Four pounds of loin beef cut into two-inch squares.
Eight good-sized potatoes.
Five or six ears of green corn, broken in lengths of two inches.
Water sufficient to make the amount of soup required.
Boil until the beef is tender, with the potatoes, then add the corn and
cook until done.
_Onions_—
Slice thin three large onions—boil for half an hour, drain and cool.
Then pour olive oil over them.
_Banana Paste_—
One quart of milk in a double boiler; add two heaping tablespoonsful of
banana flour mixed in a little milk to a smooth paste, and cook from
half hour to an hour.
_How to Serve_—
Strain the soup through a colander and serve in a tureen, placing meat,
potatoes, corn, onions and banana paste in separate, individual dishes
from which each person may help themselves.
(In South America the yucca and plantains are used in this dish.)