1931 Cuban Cookery by Blanche Z de Baralt

105 If the sugar is put in too soon the rice will harden. Pour in glass bowl and dust with powdered cinnamon. CORNSTARCH PUDDING. Cuban style (Natilla). - 1 qt. milk 34- cup sugar S 4 level tablespoonfuls cornstarch piece stick cinnamon peel of half a lime 4 6 egg yolks. Disolve corn starch and egg ~olks carefully with milk, Strain, add sugar and flavoring. Cook in double boiler or on direct moderate hre, if one is V(i:ry attentive not to stop stirring so as to avoid sticking or burning. - When done, mold or, what is more typical, spread in open platter and put a few spoonfuls of caramel on its surface. The combined flavor of lime peel and cinnamon with caramel gives this desert its special character. DRUNKEN SOP. (Sopa borracha). Sponge cake-if it is a couple of days old, all the better: cut in two inch