. The Boston Cooking School magazine of culinary science and domestic economics . heother articles mentioned mostly fromSpain. Among dried beans were no- Food and Diet in Cuba ticed frijoles, Windsor beans (whichwere called Limas), red, black, andwhite beans, similar to the commonAmerican varieties, and dried peas,which were apparently ,our ordinaryfield peas, dried before they were ripe. Several sorts of macaroni and otherforms of Italian paste of local manu-facture and fine appearance were no-ticed. From Spain the Cubans import driedpigs feet, cut so as to include a con-siderable part of the
. The Boston Cooking School magazine of culinary science and domestic economics . heother articles mentioned mostly fromSpain. Among dried beans were no- Food and Diet in Cuba ticed frijoles, Windsor beans (whichwere called Limas), red, black, andwhite beans, similar to the commonAmerican varieties, and dried peas,which were apparently ,our ordinaryfield peas, dried before they were ripe. Several sorts of macaroni and otherforms of Italian paste of local manu-facture and fine appearance were no-ticed. From Spain the Cubans import driedpigs feet, cut so as to include a con-siderable part of the ham or shoulder,dried snails, and dried smoked fish,a very fine fish product being packedin round boxes, the top layer forminga design or pattern. The dried snailswere packed in narrow, deep shrimps come from New Orleans;and large quantities of American cannedmeats were found on sale, as wellas dried codfish from South America jerked beef innarrow strips is imported in largequantities, and forms a very impor-tant part of the diet of the
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
