1931 Cuban Cookery by Blanche Z de Baralt

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squares and cover with syrup, made of sugar and w ater, to which Sherry wine or Bacartli rum has been added. There should be liquid enough to permeate the cake completely. .. BREAD FRITTERS. (Torrejas). Cut rather stale bread in slices. Cut off. the crust. Pour a desertspoonful of dry Sherry wine (vino seco) on each slice and enough sweetened milk to wet the bread. Let drain. Beat very thoroughly two or three eggs. Dip each slice in the beaten egg and fry in deep fat . Sprinkle with powdered sugar and cinnamon or bathe in syrup. HULA-HULA Cut off top of a pineapple. Scoop ont the fruit, making a cup of the shell. Fill cavity with pineapple ice and Champagne.

Serve with straws. One for each guest.

COQUIMOL OR COCONUT MILK. Grate two coconuts, add one s.cant cup w ater. Mix well a n d place m a