Cuban Cookery (1931); Ajiaco (1912)
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Thu Jan 3 03:17:36 UTC 2002
GASTRONOMIC SECRETS OF THE TROPICS, WITH AN APPENDIX ON CUBAN DRINKS
by Blanche Z. De Baralt
Editorial "Hermes," Havana
It's in the NYPL, and as good as anything I saw in the Cuban National Library. It's in English.
Pg. 9: Thus the national Olla of Spain is converted here into the Cuban Ajiaco; a thick soup, of course, but composed of entirely different ingredients. Instead of beef and ham, we find pork. Instead of potatoes, carrots, turnips, cabbage, garbanzos (chick peas) etc. we have sweet potatoes, yams, malangas, bananas, corn &.
Pg. 19: AJIACO
This is the national dish of Cuba, especially in the country. It is a thick soup full of vegetables. Some of each kind should be served in every plate.
Pg. 32: _SHELL FISH_
If there is one thing for which Havana has a well founded reputation, it is certainly for its moro crabs (not Morro like the Morro Castle, if you please, but moro, meaning Moorish). They are simply insuperable.
Pg. 38: REVOLTILLO. (Cuban scrambled eggs).
Pg. 43: PICADILLO. (Cuban hash).
Pg. 46: ROPA VIEJA. (Rags).
Pg. 48: EMPANADAS. (Fritters with minced meat).
Pg. 50: CHIVIRICOS.
Pg. 57: _BEANS_
FRIJOLES NEGROS. (black beans).
Pg. 58: RED BEANS. (Frijoles coloradas).
Pg. 59: JUDIAS. (White beans).
JUDIAS EN MUNYETAS. (Fried white beans).
Pg. 60: MOROS Y CRISTIANOS. (Moors and Christians).
Pg. 61: CONGRIS.
GARBANZOS. (chick peas).
Pg. 72: FRIED PLANTAINS.
Pg. 73: BANANA CHIPS. (Galleticas).
Pg. 86: GUACAMOLE.
Pg. 87: QUIMBOMBO. (Okra).
Pg. 106: BREAD FRITTERS. (Torrejas).
COQUIMOL OR COCONUT MILK.
Pg. 107: CAFIROLETA.
COCO QUEMADO. (Toasted coconut).
Pg. 121: ORIGINAL DAIQUIRI COCKTAIL
CUBAN MANHATTAN COCKTAIL
Pg. 122: MARY PICKFORD COCKTAIL
ISLE OF PINES COCKTAIL
HAVANA YACHT CLUB COCKTAIL
Pg. 123: GIN COCKTAIL
Pg. 124: MAH JONG COCKTAIL
FRENCH CANADIAN COCKTAIL
Pg. 125: SHERRY COCKTAIL
CHAMPAGNE COCKTAIL (Dry)
CHAMPAGNE COCKTAIL (Sweet)
Pg. 126: CREOLE COCKTAIL (Old fashioned)
Pg. 127: BACARDI BLOSSOM
CLOVER CLUB COCKTAIL
CLOVER LEAF COCKTAIL
Pg. 128: MERRY WIDOW COCKTAIL
Pg. 129: PLANTER'S PUNCH
RUM COCKTAIL (Cuban mojo) ("Mojito" anyone?--ed.)
Pg. 130: _OTHER DRINKS_
BACARDI SILVER FIZZ
Pg. 131: BACARDI PINEAPPLE FIZZ
PORT WINE FLIP
Pg. 132: SHANDY GAFF
CUBAN MILK PUNCH
HOT ITALIAN LEMONADE
Pg. 133: OLD SOUTHERN MINT JULEP
Pg. 134: COFFEE FRAPPE
Pg. 138: PINA FRIA (Pineapple juice)
Pg. 139: CHAMPOLA (Guanabana refresco)
Pg. 141: TAMARIND
A very popular drink.
Juice of half a lime
One tablespoonful sugar
Half a glassful light beer
Half a glassful water
Shake with cracked ice.
A long article is in THE CUBA MAGAZINE, October 1912, pg. 81, col. 1:
_A Cuban Dish, Fearfully_
_and Wonderfully Made._
A GENERAL favorite among Cuban dishes is a marvellous concoction called _ajiaco_. The following recipes for its fabrication were translated from a cook book called _El Cocinero Criollo_. The author of this volume is a very well known Havana physician and his critics have cruelly intimated that he had an eye out for business when he published it.
_Ajiaco de Puerto Principe_...
_Ajiaco de Monte_...
Ajiaco is served in all the restaurants of Havana; but where it is dished up properly and in all its pristine glory, is in the bohios of the interior, where it is the most substantial part of the guajiro's daily fare.
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