1931 Cuban Cookery by Blanche Z de Baralt

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grain separate from its neighbor without being dry. Colored rice, that is rice with the addition of chicken, fish, and various condiments, is easier to prepare although apparently more complicated. Corn is another important element in the repertoire of Cuban cookery and the tamale one of its ~asterpieces. Not the dry, hard article' made from yellow meal highly peppered, known in the United States through the Mexican variety, but the delicious substance made from fresh corn grated from the cob and seasoned in the happiest and most successful way-a real inspiration. Africa has yielded several contri– butions to West Indian foods, noteworth– ily okra, known as quimbomb6. Southerners will probably enjoy it more than the inhabitants of the northern States. 1 I The banana, which has become within the last twenty years a world staple, is a prime factor here, seen in endless varieties. The fruit-from the tiny date banana to the popular Johnson and the cooking vegetable, which goes through a whole gamut, and is eaten