1931 Cuban Cookery by Blanche Z de Baralt

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m the broth or, if preferred, just put in at the last moment. SOPA DE AJOS (Garlic soup) In spite of its ill sounding name this soup is delicate and easy to make. 2 kernels garlic 2 tablespoons olive oil 1 qt. water 2 slices stale bread or its equivalent 1 egg salt, pepper or paprika. Brown garlic slightly crushed, in olive oil. put in 1 qt. water~ let boil a while, then remove garlic kernels, season with salt and pepper and put in pieces of bread cut in squares. Allow to simmer for a few minutes, add beaten egg, previously mixed with a little of the warm liquid and serve.

AJIACO

This is the national dish of Cuba, especially in the country. It is a thick soup full of vegetables. Some of each kind should be served in every plate. It is seldom seen at fashionable res-