1931 Cuban Cookery by Blanche Z de Baralt

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strained, and ' shaken with cracked ice -sugar to taste. Some peO-ple prefer it with the fruit, and the waiter generally asks if you want it colada o sin colar, that is, strained or not strained. CHAMPOLA. (Guanabana refresco) This is the most delicious of all, though everybody does not relish it on account of its very pronounced flavor. For a large, tall glass of this refresh– ment the pulp of half a fruit is required. The guanabana is thoroughly crushed, strained shaken with cracked ice and sugar. The necessary quantity to :6.11 the glass is furnished by the addition of a little water or of milk. The classical champola is made with milk. This also is served strained or not starined, according to taste. ANON REFRESCO Same as above, using anon instead of guanabana. ENSALADA. (Salad).

1 slice orange 1 slice lemon small sprig mint