1931 Cuban Cookery by Blanche Z de Baralt

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roasted green peppers or slices cucum– bers. Russian dressing is sometimes employed to advantag~. The alligator pear can be served on a bed of tender lettuce leaves or on a lace paper doylie. Used as an hors d' oeuvre or as a salad. The Cu,ban mode of serving green peppers for salad is to roast them in contact with live charcoals, so as to blister the tough skin which covers them, turning often to avoid burning. When the peppers are bli~iered all over, the skin will readily come off. Rince in cold water and macerate for an hour in French dressing. GREEN PEPPER SALAD.

QUIMBOMBO. (Okra).

Cut off tips and heads and boil until tender in salted water with the juice of a lemon (to cut the slime) , drain and prepare with salt, pepper, oil and vinegar. /