1931 Cuban Cookery by Blanche Z de Baralt

•

14

green, half ripe, ripe and over ripe: fried, boiled, baked, broiled or stewed. But the following pages will tell you all about it. The preparation 01 some of the marvellous beverages - alcoholic and otherwise-which have • made Havana famous will surely not be amiss in this little book. • May you be able to procure yoursel– ves, though far from here, the proper ingredients with which to concoct them!

I wish to express my appric1ation to Mr. Conrado W. Massaguer and Mr. Federico Edelmann for their kindness in drawing the vignettes.

,

,