. The Boston Cooking School magazine of culinary science and domestic economics . nt said thathe obtained most excellent butterfrom an Havana merchant at 6o centsper pound, and that the butter was made at one of the New England agri-cultural experiment stations. Cheese is a popular food with theCubans, American and other importedcheeses being eaten, such as Gouda,Swiss, American Cream, Roquefort,Holland, Brie, Camembert, and a va-riety resembling Neufchatel. A whitecheese of Cuban manufacture, muchserved at the hotels at dessert, wasfound to be of good flavor. It is eatenwith guava jelly, past
. The Boston Cooking School magazine of culinary science and domestic economics . nt said thathe obtained most excellent butterfrom an Havana merchant at 6o centsper pound, and that the butter was made at one of the New England agri-cultural experiment stations. Cheese is a popular food with theCubans, American and other importedcheeses being eaten, such as Gouda,Swiss, American Cream, Roquefort,Holland, Brie, Camembert, and a va-riety resembling Neufchatel. A whitecheese of Cuban manufacture, muchserved at the hotels at dessert, wasfound to be of good flavor. It is eatenwith guava jelly, paste, or marmalade,—a combination which is very popularwith Cubans and foreigners. Lard is a common culinary fat, andis imported very largely from theUnited States. Oil, especially oliveoil, is much used for dressing salad andfor cooking purposes, and is quitecheap, 25 cents, Spanish, being theprice of a good-sized bottle. The list of vegetables is large, in-cluding potatoes, sweet potatoes, yams,teyote, taro, corn, radishes, peas, beans,tomates, lettuce and other salad plants,. In the Havana Market Food and Diet in Cuba
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
