1931 Cuban Cookery by Blanche Z de Baralt

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from £ire and allow to cool. When cold, add two raw eggs~ mix well and form into balls. Make a sauce with remaining ingre– dients fried in a little fat, with broth to make sufficient liquid. Let the balls cook in this sauce a few minutes. Although the dishes made with fresh grated corn are more delicate than those in which the flour is used, corn meal is eaten widely in Cuba. I need not men– tion its various uses as lc:nown in the south of the U. S., many of which are familiar here. Corn meal. simply cooked in water with salt and the · usual mojo of onion, green pepper and tomatoes mixed through it, is extremely popular, as is the cooked meal served with a rich tomato sauce, or again boiled in half milk, half water and additioned with sugar, butt er and powdered cinnamon. Tamales are made of corn meal. but they are not to be compared in quality with those whose basis is fresh grated corn. Prehaps a recipe for gnocchi will be acceptable. CORN MEAL