1931 Cuban Cookery by Blanche Z de Baralt

90

kernel of garlic in a mortar until reduced to a paste, add a couple of large, sweet, green peppers, in strips, three or four chopped tomatoes, salt, pepper, a couple of thinly sliced onions, half a cup of stoned olives, quarter of cup vinegar, half a cup of olive oil. Mix this with the soal'-ed crackers. Then decorate the top with sliced tom atoes, sliced cucumbers , hard boiled eggs, olives and 8 or 10 g'ood F rench sardines. The seasoning c a n be modified to taste. Put the dish in t l1e ice box, let stan d and place a pi ~ e of ice on top before serving. No cooking. It tastes better than it sounds .