1931 Cuban Cookery by Blanche Z de Baralt

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the ripe ones, cut in slices with skin left on, should be cooked apart in another receptacle and added to the rest just before serving. The skin is left on to keep them from brealc.ing, but it would discolor the broth if cooked with the other ingredients. Make the seasoning (mojo) with chopped onion, garlic, tomatoes, green pepper, frying all together in a little fat . Salt and pepper to taste. The pumpkin should be taken out, crushed or strained and returned to the pot to thicken the broth. It takes about two hours to make the ajiaco, which should boil slowly to avoid evaporation. In the country a piece of jerked beef (tasajo) previously soaked, to rid it from its salt, is usually put in the ajiaco kettle.

OLLA. (Spanish pot au feu.)

This is not a Cuban dish, of course, but as it is often partaken of in Havana, perhaps it will not be amiss if we include a recipe for it in this collection. The Olla is the national dish of Spain. There are, however, so many