1931 Cuban Cookery by Blanche Z de Baralt

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Ripe ones are also good this way. but should be cut in three or four sections with the skin left on to prevent their falling apart.

BAKED PLANTAINS

Very ripe ones-the skin so dark that it is almost black-are preferred for baking. Put into the""' oven and cook very slowly. unpee.led. they are excellent with butter. In the country, they are baked in hot embers~ a piece of fresh cheese inserted in a lengthwise slit before serving. This is exotic and most tasty. Ripe plantains may also be broiled. whole, the skin removed when they are half done. and then replaced on the grill. Served with a lump of good butter on each.

PLATANOS EN TENTACION. (Bananas in wine).

This excellent preparation, though generally made with very ripe plantains is very good also with Johnson bananas, the fruit which is available out of Cuba.