1931 Cuban Cookery by Blanche Z de Baralt

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rest of the cheese, a little cracker dust and dots of butter. Brown in oven.

YUCA. (Cassava).

Yucas are most nutritious and are more delicate than yams or malangas. Peeled and cut in sections they should be put on to boil in cold water and eaten either with melted butter or with a sauce called ..mojo criollo", but this is not always relished by foreigners. As data, however, I shall indicate its com- position. I I Mojo criollo : 2 kernels of garlic pounded in a mortar, 2 tablespoonfuls of melted lard and the juice of 1 sour orange. Pour hot on boiled West Indian tubercles. Drain off water from boiled yuca, allow to cool a little, flatten out pieces and fry in hot fat. It may also be into balls, floured and balls. mashed, made fried like potato FRIED YUCA.