1931 Cuban Cookery by Blanche Z de Baralt

20

taurants, being a homely concoction, but ~ithall a savory one. 2 lbs. fresh pork 1 lb. bones, preferably the spine of the pork 1 lb. yuca 2 ears of corn 1 lb. malang'a 1 lb. yam 2 g'reen plantains 2 half ripe plantains 2 ripe plantains 1 lb. sweet potatoes 2 chayotes 1 lb. pumplcin or yellow squash 3 or 4 tomatoes 1 green pepper 2 onions 1 or 2 kernels g'arlic juice of 2 or 3 g'reen limes. A very large pot is needed for this dish. Put in the meat and the bones and about 5 qts of water; let boil and skim, then put in the vegetables cut in pieces, in the following' order: yuca, malang'a, yam and corn, as they take long'er to cook; half an hour later put in sweet potatoes and pumpkin (or squash). The g'reen and half ripe plantains should be peeled and put in the general pot, but