1931 Cuban Cookery by Blanche Z de Baralt

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Moro crabs. PaI_!ned spring chicken with string beans. Bananas in tentaci6n. Guacamole salad. Guava paste and cream cheese. Stuffed ag'uacates. Pargo a la criolla. Giiines potatoes, maitre d' hotel. Empanadas. Guanabana ice. Grape fruit cocktail Broiled lobster, Tartar sauce T amal en cazuela (soft tamal) Lettuce and cucumber salad. Mameys.

A very typical and familiar almuerzo. Picadillo, rice and revoltillo (Cuban scrambled eggs), with fried plantains, ripe and green. Little parg'os a la minuta. Water cress salad. Toasted coconut dulce.