yr

aula

i~h o4w@l )

jrg

in w ei l c h illeci cocktail glass, ahming a twist of orange peel and a Marasquinn ehe rry.
Strain a nd s e r v c

l e es

m yr

' 'fair wall in l n rga glass w ith two

GlN COCKTAIL
Onc t e a s p o o n f u l
lQLYc„<l $n Q , s l i p~ lr cl13.
! 1

Shake weil wi tl> crackecl icc, astrein anJ nerve in very col~l cr)akt'vii g<l'c«.
CM iW

MAN/ fATl'AN C(3CKTA1L
O ne Ja~l~ Orange Ii i « c r ~

jrg m yr

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

(~lol~i lvp, <?ne

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

)iggcr Italian Vern>ucctli Pic <ccc 4if Icn>on pccl Shake ivitli cr k J ' ' la o ivcll ehille.l glans.

jrg

Unc Cl AH) l tlyrll l '/g jigger EViiisl y

Otlc J aNli P c y c l lallc,l l) l t t c r B

m yr

jrg

little soJa w a ter. Two Jashes Ang<os tu ra Bi t terz O ne jigger I f o l lanJ G i n

m yr

134

- Shake weil in shaker with cracked ice, strain and serve cold in cocktail
.

glabb o
t

,

m yr

- FRENCH CANADIAN COCKTAIL
1

jrg m yr

VERMOUTH COCKTAIL

-

,

,. One dash Orange Bitters ,One dash Peychaud git ters One dash syrup ''.,;; ';: Gne jigger either French or Italian , ~ermouth whi c h make. e>thex'- dry or sweet.
: ' " . ' . : ;

=-

One 'small mixing glass, into whcch put: One dash Absinthe ., One pony French Vermouth One' poüy Canadian %hisky Fine =ice cold , Stir weil and, strain into : ' cocktail 'glass,

jrg

jrg

One part juice of mandarin orange, with teaspoonful of s u gar weil dissolved One part 018 Tom Gin

m yr

NAH JONG COCKTA1L

Stir and strain i nt o gla55.

col J cocktail

SHERRY COCKTAIL
One Jash Orange Bitters One dash Peychau J Bitters One jig per Sherry Lemon peel

and s t r a un into weil chillcd cocktail glass.

Shake m' h cracked ice ith

CHAMPAGNE CQCKTAn. (O~
P ut snto a
e t a
a

Lllllp

otters.

so

jrg m yr

p

oivly dry Champa aoe a most frappe.

PAGNE CQCKTAIL (S

s ra

lar e cocktail dia» . a lge ~ei1 Q f 80 gar mo~stened mi h

jrg

t into a )ar e

ed trip o f s t t g a r Qragao.

m yr

aßest

jrg

m yr

Lemon peel Lump of ice

C O

O

'äß

• ~ W

Cl ~
c0 ~
• yey ~

O O äo ~ O.~ S4 c0
Q

c0

C~
IIl

C4

4$
O

O~
® 4

O CJ O lcl Q

Q

O

O
• M

äcl Q '4 Q Q

Q C4

'äcl

l%

C

Ow
c0
S4
Q

c0

4 IO

jrg m yr

Ö O O

Ow O. O m Q c0 u

'bO

Q

'all C

g

c0 Q
Q

•w

C

E Q•~

jrg

e 8

a

Q

c0

m yr
c0

Q~


•g

E
C5 iQ

E
a
• yg

S4
Q l

jrg
C
Q

m yr
c0

a

C

O
C

Qp
'es
O
• esl

•~~ C

g Q

U' Q
4 C0

S4
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o.
a

c0 M

C0

H< m Q

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C0

5

Q~

U

Q o

0++ o

o o

h

P~<oPQ~~
««g
A

XM f ca ~
f g cL re
n > 5
Q
« •

R . M Og~qO
«. H A

O ~ O

H .~ <

e ~

W O

O C O

o

> g ~o

e w

~

O

o

O
A A
Ql

jrg m yr 8
~„> n
A

« •

a
O

«•

e Q~ Q~
G

OQ.

• jrg
C5
K

o
O
A

D
O
A
A

B'

H

P

TA tA

S

« •

M

C
A

~g «.n
Q Q
A

m yr •

jrg

m yr

188

Onc small mixing glass into which
put:

strain into a

c o cktail g l ass.

One third part Gordon Gin Two thirds Dubonnet Put all into a glass with two pic«s of ice, stir, (do not shake) st rain an~ servc in weil chilled cocktail glass

jrg m yr

HA VANA COOLER

One lump ice

One jigger Bacardi Ru m One small bottle Qinger Ale One Lunch mint Serve in Collins glass.

jrg

DUBONNET COCKTAIL

m yr

Onc dash Orange Bittcrs Onc dash Aniscttc t/p jigger Gordon Gin t/p jigger Absinthe Shake wcll with crackcd icc and

jrg

MERRY W IDOW

C O C K TAIL

m yr

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

139

Juice of a limc One barspoonful of

s u gar

Shake weil, strain into a goblet with

f ine icc and d c c o r ate w i t h f r u i t a n d m i n t ( slice o f pi n e a p p l e . o range, l i m e und

I n m e d i u m s i n e gl a s s p u t : One tcaspoonful sugar

Sprit of mint

O ne j i gger B a c a rd i R u m S everal p i c ces o f i c e

with

F ill g l as s w i t h s o d a w a t e r .
s poon. longe

jrg

guice an d

1

rind of a

jrg m yr

m yr
screen lime

RUM CO CKTAIL

(C u b an mojo)


Serv e

cherry}

jrg

O ne j igger B a c a r d i R u m

m yr

PLANTER'S PUNCH

'4 gg

4

d o

Q
o ~~ .'P
Q

o e.~ o
•~ Q

Q Q

~ OO

C

C

~

g

R

Q

M

•~

Q

m

mY

C

~OO ~+

g a a~

Q

Q '~

ct H

M

jrg m yr

bD y

g

s

o&

jrg

m yr
C4

jrg
C
t0

m yr
C

• yg

C 'cm g
Cl

a

CC

4

Q

C5 Ce

~ t4

C

IG

o
'Ce

o ~

Q

E~M

Q oM
CO P v

CO

• sei

Q

• A g

o <o

Q

c o

C

C

at o

c5

'tD

c5 +

Q~

8 W

C$

o

Q gj

a.

M~

• e6

o

141

Shake weil, with cracked >ce, str»n into Axt glass and fill wvith syphon These fi==es can a lso be made
© >n snstea J of R u m . >vsth

SHERRY

FLIP

One tablespoonful sugar

One glass Sherry
Olle egg S mall a m o un t

of ice

jrg
.

small mixing glass

on top

jrg m yr

h» <lass. A

l i ttle po

ivdere

vom eidamFLIP
ezcept

li , Same as Sherry F ip. ort instead of Sherry.

m yr
so a11
csnna
gßC

jrg

One barspoonful of sugar One jigger pincapple juice One jigger Oacardi R

um

m yr

BACARDI PINEAPPLE FIZZ

•«

G
~ '««
I\ F

G
o ~

jrg m yr
Cs
«L

«

Q
C?
t
««

««


«k •

T~

•«

A Q
««

~v

Q
t ~ «J eJ

jrg
«, •

taee4 E 4
«« •

C

z
C
r
•a «

««I
IVI

Ä
• I«

ß

m yr
A

I•

I««
'I«I

«
L««

Q

«


!

ßPP

jrg

m yr

Ptll « p

g i n ~ ~ 1 vttlt

t ll t l t v c cl

tees

Do n o t s t i r o r alt ake, l ) t l t Iet stttncl « n t t l ~(llta~ tltrec c)r f c) tt t nt t tt tt ten

fttl EVlti~ky o t' I)LLQLtrclf Qnc w i t teI<lltLLL) O r n tt ttt en t w itlt 111int Ltnc l fr tl i t .

LttrI(Q c.'ttt
Ol lC.' l t l t l t I )

g lltttv

wtt tet'

t of » t i t t t 1'c)ttr c)r l i ve ) lori~(c

Stir ivell
Pc)ur T t i lt t
C) Ll tl) ))

jrg
i) Iterry

Scverttl lt t t » I )o o f a tttltll i e Q ly Oll e j i g<g<er 13rttttc ll Lt tttc)u»t Lt»t« w l t l t fruit of

t lt LL t 'L'L\ w LLs iDQL' ve 'IV L

jrg m yr

Sf,-l l';RRY CO1313LVR

ULIQ llt L'g Q t llllt QlltPlß c) f Ltyrtt() 1QLLLLI)l)C) t tfttl l l e Ltlc) Lt [)eel Sttttt l l p LQL.'Q t1vlI tec

SVL'Ltegl«LLL) fttl

«tt c l L ttlltt

m yr

lt'I'Lolvecl l!1 Lt Clttgiltt' C

V o t 't w l l t e


llttle

OLI) SOUTIII!RN MINT JULPP

jrg

fro s t t e c l .

m yr

Tltrcc

o r f ot t r

sprtgII frevelt mtnt

screen munt.

Decorate

w ith

rui t and

sprig

S erve with s t r a w s .

COFFEE FRAPPE
put:

U se small m i x i n g g l a s s i n t o One teaspoonful of sugar

Two jiggersof coffee
shake s train into B u r g u nd y g l as s an d serv weil e.

Fill wit h

s haved ice,

CUBAN POUSSE
(After dinner drink
O ne pon y B a c a rd i R u m T wo d a shes Cr eme d e C a c a o One dash An i sette Cracked ice, s tir w e i l . . S t r a i n frappe glass.

jrg

m yr

O ne pony of Br andy or B a c a rdi R u m

jrg m yr

Use a pony g l a s s i n t o equal parts of Anisette, which put Triple Sec Alda~o • C hartreuse and B r a n d y .

POUSSE CAFE


)

jrg
w ic

m yr
of

Fill glass with fine ice. S tir weil.

CLARET CUP

Take large glass pitcher into which
squeeze juice of one lemon and put:

One tablespoonful powdered sugar O ne pony B r a n d y One pony C u r agao One l arge p i e ce i c e One bottle g o od C l a r et Two pi e ces cucumber rind One bottle Apollinaris S et in r e frigerator for a couple of hours and add a b u n ch of m i n t .

Large glass pitcher into which p u t: One lemon, s li ced One orange, sliced

Two

p i e c e s cucumber

jrg
• •

SAUTERNE CUP

One pony Brandy One pony M a r asquino

jrg m yr

One q u a r t S a u t e r n e

One pint Apollinaris The juice of one lemon One large piece of ice
D eco r a t e
t

Let stand in refrigerator an hour or

t wo.

with small bunch of

m unt an d a

Iew cßernes.

m yr


rind

jrg

m yr

S Ällle r c c l p e

ll 2 Äy l) e L l c ier,

M ottelle C22p, utting e i t

uf t l t ette w i n ett i n t t teÄ( 1 of S Ä22tertle.

CIIAMI'AGNE CUI'
~tut i

Q ne I Ärgte g l Ä t i ti p l ( e lter ln to
Q t2e I e t220 t2 ttl t Cc(l
fgt

()»e po»y H tu,ttcly

Ot2e pÖtly C«rugÄÖ tft t • I lte )2ttca o f o t tc l c t t t o t t
Ixet v tl(l ta t Äf1i l t t l fcfriffcrÄtÖt'

ltcfÖro tterv»2g Ö t i e <~2tttt't v cry c o l t l C l t Ä t t t ) t Ä g t t o Stir Wcll < t tt tl ( Iceot u tc w itlt Itit t t ult Öf grcctt tt t i t t) w illi « I i t t l c ~ tÖwt lctocl

A f c w»

jrg m yr

f bc't'vc <ltcvc

jrg

Ot2c pittt Ap u ll i » t iri tt
totttcttt tt

m yr
eil s t tt »t

Ot2e <)rÄ»g<e ttlicetl J wÖ Plcccti cl i c l l t lll)ct' r l n (

g ]te g ))(type g! ii ))pj gt {1 i i I ll iii tt Jo v(.tii (lettit'o t liotti ttweot, tt(l(l ttililct~ftitl)ti

tiiitllt let y

J

Pf

pt t.cftci'~

fitl ttf f>itwJerctl


l
at ttu ll,
w l t g gr f i t g i t i ~ li

jrg
wll Lcll

m yr
her

wine C22p or

or

2tno

il7

I nto i i p i i n eli l)owl f)ut .' l2 a i lovea, c)ne i ) t i ('. k e«i iiw»ic)n, pea l ef c ) n a or~lnffe Ancl t ( v ( l la)ii()»Ei ~v llicll liciva l)een l)()ilecl in ii c.'iipc) f wüter f o r fi va »ii»ii tes. S t rii in.

O»a Oiia

Ona cfii<irt Sc(()tema O iia cfii ~r t e o l(l Oc)l()ng te~
Oila cf ii@r t A f)() ll iii A I" I g LArga f ) l eaa clt l e e

lM l'l i R Ihfi l'UNCj l
fiiti) w fii«ia~ li l) o wl f ) @ te Olia f )() tilicl c) f I i i /A i' Oi>a if i icirt «c ) lcl ei)ffc.a

jrg m yr

()!ist l n)ttld l ~ cirt w i ) l a Oiia l)c)ttla Qc)c)(l l ) i' )iilcly
( j i i cir t ( ! r a ( i n l
I

O ll e

I jA r/a

f) ' IQL!a c)t ii ! c )
l I

'l'i ii~ i»ny l)o f r ~~)f)bcl l~y f i i i t t i » p
i (!a ol ea i i i

iii t () ( i n il A ()ft i

jrg
I

m yr

f) ()an(l c f ( «(rt l3(iecirc lf Rii»i

fradigi' cincl fl'ppp in/

Juioo of I '

,f iiice c) f 12 c)riinga ))

l o mooy

jrg

m yr

DHLIClOUS PUNCH

• %/I

r. •
Il

~ ~ • • )I
I,

i, • s

gt

RRFRRSCOS (Soft drinks)
The great variety of cooling beverages m ade f ro m f r u i t , s ugar, w a t e r a nd c onstitutes one o f t h e a t t r a c t i on s o f itc he e Havanese season. There is nothing more s atisfying w h e n o ne i s ar m t h an long, cooling d r i n k m adw e f ro m f ru i t
• •

j ulces o

jrg m yr

Lemonade and orangeade are un i v ersal; but a few spoonfuls of orange juice i n a g l a s s o f s w e e tened w a t e r i s q u i t e a nother story f r o m t h e j u i c e o f l u s c i o u s

Antillian oranges with no other add

jrg

m yr


than c racked i c e ; even generally u n n ecessary.
i ti o n

sugar b eing

jrg

m yr

15 tJ

sugar t o t a s t e.

Some people prefer it with the fruit, and th e w a i te r g e nerally a sks if y ou want it colada o stn colar, that is, strained
or not s t r acne d.

d o es n ot r elish i t on account of ats very pronouned flavor.
p •

t hough e verybody

This is the most delicious of all,

jrg m yr

ment the pulp of half a fruit is required. The g u anabana i s t h oroughly crushed, strained, shaken with cracked ice and sugar. T h e necessary quantity to 611the glass is f u rnished by the addition of a little water or of milk. T h e classical champola is made with milk. This also is served strained or not

strained, according to t a s te.

Same as above, using anon instead of guanabana.

ANON REFRESCO

jrg

For a larve, tall glass of this refresh-

m yr

CHAMPOLA (Guanabana refresco )

jrg

straincd, and shaken with cracked ice

The juice of a pineapple will make two glassfuls. Just grated or crushed,

m yr

PISA FRI A

( P ineapplejuice)

l60

large glassful, added very gradually. This is strained and cooled with ice.

jrg m yr

of delicious water which needs nothing mpre than the addition of a little ice to be

g r e en c oconuts h a v e the necessary liquid. H ut a m ed i u m sized one will give two large

Only y oung,

COCONUT WATER

jrg

v ery d i f f erent f r o m orgeat made with syrup of a l m onds. the It is the genuine milk of a l m onds we used to read about. 2 ounces blanched almonds pounded to a pulp in a mortar or very finely ground are worked with a heaping tablespoonful of sugar and water enough to make one

This is

m yr

perfect. S o m etines a te a spoonful of sugar enhances the taste, bu t g e nerally the juice is sweet enough wi fhout it.

HORCHATA (Orgeat)

jrg
a tlass e s

1 slice orange 1 slice lemon s mall sprig mi n t 1 spoonful lime j u i ce 2 spoonfuls Grenadine syrup cracked ice and water.

m yr

ENSALADA (Salad)

161

derful r emedy fo r
t ake a

C oconut w a t e r i s c o n s id ered a w o n • •

k i d ney trouble and

doctors here prescribe st; many persons c oconu t w a t e r c n H a v a n a e ure a t a E u r o p e a n s p a . i nstead o f

jrg
a

d el i g h t f u l tre a t m e n t of fresh

TAMARIND
I t has a l a rve brown pod; the shell being thin and brittle and the
i nterio r

T his beverage.

e x o t i c f r u i t m akes

It is v e r y t a r t a n d n e e d s t o b e s w e e t ened

disso lv e

plentifully . T h e u sual and easiest manner ofmaking tamarind refresco is to purchase t he p ul p p r e p a red w i t h s u p e r . (it m a y he had at cafc-.s and groceries) and simply
it

sn w ate r

jrg m yr

A very p o p u la r d r i n k .

Juice of half a limo
One tablespoonful s u g ar

Half a glassful light beer Half a glassful water Shake with cracked ice.

jrg

a s of t p u l p c o v e r in g b l a c k i s h beans. T h e pu l p i s s oaked i n water f or s e v e r a l h ou r s a nd t h e n c r u s h e d , s trained a n d t a k e n w ith ic e an d s u g a r .

m yr

w i t z see .

m yr
a

goo d

jrg m yr • jrg m yr • jrg

m yr

C

lntroduction

Jigote
S hrimp so u p . Fiah soup. Black bcan soup Green banana (plantain) soup . Another banana (plantain) soup
. . . . . . . . . . . . . . . . . . . . . , .


C rcam o f

corn soup.

.

.

.

.

.

.

. . . . • • •

Ajiaco

m yr
. . . . • • . . . . , . • • . . . . . . . • . • • • • • . . . • • •

Sopa de aj os (Garlic soup).

.

,

Olla

FISH

jrg

Boilcd pargo, aguacate aaucc. Pcscado a la minuta.

Pargo (Cuban atyle) .

Stuffcd fiah, Stcwcd f iah (Cuban atyle)... • Stcwed fiah (Catalan style ) .,
. . . . .

Eacabcche

Stewed fiah jcllied,

jrg m yr

Bacalao a la

V i =caina.

SHELL FLASH
Moro crabs M oro crab coctkail No. 1 , M oro crab cocktail No. 2 . Lobaters Stuffed lobster. Stuffed crabs. Lobater H a v anaise.
. . . • • . • • • . . . • . • • • . . . . . • •

t

t

t

t

jrg
• • • • •

SOUPS

t

t

t

t

t

• '

t

m yr
15
• •

17 18 19 20 21 22 23 23 25

28 29 30 30 39
3cj

33

34 35 38
39 39 39 40 41 41

EGGS
Fr)cd cggs, Cuban stylc • Fricd eggs, Spanish stylc.
• •

Havancsc cggs. Hucvos cn acemttas
. . . •

.

• . • • . • • • • • •

Rc volt 11 to M EA T S

,

.

.

.

. ,

jrg
• • • • • • • • • • • . . . . ,

Egge Malaga stylc,
Aguacatc omclct M >mosa c ggr.. .

(Eggs in roll«)

,

.

.

.

.

. . . .

R aast ruck >ng p>g. Christmas evc (Nochc Bucna )... C uban po t r o a s t ,
. . . , , ,


. . . • • • • . . . . . . • • • • • • • . , . . • • • • • • • • • • , • • • • . • • • • • • • . • • • • •

m yr
. . . . . • • • • • • • • • . . .

Cuban beefsteak.

.

.

.

,

.

• • • • • • •

M cat b a l l « $•
• • •

e •

Ropa v)e va

Chicken a la

jrg

V aca trlta •

(Rage),
• I • • • • I

• • • • • • •

Chtv)r)cor .
• • I

Guinea Hcn Pig« feet Andatucian «tylc, Lmpanadar

crcole.. • with casabe,
• • • . , . . . . • . • •

• • • • • • •

ora)n

.

.

r)tterr

I

>CE

jrg m yr

p la)n L u t)an whist e r)ce . Arrox con pollt) (Rice with ch lcken) Arroz con marirco«
• •

HAN S
. . . . . . . .

(Rice with «ea fo"" ) 65
I • • • •

Pri)otcr negro« (Btack beanr ) Red beanr
. .

Judiar (White l ea,nr) .
I • I I
• • ,

I

I

Judiar en n>unyetar,

I

I

I

I

m yr
• • •

t

42 42 42 43 43 44 45 45

I

47 48 49 50 51 52 55 57

50

60 60
6c)

58

63

l Sie

M o ro s y c r l s t l a n o s .
• •

.

.

.

.

.

.

.

.

Congris ..
Garbanxos

.

.

.

.

.

.

T amal e n c axuela . . T amales C orn pie. .
. . . . . . . .

.

.

.

.

.

.

. . .

C orn meal .
C orn

.

.


. . , . . . . .

Albondigas dc
. . , .

m alz, . . .
. . . .. • . . . . . . . . . .

.

.

g n occhl.

t

.

.

.

.

.

Royal paste pic Fricd p l a n t ains B anana chips . Bolicd p)antains . Bakcd plantains.
. .

.

m yr
. . . . . . . , . . . . . . . . . . . . . . . . . , . . . . , . • • . . . . . . . . . . . . . • . . . . . . . . . . . , . , • • • • . • . . . . . . . . . . . , . . . . . • . • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • . . . . . . . . . , . . . , . . , . . . . . . . . . . . . . • •

BANANAS

P lhtanos e n

Machacado dc

OTHER TROPICAL VEGETABLES
Chayotcs Boilcd c h a yotcs . Stuffcd c h a y otcs . C hayotcs au g r a t i n .

jrg

t e ntacion.

p l a t anos.

jrg m yr

LDero

Q

u lm D O lll D O •
• •

l

l

A

S tuffcd g r ecn p c p p c rs .
I • • • •
• • • •

Stuffcd cgg plant. Yuca (CassaYa)
F rlcd yu c a . 7 P • Pl ncappla frlttcrs.
. . . , , . .

.

.

. . . . . , . . . . . , . . . . .

.

.

,

.

.

.

.

,

.

. . , , . . . . ,

ShLADS

Aguacatc (Alligator pcar ). . . . G uaca ololc • • e • • • • • • a • • • • •

• • • • • • i• •
• • • •
• • • • • •

jrg
• • • • • • • • • •

CORN

.

.

.

.

.

t

m yr

BEA N

S

69 70 70

\

.

.

72 74 75 76 77 78 79

'81 82 82 83 83 84 85 86 86 87 88 89

90 91 92 9o 93 94

95

p,

jrg m yr • jrg m yr • jrg

m yr