1931 Cuban Cookery by Blanche Z de Baralt

PO

of broth and put a ball of "fufu" m each plate.

LOCRO. (Pumpkin or yellow squash)

2 lbs. of pumpkin or yellow squash 2 tablespoonfuls olive oil 4 or 5 toma toes _l large onion 1 kernel garlic 1 green pepper olives, fresh cream cheese, hard boiled eggs, shrimps. Cut pumpkin, preferably the hard kind, in cubes; put tomatoes, onion, garlic and green peppers, all hnely chop– ped to fry in olive oil. Then add the pumpkin, cover pot tightly and allow to simmer until pumpkin is well done. The steam from its own juice will cook it without necessity of adding any water; but care should be taken to leave the £ire low, to avoid burning. Add a few spoonfuls of French dressing (oil and vinegar). Serve on platter and decorate surface of the dish with olives, small pieces of cream cheese, ha'"rd boiled eggs, shrimps, pimentos -as fancy indicates even tiny pieces of fried fish · or fried oysters are used on this amusing, novel