A CUBAN BREAKFAST.
The palm, of course, is the key note for decoration, as it is the
characteristic plant of the tropics. But in order to be true to the
scheme in mind, that is, to make your surroundings appear truly southern
and create a local atmosphere, a marked difference should be made
between the arrangement of our usual American interior and the room
which aims at the imitation of a Cuban home. Light and air are most
important, the factors _sine qua non_, and the scene of the _Almuerzo_
(breakfast) should not recall the hot house, the conservatory, nor the
dimly lighted, heavily curtained apartment of our northern dwellings.
There should be space, plenty of windows, the fewest possible hangings,
and these light in weight and color.
For the mantel and table decorations dwarf palms are very effective,
while larger ones of many varieties are appropriate for corners and
other available places. Very pretty souvenirs can be made of small palm
leaf fans. A Cuban landscape and the name of a guest are painted
thereon, and tiny Cuban and American flags tied on the handle make a
neat finish.
As most of the dishes served will be new to the guests, it is advisable
to have at each place a menu card where they may see how the dishes are
called, that they may not only relish them knowingly but remember their
excellence.
The hour for breakfast is noon, although it may be taken as late as one
o'clock.
Here is a typical breakfast which can be easily reproduced with the
material at our command.
_Almuerzo_
_Olives_
_Aeles Sausage_
_Eggs in Revoltillo_
_Boiled Rice_
_Fried Plantains_
_Fish in Escabeche_
_New Potatoes_
_Tenderloin Steak_
_Lettuce Salad_
_Guava Paste and Fresh Cheese_
_Cocoanut Desert_
_Fruit_
_Coffee_
The olives should be served with cracked ice; the Aeles sausage
(imported) in very thin slices.
EGGS IN REVOLTILLO.
Fry in a little butter a good sized onion chopped fine; when brown, add
three fresh tomatoes and one sweet green pepper cut into small bits.
Salt to taste and let simmer until the tomatoes are quite cooked, then
add six eggs which have been beaten. Stir while cooking and serve soft
as you would scrambled eggs.
BOILED RICE.
Rice in Cuba is an indispensable article of food, and no meal is
complete without it. There is no little art required in its preparation,
and it is imperative that it should be dry and tender at once. Like most
simple things, it has a certain knack to it. Having thoroughly washed
the rice, place it in a saucepan with three or four times the same
quantity of water; salt generously and allow to boil until the grain is
soft but not broken; drain off carefully all the water, cover the
saucepan tightly and place at the back of the stove, where it will
finish cooking slowly and become dry through the action of the steam. A
small piece of lard added a few moments before serving glazes the rice
and brings out its flavor. Each grain should stand apart from its
neighbors. Some Cubans add a single kernel of garlic after removing the
water. The quantity is so small that there is but a suspicion of a
taste, and it gives this frugal dish a certain _cachet_.
FRIED PLANTAINS
are essential to every breakfast in the tropics, but they are not always
obtainable here. A very good substitute is the ordinary banana. It
should not be over ripe. Fry until a rich brown in hot fat. These three
dishes should be served at one course.
FISH IN ESCABECHE.
Take three pounds of bonito or halibut in slices, fry and lay for
several hours in a sauce made of half a pint of vinegar, in which the
following ingredients have boiled for a few minutes: Three or four
cloves, a bay leaf, a pinch of thyme, a kernel of garlic, a sliced
onion, half a teaspoonful of coloring pepper, three tablespoonfuls of
good salad oil and a few capers, olives and pickles. Hard boiled eggs
may also be used for garnishing. It is eaten cold, and will keep, well
covered in a stone jar, for weeks. (This dish is invaluable in summer.)
Serve with new potatoes, boiled, over which a lump of butter and a
tablespoonful of finely chopped parsley have been placed.
TENDERLOIN STEAK.
The best restaurants in Habana prepare the steak as follows: Take a
tender filet of beef, cut in cross sections an inch and a half thick,
wrap each piece in greased paper, and broil over a brisk fire. Remove
the papers, add butter, salt, pepper and plenty of lemon juice--say the
juice of two lemons for a whole filet. In Cuba they use the juice of the
sour orange, but that is not to be had here. This is the _creole_ style,
and is simply a modification of the French way. If you want the steak _a
la espanola_, it should be fried instead of broiled, and when well done
each piece surmounted by a _mojo_. The _mojo_ is a little mound
consisting of onions and green peppers chopped very fine, and lemon
juice added to the gravy.
Guava paste is easily obtained from any importer, and it is the proper
thing to eat it with fresh cream cheese or sliced Edam cheese.
COCOANUT DESSERT.
This is purely a tropical dish, but Americans are very fond of it. Peel
and grate a cocoanut; make a syrup out of four cups of sugar and two of
water; when the syrup begins to thicken (when it has boiled about five
minutes) throw in the grated cocoanut and cook on a moderate fire half
an hour more; stir in the beaten yolks of three eggs and a wine glass
full of sherry. Remove from the fire.
The final point of your breakfast is the coffee, and in Cuban eyes the
affair will be a success or a failure according to the quality of this
supreme nectar. The berry should be the best obtainable; freshly
roasted, or at least the flavor refreshened by heating the grain in the
oven a few minutes before using. Grind and percolate at the last moment.
Serve black and _very strong_, in very small cups.