1931 Cuban Cookery by Blanche Z de Baralt

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pepper, a little garlic, savory herbs and plenty of sour orange and - lime JUlce. It should be very well done, evenly browned and very crisp. The oven should be moderately hot, the pig basted and turned often. It takes from three to four honrs to have it crisp. A specialty really worth while and not easily forgotten, particularly if eaten on Christmas, when roast pig' is quite as indispensable here as roast turkey is in the North The merriest night in the year. One is not supposed to go to bed at all on the 24 th of December. The cafes of Havana are ablaze of light, many shops are open and the whole town seems to have turned out for a holiday. Most of the churches are open for midnight mass, after which the famous supper comes, corresponding to what in France is called the reveillon. This supper has a classical menu, to which other elements may be added~ but I shall give you the original sine qua non. CHRISTMAS EVE. (Noche Buena).