THE VIRG



Cooperative Extention Service



Extension Bulletin No. 1



February 1978



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College of the Virgin Islands - Cooperative Extension Service - Darshan S. Padda, Director - St. Croix, U.S. Virgin Islands

The Virgin Islands Cooperative Extension Service offers its Education Programs to all people of all ages

regardless of socioeconomic levels, race, color, sex, religion, handicap, or national origin and is an equal

opportunity employer.

NATIVE RECIPES



College of the Virgin Islands

Cooperative Extension Service

Darshan S. Padda, Director

St. Croix, U.S. Virgin Islands



Virgin Islands

Cooperative Extention Service

Extension Bulletin No. 1



February 1978

I.

Til.

IV.



VI.

Vil.

Vill.

IX.



XI.

XII.

XI.

XIV.

XV.

XVI.

XVII.

XVIII.

XIX.

XX,



TABLE OF CONTENTS



Forward 2... ccc cece eee ee eee eee eee eee eee eeeees 3

THERON CHOON os co c5:0016)55.0: re re vacmrerewerecaian w Ritenararemeleieeers estes RNeK 4

How to Achieve Success with our Recipes.............+--- Hi)

Cooks Vocabulary . is ssaesevese sea v4 neewews ca eed 6, 7,8

How to Measure ..........002 2c cece eee ences 9,10,11,12



1. Measuring Different Foods

Oven Temperature



How to Substitute Ingredients

Salt Proportions



Equivalent Measures

Equivalent Amounts



7. Using Metric



Ao



Appetizers.and Dips « «soso s essa ects as wees cena ns oe 13

Beverages, 5s susome sess ve Rwewe te sas eee 14,15, 16,17

Breads « << « 5 s.2swew 2 0s 5 sR ee eReLe © ea & meee 18, 19, 20, 21

Cakes anid Pies. <25.8:« 5 & 3 os ween ds 5 25 & eR 2 Be 22.23

DGSSERS s 5.5 a laeneyeneveres& oe 22 wine kd: ad 5 BS 4 8 SIRES S 24, 25, 26

Fritters 2.0. ce eee eee tee eee nnes ae

Jams, Jellies and Preserves............200 00 28, 29, 30, 31

Main Dishes... . 0.0... cc ee eee eee eee ee ee dy OO, OA, 35

Picklesand Relisht:cs.s 605 2 csqepaw gee ose emenen es <0 54S 36

Puddivies and Candies : sii csawancas ssc ewemae es see Otyoe

SALAS: 2), d ietodenenexailene a 20-2 a: aneuesdiddad Sted & RSG 39, 40,41

Seafoods... .. ccc cc eee eee eee 42, 43, 44, 45, 46, 47

SONS ss a wrenicewe maw sie canna Tee oe eVEinCE NE Mee igialip 48

Vegetables. coscou x ceaes eeewnes cre ee eoswes 49, 50, 51, 52



Something About Some Local Fruits and Vegetables . . . .53, 54

This booklet of native recipes is an effort by home eco-

nom’cs components of the College of the Virgin Islands’ Coop-

erative Extension Service to help Virgin Islanders in improving

their diets through using the local products and cooking

methods developed over the years as characteristic of our

heritage. These recipes are popular, but not the only ways for

preparing foods in the Virgin Islands.



As an off-campus educational arm of the College of the

Virgin Islands — your land-grant institution, the Cooperative

Extension Service disseminates technical information regarding

agriculture and home economics in order to encourage the

adoption of the latest approved practices in various subjects

including food production, human nutrition, and quality of

living. The Cooperative Extension Service established by the

Smith-Lever Act of 1914, as a cooperative partner in the

land-grant system, has a unique characteristic of determining

the educational needs and delivery systems at the local level

— keeping clientele needs in the forefront.



We consider nutrition education as an important area in

our home economics program. These recipes are a part of the

educational material on nutrition that the extension service

presents in a manner compatible with the recipients’ level of

understanding, taking into account socioeconomic, educa-

tional, cultural, and environmental conditions. These recipes are

recommended on the basis of relevance in terms of life style and

eating habits of our people.



This book is divided into twenty sections and contains

recipes on beverages, breads, cakes, and pies, desserts, dips,

fritters, jams, jellies and preserves, main dishes, pickles, pudding

and candies, salads, seafoods, soups and vegetables.



I look upon this extension bulletin as the beginning of a

process. It is hoped that it will stimulate a series of extension

publications on agriculture and home economics.



Darshan S. Padda



Extension Director



Forward

Introduction



In this revised and enlarged edition of “Native Recipes”,

you will find all the recipes which appeared in the first edition

with only minor changes to a few.



You will be pleased to find a wider selection of recipes

which are popular to the islands of the Caribbean, and espe-

cially so to the Virgin Islands. Most of them are fairly casy to

prepare and include ingredients which are readily available,

inexpensive and will supply essential food elements for healthy

bodies.



From among the pages you can build complete menus for

family meals, be it breakfast, lunch, dinner, snack or brunch,

from appetizers to desserts that are tasty, and at the same Lime

nutritious.



We sincerely hope you will enjoy using this booklet as well



as we have enjoyed putting it together.



Olivia IH. .]enry

Home Economist and Program Léader

How to Achieve Success

with our Recipes



No recipe, no matter how perfectly developed can prove

successful if you fail to follow it carefully. In order to get

satisfactory results with the recipes, put the following pointers

into practice.



1. Be sure to read every word of a recipe before you

start. Never start until you have read the recipe from beginning

to end, and completely understand it.



2. Do exactly what the recipe tells you.



3. Do not substitute ingredients nor alter key ingre-

dients unless it is absolutely necessary. It is possible to vary

seasonings and spices, but never alter the amounts of ingre-

dients.



4. Always measure carefully and use standard measuring

utensils when possible. Sloppy measuring insures failure.



5. Be careful when doubling a recipe, and make sure to

use two times the amounts of all ingredients.

IV.



@ook’s Vocabulary



Appetizer:

Bake:

Batter:



Blanch:



Blend:



Condiments:



Cream:



Croustades:



Cube:



Cut:



Cutlets:

Dice:



Dot:



Feg of Garlic:



Flake:



Fold in:



Garnish:

Grate:

Grind:



Knead:



Portion of food or beverage served as the first course of a meal.



To cook by dry heat in an oven.



A blended mixture of flour, liquid and other ingredients.



To pour boiling water over a food, then drain and rinse with cold water. Used to stop

enzyme action in fruits and vegetables when freezing and to make for easy removal of

skin from Lomato and nuts.



To mix two or more ingredients until well blended.



Food seasonings such as salt, pepper, vinegar, herbs and spices. Relishes arc sometimes

called condiments.



To work shortening with the hand, a wooden spoon or other utensil until it has the con-

sistency of whipped cream.



A fried batter used as a shell for creamed foods.

To cut into-small squares.



To divide food with a knife or scissors. To incorporate firm fat, butter, shortening, etc.

into dry ingredients with little blending, permitting the fat to remain in small particles.



A piece of boned fish. Can also apply to small piece of meat cut from leg or rib.

To cut into small pieces.



To place small bits of butter, cheese etc. over the surface of food.



Clove of garlic.



To break up into small pieces.



To add a beaten ingredient (whipped cream or egg white) to another ingredient with-

out loss of air, using down-up-and over motion.



To decorate one food with another.

To reduce to small particles by rubbing on a grater.

To put through a food chopper.



To work dough with a pressing motion ot the hands, stretching, then, tolding over on

itself.

Marinade:



Marinate:



Mince:

Mix:

Parboil:

Pare:

Peel:

Puree:

Render:

Roll:

Saute:



Scald:



Score:



Sherbet:



Shortening:



Sift:



Simmer:



Stew:



Stir:



Stock:



Until set:



An oil, an acid mixture in which food is permitted to stand to gain flavor or tenderness.



To soak in a dressing (marinade), vinegar, lemon or mixture of acid and oil to tenderize

or add flavor to food.



To chop very fine.



To combine by beating or stirring.



To boil food until partially cooked.



To cut off peel.



To pull off or cut off the outer covering of any fruit or vegetable.

To press fruit or vegetables through a sieve.



To fry out fat.



To place on a board and roll with a rolling pin.



To cool slightly in a small amount of fat.



To heat liquid to a temperature just below the boiling point.

To simmer food in boiling liquid for a short time.



To make light cuts on a surface usually in lines.



A frozen mixture of fruit juice, sugar, egg whites and milk or water.

Any kind of fat suitable for baking.



To put dry ingredients through a fine sieve or sifter.



To cook in liquid that is kept just below the boiling point.



To cook gently in liquid for short time.



To blend ingredients with a utensil using a circular motion.



The liquid resulting from the cooking of meat, fish, or vegetables.



Until a liquid has become firm, usually applied to a gelatin mixture.



. for more...

JAMS:



FRUIT BUTTERS:



MARMALADES:



CONSERVES:



CHUTNEYS:



JELLY:



PRESERVES:



PICKLES:



RELISHES:



SAUCES:



A candied compound made from small fruits or pieces of fruits which have been

crushed and cooked to a pulp with a large amount of sugar.



Consist of fruit pulp cooked in a comparatively small amount of sugar until thie

and like butter. They may have spice added if desired.



Thin slices of small pieces of fruits suspended in a clear, jelly like syrup. Fruit

with jelly making properties are usually used entirely or in part.



Similar to marmalade, but often made of a combination of fruits with addition of

chopped nuts and/or raisins.



Highly seasoned, sweet pickles. Are of oriental origin. Usually made of a variety

of vegetables, fruits or both. Chutney is served with cold meats, stews or sausagcs.



A combination of certain fruit juices with sugar in correct proportion. Good jelly

is clear, tender, and transparent. Holds its shape when cut er unmolded, yet

quivers.



Fruits or vegetables, mostly used whole, cooked in heavy syrup until plump, cle

and filled with the syrup. A good preserve, even though tender, should retain i



shape. A large amount of sugar serves as a preservative.



Preserving foods by using salt and/or acid. Sugar and spices are often added for

taste rather than preserving qualities.



Finely chopped pickles.



The pulp of fruits strained and cooked to a thick censistency. Sugar is usually

added.

V.



How to Measure



MEASURING DIFFERENT FOODS

Dry Ingredients - Fill measuring cup or spoon to overflowing and level off with a knife edge. For a

rounded spoonful shape as much over top of spoon as there is under the spoon.

Liquid - Stand the measuring cup on a level surface and measure carefully. Never hold cup in hand.



Syrup - Syrup or molasses leaves the cup or spoon more readily if the cup or spoon is greased or wet

with cold water.



Sugar - ‘Brown sugar” - Roll out lumps before measuring and pack firmly in cup until level at top.

“White sugar” sift before measuring.



Shortening - Butter margarine, lard or a mixture of these. To measure % cup of shortening fill a

measuring cup ' full of water and put in shortening until it reaches the cup level.



To measure 1 cup, pack cup with shortening and level off top with knife or spatula.



Oil or melted fat - Dip measuring spoon in fat and be sure to lift it out quite full.



OVEN TEMPERATURES



Oven settings vary according to different makes and sizes of ovens, therefore the following tempera-

tures may not indicate exactly the conditions in individual ovens, but they will act as a basic guide.



Temp. of Oven Oven Heat

225°-300°F Very slow

300°-350°F Slow



350°-400°F Moderate or Medium

400°-450°F Hot



450°500°F Very Hot



Temperature test: Sprinkle a small amount of flour in a pan and place in the heated oven for five

minutes. If the flour turns a delicate brown, the oven is slow. If the flour turns a golden brown the

oven is moderate. If the flour turns a deep brown the oven is hot. If the flour turns a deep dark brown,

the oven is very hot. Remember that the temperature on the higher shelf is higher than that on the

lower. Center shelf is best for baking.

10



HOW TO SUBSTITUTE INGREDIENTS



Ingredients



1% tsp. or % Thsp. cornstarch..........

(for thickening), rice starch,

arrow root starch



1 WHOM O08. si ss weweiwin «6 6 a seers 6 & i Pes REES & xs



a6 BERET BREE BNE recs um x 9 w mernencornin © m2 maseionmoncn & E



1 cup sour milk or buttermilk. .............-5+-0--5-



1 square unsweetened chocolate (1 ounce) ...........-.



1 cup honey



ee



L cup canned tomatoes. sce ¢ & & 2 os ews esa os pers



1 tsp. double-acting baking powder..........-...+---.



Sweet milk and baking powder, for baking.............



Licup:cake flour for baking ws: « «<0 swcesnceue bn oie etenecase



Substitution

1 Thsp. flour (approximately)



2 egg yolks, plus 1 Tbsp. water

(in cookies, etc.)



2 egg yolks (in custards and

such mixtures)



% cup evaporated milk plus 2 cup water



1 cup sour milk or buttermilk plus ’ tsp.

soda (decrease baking powder 2 tsp.)



1 Tbsp. lemon juice or vinegar

plus enough fresh, sweet milk

to make 1 cup



3 Tbsp. cocoa plus 4 tsp. shortening

34 cup sugar plus 4 cup liquid



about 1-1/3 cups cut-up fresh

tomatoes, simmered 10 minutes



1% tsp. phosphate baking powder

2 tsp. tartrate baking powder

% tsp. baking soda



Use équal amount of sour milk

plus % tsp. baking soda per cup.

(each half teaspoon of soda with

1 cup sour milk takes the place of

1 teaspoon of baking powder and

1 cup sweet milk)



7/8 cup all purpose flour

plus 1 Tbsp. cornstarch



A

TABLE OF SALT PROPORTIONS



Soups and sauces - | teaspoon salt to 1 quart sauce

Dough - 1 teaspoon salt to 4 cups flour



Cereal - 1 teaspoon salt to 2 cups liquid



Meat - 1 teaspoon salt to 1 pound meat



Vegetables - 2 teaspoon salt using 1 quart water



EQUIVALENT MEASURES



Pinch - as much as can be picked up by squeezing

between thumb and index fingers.



A few grains - less than 1/8 teaspoon



1 teaspoon - 1/3 tablespoon



3 teaspoons - 1 tablespoon



5-1/3 tablespoons - 1/3 cup



16 tablespoons - 1 cup



1 cup - % pint - 8 fluid ounces



2 cups - | pint - 16 fluid ounces - 1 pound



4 cups - 2 pints - 1 quart - 2 pounds



4 quarts - 1 gallon



16 ounces - 1 pound



1 fluid ounce - 2 tablespoons



EQUIVALENT AMOUNTS



Butter, margarine, shortening ..............



Butter, margarine, shortening ..............



Coconut, grated, « «sss sssug « i356 wees cise



Cornmeal... 0... cc ce ee ec cea



Flour



All purpose .......... 0.000200 000 eee

Cakesifted . ¢ coos ewswars casi s eeenw i



Confectioners’.............0..00000-

Granulated scoisecs « oo 6 crsoreies bso % 6 ethane



biiocesesm «0 9's 2 cups - 1 pound



beeen eee 1 stick = % cup = % pound



2 Tablespoon - 1 oz.



1% emmere 8 8 24 cups = % pound



.+.s..... 3 cups= 1 pound



so earn 4 cups = 1 pound

TrrT CT 4% cups = 1 pound



945 PuRER 1 can (14% oz. = 1% cups



ES 5s Peow 2 cups packed = 1 pound



ws mw momma 2'4 cups, uncooked = 1 pound



1 cup raw = 3-4 cups cooked

1 Ib. = 9-10 cups cooked



writit 2 to 2% cups firmly packed = 1 pound



a Ke xm sehwtin 3% cups sifted = 1 pound



ee RK ETH RS 2 cups = 1 pound



ee ekaas d's 3% teaspoons granular = 1 cake

compressed



il

USING METRIC



TABLE OF CONVERTING TO METRIC



If you know amount of Multiply by To find

Volume

Teaspoons (tsp) Bs) milliliters (ml)

Tablespoons (Tbsp) 15 milliliters (ml)

Fluid ounces (Fl. 02) 30 milliliters (ml)

Cups (c) 0.24 liters (1)

Pints (pt) 0.47 liters (1)

Quarts (qt) 0.95 liters (1)

Gallons (gal.) 3.8 liters (1)

Weight

Ounces (02.) 28 grams (¢)

Pounds (|bs.) 0.45 kilograms (kg)

Volume

milliliters (ml) 0.03 fluid ounce (fl. 0z.,

liters (1) 2.1 pints (pt)

liters (1) 1.06 quarts (qt)

liters (1) 0.26 gallons (gal)

Weight

grams (g 0.035 ounces (02.)

kilograms (kg) 2.2 pounds (Ibs.)

Temperature

Fahrenheit (F) 5/9 after subtracting 32 Celsius (degree c)

Temperature

Celsius Temperature 9/5 then add 32 Fahrenheit degree F

Temperature

METRIC ABBREVIATIONS

Length METRIC CONVERSION

cm = Centimeters

m = Meters Weight

1 pound (Ib) = .454 kilograms (kg)

Area 2 pounds (Ibs) = 0.9 kilograms

cm2 = square centimeters 3 pounds (Ibs) = 1.4 kilograms

m2 = square meters 4 pounds (lbs) = 1.8 kilograms

5 pounds (lbs) = 2.3 kilograms

Volume 40 pounds (lbs) = 18 kilograms

m1 = milliliters

| = liters Volume

m3 = cubic meters 1 teaspoon (tsp) = 5 milliliters (ml)

Weight 1 tablespoon (tbl) = 15 milliliters

Temperature g = grams 1 cup (c) = .236.6 milliliters



kg = kilograms



degree c = celsius



1 gallon (gal)



12



3.785 liters

PLATANUTRI



Select very green plantains. Cut them across in

very thin slices as you would potato chips. Plunge

in iced, salted water a short while, then dry and

fry in deep fat. Serve as an accompaniment to

drinks.



AVOCADO REFRESHER



Heap balled or diced avocado in sherbet glasses

and chill. Season with salt lightly and cover with

Thousand Island dressing or with tomato catsup

seasoned with lime juice, salt and pepper.



GUACAMOLE



Make a thin paste of 1 cup mashed avocado, 1

small finely chopped onion, 1 clove garlic finely

chopped, a dash of Worchestershire sauce, 1/2

teaspoon olive oil, a dash of paprika, and a little

lime juice, salt and pepper to taste. Blend to a

smooth consistency in electric blender and serve

on crisp crackers or with potato chips, as a dip.



AVOCADO SANDWICH FILL



Mash scooped-out meat of medium-size avocado.

Season with salt and lime juice. Add celery, chives,

chopped green pepper, or crumbled crisp bacon

if desired. Spread on bread that has been lightly

buttered. Whole wheat or other dark breads are

very good with this filling.



AVOCADO APPETIZER



Mash avocado, add cream-thinned Philadelphia

cheese, minced onion or chives. Heap into piece

of celery.



DEVILED DIP



Scoop meat from 1/2 large ripe avocado, leaving

shell intact. Mash avocado meat, blend in 1 family-

size can deviled ham, 13 ounce cake cream cheese,

minced parsley and seasoning to taste. Mix smooth

and pile in reserved shell. Serve surrounded with

crisp fresh vegetable pieces, potato chips, small

crackers.



BARBECUE SPREAD



Delicious on hamburgers or slices of hot meat

loaf. Stir in | cup sieved or mashed avocado,

3 tablespoons mayonnaise, 2 tablespoons tomato

catsup, 1 tablespoon lime juice, and salt, tabasco

sauce, chopped green chili peppers and onion to

taste.



<



NV—-O NAMN— AMV



13

VII.



UMM BPAM<mMD



14



“GUAVABERRY LIQUEUR RUM”



1 lb. red guavaberries



1 lb. yellow guavaberries



1 Ib. sorrel



1/2 lb. ginger root



3 sticks cinnamon bark



1 lb. prunes



1 Ib. raisins



3 sticks vanilla bean (optional)



1 Ib. pure cane sugar (Brown sugar)

2 bottles rum



Rinse berries. Clean by popping berries and re-

moving seeds. Rinse seeds, strain and save liquid.

Put seedless berries in large pot. Add liquid saved

from rinsing seeds, and cane sugar (withhold some

of the berries to be used later). Boil mixture until

berries are soft. The juice should be of a medium

syrup consistency or sticky when cool. Mash or

grind berries that were saved and mix with strong-

est old rum available. Add to the cooked mixture.

Pour in bottles, cork and wire down securely.

Store in dark place or cellar for several months.

When it is fully ripened (the taste will tell), strain

and rebottle for use.



MISS BLYDEN



1 tablespoon sugar



1 jigger rum



Prickly pear juice (This is the red fruit from the

cactus plant)



Dissolve sugar in a glass, add a jigger of best old

rum; fill the glass with juice of prickly pear (cactus

fruit) suitably iced.

OR



Make thick syrup of prickly pear juice. Add

enough rum: to suit your taste. Bottle and cork

tightly. Store in dark place for a number of weeks.

Chill and serve with crushed ice.



COCONUT DELIGHT



1 coconut



Water from coconut



7 cups water



1/2 teaspoon almond extract

Sugar for sweetening



Break open coconut carefully, saving water from

inside the nut. Remove meat from shell. Remove

brown hull from meat and cut meat into pieces.

Put coconut meat and | cup of water plus water

saved from coconut into blender and blend. Strain

off milk and preserve coconut for later use in

recipes calling for grated coconut, or discard the

husk. Add 1% quarts water to milk, 1/2 teaspoon

almond extract,, sweeten to taste. Add cracked ice

and serve.



YELLOW PLUM DRINK (SPONDIAS)



Wash very ripe fruits. Cover fruits with water.

Bring to boiling point and simmer for one minute.

Turn off heat, let stand until cool. Strain. Add

sugar to taste. Serve cold.



PAYAYA CREOLE



3 cups ripe papaya pulp (about 2 lbs.)

2 bananas, chopped



2 guavas — peeled, pitted, chopped



6 tablespoons lime juice (about 3 limes)

1 cup native cherry juice



8 cups of water



Sugar to taste



Place all ingredients in blender with 2 cups of

water, blend until smooth. Pour in large pitcher

with remaining water, sweeten to taste, add ice

and serve.

PAPAYA NOG



1 cup papaya



1 quart of milk



1 egg



1 teaspoon vanilla

Sugar to taste



Blend all ingredients together until smooth. Chill

and serve.



SORREL

(Roselle)



Sorrel is an annual plant, growing to about 6 feet

high. At the time when the petals of the flower

wither, the sepals grow bigger, becoming quite

fleshy and bright red, enveloping the seed pod. It

is the red sepals that are used as fruits. The plant

sepals-development takes place during the months

of November and December and is fully developed

during December and January. Therefore, Sorrel

drink is popular around Christmas-time.



SORREL DRINK — |



Wash sorrel and take off the red sepals. Make a

light syrup with 1/2 cup sugar and 2 cups water.

Pour while boiling hot over the sorrel and leave

over-night. In the morning strain and bottle. Serve

with ice.



SORREL DRINK — 2



3 cups sorrel sepals



Small piece of ginger

Piece of dried orange peel

6 cups boiling water



6 cloves



2 cups sugar



Wash the sorrel and place in a jar with the ginger,

orange peel and cloves. Pour on boiling water and

allow to stand for 24 hours. Strain and sweeten

and pour into bottles. Use as required with ice

and soda water.



TAMARIND JUICE



12—14 dried tamarinds

Sugar for sweetening

Boiling water



Select and shell ripe tamarinds. Pour boiling

water over tamarind and leave for about | hour.

Put through sieve, stirring well to allow the meat

to leave the seeds. Sweeten to taste, chill and

serve.



TAMARINDADE



2 Dozens dried tamarinds (shelled)

7 cups boiling water



sugar for sweetening

2 tablespoons grated ginger



Pour hot water over tamarinds and ginger to

stand for a few hours. Strain juice from pulp

while agitating with a spoon. Sweeten to taste.

Chill and serve over cracked ice.



TAMARIND SYRUP



1 cup shelled tamarinds (firmly packed)

3 cups water (hot)

3 cups sugar



Pour water over tamarinds and allow to stand for

a few hours. Place over heat and allow to boil

slowly for about 20 minutes. Strain through a

colander or course sieve, while rubbing the tama-

rinds to extract as much of the pulp as possible.



Add sugar and boil slowly for about % hour.

Pour into a clean jar or bottle and keep in re-

frigerator to be used for instant Lamarindade.



15

SOURSOP TIZAN



1 large soursop (ripe)



4 cups water (hot)



2% cups evaporated milk

1% cups sugar



1 teaspoon vanilla



Peel soursop and place in a large bowl. Crush with

potato masher. Pour hot water over pulp. Cover

and let stand for about 1/2 hour. In a colander,

strain off juice, agitating the pulp with a spoon.

To soursop juice, add milk, sugar,-and vanilla. Stir

until sugar is dossolved. Chill and serve over

cracked ice. If you do indulge, a little bit of rum

can be added.



HIBISCUS AID



30 single red hibiscus blooms



¥% oz. ginger (medium size piece)

% gal. plus 1 qt. water



Juice from 6 limes



Sugar for sweetening



Wash hibiscus and ginger. Cut ginger in very

small pieces or grate it. Boil ginger in one quart

water for about 2 minutes. Add hibiscus, remove

from heat and cover. When cool, strain in large

pot. Add % gal. of water and lime juice. Sweeten

to taste. Chill and serve cold.



If you wish add a dash of rum or your favorite

liquor.



16



CHERRY PUNCH



1-1/8 cups cherry juice

4-4 cups water



3 tablespoons lemon juice

1-1/3 cups sugar



Prepare cherry juice as directed in the recipe for

jelly. Combine all the ingredients and stir until

the sugar is dissolved. Pour over cracked ice before



serving.



COOKED GUAVA JUICE



1. Select thoroughly ripe. firm guavas. Wash,

cut off the stem and blossom ends, and slice.



2. Place in a pot, just cover with cold water, and

simmer gently for 15 to 20° minutes or until

the fruit is soft. Stir occasionally to prevent

burning.



3. Strain through a jelly bag or sack.



4, Place the juice back on the stove and heat

to boiling. Do not let the juice continue to

boil but bottle it at once.



5. Pour the boiling juice into sterilized bottle,

fill to the top. It is much easier to fill the

bottles if a funnel is used. Wipe the bottle

mouth with a clean cloth and seal at once

with a sterilized cap or cork. Set aside to cool.



Press the pulp which is left after extracting

the juice through a sieve. This pulp may be

used for jam or catsup.



Guava juice can be stored and used when

needed as a beverage. Be sure containers are

sterilized if juice is to be stored. If not, use

juice immediately and store leftover in refri-

gerator, using as soon as possible.

FRESH GUAVA JUICE



Select throughly ripe but firm guavas.



Wash, cut off blossom and stem ends and slice.

Mash through a sieve.



For adults, use 1 cupto 2 cups cold water.

Sweet, sour, or strawberry guavas may be used.

If sweet guava is used, add a little citrus or

fresh pineapple juice for flavor.



a



=



GUAVA SYRUP



Select partially matured guava cut the calyx

portion from the fruit. Cut guava into small

sections. Cover fruit with water and bring to a

boil. Strain liquid off fruit. Measure liquid with

even amount of sugar and slir liquid to dissolve

sugar. Boil rapidly for about 20 minutes. Put

into sterilized bottle and seal. Save for making

Guava drinks,



MAUBI I



1 oz. sweet marjoram



1 gal. water



3 lbs. sugar



Cinnamon stick (3 inches)

Grated nutmeg 1/8 teaspoon

2 pinches granular yeast

Maubi bark 4 3-inch strips

1 oz. rosemary



Fresh orange peel grated,

1/8 teaspoon



1 oz. anise



Boil bark and herbs in one quart of water to

make “bitters”. Cool. Fill another container with

the gallon of water and sweeten with sugar. Add

the bitters, then toss mixture with a dipper. When

it begins to foam add the yeast. Strain through

a clean cloth and bottle.



Save some as a “starter” for the next making.

‘Also, if pineapple is available you could add the

skin of the pineapple when preparing bitters, and

you will have pine Maubi.



MAUBI II



4-5 pieces maubi about 4x1”



3 sprigs anis



Small bunch sweet marjoram (about 4 sprigs)

1 medium piece ginger root crushed



1 qt. plus 3 qt. water



Small bunch Rosemary (4 sprigs)



Slowly boil all ingredients in 1 quart water in

enamel pot for 10 minutes. Cover and cool.



Strain. Add to brew 3 quarts water. Sugar to

taste, as for a very sweet beverage. Strain for a

second time through cheese cloth or gauze. Toss

up mixture with ladle so that foam forms on top.



Pour maubi in bottles up to 2 inches below top

of bottle. Set aside for 1-% days in warm place.

Left long enough maubi will ferment without

adding yeast, and is clearer.



MANGO MANGOADE



1/3 cup water



3 cups water



Grated rind 4 orange



1% cups ripe mango pulp pressed through sicve

| cup orange juice



Combine sugar, water, and orange rind and

bring to the boiling point. Cool. Add mango

pulp and fruit juice and chill, Pour the mixture

over cracked ice before serving.



1

V

B

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A

D

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18



BAKED JOHNNY CAKES



1% cups sifted flour



2 teablespoons crisco or other shortening

1 tablespoon margarine



% tablespoon salt



2 teaspoons baking powder



% cup milk or water



2 tablespoons sugar



Sift together flour, salt, sugar, and baking powder.

Add shortening and work in gently with fingertips.



Add water gradually until a soft, pliable dough

that does not stick to the bowl is formed, Knead

for 5 minutes. Roll into small balls, flatten and



bake on a greased cookie sheet, until golden brown.



FRIED JOHNNY CAKES



2 cups sifted flour



2 tablespoons shortening or crisco

| teaspoon baking powder



% cup waler



*Oil for frying



% teaspoon salt



1 tablespoon sugar (optional)



Sift together flour, salt, and baking powder. Add

shortening and work in genUly with fingertips.

Add water gradually until a soft, pliable dough

is formed. Knead gently for a few minutes until

dough is smooth. Shape into small balls, flatten

and fry in hot cooking oil that half covers the

dough. When first side is lightly browned, turn

over and brown other side. Drain on paper towels.



Johnny cakes are best served hot, but can be

enjoyed cold. They are usually served with fried

fish.



BAKED-COCONUT JOHNNY CAKES



2% cups sifted flour



% cup shredded coconut



2 tablespoons shortening (crisco)

1 tablespoon margarine



% teaspoon salt



2 teaspoons baking powder



Milk from coconut or



% cup milk



2 tablespoons sugar



Sift together flour, salt and baking powder. Add

shortening and work gently with fingertips. Add

coconut. Add coconut-milk or whole milk until

a soft pliable dough that does not stick to the bowl

is formed. Knead gently. Roll into balls flatten on

lightly floured board and bake on greased sheet.



FRIED RAISE JOHNNY CAKES



| pkg. dry yeast



4% cups flour



2 tablespoons sugar



2 tablespoons dry milk



2 tablespoons softened margarine or crisco

1% cups warm water



1 leaspoon salt



Oil for frying



In large bowl, combine dry yeast, 2 cups of flour,

sugar, dry milk and salt. Add softened shortening

to dry mixture. Pour in warm water and beat

for a few minutes. Add balance of flour to form

dough which does not stick to sides of bowl.

Turn on lightly floured board and knead for about

5 minutes. Grease bowl, put dough in bowl and

turn to other side. Cover and let rise for about

%4 hour or until near double in bulk. Punch down.

Shape Johnny cakes by forming balls and pressing

down into 3” rounds. Set flattened rounds aside

to rise for aboul 2 minutes.



Fry in shallow oil. Brown one side then turn

and brown other side. Remove from fat and drain.

FRIED CORNMEAL JOHNNY CAKES



1% cups flour



% cup cornmeal



2 tablespoons melted shortening or margarine

% teaspoon salt



3 teaspoons baking powder



% cup water



2 tablespoons sugar



Oil for frying



Sift together dry ingredients. Add melted shorten-

ing and blend thoroughly. Add water gradually

until pliable dough is formed. If necessary add

a little more water. Knead gently. Press balls

flat, and fry in shallow fat until brown. Turn

to second side and allow to brown. Remove

from fat and drain on absorbent paper. Good

hot or cold.



COCONUT BREAD I



4 cups flour



1/3 cup shortening or butter



1/2 teaspoon cinnamon



1/4 teaspoon nutmeg



1 tablespoon orange or lime rind (grated)

1/2 cup sugar



1 teaspoon vanilla



1/2 cup raisins



1 package yeast or (1 tablespoon yeast)

1/4 cup warm water



1/2 medium size coconut



1% cups warm milk



Grate coconut set aside. Dissolve yeast in 1/4 cup

warm water. Cream sugar and butter. Add yeast.

Add coconut to sifted dry ingredients. Add dry

ingredients in two parts with milk. Turn dough

out onto floured board or table and knead for at

least 20 minutes. Cover with a clean cloth and let

rise for 30 minutes. Shape dough into a loaf and

place in a greased bread pan. Let it rise for 25

minutes. Bake in a moderate oven 350 degrees F.

for 30 minutes or when knife test indicates bread

is done. Remove from pan and place on rack to

cool,



COCONUT BREAD II



4 cups flour



3 teaspoons baking powder

1/4 cup margarine, melted

3/4 cup sugar



1 teaspoon vanilla essence

6 oz. raisins



1 egg



1/2 teaspoon salt



3/4 cup milk



2 cups grated coconut



Sift dry ingredients together in bowl. Stir in grated

coconut, and raisins. Beat egg lightly and add to

milk, melted shortening and essence. Add milk

mixture to flour mixture. Blend well. Knead

gently on floured board. Shape into loaves, put

in greased loaf pans, filling only 2/3 of each pan.



Bake in moderate oven 400 degrees F. or until

golden brown. When near done brush with a

mixture of sugar and water.



For heavier coconut bread use only 1 teaspoon

baking powder and 1/2 cup milk.



19

20



SWEET BREAD



2 Ibs. flour (8 cups)



2 pkg. yeast plus 1 tablespoon sugar



3/4 lb. (1% cups) brown sugar



1/2 lb. Crisco



1/2 cup margarine



4 eggs



1% cups evaporated milk (3/4 cup evaporated



milk plus 3/4 cup water)



2 teaspoons (or to taste) almond essence



1 teaspoon salt



2 cups fruits and nuts — raisins or currants, prunes,

citron, chopped almonds.

(1/4 cup diced citron, 1/2 cup raisin, 1/2 cup

diced pitted prunes, 1 cup mixed fruits)



3 to 4 teaspoons grated orange peel



2 teaspoons cinnamon



| teaspoon mace



1/4 teaspoon each ground cloves, nutmeg and

cardamon



Dissolve yeast in 1/2 cup lukewarm water with |

tablespoon sugar. Stir in enough flour to make a

stiff batter. Beat this batter, to stretch the gluten.

Then cover and let rise until doubled.



Cream butter and sugar. Add eggs, one at a time,

beating well after each addition. Stir in the yeast

mixture, Add the fruits and nuts.



Sift together the flour, salt, and spices. Add the

milk and flour alternately to the egg mixture.

Beat until light.



Pour the batter into several greased pans and let

rise until double in bulk. Place a few prune slices

on the top and brush with syrup made from brown

sugar and water plus a little cinnamon. Bake at 375

degrees until done. Bread is done when a knife

runs down the center comes out clean.



CORNMEAL DUCKOO



3 cups cornmeal



1/4 cup flour



4 tablespoons margarine or minced fat pork

(rendered)



1% cups grated coconut



1/2 cup grated pumpkin



1% cups sugar



1/4 teaspoon nutmeg



1/2 teaspoon cinnamon



1/2 cup raisin (optional)



Whole plantain or banana leaves

(cut in squares 8”’x8”’)



Combine grated pumpkin and coconut with other

ingredients. Mix to a thick dough. Add a little

water if necessary. Place leaves in pot of water

and boil for two minutes to make the leaves

flexible.



Put a pot-spoonful of mixture onto each square

and tie into flat parcels with twine. Cook in

boiling water or place on slightly greased griddle

iron, cooking each side slowly for about 20

minutes.



SWEET POTATO DUMB BREAD



I cup grated sweet potato

1/4 teaspoon salt



1/2 cup milk



1/4 cup sugar



| cup flour



2 teaspoons baking powder

3 tablespoons margarine



Sift together dry ingredients. Cut in shortening.

Add grated sweet potato. Add enough milk to

make a soft dough. Turn on floured board and

knead gently. Shape into balls and flatten in

rounds, the shape of biscuits. Place on greased

sheet and bake at 425 degrees F. for about 15 to

20 minutes, or until done.

PUMPKIN BREAD



2 cups sugar (Brown)

1 cup salad oil

4 eggs, beaten

2 cups pumpkin, grated

2/3 cup water

3% cups all purpose flour

¥% teaspoon soda

2 teaspoons baking powder

¥% teaspoon salt

1 teaspoon cinnamon

¥% teaspoon cloves

1 teaspoon nutmeg

or

2% teaspoons pumpkin pie spice



Cream sugar and oil together. Add eggs and pump-

kin; mix well. Sift together dry ingredients; add

dry ingredients alternately with water. Pour into

two well greased and floured 9x5 inch loaf pan.

Bake at 350°F., 1% hours or until tests done.

Let stand 10 minutes. Remove from pan to cool.

Makes 2 loaves.



For a sweet potato bread substitute grated sweet

potato.



BEN YE



1 package active dry yeast



1-% cups lukewarmwater



4 cups all-purpose flour



1 tablespoon ground cinnamon

¥% teaspoon ground cardamom

% teaspoon ground nutmeg



1 teaspoon mace



% teaspoon cloves



%4 cup sugar



1 tablespoon grated orange peel



4 bananas, mashed (very ripe)

2 tablespoons vegetable oil

Oil for frying



Dissolve yeast in the water. Then add 1% cups

flour and beat until smooth. Cover with a towel

and let rise in a warm place until double. Add the

spices, sugar and orange peel to the remaining

flour. Add the mashed bananas, vegetable oil

and flour-spice mixture to the yeast-flour mixture.



Beat until the dough is smooth, about 3 minutes.

Cover with a towel and let rise until double. Drop

by spoonfuls into deep hot fat. Fry to golden

brown, piercing with fork to insure thorough

doneness.



CROUSTARDES



2—3 egg yolks



2 teaspoons salt



2 tablespoons melted shortening

2 cups flour



% pint beer



% pint brandy



Beat egg yolks slightly. Sift flour and salt. Add

alternately with beer and brandy. Add melted

shortening and mix well. Set aside for a few

hours.



Fry in deep fat with a specially designed iron

(cup shape). Heat Croustardes iron in hot fat.

Dip into batter and hold in deep fat to fry until

golden brown. Remove from fat. Carefully remove

shell from iron.



May be filled with creamed fish, lobster, crab,

chicken, vegetables etc.



21

x



MM= J) & NMMNALN



22



MANGO UPSIDE-DOWN CAKE



2 cups sliced ripe mangoes

2 tablespoons lemon juice

1 tablespoon margarine

1/3 cup brown sugar



% cup fat



| egg



% cup milk



1-% cups flour



2 teaspoons baking powder

% teaspoon salt



Pour lemon juice over mangoes and let stand 15

minutes. Melt margarine in 8-inch cake pan or

casserole. (Do not use iron skillet as mangoes will

darken). Add brown sugar and cover with mango

slices.



To prepare cake batter, cream fat; add sugar and

cream; add beaten egg. Sift dry ingredients and add

alternately with milk. Pour over mangoes and bake

50 to 60 minutes at 375 degrees F. When cake is

done, turn upside down and serve while warm.



PUMPKIN CAKE



% cup margarine



1 cup sugar



1-% cups cooked, mashed pumpkin

2 eggs



1-% cups flour



2-% teaspoons baking powder



Y% teaspoon mace



% teaspoon pumpkin pic spice



% teaspoon nutmeg



Cream sugar and margarine. Add eggs and continue

creaming until light. Add pumpkin and blend well.

Combine dry ingredients. Add gradually to cream

mixture and mix lightly until evenly blended. Pour

in greased and floured loaf pan. Bake at 350

degrees F, for 45 minutes.



PAPAYA CAKE



¥% teaspoon nutmeg



1 teaspoon cinnamon

¥% teaspoon ginger



1 teaspoon lemon juice

1 cup raisins



2 tablespoons water



% cup shortening



1-% cups sugar



2 eggs



2 cups diced papaya (ripe)

3 cups flour



3 tsp. baking powder



In large bowl or electric mixer, cream shortening

and sugar. Add eggs, one at a time, beating well

after each addition. Add papaya and beat well.



Stir flour with soda, salt and spices. Stir into pa-

paya mixture. Add water and lemon juice. Fold in

raisins. Pour into greased floured 13x9x2-inch pan.

Bake at 350 degrees F. 40-50 minutes.



SWEET POTATO CAKE



2 cups flour



2% teaspoons baking powder

% teaspoon baking soda



2 teaspoons pumpkin pie-spice

4 eggs



1% cups sugar



1 cup margarine



1 cup grated, raw potato



1/3 cup milk



Ys cup raisin (optional)



Combine dry ingredients. Add raisins if using.

Cream sugar and margarine. Add eggs one at a time

and beat well after each addition. Blend in sweet

potatoes. Mix in dry ingredients (with raisin) alter-

nately with milk. Beat for a few seconds. Pour into

greased and floured cake pan. Bake at 300 degrees

F. for about an hour or until done. Cool on wire

rack 10 minutes before removing from pan.



Cake can be eaten as is or sprinkled with confec-

tioners sugar.

PAPAYA PIE



1/8 teaspoon cinnamon

2 teaspoons flour

1 tablespoon water



1 qt. raw thinly sliced,

matured papaya

% cup sugar



% teaspoon grated nutmeg Butter

1/8 teaspoon salt

Pastry

1-% cups flour

¥% cup shortening



1 teaspoon lemon or lime juice

added to water



% teaspoon salt



Sufficient ice water to mix



(app. 5 tbsp.)



Peel and slice papaya as you would slice an apple

for making apple pie. Line pie plate with pastry.

Fill with sliced papaya, cover with mixture of

spices, sugar, salt and flour. Add 1 tablespoon

water and dot with butter. Lime or lemon juice

gives a flaky tender crust.



Bake 50 minutes or until the fruit juice looks clean

and thick. Start at 450 degrees F. then reduce heat

to allow the fruit to cook slowly but thoroughly.

This has a flavor of peach or pineapple, or both

combined yet is not exactly like either. It is a deli-

cious dessert served with ice cream.



PAPAYA COCONUT PIE



1% cups sugar



¥% teaspoon salt



% teaspoon cinnamon



% teaspoon cloves



2 beaten eggs



1 cup rich milk



1-% cups stewed papaya put through sieve

% cup coconut, grated



% cup coconut, finely grated

2 tablespoons honey



1 pastry shell



Mix first 8 ingredients in order given. Fill unbaked

pastry shell and bake about 45 minutes, first with

high heat and then with moderate. When nearly

cooked, top with remaining coconut, drizzle on

warmed honey and return to oven to brown deli-

cately.



PAPAYA CHIFFON PIE



1-% cups cooked papaya put through a sieve

¥ cup sugar



1 cup milk



¥% teaspoon salt



1 baked 9-inch pie shell



% teaspoon ginger



% teaspoon nutmeg



¥% teaspoon cinnamon



3 eggs, separated



1 tablespoon plain gelatin



Put papaya and milk in top of double boiler. Mix

sugar, salt, ginger, nutmeg and cinnamon and com-

bine with papaya-milk mixture. Mix well and when

hot add to 3 egg yolks slightly beaten. Return to

double boiler, stir and cook until thick.



Measure % cup cold water, add 1 tablespoon gela-

tin and when soft, add to hot papaya mixture. Mix

thoroughly and cool. When it begins to stiffen,

beat 3 egg whites until stiff, beat in 4 cup sugar,

and fold into papaya mixture. Pour into baked pic

shell, chill in refrigerator. Garnish with whipped

cream just before serving.



MANGO CHIFFON PIE



1 cup sweetened green mango sauce

4 eggs, separated



34 cup sugar



1 tablespoon gelatin



% cup cold water



1 teaspoon lemon juice



1 baked 9-inch pie shell



% cup sweetened whipped cream



% teaspoon salt



Press the mango sauce through a sieve. Beat the egg

yolks slightly, add the mango sauce and % cup

sugar. Cook the mixture over hot water until it

thickens, Add the gelatin which has been soaked in

% cup cold water. Stir until the gelatin is dissolved,

remove from the fire, add the lemon juice and

cool. Add the salt to the egg whites, beat until they

are stiff, then beat in % cup sugar. When the gelatin

mixture begins to thicken, fold in the egg whites,

and pour into the pie shell. Place the pie in the

refrigerator to chill. Before serving spread the top

with sweetened whipped cream. 5 to 6 servings



23

N3AATNWMO x



24



MANGO ICE CREAM

Scald: 1 pint milk in double boiler

Beat: 8 eggs in mixer

Add: 2 cups sugar and continue beating



Blend in: Scalded milk

2 cans condensed milk

pinch salt

2 cups mango pulp to which is added

a few drops of fresh lemon juice

and 4 cup sugar

% pint whipping cream



Pour in 4 qt. freezer, up to fill mark. Churn with

cracked ice and rock salt in mechanical freezer.



NOTE: For Mango-Pineapple Ice Cream use 4 cup

mango pulp and | cup crushed pineapple.



SOURSOP ICE CREAM I



1 tin evaporated milk

2 pinches salt

1 teaspoon vanilla



1 large soursop (ripe)

2 cups boiling water

Sugar to taste



1 tin condensed milk



Peel fruit. Crush in bowl with potato masher and

pour boiling water over fruit in order to extract

flavor and separate seeds. Allow to stand for %

hour.



Press pulp through colander to extract juice. Add

milk, salt and vanilla. Sugar to taste.



Freeze in refrigerator or mechanical Ice Cream



Maker.



SOURSOP ICE CREAM II



Few grains salt



1 teaspoon vanilla

or almond essence



2 egg whites



1 cup heavy cream



1 soursop (very ripe)



1 cup thin cream, rich

milk or undiluted

evaporated milk



1 tablespoon flour



6 tablespoons sugar



Scald milk in double boiler. Mix flour, sugar and

salt. Stir in enough milk so that the mixture can

be poured. Add this mixture to the contents of the

double boiler; stir until thickened; cover and cook

for ten minutes. Cool; add essence. Beat egg whites

until stiff; whip the cream; fold the cooled mixture

and the cream into the egg whites. Prepare the ripe

soursop by peeling the green skin; put the pulp

through a sieve and press out all the liquid. Add li-

quid to the ingredients prepared earlier. Stir. Put

this mixture into a tray and freeze. A smoother

texture is secured if the tray is removed when there

are signs of freezing along the edges, and the mix-

ture scraped from the sides of the tray and beaten

vigorously, or use mechanical freezer.



PAPAYA VELVA



1 medium-sized, very ripe papaya Dash vanilla

2 tablespoons sugar 1 scoop ice cream



Cut papaya in half. Remove seeds and scoop flesh

from shell. Combine papaya flesh with sugar and

vanilla. Beat the above with a rotary beater, or use

a blender, for | minute. Put into sherbet glasses

and serve cold. When served, ice cream may be put

on top.



Papaya may also be served as fresh fruit with meals

or as a dessert. It is especially good when the seed-

cavity is filled with vanilla ice cream.



PAPAYA IN CREAM



2/3 cup coffee cream

1 tablespoon

brown sugar or honey



3 cups papaya (cubed)

% teaspoon salt

2 tablespoons butter



Put 3 cups of cubed ripe papaya into a buttered

baking dish. Sprinkle with % teaspoon of salt and

dot with 2 tablespoons butter. Cover and bake in a

moderate oven. When the papaya begins to soften,

cover with the 2/3 cup coffee cream and sprinkle

with 1 tablespoon brown sugar or honey. Serve hot

from the baking dish. This may be seasoned further

with a dash of nutmeg and ginger if desired.

RED GROUT (GUAVA)

Extract juice from guavas. This may be done by



1. Peel skin from guavas and remove seeds. Shell

may be used for preserves.

Cover skins and seeds with water and boil.

Drain water from fruit skin and seeds.

OR



2. Dice guavas. Cover with water and boil. Drain.



Mix % cup tapioca, 2-% cups guava juice, dash of

salt and 1/3 cup sugar (or sugar to taste). Bring to a

boil over medium heat, stirring constantly. Add a

few drops of red coloring (food) to get desired

redness. Cool. Serve with soft custard as topping.



DULCE DE AMARILLO



4 cups milk



3 cups sugar



¥% teaspoon lemon rind grated

1 yellow plantain



2 pieces cinnamon



Wash, peel and cut the plantain in slices 4 inch

thick. Add the milk, rind, cinnamon, and sugar

to the plantain. Put to cook on a moderate flame

until soft, and the milk forms grains. Serve cold

as a dessert.



MANGO-PAPAYA MOUSSE



1 cup ripe papaya pulp



¥% cup half-ripe mango pulp

% cup very ripe mango pulp

2 tablespoons lemon juice

% cup evaporated milk



6 tablespoons sugar



Peel papaya and mangoes and press through sieve.

Add sugar and lemon juice. Set aside until sugar is

dissolved. Chill evaporated milk by surrounding

with ice, or placing in freezing pan of mechanical

refrigerator, until small crystals appear around the

sides. Pour into a chilled bowl and whip until stiff.

Fold in the mango-papaya mixture. Pour into a re-



frigerator pan and freeze 4 to 6 hours or into mold

and pack in 3 parts of ice and 1 part of ice cream

salt. Seal mold with a strip of cloth dipped in hot

paraffin or fat.



FROZEN MANGOES



Mangoes should be frozen with sugar or sugar

syrup, or the very ripe, juicy mangoes may be

frozen without sugar or syrup.



Mango Slices: Wash and peel mangoes. Cut off

slices. Do not slice off flesh near the seed, as this is

usually fibrous. Scrape flesh from the seed and

combine with small odd-shaped pieces to make

puree,



For Sugar Pack: Use 1 part sugar to 8-10 parts

fruits by weight. Seal in moisture-proof con-

tainers and freeze.



For Syrup Pack: Cover with cold syrup. To make

syrup, boil 1-1/3 cups sugar to 2 cups water.



For Dry Pack: Pack into containers and seal. Lime

juice may be added to syrup if desired.



MANGO BROWN BETTY



2 cups half-ripe mango slices,

firmly packed in cup



3 tablespoons butter



2/3 cup bread crumbs



Grate rind of 1 lemon



%4 cup brown sugar



1 teaspoon cinnamon



3 tablespoons water, unless

mangoes are very watery



1 tablespoon lemon juice



Melt fat, add bread crumbs. Place a thin layer of

the buttered bread crumbs in an oiled baking dish

and add a layer of mango. Sprinkle the fruit with

sugar and cinnamon, lemon juice and rind and add

another layer of crumbs, then of mangoes. Place

crumbs on top. Bake in moderate oven (350 de-

grees F.) about 1 hour, or until mangoes are soft.



25

MANGO SAUCE



3 pints green mangoes, peeled and sliced

1 cup water

1-% cups sugar, or



% sugar and % corn syrup



Steam or cook green mangoes in water until

tender. The green mango is very acid and gives the

best product. Many varieties cook quickly to a

mush. Add sweetening according to acidity and

family preferences and cook five minutes longer.

Serve like applesauce as a dessert, or use for mango

sauce cake, in sherbet, mousse, or in ice cream.



To Can: Pack the boiling hot sauce in hot jars, seal

and immediately process in water-bath ten minutes

at boiling. The fruit may be canned sweetened or

not, as preferred. If the mangoes are stringy, press

through a sieve to remove fiber.



MANGO SHERBET



2-4 cups sugar



%4 cup water



2 cups thick, unsweetened green mango sauce

1/3 to % cup orange or pineapple juice



3 cups milk



1 egg white



Dissolve sugar in water by bringing to the boiling

point. Add juice. Cool the syrup and add to it the

fruit and milk. Add the unbeaten egg white. Pour

into freezing container and freeze, using 8 parts of

ice to 1 part of ice cream salt. The mixture may

curdle, but this does not affect the finished



product.



For freezing in a mechanical refrigerator, dissolve

2 cups sugar in water and combine with fruit and

milk. Pour into freezing tray and freeze quickly.

When partially frozen, beat egg white until stiff,

add % cup sugar and beat until sugar is dissolved.

Fold into mango mixture and continue stirring

every half hour until frozen. Yield: 1-4 quarts.



26



BAKED CUSTARD WITH SLICED MANGOES



2 cups milk



% cup sugar



1/8 teaspoon salt



2 eggs



% teaspoon vanilla



1 cup sliced ripe mangoes



Heat milk to the simmering point and add sugar

and salt. Beat eggs just enough to mix well and

slowly add to hot milk. (To add eggs pour a little

hot mixture over eggs, pour back into cooking con-

tainer and stir.) Add vanilla. Place mango slices in

bottom of custard cups or baking dish and pour

custard over slices. Set dishes in a pan of water and

bake in a slow oven (300 degrees F) about 1 hour.

To test, insert a knife blade, and if it comes out

clean remove the custard from oven. Cool and

serve. Yield: 6 servings.



CHERRY SAUCE



1 pound or | pint cherries

1-% to 1-% cups sugar

¥% cup water



Wash cherries and remove blossom ends. Add water

and simmer 20 minutes over a low heat. Remove

from heat and press the cherries through a coarse

sieve to remove the seeds. Add sugar to the fruit

pulp and reheat to dissolve sugar. Cool. Serve with

meat or fowl. This makes a thin sauce. If a sauce

stiff enough to mold is desired, the mixture must

be cooked a few additional minutes.



PAPAYA CUSTARD



2 cups of milk



1-% cups of papaya

Legg



1 teaspoon of vanilla

Sugar to taste



Place all ingredients in blender, blend until smooth,

1-2 minutes. Add more sugar if desired. Pour at

once into custard cups or quarts-size mold. Chill,

serve as is or with whipped cream.

FRITTERS



Fritter is a pancake-like mixture that is used as a

side dish usually with fried fish dishes.



It is a splendid way to utilize overripe bananas and

left-over pumpkin.



PAPAYA FRITTERS I

1 cup self-rising flour 2 papayas, cubed

% cup milk Oil for frying

1 egg, beaten Sugar



1-% tablespoons sugar



Combine the flour, milk, egg, and sugar. Then stir

in the papaya. Drop by spoonfuls into hot oil and

brown. Then turn and brown the other side. Drain

and sprinkle with sugar. Serve hot.



PAPAYA FRITTERS II



% cup grated papaya (use fruil that is

just beginning to ripen.

Green outside and yellow inside)



1 teaspoon brown sugar



2 tablespoons granulated sugar



% cup water



1 cup plus 1 tablespoon flour



1 teaspoon baking powder



% teaspoon salt



2 pinches pumpkin pie spice



Oil for frying



Add granulated sugar and brown sugar to grated

papaya. Stir until sugar is dissolved. Mix dry in-

gredients. Add alternately with water to papaya

mixture. Fry until delicately brown in shallow fat.



CASSAVA OR SWEET POTATO FRITTERS



For cassava or swect potato fritters, use recipes for

yam fritters, substituting grated sweet potato or

cassava in place of yam, and adding a pinch or two

of pumpkin pie spice to sweet potato fritters.



YAM FRITTERS



1 cup grated yam



3 tablespoons granulated sugar

Y% cup water



1 cup unsifted flour



% teaspoon salt



1 teaspoon baking powder



Oil for frying



Mix grated yam with sugar, salt and water. Sift to-

gether dry ingredients. Gradually add dry ingre-

dients to yam mixture, blending well to form a

medium thick batter.



Drop by spoonful into skillet of shallow hot oil.

Fry until bubbles break on the surface, and deli-

cately brown. Turn and brown other side. Drain.



BANANA FRITTERS



1 teaspoon cinnamon

1 egg



1 cup white flour



% cup water or milk

1 tsp. baking powder



3 cups mashed

overripe bananas

% cup sugar

% teaspoon salt

1 teaspoon vanilla essence



PUMPKIN FRITTERS



Use the same ingredients as for the banana fritters,

but use mashed left-over pumpkin instead of

banana.



Combine ingredients in order. Beat well. Drop into

deep fat by spoonfuls. Fry until golden brown.



CODFISH FRITTERS



% pound codfish fillet



2 cups flour



2 teaspoons baking powder

2 cups water



1 teaspoon salt



1 clove garlic crushed

% teaspoon pepper

Fat for frying



Soak saltfish to remove excess salt. Mix flour, pep-

per, baking powder and salt thoroughly. Combiae

codfish with flour mixture. Add garlic. Gradually

add water to form batter. Drop by spoonful in hot

fat and fry until brown. Drain. Serve hot.



a“



NAMNs43—A 7



27

~<



NI<ANMNUIAN © NMS WNaepe



TAMARIND JAM



1 pound dried tamarinds, shelled

4 cups sugar (2 pounds)

4 cups boiling water



Pour boiling water over the shelled tamarinds

and soak for 30 minutes. Then remove any outer

peel and strings from the tamarinds, and discard.

Mash all the pulp from the seeds, and discard

the seeds. Combine the tamarind pulp, liquid

the tamarinds soaked in, and the sugar. Boil

gently until the mixture thickens and _ passes

the jam test. Pour into hot sterilized jars and seal.



YELLOW PLUM OR HOG PLUM JAM

Yellow Plum: Select ripe yellow — plums,

Squeeze seeds from skin and juice.

Squeeze liquid and skins through

sieve; add same amount of sugar as

liquid and cook until mixture starts

to make a puffing sound, being

careful to stir continuously. Pour

into hot sterilized jars. Seal.



very



GUAVA CHEESE



Wash, peel, and rub ripe guavas through sieve.

Add | cup sugar to each cup of pulp.



Boil constantly until mixture leaves side of pan.

When mixture forms a firm ball in water, remove

from heat.



Pour in shallow greased pan or dish and when

firm cut in squares and roll in granulated sugar.



Jam Tests



Lift some of the hot jam in a large metal spoon.

Cool by moving gently from side to side, then

pour from the spoon, If the product flakes off

in a single clean sheet, the jam is finished.



GUAVA JAM



4 cups guava pulp (thoroughly ripe guava)

3 cups sugar



1. Prepare guava pulp: Peel guavas, cover with

water. Puree in blender.



2. Mix pulp and sugar together.



3. Place on stove and simmer for about 45 min-

utes or until mixture gives the jam test. Stir

occasionally to prevent burning.



4. Pour into hot sterilized jars.



5. Cool and seal with melted paraffin.



MANGO JAM



12 cups half-ripe or ripe mango slices

4 cups water

6 cups sugar



Add water to mango slices and cook about 15

minutes or until tender. Press the mixture through

sieve, add sugar, and boil until thick and of proper

consistency for jam. Pour into hot sterile jars and

seal with paraffin.



MANGO-PAPAYA JAM



8 cups peeled mango slices (Ripe)

4 cups water



8 cups papaya slices



8 cups sugar



Cook mango slices in 2% cups water until tender.

Press through a coarse strainer. Cook the papaya

in the remaining water until soft. Combine papaya

and mango add sugar, and cook slowly until of

proper consistency for jam. Pack in hot sterile

jars and seal with paraffin.

TEST FOR PECTIN IN FRUITS FOR MAKING

JELLY



To determine if fruit contains sufficient

pectin for jelly, take one tablespoonful of the

cooled fruit juice, add the same quantity of grain

alcohol and shake gently. The effect of the alcohol

is to bring together the pectin in a jelly-like mass.

[If a large quantity of pectin is present it will

appear in one mass or clot when poured from the

glass. This indicates that equal quantities of sugar

and juice should be used. If the pectin does not

slip from the glass in one mass, less sugar will

be required.



If the pectin collects in two or three masses,

use two thirds or three fourths as much sugar as

juice.



If it collects into several small particles, use

one-half as much sugar as juice.



SUGAR



Use three-fourth cupful of sugar to every

cupful of juice or fruit except in cases where

the fruit is extremely acid. Then use one cup of

sugar to one cup of fruit or juice.



A jelly that contain too little sugar will not

thicken. Likewise, a jelly that contains too much

sugar will become syrupy and will not thicken

either.



JELLIES



To test for doneness



The biggest problem in making jelly is to know

when it is done. It is particularly important to

remove the mixture from the heat before it is

overcooked. Although an undercooked jelly can

sometines be recooked to make a satisfactory

product, there is little that can be done to improve

an overcooked mixture. Signs of overcooking

are a change in color of mixture and a taste or

odor of caramelized sugar.



Spoon or sheet test. Dip a cool metal spoon in

the boiling jelly mixture. Then raise it al least

a foot above the kettle, out of the steam, and

turn the spoon so the syrup runs off the side.

If the syrup forms two drops that flow together

and fall off the spoon as one sheet, the jelly

should be done.



Refrigerator test. Pour a small amount of boiling

jelly on a cold plate, and put it in the freezing

compartment of a refrigerator for a few minutes.

If the mixture gels, it should be done. During

this test, the jelly mixture should be removed

from the heat.



Some fruits that are suitable for making jelly are:



Hog plums Gooseberry Tamarind

Yellow plums = Redplums _Jube Jube (‘‘JuJu’’)

Mammey



SORREL JELLY

(Makes 3 Lo 4 quarts)



2 pounds sorrel



1 tablespoon lemon juice

I inch piece ginger



5 cups (24 pounds) sugar



Combine the sorrel, lemon juice, and ginger with

water to cover, Simmer for 25 to 30 minutes.

Strain, discard the flowers and ginger. Add the

sugar to the liquid and boil until the mixture

passes the jelly test. Pour into clean hot jars and

seal.



CHERRY JELLY

5 pounds cherries

7% cups water or barely enough

to cover the fruit

I cup sugar to each cup juice



Wash the cherrics and remove stems and blossom

ends. Add water to the fruit, mash, and simmer

for 25 minutes, or until the cherries are soft. Strain

the juice through a flannel jelly bag or two thick-

nesses of sugar or flour sack.



Measure the juice and place it in a shallow kettle

which hold a capacity of at least four times the

volume of juice. Hleat to the boiling point and

boil 5 minutes. Add an equal quantity of sugar;

remove the scum as the mixture starts to boil.

Boil rapidly until the juice gives the jelly test

(sheets off the spoon in large drops), or until the

temperature reaches 105 degrees F, or 221 degrees

F. on a clear dry day; or 106 degrees C. or 222

degrees F. on a damp, cloudy day. Pour the jelly

into hot sterile glasses and seal with paraffin.



29

SYRUPS FOR PRESERVING FRUITS



Thin syrup: Use one part sugar and three

parts water. Use for pineapple,

sweet cherries.



Medium syrup: Use one part sugar and two parts

juice or water. Use for plums,

gooseberries, sour cherries, guavas.



Thick syrup: | Use one part sugar and one part

water.



SEA GRAPE JELLY



4 pounds ripe sea grapes

3 cups (12 pounds) sugar

2 teaspoons lime juice



% green papaya grated



Bring the grapes and papaya Lo a boil with water

to cover. Set aside for 2 hours. Strain out the

juice and add lime juice, combine the juice and

sugar. To every cup of juice allow 1 cup of sugar.

Boil until the mixture passes the jelly test. Pour

into hot sterilized jars.



CHERRY PRESERVE

2 cups water 3-%4 cups cherries

3-% cups sugar



Wash cherries and remove stems and blossom

ends. Combine the sugar and water and bring to

a boiling point. Add cherries. Cook slowly for

20 to 25 minutes or until the juice thickens slight-

ly, but not until it gives the jelly test (sheets off

the spoon in large drops). Pour into hot sterile

jars and seal with paraffin.



RIPE PAPAYA PRESERVE



Use freshly picked sound, firm, ripe fruit. Peel

and cut in sizeable, uniform pieces. Remove seed

or not, as preferred. Weigh and for every pound

of papaya add 1 pound of sugar. Sprinkle over

fruit and allow to stand a few hours or until



30



sugar is dissolved. If enough liquid is not drawn

from the fruit to cover well, add sufficient water

to cover.



Place over heat, bring to a boil and boil 15 minutes

or until fruit is clear and transparent. Cover tightly

and let stand overnight. Bring again to boil and

boil until syrup is thick. IT IS IMPORTANT THAT

THE FRUIT BE KEPT WELL COVERED WITH

SYRUP AT ALL TIMES,



Pack in hot. sterile jars and cover with hot syrup

and seal at once.



Lime juice, calamodin or other citrus juices may

be added if desired, but many prefer only the

mild, distinctive flavor of the papaya. The syrup

left from the preserves is golden in color and most

delicious in flavor. When heavy and rich it makes

a fine accompaniment for ice-cream and pudding

or a delightful spread for hot cakes and waffles.



GREEN PAPAYA PRESERVE



1 medium sized green papaya Sugar Water



Peel and remove seeds and pulp of papaya. Cut

into thin slices. Cover with water and boil for 10

minutes. Drain. For every cup of papaya add same

amount of sugar and water. Boil until fruil is

transparent. A small piece of cinnamon stick

may be added, if desired. Pack in steril jars and

cover fruit with hot syrup. Seal at once.



RIPE PAPAYA JAM



6 cups ripe papaya pulp



5 cups sugar



¥% cup lemon, lime or calamondin juice

or orange juice



Press ripe papaya through a coarse sieve, then

measure. Boil briskly in a smooth, heavy aluminum

saucepan or pressure boiler until thick enough

for jam. Add lemon juice and sugar and continue

boiling until thick and clear. Stir frequently

in order to prevent. scorching. When the desired

consistency is obtained pour into hot, clean jars

and seal immediately. Store in cool, dark place.

YELLOW PLUMS OR HOG PLUMS PRESERVE



Select partially mature plums. Pierce plums with

a sharp tool starting at the stem end and continue

through other end. Soak for a couple of hours

in water. Remove from water. Cook in small

amount of water to soften plums; add sugar and

continue to cook until plums are soft and liquid

resembles a jam. Pour into sterilized jars and seal.



GUAVA BUTTER



Peel thoroughly ripe guavas, remove seeds.



Cook in water a little below top of guavas. Puree

in electric blender. For each cup of puree add %

cup sugar and cook until consistency of butter

or thick catsup.



Pour into hot sterile jars, seal.



MANGO BUTTER



6 cups half-ripe or ripe mango



2 tablespoons lime juice, if desired

2% cups sugar



2 cups water



Cook mango slices with water until tender. Put

through sieve or fruit press if mangoes are stringy.

Add sugar and cook until consistency of a butter.

Pour into hot, sterile jars, seal and process at

boiling point for ten minutes. If you like, you

may add spices with the sugar, % teaspoon each

ground cinnamon and nutmeg.



MAMMEY BUTTER



1 stick cinnamon

% lime, sliced



1 cup water



1 cup sugar

4 mammeys, sliced



Combine the water and sugar and boil for 15

minutes. Add the remaining ingredients and boil

for 20 minutes. Put the mammey slices through

a sieve and return the pulp to the pot. Boil until

the mixture resembles thick catsup. Remove the

cinnamon stick and lime. Pour the butter into

hot sterilized jars and seal.



MARMALADE



Tamarind Marmalade

Put tamarinds over a slow fire with enough

water to barely cover. Mash the pulp from

the seeds through a colander; add sugar

pound for pound, or in equal proportion,

sugar to pulp. Cook until mixture forms a

ball when put through the jelly test. Place

into mold, cool.



CHERRY MARMALADE



Heat cherries slightly. Pass through sieve to get

pulp. 3 cups pulp to 1 cup sugar. Heat 15-20

minutes. Bottle.



SEA GRAPE MARMALADE



4 pounds very ripe sea grapes

3 cups (12 pounds) sugar



Press the grapes through a colander to remove

the seeds, and skin. Then combine the pulp with

the sugar, and bring to a rolling boil, stirring

constantly. Cook over medium heat until mixture

forms a ball when tested. Remove from flame.

Pour into hot sterilized jars and scal.



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THE MAIN COURSE



The main course is that part of a meal around

which everything is planned. It is usually the pro-

tein dish and should be the first thing to consider

when planning. In order to have a meal that is

pleasing to look at, tasty, and deserving of praise,

any other food served with the main course must

complement it in color, temperature, texture and

flavor.



PLANTAIN PIE I



3 plantains (hard-ripe)



% cup tomato sauce



1/3 cup butter



¥, cup green pepper minced

2 eggs hard-boiled (chopped)

Pepper to taste



1-% teaspoons salt



% lb. meat (chopped beef)

% cup minced onion



2 tablespoons raisins



12 olives



Boil and mash the plantains. Fry the chopped meat

lightly. Add the onion, pepper, sliced hard-boiled

eggs, olives, raisins, and tomato sauce. Cook five

minutes more. Grease a glass baking dish, put in

half the mashed plantains; then put in the meat

mixture and cover with the other half of the plan-

tain; brown in oven for twenty minutes. A good

luncheon dish.



PIOUS NUNS



1 tablespoon capers

6 olives



3 ripe plantains



% cup minced meat



% cup minced onions



% cup minced tomatoes



1 egg



Wash the plantains, cut each in three long slices,

fry in shortening until brown. Form a circle with

each slice, holding in place with a wooden tooth-

pick. Cook the meat in shortening five minutes.



1 teaspoon salt

1 cup bread crumbs



2 tablespoons shortening.



Add the other ingredients, let cook together five

minutes. Fill the plantain circles with the meat

mixture. Cover with the bread crumbs, beaten egg

and again with crumbs, or else with the following

paste: Let sit for 15 minutes.



% cup flour



% teaspoon salt



1/3 cup milk



1 teaspoon baking powder



1 egg



Then fry in a pan until brown. Serve’hot as a lun-

cheon dish.



PLANTAIN PIE II



5-6 ripe plantains



1 pound ground beef



3 tablespoons chopped onion

1 tablespoon chopped parsley

1 tablespoon chopped celery

3 tablespoons chopped sweet pepper

¥% cup tomato sauce



% cup water



1 tablespoon flour



1 tablespoon salt



2 cloves, garlic, crushed



2 tablespoons margarine



Paste



1 egg beaten



2 tablespoons flour



% cup milk



Dash of salt



1/8 teaspoon baking powder



Slice each plantain in 4 long strips. Fry slices until

cooked, but not brown. Set aside.



Saute onion, sweet pepper, parsley, celery and

garlic in 2 tablespoons margarine. Add ground

beef. Cook slowly for about 5 minutes, stirring oc-

casionally. Add tomato sauce and salt to taste.

Continue cooking for about 10 minutes longer.

Mix 1 tablespoon flour in %4 cup water and pour

into meat mixture. Cook for one minute longer.

Remove from heat.



Grease an 8-inch square glass baking dish. Line hot-

tom and sides of dish with part of fried plantain.

Save enough plantain to cover top of pie. Make a

paste using 1 egg, 1 tablespoon flour, % cup milk,

baking powder, and dash of salt. Pour about 1/3 of

this paste over plantain in bottom of baking dish.

Spread meat mixture over this, keeping plantain up

against side of dish. Cover top with remaining fried

plantain slices. Pour balance of paste over top,

helping to work some evenly down the sides by

carefully sliding the blade of a spatula between

plantain and dish, and working it around sides.



Bake in moderate oven until plantain is delicately

brown. Watch closely and regulate heat if neces-

sary since it tends to burn easily.



Serve with a vegetable salad and french bread.



MEAT PATE TURNOVERS



Pastry



4 cups flour



4 level Tbsp. unsalted vegetable shortening

¥% teaspoon salt



¥, teaspoon baking powder



1 cup water



Place dry ingredients in large bowl. Cut in shorten-

ing with two knives or pastry blender. Add water

gradually to form a soft dough. Knead gently on a

floured board for a few minutes. Cover and let rest

for about 10 minutes. Shape in small balls, roll out

and cut into size circles desired for turnovers.



- Filling I



¥% lb. ground pork



% lb. ground beef



1 large sweet pepper



1 tablespoon minced celery

1 tablespoon minced parsley

2 tablespoons margarine



1 clove garlic crushed



¥%, teaspoon garlic powder



Hot pepper to taste (optional)

% cup tomato paste



% teaspoon Oregano



1 tablespoon fine bread crumbs



Saute pork in margarine until brown, (about 10

minutes) add beef and continue cooking another

5 minutes. Add onion, sweet pepper, celery,

parsley, and balance of ingredients. Cook a few

minutes longer. If filling seems too dry add a little

water.



(Some people add raisins and capers to their filling).



Place filling on each circle of dough, moisten edge

with water, turn over and seal by pressing edge to-

gether with fork. Fry in deep fat.



Filling II

This is a simple filling, but very tasty.



% |b. ground pork



¥2 lb. ground beef



1 large onion, ground



1 cup grated cabbage



2 tablespoons soy sauce



% teaspoon garlic powder



Salt and pepper to taste or native seasoning

1 tablespoon cooking oil



Cook pork in oil for about 10 minutes. Add beef

and continue to cook. Add onion, cabbage, soy

sauce and garlic powder. Season to taste and cook

slowly for another 10 minutes.



Fill pates as directed in Filling I.

CRUZAN SOUSE



1 medium onion



1 pig’s head



| pig’s tail 2-3 limes



2 stalks celery 1 hot pepper, sliced

2 sprigs of parsley Salt



4 pig’s feet



Ask butcher to chop head into 4 pieces and remove

eyes. Wash and clean head, feet and tail. Cover

meat with salted water. Add onions, and celery and

cook until tender. Set aside to cool.



Prepare a large bowl of faucet cold, salted water.



Remove meat from bones and discard excess fat.

Skin tongue and slice. Cut meat into serving pieces

and place in bowl of salted water to cover meat.

Let stand for one hour.



Prepare a sauce by boiling enough water to easily

cover meat. To this, add salt to taste, and sliced

hot pepper. Simmer for a few minutes. Remove

from heat and add juice of 2 limes. (More to

taste if necessary).



Remove meat from salted, cold water and place in

large bowl or casserole dish, draining well. Pour

prepared sauce over meat. Let cool. Garnish with

sprigs of parsley.



Sauce is best served at room temperature, but can

be enjoyed warm or cold.



Refrigerate all left-over, and keep refrigerated

until ready to use.



STUFFED EGGPLANT



2 cups shredded fish (cooked)

2 medium eggplants



1 medium sweet pepper diced

1 medium onion diced



1 clove garlic diced



% cup milk



1 tablespoon tomato paste



2 cups soaked bread



1 egg

2 tablespoons butter



34



Dash of curry, thyme, parsley and

pepper to taste



Slice eggplants in halves and boil until tender in

salted water. Remove from water and let cool.

When cooled, scoop out the meat portion. Set

aside.



Saute onions and pepper in butter until half tender

—add tomato paste and cook until it has a bright

orange color. Add curry, thyme, and parsley and

garlic. Squeeze water from bread and add to mix-

ture. Stir frequently until well mixed. Remove

from fire. Add shredded fish-meat portion—egg and

milk. Mix well. Fill in eggplant shells with mixture

and bake at 350 degrees for thirty minutes.



This dish can be served with yellow or brown rice

with broccoli for vegetable.



r



EGGPLANT WITH RICE FILLING



1 large eggplant



% cup cooked rice



1 chopped tomato



34 cup cooked, chopped meat

2 tablespoons chopped onion

2 tablespoons chopped parsley

2 tablespoons margarine



Dash of Soy Sauce



Salt and pepper



Bread crumbs



Parboil eggplant in salted water. Cut in half and

scrape out the pulp and put in bowl. Saute onions,

parsley and tomato in 2 tablespoons margarine.

Add meat, rice, eggplant and continue to saute for

a short time. Add soy sauce, salt and pepper to

taste. Fill eggplant shells. Sprinkle with bread

crumbs and brown in oven for 45 minutes at

400 degrees F.

KALLALOO



1-% lbs. salt meat, hambone, pig’s tails, fat pork

1-% lbs. fresh fish, cleaned

3 lbs. spinach or mixed greens

2 crabs or 1 corned conch

(Backs removed and cleaned)

12 okras

1 large onion

1 sprig thyme, parsley, celery, piece of hot pepper

2 tablespoons vinegar



Soak meat overnight in cold water. Boil meat until

tender in three quarts of water. Add cleaned fish

and cook for a few minutes. Lift out fish with

slotted spoon. Remove bones and flake. Return

fish to meat mixture, add crabs and continue to

cook.



Wash greens and put through grinder with okras,

onions, and garlic. Add to cooking mixture and

boil rapidly for about 30 minutes. The addition of

vinegar prevents the appearance of slime, but this

is optional.



Do not skim while boiling. Serve with fungi.



CRUZAN KALALOO



2 qts. water



1 pound pig’s tail, salted



1 pound salt beef



1 pound cooking ham



1 pound fish, cooked and picked



3 conchs cleaned and pounded



Crabs (optional)

*Papalolo (approx. 2 to 2/3 cups)



Tannia leaves (approx. %-2/3 cups)

*Whitie Mary (approx. % to 2/3 cups)

*Pusley (approx. % to 2/3 cups)

*Bata-Bata (approx. % to 2/3 cups)



Okra (about 12)



1 eggplant



Hot pepper (optional)



Soak meats overnight in cold water. Cook meats an

and conchs in 2 quarts water until soft. Scald

tannia leaves; pour off water, and chop or grind as

finely as possible. When meat is half cooked, add



fish and crab and continue cooking until meat is

tender.



Peel eggplant. Add to pot with meat mixture.

When soft, remove and chop fine. Return to pot.



Wash greens, and chop fine or put through grind-

er. Cut up okras.



Add greens and okras to meats and eggplant mix-

ture. Cook until greens become a dark green color.

Continue to cook about 5 minutes longer. Taste,

add a little salt if needed. A bit of hot pepper may

also be added. Serve with fungi.



*Papalolo, Whitie Mary, Pusley and Bata Bata leaves



are from wild plants that grow locally in open

fields.



FUNGI



2-% cups boiling water

1-% cups cornmeal



1 teaspoon salt



1 tablespoon shortening



To rapidly boiling water add salt and sprinkle

cornmeal in slowly. Allow water to boil over meal

a few minutes. Stir briskly to prevent lumping.

When well combined add shortening. Cover, steam

about 5 minutes stirring occasionally. Serve hot.



Young okras may be added. Cut into small pieces

and allow to boil for a few minutes before adding

meal. :



Hint: It is very difficult to cook a fungi that is free

of lumps. To prevent lumps and get a

smooth fungi mix % cup of cornmeal with %4

cup water. Add to boiling water, stirring

constantly while adding. Let this cook to

consistency of a thick cereal; add remaining

cornmeal and stir with “turn stick” mashing

lumps as you stir. Use a sauce pan with a

long handle for cooking to provide a good

grip while stirring.



35

CNM WA & NMTAR—wyD x



36



<



MANGO CHUTNEY



10 large firm ripe mangoes

1/2 pint raisins, seeded



1/2 pint vinegar



1/2 pint lime juice



1% cups brown sugar



1 chili pepper (or 1/2 teaspoon dried pepper)

2 garlic buttons, grated



1 onion, chopped fine



1 tablespoon mustard seeds

1 tablespoon celery seeds

1% tablespoons salt



Pare and cut the mangoes in small pieces. Put all

ingredients together in a crock or bowl, cover and

let stand over-night. Cook next morning for three

hours. Seal in sterilized jars. Fresh ginger rool,

chopped fine, is better than the ground ginger.

Yield: 4 pints.



TAMARIND CHUTNEY



1/4 lb. sliced fresh

ginger root



1/4 lb. brown sugar



2 tablespoons salt



| cup cider vinegar



1 lb. green mangoes



1 pound raisins



1/2 Ib. tamarinds (shelled)

1 large onion



1 green pepper



Peel and slice mangoes, and chop with | pound

raisins and 1/2 pound tamarinds. Grind together

onions, green peppers and green ginger root. Add

brown sugar, salt and cider vinegar. Mix all to-

gether, bring to boiling point. Lower heat, simmer

until thick. Pour into hot sterilized jars and seal.



SPICED MANGO PICKLE



1% cups white vinegar

1% cups water

3 cups sugar

5 sticks cinnamon,

or 1/2 teaspoon ground cinnamon

1 tablespoon whole cloves

1/4 teaspoon salt

1 teaspoon chopped fresh ginger root



1/4 teaspoon nutmeg

3 Ibs. peeled, sliced green mangoes (2 large slices

from each of 17 mangoes)



Combine all ingredients except mangoes, and boil

syrup for 5 minutes. Add mangoes sliced and

cook until tender and clear, 30 to 45 minutes.

Pack mangoes into hot sterilized jars. Add syrup

and seal. If mangoes are sour add 1/4 to 1/2 cup

more sugar to syrup. Yield: 3 pints.



SWEET MANGO RELISH



1 tablespoon celery seed

3 to 4 cups sugar



1 cup vinegar



2 cups raisins (optional)



1 qt. mangoes chopped



1 large onion



2 large sweet red peppers

1 tablespoon salt



1 tablespoon mustard-seed



Peel green mangoes, cut from seed, chop or put

through coarse blade of food chopper enough to

make one quart. Chop or grind onions, and sweet

red peppers, Add 1 tablespoon of salt, 1 table-

spoon each white mustard seed and celery seed,

4 cups sugar and | cup vinegar. Two cups raisins

may be added if desired.



Combine all ingredients. Bring to boil for 10

minutes, Let stand overnight. Next morning cook

until slightly thickened. Pack boiling hot into

sterilized jar.



SWEET SPICED PAPAYA PICKLE



Prepare the fruit and cook as for preserves. When

fruit is clear and syrup thick and heavy remove

fruit and add 1/2 to 3/4 cup of best vinegar for

each pint of syrup, and whole spices as follows: 1

tablespoon whole cinnamon, 1 teaspoon each:

cloves and allspice tied loosely in a cheesecloth

bag and pound lightly. Boil 10 minutes, then add

papaya and cook another 10 minutes. Let stand

over night. Bring to a boil, transfer fruit to hot,

sterile jars, add hot syrup and seal at once. A

beautiful fruit pickle with flavor and color, which

intrigue to no end.

SWEET POTATO PUDDING I



4 cups grated, sweet potatoes



1 cup grated, peeled pumpkin



2 cups grated yam (white) or tannia

3 cups brown sugar



2 tablespoons cinnamon



2 teaspoons salt



2 teaspoons black pepper (ground)

2 cups milk



1 cup margarine, melted



6 eggs



1% cups flour



Place all ingredients in bowl except butter. Add

eggs one at a time. Stir well. Add melted butter,

stir again. Pour into well greased baking dish.

Bake at 350 degrees F. for 1% hours or until when

toothpick is inserted, it comes out clean.



Cool before cutting. Cut into squares. Best when

served cold.



SWEET POTATO PUDDING II



4 cups grated sweet potatoes



1 cup grated pumpkin



1% cups brown or white sugar



1 cup milk plus 2 tablespoons water

1 teaspoon black pepper (ground)

1/8 teaspoon nutmeg



1 cup flour



1/4 cup butter, melted



1/8 teaspoon cinnamon



1 tablespoon melted shortening



2 teaspoons vanilla



| teaspoon salt



2 eggs beaten



Mix the potatoes, pumpkin, flour, sugar and milk

in a large mixing bowl. Add two tablespoons of

water. Gradually stir in remaining ingredients and

mix well. Pour into a well greased baking dish and

back for 350 degrees F. for 1 hour and 45 minutes,



Cool thoroughly before cutting (Approximately 45

minutes) Serves 8 to 10.



PUMPKIN PUDDING



2 cups grated pumpkin



1/2 cup margarine



2/3 cup sugar



1 cup flour



1% teaspoons baking powder

1/2 teaspoon salt



1 teaspoon cinnamon



1/2 teaspoon nutmeg



1/2 teaspoon ginger



1/4 teaspoon powdered clove

1 cup raisins



1 egg, slightly beaten



1/4 cup milk



Cream margarine and sugar. Add egg and beat

well. Add pecled and grated pumpkin to first

mixture. Sift together flour, spices, baking pow-

der and salt. Add dry ingredients with raisins,

and milk to pumpkin mixture and mix well.

Pour into well greased and floured pudding pan.

Bake al 350 degrees F. for about 45 minutes or

until toothpick comes out clean when inserted.

Cool, and serve with your favorite wine sauce.



*Grated carrots can be used in place of pumpkin.



PAPAYA PASTE CANDY



Peel and remove seed from a fully ripe, fine flavor-

ed papaya. Press pulp through a rather fine sieve.

Measure and for each pint of pulp set aside 1-1/3

cups of sugar. Cook pulp in smooth heavy alu-

minum saucepan (or pressure boiler) until some-

what thick. Then add sugar and cook until clear

and very thick, stirring carefully and taking care

not to allow it to burn.



The paste will require constant attention as it

nears the finishing point. A wooden paddle with a

square edge is decidedly better than a spoon for

stirring. The faster the papaya is cooked the bright-

er and lighter in color it will be.



(this recipe is continued on next page)



*

-



NMN=VA42FQR P&P NHA-OVUCN



37

The paste should be cooked until it is so stiff that

it will not flow together again when the paddle is

drawn through the mass. Turn out on a platter or

pan that has been brushed with an unsalted fat. Let

stand until stiff. Cut in cubes, strips, or fancy

shapes and roll in sugar. The paste also may be

molded in small wooden or tin boxes lined with

carefully fitted oiled paper. When molded, cut in

squares, place on cardboard that has been covered

with wax paper or cellophane and wrap over all

firmly and neatly with cellophane. Paste should be

dried as rapidly as possible.



PAPAYA CANDY



2 papayas, grated



2 cups sugar



1 tablespoon lime juice



1 teaspoon grated orange peel



Combine the papaya with enough water lo cover.

Boil for 2 minutes, Strain and repeat the procedure

two more times. Then drain well. Combine the

sugar and 1/2 cup water, and boil until the syrup

forms a thread in a glass of cold water. Add the

papaya and simmer until the mixture leaves the

side of the pan. Stir in the lime juice and orange

peel. Pour the mixture onto a buttered platter.

Cool and shape into balls. Then roll the balls in

sugar.



COCONUT CANDY



2 cups granulated sugar

1/2 cup milk

3/4 cup grated coconut



Mix ingredients together. Boil for five minutes or

until mixture forms a ball when dropped in water.



Quickly drop by spoonful onto greased sheet or

on waxed paper.



38



COCONUT SUGAR CAKE



2 cups sugar

1/2 cup water

1% cups coconut



Mix together all the ingredients in a heavy alu-

minum sauce pan or pot. Cook slowly, stirring only

occasionally to avoid sticking, until mixture forms

a soft ball when dropped in water that is room

temperature. Remove from heat and beat a while.

Drop by spoonful on cookie sheet that has been

lined with waxed paper. Let cool to form sugar

cakes.



1/2 teaspoon of vanilla essence may be added and

a drop or two of food coloring to vary color of

candy.



MAMEY PUDDING



Slice the fruit, put in a baking dish with alternate

layers of brown sugar, bread-crumbs (or grapenuts)

until dish is full. Dot with butter and bake in a

moderate oven until donc. Serve warm with a

lemon sauce.



What's cookin’?

SALAD



A good salad should provide, among other things, a crisp texture, pleasant flavor and attractive



color.



Salads help to make meals easier, and can serve to add color to any meal. Raw foods, simple

foods and left-over foods can be used to make beautiful, delicious salads.



The following are points to keep in mind when preparing salads.



1. Keep it simple .

2. Use attractive color combinations.

3. Avoid over-mixing (toss lightly).

4. Keep salad greens fresh and crisp.

5. Avoid using any food that is already a part of the meal.

6. Break or cut foods large enough to identify the pieces.

7. Let your serving dish enhance your salad.

8. Use appropriate kind, as well as the right amount of dressing.

9. Use garnishes that can be eaten.



10. Avoid over-crowding salad plates.



11. Add salad dressing just before serving.



SEAFOOD AVOCADO SALAD

(Serves 6)



% cup cooked lobster meat

2 cups cooked crabmeat

2 cups cooked shrimps

(or your own favorile seafood combination)

3 avocados

% cup mayonnaise

¥% cup sour cream

1 tablespoon cut chives

French Dressing



Remove any bits of shell from lobster and crab-

meat. Break into bite-size pieces. Remove a few

chunks of lobster and a few whole shrimps for

garnish. Cut remaining shrimps into pieces. Com-

bine lobster, crabmeat and shrimps. Add just

enough French dressing to coat generously. Chill.

Just before serving cut avocados in halves, remove

pit and fill with seafood mixture. Combine mayon-

naise, sour cream and chives for dressing. Top each

avocado with a generous spoonful. Garnish with

whole shrimp and lobster chunks.



AVOCADO FRUIT SALAD

(Serves 6)



French Dressing



1 avocado



% cup halved, seeded grapes



2 cups grapefruit sections



Mint leaves



% cup toasted, shredded coconut

Red or green cherries



Cut avocado in half but do not peel. Scoop out

halves with French ball cutter or teaspoon. Com-

bine with grapes and grapefruit. Marinate in

French dressing which has been seasoned with

chopped mint leaves. Pile into scooped out shells.

Arrange on lettuce. Serve from shells. Arrange

fruits on bed of lettuce in individual servings.

Sprinkle with toasted coconut. Garnish with

cherries.



XVI.



NS ar awh



39

40



LOBSTER SALAD



1 lobster

1 onion



¥% cup salad dressing



1 sprig celery



1 sweet pepper (preferably red)

| hot pepper (optional)



Boil lobster, cool thoroughly. Break lobster shell

and remove meat from shell. Cut meat into cubes.



Chop vegetables and combine with lobster and

salad dressing. Put into container and chill, being

careful to always chill when not using.



PINEAPPLE MAYONNAISE



1% teaspoons gelatin



% cup pineapple juice or syrup

from canned pineapple



1 tablespoon lemon or lime juice



1 tablespoon sugar (if desired)



Few grains of salt



¥, teaspoon paprika (if desired)



% cup mayonnaise



% cup heavy cream



Soak gelatin in cold pineapple juice or syrup about

5 minutes. Dissolve over boiling water. Add lemon

juice, sugar, salt and paprika. Cool until slightly

thickened, beat into mayonnaise and fold in heavy

cream. Chill in a shallow pan, cut in cubes and

serve with mixed fruit salads or with molded

fruit salads. Yield: 1 cup



AVOCADO MEDLEY SALAD

(Serves 6)



2 medium avocados diced



2 medium tomatoes diced



1 tablespoon minced onion



2 tablespoons diced celery



% cup diced cucumber



1 tablespoon diced green pepper

Y% cup mayonnaise



Lettuce



Peel and dice all vegetables. Dice avocado last and

toss all together lightly. Add mayonnaise and

toss to coat. Pile in lettuce cups and chill until

serving lime.



OTHER SALAD SUGGESTIONS



Alternate slices of avocado with orange and/or

grapefruit sections. Pass a French dressing into

which you have blended a little honey.



Cut avocado in two by slicing around the center.

Then slice off into circles. Remove peel. Pile

frozen, fresh or canned pineapple or mango into

center. Serve with mayonnaise and sour cream.



Slices of avocado on lettuce garnished with diced

beets and onion rings makes a colorful mealtime

addition. Pass your favorite dressing.



Papaya Cole Slaw: Use firm half-ripe papaya.

MANGO COTTAGE CHEESE



Sliced ripe mangoes

Cottage cheese

Lettuce leaves



Heap scoop of cottage cheese on lettuce leaf, sur-

round with slices of ripe mango. Serve with mango

sauce.



PAPAYA PINEAPPLE SALAD



2% cups diced green papaya

1% cups diced pineapple



1 cup crushed celery



1 tablespoon chopped onion

34 cup mayonnaise



Lettuce leaves



Peel papaya and cut in small cubes. Cook slightly

for about 3 minutes. Drain. Marinate overnight in

French dressing. Drain.



Combine with other ingredients. Serve on crisp

lettuce leaves.



AVOCADO CODFISH SALAD



% lb. codfish fillet

1 large avocado



2 tomatoes



% cup salad oil



1 tablespoon vinegar



Soak codfish overnight to remove excess salt. Cook

and flake codfish. Cut avocado and tomatoes into

small sizes. Put codfish, avocado, tomato in bowl.

Pour salad oil and vinegar over mixture. Toss



gently.



AVOCADO FILLED WITH SALTFISH GUNDY



Avocado

Saltfish Gundy — seafood section

Lettuce leaves



Prepare saltfish gundy. Cut avocado in two. Re-

move seed and shell. Place avocado half on lettuce

leaf. Fill with saltfish gundy. Serve with toast and

sliced tomatoes.



INTERESTING SALAD VARIATIONS



1. Add 1 cup cubed yam to avocado codfish

salad.



2. Add cubes of matured green mangoes to your

tossed salads.



3. Mango, Banana, Pineapple



4. Mango, Papaya, Bananas



Salad garnishes:

papaya balls

mango wedges

avocado balls



HOT OR COLD PAPAYA SALAD



1 medium green, full papaya



1 medium sweet pepper



1 stalk celery



1 medium onion



% teaspoon black pepper or white pepper

2 cloves of garlic, crushed



% teaspoon seasoning (salad)



% cup cooking oil



% teaspoon salt



1% cups water



Wash and peel papaya, boil in 1% cups of water,

with salt for 15 to 20 minutes. Drain and mash

with fork, and put in large bowl with the other in-

gredients and blend together.



Put mixture into a sauce pan, and saute or cook

slightly in % cup oil until tender, about 5 to 10

minutes.



Can be served hot or cold.



41

42



SALTFISH CAKES

(Codfish)



3/4 lb. saltfish (codfish fillet)



1 tablespoon cooking oil



2 tablespoons chopped onion



1/4 teaspoon garlic powder



1 tablespoon minced parsley



3 medium canned tomatoes chopped fine

1% tablespoons flour



2 eggs



1/2 teaspoon baking power



Fat for frying



Soak fish over night Lo remove excess salt. Remove

from water and squecze dry. Pass fish through

meat grinder. Saute onion and garlic in oil until

tender but not brown. Add chopped tomatoes,

parsley, dash of pepper and cook for a few minutes

longer. Add to fish with, egg, baking powder and

flour. Drop by spoonful into boiling fat. Fry to

golden brown.



PAN-FRIED FISH

All species of fish are delicious when pan-fried.



Unless the fish are very small, it is best to fillet

them for frying. Wash and dry them, and season

well with salt and pepper. They may be fried

plain or rolled in cornmeal, flour, or bread crumbs.

Heat 1 to 2 tablespoons of fat in a heavy skillet.

Using low heat, brown the fish on one side; turn

and brown on the other. If the flesh is thick,

cover the pan a few minutes after the fish is turned

so that the fish may cook in its own steam; then

cook on both sides again to make crisp.



VARIATIONS:



1. Other suggestions for crumbing include the

use of cracker crumbs or crushed flakes.



2. Soak milk-flavored fish in lemon juice for 10

to 15 minutes before frying.



CREOLE FISH



4 Ibs. blue fish or yellow tails

1/2 cup chopped tomatoes

1/2 cup chopped green pepper

1/3 cup lemon juice



1 tablespoon salad oil



2 teaspoons salt



1 teaspoon minced onion



1 teaspoon basil leaves



Dash of black pepper



Few drops pepper sauce



Clean fish and make fillets by removing sides from

bones. Heat oven to 500 degrees F. Place fish fillet

in single layer in baking dish. Stir together re-

maining ingredients and spoon over fillet.



Bake for about 5 to 8 minutes or until fish is ten-

der (flakes easily with fork). Remove fillets to



warm platter. Garnish with pepper.



FISH SOUFFLE



This recipe may be used with all species of fish

and is an excellent way to use left-over cooked

fish.



3 tablespoons flour



3 tablespoons fat



1 Leaspoon salt



1 cup milk



1 tablespoon chopped parsley



1 cup cooked flaked fish



3 eggs, separated



1 teaspoon lemon juice



3 tablespoons finely grated raw carrots



Melt the fat in a double-boiler and add the flour

and salt gradually. Stir in the milk slowly, and

cook until mixture thickens. Remove from heat,

and stir in the fish. Beat the egg yolks, add the

lemon juice, and stir this into the fish mixture

with the carrots and parsley, Beat the egg whiles

stiff and fold into the fish mixture, Put mixture

into a greased baking dish and set dish into a pan

of water. Bake at 350°F. for 50 to 60 minutes —

or until the mixture will not stick to a knife thrust

into it. Serve at once. Serve 3 to 4.

FISH PUDDING I



3 Ibs. fish (Blue fish preferred)



1 medium onion



1 sweet pepper



1 stalk celery



% lb. butter



1 tablespoon shortening



1 small can tomato sauce



4 eggs



1 cup milk



Saltines (about 12) or saltcrackers

Seasoning: garlic, mace, salt and pepper



Bone and grind or chop the fish. Season with

salt, pepper, garlic and mace. Chop onion, sweet

pepper and celery saute in a pan with butter,

shortening and tomato sauce. Remove from

stove and add fish, crushed saltines or crackers,

milk and beaten eggs. (The beauty of the pudding

is in the stirring; it should be as light as possible).

The pudding can be either baked or boiled.



To Bake: Pour pudding into a greased casserole

dish. Sprinkle the top with cracker crumbs. Bake

in oven 350°F. until the top is brown. It should

be the consistency of a custard.



To Boil: Pour pudding into a greased casserole

dish, pudding or cake pan. Sprinkle the top with

cracker crumbs. Set in a pan of water and cook

over a low flame for about | hour or until firm.



FISH PUDDING II



(Blue fish makes a very delicate pudding, a goat

fish added gives it an excellent taste)



2 lbs.fish (raw and boned)



¥% teaspoon ground cardamon



% teaspoon ground mace



Salt and pepper to taste



5 eggs



% cup milk



% cup soda cracker crumbs



% |b. melted butter



1 tablespoon red sweet pepper

(finely chopped)



Juice of one medium onion



Grind fish in food chopper using fine blade, or

use blender. Saute pepper in melted butter. Add

fish to mixture. Beat eggs until light and fluffy.

Add to fish mixture beating vigorously. Add

cracker crumbs and onion juice, beat again. Add

milk, beat. Add cardamon, mace and salt and

pepper to taste.



The beating after each addition makes a very

tender fish pudding.



Grease aluminum or tin mold, dust with cracker

crumbs pour mixture in, cover and steam for two

hours. Steam by placing mold in larger pan half

filled with water. Replace water as it evaporates.



Decorate with parsley sprigs. Serve with lemon

butter.



LOBSTER GUNDY



3 lobster tails



| large onion



2 red sweet peppers



¥% hol pepper (optional)



1 cup salad oil

% cup vinegar

Sprig of parsley



Boil lobster tails. Allow to cool thoroughly.

Remove meat from shell. Put through grinder (or

blender at lowest speed). Chop or blend all vege-

tables. Add to meat along with salad oil. This

gundy becomes more tasty the following day,

but must be refrigerated at all times.



43

FISH LOAF I



2% cups fried and finely flaked blue fish



¥ cup dried bread crumbs



¥, teaspoon chopped garlic

Pinch of thyme (fresh thyme is best)



¥, cup finely chopped parsley



¥, cup chopped celery (locally grown celery is best)

(If locally grown celery is not available. increase

parsley to 2 cup)



%, cup chopped onion



.3-4 canned tomatoes chopped



3 tablespoons chopped chibble or green onion



2 eggs, beaten



¥% cup milk*



¥%, teaspoon baking powder*



2 tablespoons flour* *(Combined into a paste)



Dash of hot sauce



Saute lightly, onion, garlic, celery, parsley, chibble,

and tomato until just tender. In same pot add

flaked fish, bread crumbs, hot sauce and thyme.

Add flour paste. Fold in beaten cggs carefully to

hold in air. (This gives a light loaf). Pour in greased

loaf pan. Set in larger container of water and bake

at 400°F. until when fork, inserted into loaf,

comes out clean. After about % hour notice loaf.

If top is delicately brown, cover with foil and

continue cooking. If at this time, top is not brown,

cook a little longer until top becomes brown.

Covering with foil gives a light moist loaf. (Left

over fried fish can be used in this recipe).



FISH LOAF II



% cup tomato soup

% cup water

Salt and pepper



2 cups steamed flaked fish

% cup cracker crumbs



1 cup milk



2 eggs



Blend the fish, crumbs, milk and eggs, and season

to taste with salt and pepper. Form into a loaf and

place in a greased loaf pan. Bake in a moderate

oven (350°F) for 10 minutes. Pour the soup,

dilute with the water: over the loaf, and continue

baking for 20 minutes. Serves 6.



BLUE-FISH CUTLETS



5 blue fish



2 eggs



Soda cracker crumbs



Salt, Pepper, Ground Clove for seasoning



Make fillet of blue fish by cleaning well and cut-

ting away both sides of fish from bones. Season

with salt, pepper and a pinch of ground clove. Let

stand for a few minutes. Beat eggs. Dip fish in

crumb then egg and again in crumb. Lay on waxed

paper and refrigerate for at least 2 hours before

frying. Fry in shallow fat, on one side then the

other.



Hint: Breaded foods have a tendency to lose

their coating when fried in shallow fat.

The best way to prevent this is to bread

the food ahead of time, lay them on

waxcd paper and chill before frying.



COWITCH FISH



2 Ibs. Jack fish or

king fish slices (6 slices)

Oil for frying

Salt and pepper for seasoning 1 bay leaf

2 cloves crushed garlic Few pieces mace

1 cup vinegar 1 small onion, rings



¥% cup olive oil

% cup corn oil

Few whole clove



Season fish with salt and pepper and crushed

garlic. Let set for at least % hour before frying.

Pan fry fish in hot oil until lightly brown — drain.

Combine all the other ingredients and simmer

gently for a few minutes. Lay cooked fish in large

china or glass container, so that there be no more

than 2 layers of fish. Pour boiled mixture over

fish. Refrigerate until the next day. Turn fish

on other side, if sauce does not cover the layers.



Fish can be served at this point or allowed to

stand. Cowitch can last for quite some time. The

longer it stands the better it becomes, and is at

its best at room temperature.

CRAB-IN-THE BACK

(land crab)

6 land crabs

1 clove garlic

Small piece hot pepper

(optional)

1 onion

1 stick butter

2 stalks celery

2 teaspoons salt \\

3 tablespoons tomato paste

cracker meal



Select 6 large land crabs. Wash thoroughly, using

a brush to clean them. Put them on to boil for 54

minutes, when cool, crack shells and pick meat

from shells. Chop all other ingredients finely.

Add to crab meat. Clean and butter back shells

of crabs. Fill the shells with mixture. Sprinkle

cracker meal on top, dot with butter. Bake for

20 minutes at 350°F.



CRAB AND RICE

(land crab)



3 land crabs



1 Ib. cooking ham, soaked

1 lb. salted beef, soaked



1 Ib. rice



1 large onion, chopped



2 sweet peppers chopped



% |b. celery



3 sprigs thyme



% lb. butter



1 can tomato paste

1 tablespoon salt



Scrub crabs thoroughly with a brush. Remove

the backs, break off claws. The fat from the backs

may be saved and added to the ingredients if so

desired. Boil ham and beef until tender. Put

crabs in to boil for half an hour. Add all other

ingredients, except the rice and butter. Allow

to cook for 25 minutes. Add rice and butter.

Continue to cook until rice is soft and dry.



WILKS



Scrub wilks’ shells with stiff brush. Boil in salted

water for about 1 hour. Remove wilks from shell.

May be eaten plain or with a sauce made of drawn

butter and lemon juice.



WILKS AND RICE



2 doz. wilks



¥% lb. rice



2 cups water



2 tablespoons butter



3 strips bacon



1 medium-sized sweet pepper



1 medium-sized onion



1 clove garlic



1 small tin tomato sauce

sprig thyme



Boil wilks slightly, Remove from shell. Cut into

small pieces. Saute bacon, onion, sweet pepper,

garlic and thyme. Add tomato sauce and water.

Add wilks. Cook for 10 minutes. Add rice and

continue to cook on medium heat for 15 to 20

minutes or until rice is cooked.



STEWED CONCHS



4-5 pounds conchs cleaned

1 med. onion



1 stick celery



1 large green pepper



2 tbsp. margarine



2-3 tbsp vegetable oil



1 hot pepper (optional)



2 tbsp.flour



crcole season or salt and pepper;

a dash of each.



paprika and mace



1% cups boiling water



Pound conchs which have been cleaned. Cover

with water, bring to rapid boil, reduce heat and

simmer unlil tender. Drain and cut into small

pieces.



Saute onion, sweet pepper and celery in oil and

margarine until tender, Pour in 1% cups boiling

water. Cook for about 2 minutes. Add conchs,

seasoning or salt, and pepper to taste, hot pepper

(if using), a dash of paprika and mace. Cook

for 5 to 10 minutes. Thicken with flour which

has been made into a paste using water. Cook

a few minutes longer. Serve.



45

46



STEWED FISH



1 to 2 large heads of grouper or red snapper fish



native seasoning



2 tbsp vegetable oil



2 tbsp. margarine



2 tbsp. flour



1 stick celery



1 large green pepper



1 large onion



oil for frying



1 clove garlic crushed, or



¥ tsp. garlic powder



a dash each, black pepper,

mace, paprika



2 cups hot water



% cup tomato sauce



3-4 whole cloves



2 cups boiling water



Clean fish and rub with native seasoning. Set



aside a few minutes to allow seasoning to penetrate.



Brown fish in oil on both sides in heavy aluminum

or iron pot. Throw out fat in which fish was fried.

In same pot melt margarine and add 2 tbsp. cook-

ing oil. Brown flour in this fat until a dark color,

stirring constantly. Add onion, celery, green

pepper and tomato sauce. Continue to cook while

stirring. Add boiling water and cook slowly for

about 15 minutes. Add paprika, mace, garlic,

seasoning or salt to taste, and whole clove. Set

fish in sauce, cover and simmer for another 10

to 15 minutes.



BOILED CONCHS IN BUTTER SAUCE



4-5 lbs. conchs — cleaned

1 med. onion sliced



2-3 tbsp. margarine



Juice of 1 whole lime



2-3 tbsp. cooking oil



Hot pepper (optional)



% cup water



Salt to taste



Boil conchs until tender. Drain and cut into small

pieces. Cook sliced onion in % cup water until

tender. Add margarine, cooking oil, hot pepper

to taste, and boil slowly for about 5 minutes.

Add conchs to sauce. Season to taste with salt and

cook a few minutes longer. Serve



TURTLE STEW



2 Ib. turtle meat for stewing



| large onion, chopped



5 Puerto Rican sweet peppers, chopped

1 tablespoon chopped pimentos



2 cloves garlic, crushed



2 ripe tomatoes, chopped (canned tomatoes

maybe used)



2 tablespoons margarine



1 tablespoon cooking oil



%, cup Sherry, rum, or brandy



Flour for thickening



Vinegar



Native seasoning. Dash of Mace



Soak turtle meat in vinegar for an hour or longer

if possible. Wash with plenty of lime. Rinse well.



Season with creole seasoning and let stand for

al least one hour.



Cover meat with water and simmer until near

tender. Saute chopped vegetables lightly, and add

to meat with butter and cooking oil. Continue

cooking until meat is tender. Add salt to taste.

Thicken with paste of flour and water. Add Sherry

or brandy and cook a minute longer. Serve hot

with rice.

HERRING GUNDY



2 Ibs. salted herring



% sweet pepper



1 medium onion



% hot pepper (optional)



1 cup salad oil



2 Tbsp. vinegar



Pinch of sugar



2 sprigs parsley



Onion rings for garnishing



Few slices of beets for garnishing



Soak herring overnight to remove excess salt. Next

day, wash in warm water and remove skin and

bones. Mix salad oil, vinegar, and pinch of sugar

and set aside. Put herring, sweet pepper, hot pep-

per and parsley through meat grinder. Combine

thoroughly with salad oil-vinegar mixture. Garnish

with onion rings and sliced beets.



SALT FISH GUNDY I



% cup salad oil

2 tsp. vinegar

2 hard boiled eggs



1 Ib. salted cod fish fillet

1 tsp. capers

% medium onion



Soak salted fish long enough to remove excess salt.

Mix salad oil with vinegar and set aside. Put salt-

fish, onion, and capers through meat grinder. Com-

bine well with salad oil mixture. Garnish with

slices of hard boiled eggs.



NOTE: For an interesting texture, flake saltfish

into very small pieces instead of grinding-then re-

duce salad oil to 4 cup.



SALT FISH GUNDY I



2 Ibs. salt fish (usually cod fish)

1 large sweet pepper



% piece of hot pepper (optional)

1 medium onion



3 sprigs fresh parsley



2 Tbsp. prepared mustard



% cup stuffed olives



1 cup salad oil



Soak saltfish overnight. Remove fish and wash in

fresh water removing bones and skin. Break into

small pieces. Put fish, pepper, onion, parsley and

olives through grinder. Whip mustard into salad

oil. Mix thoroughly with saltfish mixture. Garnish

with onion rings and wedges of hard boiled eggs.



CONCH FRITTERS

5 conchs 1 egg, beaten

1% cups flour 1 cup milk

1 tsp. baking powder Fat for frying



¥% tsp. salt



Clean and pound conchs. Slice very thin, enough to

make 2 cups. Sift flour, baking powder and salt.

Make a well in the center and pour the egg into it.

Gradually add the flour and milk to make a

smooth batter. Dip the sliced conch in batter and



fry in deep fat...



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47

XVIII.



NNIAOW



CREAM OF AVOCADO SOUP

(Serves 6)



3 avocados (or Salt



2% cups frozen puree) Whipped cream

2 cups chicken broth White pepper

1 cup heavy cream



Mash two avocados with silver fork and press

through a fine sieve or puree in a blender. Place

in top of a double boiler. Add chicken broth which

has been lightly seasoned. Heat, stirring occasional-

ly, until soup comes to a boil. Stir in heavy cream.

Cover, keep hot over boiling water. When ready

to serve stir in the remaining avocado cut in

%-inch cubes. Season to taste with sall and white

pepper. Serve with a tablespoon of lightly salted

whipped cream on each serving.



PIGEON PEA SOUP



% lh. pig feet



1 onion (chopped)



dash Black pepper



2 sprigs thyme



2 sprigs celery (chopped)



1 clove garlic (crushed)



Whole tomatoes or

tomato paste



2 tablespoons butter



1 Ib. peas



2 quarts water



¥% lb. pig tail



1 lb. sweet potatoes,

yam or tannier

(peeled, cubed)



¥% Ib. cooking ham



% Ib. pumpkin

(pecled and cubed)



Soak meat to remove excess salt. Wash peas. Cook

with meat and pumpkin in 2 quarts of water until

soft. When peas are soft, add all other ingredients,

and let cook until seasonings are soft. If not salt

enough, season to taste.



To this soup, darling dumplings or clumpy may

be added when potatoes and seasoning are added.

(If dried peas are used, soak peas over-night).



TANNIA SOUP



1 sprig thyme



6 black peppers



2 tablespoons margarine

or table butter



% Ib. cooking ham

or bacon



6 large tannias



2 quarts water



% |b. salted beef



1 onion (chopped)



1 sprig celery



2 tomatoes or

canned tomatoes



1 sprig celery



Soak beef and ham to remove excess salt. Boil

meats until soft. Peel tannias and cut into cubes.

Add to meats and cook until soft. Add all other

ingredient and cook for 15 to 20 minutes. Add

butter. Serve.



DUMPLINGS USED IN SOUPS AND STEWS



1 teaspoon salt

Dash black pepper

Water or milk



1 cup white flour



% cup cornmeal



1 teaspoon sugar



1 tablespoon shortening

(margarine)



Combine all ingredients into a stiff dough. Knead

slightly. Roll out into a thin sheet and cut into

small squares. This same recipe is made into a soft

dough and spoon dropped into soup or stews. This

type is then called clumpy.



Sometimes cornmeal is omitted and dumplings

are made only with white flour.



CREAM OF PUMPKIN SOUP



% cup cooked ham

(cubed)



% bay leaf



1 tablespoon flour



2 teaspoons cornstrach



Salt and pepper to taste



1 sprig fresh thyme



1 cup milk or cream (thin)



1 Ib. pumpkin



1 fresh tomato (chopped)



3 cups chicken

or pumpkin stock



2 tablespoons onion,

chopped



1 tablespoon butter



1 small carrot diced



Cook and mash pumpkin. (save stock). Saute

onion, tomato, ham and carrot in butter for a

few minutes. Add flour and mix. Add chicken

and/or pumpkin stock gradually with bay leaf,

thyme. Cover and cook slowly for about 45

minutes. Remove bay leaf, and thyme sprig with

slotted spoon.



Add pumpkin and salt and pepper to taste. Sim-

mer for 15 minutes. Mix cornstarch with a little

milk or cream, add to soup with balance of cream

or milk. Cook only one minute. Serve.

FRENCH FRIED YAM



Peel yam, cut into thin, narrow strips or french

style. Soak in salted, cold water for about 5 min-

utes. Remove and pat dry. Fry in deep fat until

gold brown and crisp.



Left-over boiled yams can be fried in same manner.

Omit soaking in salted, cold water.



POTATO STUFFING



3 lbs. potatoes



6 tablespoons olive oil



3 tablespoons butter



2 medium sized onions, minced

¥% stalk celery, minced



% med. sized sweet pepper, minced

% teaspoon thyme



% cup tomato sauce



2 heaping teaspoons parsley

Dash black pepper



3-4 tablespoons brown sugar



% to 1 cup milk



% cup raisins



2 eggs



Peel potatoes, boil in salted water, drain and mash.

While potatoes are boiling, warm frying pan and

add oil and butter. (Pan should not be too hot or

butter will scorch). When oil is heated add minced

onion, celery and sweet pepper. Cook over low

flame until tender. Add thyme, tomato sauce, pars-

ley, olack pepper and sugar. Cook about five

minutes.



Add this mixture to mashed potatoes and mix

thoroughly. Add milk, raisins and eggs. The mixture

should be a little more moist than mashed pota-

toes. If not sufficiently moist, add a little more

milk and butter. Pour in a greased flat baking pan

of the type used for puddings, and bake at 325 de-

grees F. for about 45 minutes to 1 hour. Top

should be golden brown when done.



(Can be used also for stuffing chicken).



BAKED YAM



1 tablespoon butter

2 egg whites

Salt and pepper



% cup cream or

evaporated milk

1 large yam



Select a large smooth yam, scrub it with a brush,

and place in a dripping pan. Bake in a hot oven un-

til soft (or it may be boiled instead), then make an

incision. Remove the yam pulp, leaving the skin.

Mash the pulp, add cream (or evaporated milk),

butter, % teaspoon pepper, a teaspoon of salt, and

whites of two eggs beaten. Mix well and return to

the shell, dot with butter, return to a hot oven to

brown slightly. Yield: 4 servings.



YAM HOLLANDAISE



1 tablespoon lime juice

Salt and pepper to taste

Parsley



3 cups diced yams



Fresh or canned

chicken soup



1/3 cup butter



Wash, pare, soak yams and dice in '%-inch pieces.

Cook diced yams in chicken soup stock until soft.

(Canned chicken soup strained, may be used).

Then drain. Cream together butter, lime juice, %

teaspoon salt, and %4 teaspoon pepper. Add the

yam. Cook three minutes, cover with minced

parsley or garnish with parsley leaves.



YAM CROQUETTES



2 cups hot, riced yam

2 tablespoons butter

Y% teaspoon salt

% teaspoon pepper

¥2 teaspoon celery seed or

onion powder

1 “culantro” leave crushed (optional)

1 clove garlic, crushed

1 teaspoon minced parsley

Yolk of one egg



Mix in order given, beating well. Shape, roll in

cornmeal, egg and meal again, fry one minute in

deep hot fat, drain on paper.



QUI" DYMO) <



49

50



SEASONED RICE



¥% lb. salted beef or pork



¥% lb. cod fish



6 “Puerto Rican” sweet peppers chopped

1 medium onion minced .

2 sprigs of parsley minced



Sprigs of fresh thyme



1 clove garlic, crushed



% cup canned tomatoes



3 Tbsp. cooking oil



3-% cups boiling water



1-% cups rice



Cut meat into small pieces and soak with codfish

overnight to remove excess salt. Remove bones and

flake codfish. Cook meat until tender. In heavy

aluminum pot, saute onion, garlic, parsley and

sweet pepper in oil until tender. Add tomatoes and

codfish and cook for 5 minutes. Add boiling water.



Add thyme.



Wash rice. Add rice and cook uncovered for about

10 minutes. Cover tightly, lower flame and allow

to cook very slowly until rice is tender and grainy.

Turn rice over once with a fork.



MEDLEY OF VEGETABLES



% cup diced green papaya



1 eggplant unpeeled, cubed



1 medium cucumber unpeeled, sliced

1 large tomato unpeeled



1 large carrot sliced



2 tablespoons margarine



Romano Cheese or Parmesan Cheese

Salt and pepper to taste



Blanch papaya slightly. Remove from water. Com-

bine with other vegetables.



Melt margarine in medium skillet, add vegetables

and saute until tender, but not soggy. Vegetables

should be crisp for serving. If necessary add a

tablespoon of water to vegetables, cover and cook

over low flame for about 5-7 minutes longer.



Before serving toss vegetable with a dash of soy

sauce and | tablespoon parmesan cheese.



STUFFED EGGPLANT WITH DRESSING .



1 large eggplant



1 cup chopped, cooked chicken, pork or ham

1 tablespoon butter



1 small onion, chopped



2 tablespoons bread crumbs



Salt and pepper



Cut eggplant in two. Take out all the inside and

cook in | cup of water until tender. Drain and

chop. Combine with chopped meat. Saute onion

in butter. Add to eggplant mixture, add bread

crumbs and mix well. Fill each half of shell. Put

a little butter on cach, sprinkle with bread crumbs

and parmesan cheese. Bake in moderate oven for

about twenty minutes.



FRIED EGGPLANT



1 medium eggplant

Flour, seasoned with salt and pepper

1 egg



2 tablespoons margarine, cooking oil



Peel and slice eggplant. Soak in salted water for an

hour. Rinse and pat dry. Beat egg slightly. Dip egg-

plant slices in egg and coat with flour. Put about

two tablespoons margarine in fry pan. Add enough

oil to easily cover bottom of pan, about % of an

inch. Fry eggplant on both sides until brown. Serve

hot.



BAKED STUFFED AVOCADO

(Serves 6)

3 avocados Dash of salt, pepper



Dash of cayenne

1 teaspoon minced onion

1 cup grated cheese



% cup lime juice

1 cup flaked crabmeat

1 cup cream sauce



Cut avocados in halves lengthwise. Remove pits.

Sprinkle avocado with lime juice and salt. Com-

bine crabmeat and cream sauce. Season to taste

with salt, pepper, a pinch of cayenne and onion,

Fill avocados with mixture. Sprinkle with grated

cheese. Arrange avocados in baking pan with half

an inch of water. Bake in a moderate (350 degree

F.) oven 15 minutes or until cheese melts and

avocado is heated through.

PIGEON PEAS AND RICE

2 cups rice 1 feg garlic

1 quart water 2 cups shelled pigeon peas

1 onion % pound cooking ham (cubed)



2 tablespoons tomato sauce

2 tablespoons butter



1 sprig celery

1 sprig thyme



Proceed as for stewed pigeon peas. Add rice, Bring

to boil, turn flame low, cover and cook slowly

until rice is tender. Add butter. Serve.



STEWED PIGEON PEAS



2 cups shelled piegon peas



1 quart water



1 onion, chopped



1 sweet pepper, chopped



1 feg garlic



% pound cooked ham (cubed)



3 slices bacon cut in small pieces

1 tablespoon butter



2 tablespoons tomato sauce



Fry bacon slightly. Saute chopped vegetables in ba-

con dripping until tender. Set aside. Put peas to

boil until almost tender. Add cooked ham and

vegetable mixture and continue to cook. When

peas are soft, add tomato sauce and butter. Cook

for a few minutes longer. Serve.



Canned pigeon peas are now available, and can be

substituted. Take into consideration that the

canned peas are already cooked.



RAISIN RICE



4% cups water



2 cups rice



% cup raisins



2 tablespoons margarine



4 tablespoons tomato paste

% sweet pepper diced



1 small onion diced



1 teaspoon celery diced



1 tablespoon salt



Saute onion, pepper, tomato paste, celery and

raisins in margarine. Add water and salt, bring to

boil. Add rice, boil until cooked. 12 servings.



BANANA AND SWEET POTATO CASSEROLE



4 bananas

6 oz. sugar

Juice of 2 oranges



4 sweet potatoes

2 teaspoons salt

4 oz. butter



Cook potatoes in boiling water until just tender.

Drain and allow to cool. Peel and cut into %-inch

thick slices. Butter a deep casserole dish and line

with potatoes. Sprinkle with salt, dot with butter

and cover with a layer of sliced bananas. Sprinkle

with sugar and continue adding layers of potato

and banana, finishing with banana. Sprinkle with

sugar, dot with butter, pour over the orange juice.

Bake in a moderate oven (350 degrees F. - Gas

Mark) for about 30 minutes. Serve very hot with

roast meat, or poultry. 6-8 servings.



GLAZED PAPAYA SLICES



Peel and seed ripe papaya. Cut in wide slices and

lay evenly in a flat baking casserole. Baste with

honey and butter warmed together, sprinkle very

lightly with brown sugar. Put in a medium to hot

oven until thoroughly cooked and nicely browned.



Serve from the casserole in which baked.



Brown sugar, butter and water, as used for glazing



carrots and sweet potatoes may be used in place of

the honey mixture.



Likewise, % cup jelly (guava, kumquat or straw-

berry,) 4 tablespoons butter and 3 tablespoons

lime juice may he blended together and used for

basting the papaya slices until soft and glazed.



FRIED PAPAYAS



5 half ripe papayas, sliced in ' inch slices

1 cup bread crumbs



2 eggs, beaten



Oil for frying



Dip the papaya slices in the bread crumbs, then in

the egg, and again in the bread crumbs. Brown in

oil on both sides until tender and golden brown.

Drain and serve.



51

BAKED PAPAYA I



1 medium-sized field-mature papaya

(with only a touch of gold color)



Y%, cup grated cheese



% cup melted butter



% cup cracker meal



1 teaspoon salt



% teaspoon black pepper



2 eggs



Peel and remove seeds of papaya. Cut into small

pieces. Steam with very little water. Mash steamed

papaya; add salt, pepper and butter. Beat eggs and

add to papaya mixture. Grease baking dish with

butter. Combine cheese and beaten egys with pa-

paya and other ingredients. Pul into dish, top with

cracker meal, and dot with butter. Bake 15-20

minutes at 325 degrees F’.



This may be served as a side dish with meat or

fish.



BAKED PAPAYA II

Papayas Margarine

Nutmeg Salt



Cinnamon



Select papaya with just a touch of yellow. Cut in

half, remove seeds. Place 1 teaspoon margarine in

each half. Sprinkle with nutmeg, cinnamon and

salt. Bake in 350 degree oven 1 hour or until fork

tender, basting occasionally.



PLANTAIN



Plantains are these varieties of banana that cannot

be caten raw, but require cooking and are used as a

vegetable.



TOSTONES



Peel green plantains, cut them diagonally in 1-inch

slices. Lay in salt water five minutes. Put on to fry;

when soft remove to a piece of brown paper, put

another piece of brown paper over and with a blow

of the fist squash the slices flat. Return to the pan

to resume frying until golden brown in color. Serve

hot as a vegetable.



52



FRIED GREEN PLANTAIN



Cut plantains diagonally in 1-inch slices. Put in

salted water for 5 minutes, pat dry. Fry in a little

butter until brown and sprinkle with sugar, a little

cinnamon and nutmeg.



FRIED YELLOW PLANTAIN



Ripe plantains are baked in the oven and served

whole with meat. They may also be sliced thin and

wrapped around small pieces of beef fillet, then

baked. Plantains are also fried and served.



BOILED PLANTAIN



1/3 cup butter

4 tablespoons olive oil



3 plantains, peeled

2 teaspoons salt



Wash and cook in a steamer. Serve hot with butter

or oil, salt and pepper.



MASHED PLANTAIN

3 plantains Ys cup butter

2 Leaspoons salt ¥% cup milk

Pepper



Cook and mash the plantains adding the butter,

milk and salt and pepper. Mash them well and

serve hot. This may also be put through a vege-

table ricer.



FROZEN AVOCADO PUREE



4 ripe avocados of medium size

% cup lime juice



Halve avocados, remove peel or with a spoon scoop

pulp from shell into a bowl. Sprinkle with the lime

juice. Mash or blend smooth. Pack into glass jars

leaving 1 inch headspace. Seal airtight and freeze

at 0 degrees F.



TO USE - Remove from freezer and allow to thaw

in refrigerator in container. Will take about 24

hours. Keep tightly covered until used.

XX.



Something about some Local



YAM, “Name”



The yam, or name, belongs to a distinct botanical family. It is related to the lily, but not to the sweet

potato, as might be expected. There are many varicties of the yam—white, yellow and red, some of

better qualities than others. It grows to a large size, bearing as much as twenty pounds to a plant, and

of course it is valuable as a cheap and nourishing food. Any recipe calling for potato may be used in



preparing yams.



YUCA-CASSAVA



The cultivation of yuca dates far back. It forms a great bulk of the food of tropical countries. The tu-

bers or roots are washed and peeled before grating. The juice is pressed out of the grated yuca and the

meal is dried for making bread or using as a cereal. Cassava bread is popular, and is simply the fresh

meal or the dried meal soaked and formed into thin cakes and baked on hot plates or picces of tin or

iron held over a fire. The cassava is indigenous to these islands, and is used as a starchy vegetable in

ways similar to the while potato.



The products from cassavas are flour, starch, tapioca, glucose, alcohol, fertilizer and paper pulp.



GUAVAS

Guavas are especially valuable for their high vitamin C content which:



Promotes growth



Increases resistance to disease



Helps the development of the teeth and bones

Prevents scurvy



One large ripe guava will more than supply the daily Vitamin C requirement of an adult. Guava juice is

an excellent substitute for orange juice in the dict of children and adults. Bottle guava juice or pulp

contains more Vitamin C than guava jelly, jam, or butter.



TAMARINDS



This small fruit has lots of food value in it, especially iron, calcium and thiamine. Iron is needed all

through your body but mostly to build good red blood. It also combines with protein to make hemo-

globin, the red substance in the blood that carries oxygen to the cells. Calcium is needed for strong

bones and teeth and for helping to keep the heart and nervous system in good condition. Thiamine,

one of the B vitamins, stimulates the appetite and helps to keep the whole digestive tract in good

working condition. It also helps to keep the nervous system in good control.



MTR PHnAME & WA-cAT



53

54



SORREL (Roselle)



Sorrel is an annual plant, growing to about 6-feet high. At the time when the petals of the flower

wither, the sepals grow bigger, becoming quite fleshy and bright red, enveloping the seed pod. It is

the red sepals that are used as fruits.



SEA GRAPE OR SHORE GRAPE

(Coccolaba Uvifera)



The sea grape or shore grape, so common in the West Indies; the broad leaved plant growing all along

our beaches, has bunches of grapes like fruits, purple red when ripe. They make good jelly or

marmalade.



THE MAMEY OR MAMMAEE APPLE

(Mammea Americana)



The mamey plant is a handsome tree with large glossy leaves. The fruit grows to the size of a grape-

fruit, rich in color with a strong fruity smell. It has a brown thick skin and orange pulp. In some areas

the seed is ground with cacao in making chocolate. The pulp is juicy and firm with a flavor similar to

quince or peach. The fragrant white flowers can be distilled to yield an essential oil used in liqueurs

under the name of “Eau de Creole”.



The ripe fruit may be eaten raw, but it is claimed not to use milk at the same time. This is believed to

cause severe stomach cramps.



The fruit can also he used for making jam, jelly, preserve, fruit butter, and a mammy drink.



PAPAYA



This fruit has the shape of a melon. It has a hallow center with black seeds encased. The quality, size

and shape of the fruit vary. The unripe fruit is green in color, ripens to a bright yellow, and is eaten

the same as a melon. The fruit has high digestive properties due to the enzyme papain, and is used as

a tenderizer for meats. The fully grown green fruit also has a high pectin content, and can be used

with fruits that are low in pectin when making jellies.

The Home Economics séction of the Exten-

sion Service has available a wide selection of

. written materials on foods, nutrition and numerous

other topics of interest pertaining to Home

Economics.



We encourage you to come in and usc our

facilities.



Information and free literature are available

by calling 778-0246.



Olivia H. Henry

Home Economist and Program Leader



55

This publication is available free of charge by writing to the V.I. Cooperative Extension Service,

P.O. Box L, Kingshill, St. Croix, U.S. Virgin Islands 00850

HE VIP



|



a



LN



~



6



NY



1962



Issued in furtherance of Cooperative Extension Service work, Acts of Congress May 8 and June 30, 1914,



in cooperation with the U.S. Department of Agriculture and Cooperative Extension Service College of



the Virgin Islands, Dr. Darshan S. Padda, Director.



February 1978

COOPERATIVE EXTENSION SERVICE

U.S. DEPARTMENT OF AGRICULTURE

COLLEGE OF THE VIRGIN ISLANDS

P.O. BOX L, KINGSHILL

ST. CROIX, VIRGIN ISLANDS 00850



OFFICIAL BUSINESS

PENALTY FOR PRIVATE USE $300



POSTAGE AND FEES PAID

U.S. DEPARTMENT OF AGRICULTURE



AGR 101



Printed by Prestige Press - St. Croix