1931 Cuban Cookery by Blanche Z de Baralt

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serve fried bananas with rice, picadillo and fried eggs . The skin of the half ripe plantain is yellow, whereas the ripe ones are brown. They also are cut into 4 or 5 sections and partially fried in fat which is not very hot. When they begin to soften they are removed from the frying pan and, • placing each piece in a raw banana skin, are flattened by a r ather £.rm pressure of the hand - (the skin protecting the hand from the heat) – Once flattened, they are returned to the frying pan to brown. This time the fat must be hot -not so hot that it will burn, however. I I BANANAS CHIPS. (Galleticas) . Green plantains are peeled and cut into very thin slices and fried in deep, hot fat like Saratoga chip potatoes. They are crisp and tasty. Should be slightly salted after they are fried. BOILED PLANTAINS . Half ripe ones are usually chosen

for this manner of cooking.

They may be eaten with butter.