As we have noted, appetizers, breads, and sweets were not confined to the first or last round of a "Make Doer's" meal. They were consumed whenever the mood struck. Family and freinds will drop in and these treats would be passed around no matter what the hour of the day. These are a few of their favorite treats, which also include some favorite meat recipes, that gave the community that daily pungent cooking smell.
1 lb. sandwich bread (trim away crust) 4 cups milk
1 can coconut cream 6 eggs slightly beaten 1/2 teaspoon. salt 4 teaspoon. sugar 1/2 teaspoon. cinnamon
1/2 cup grated almonds 1/2 cup raisins 1/2 cup prunes (sliced in half) 4 ozs. melted butter
Preheat oven to 350o. Cut bread into slices and soak for 10 minutes in milk. Add rest of ingredients and mix well with a fork. Bake pudding in greased rectangular baking dish set in a pan of hot water for about 60 minutes. Permit to cool before cutting into squares and serving.
1 cup flour ½ teaspoon baking powder ½ teaspoon salt
2 tablespoon sugar Dash of nutmeg Pinch of cinnamon
2 large eggs, lightly beaten ½ cup milk 1 tablespoon butter, melted ½ teaspoon vanilla extract 4 medium bananas, peeled and sliced about ½ in. Confectioners' sugar Oil for frying
At least 1 hours in advance combine dry ingredients in a large bowl; add eggs, milk, butter and vanilla. Add sliced bana-nas and allow batter to rest 1 hour at room temperature. Fry fritters in batches until they ar golden on both sides. Sprinkle with confectioners' sugar and serve.
2 cups all-purpose flour 1 cup vegetable shortening
1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg ¼ teaspoon salt About 2 tablespoons ice water
1 cup mashed, very ripe plantain ½ cup sugar 1 tablespoon butter ½ teaspoon freshly grated nutmeg 1 teaspoon vanilla extract 1 tablespoon raisins
Combine half the flour with the shortening in a medium bowl and cut in with a pastry blender until mixture resemble peas. Add remaining flour, cinnamon, nutmeg, and salt. Again, cut in until mixture resembles bread crumbs. Add enough ice water to hold mixture together, then form in a ball, wrap and refrigerate 1 to 2 hours.
Combine plantain, sugar, and butter in a saucepan and cook thoroughly over low heat. Remove from heat, then stir in nutmeg, vanilla and raisins. Let filling cool.
Preheat oven to 450F. Turn dough out on a lightly floured board and roll to 1/8 inch thickness. Cut dough into 4-inch circles and spoon some filling into center of each. Fold dough over filling and seal by crimping edges with a fork. Place tarts on a baking sheet. Prick top of each tart with a fork and bake 30 minutes, or until pastry is delicately brown. Makes 6 servings.
4 pounds pig's feet, cut into small pieces Salt to taste
4 cloves garlic, minced 1 onion, sliced thin
1 Aji Chumbo pepper (Xscotch Bonnet), seeds and stem removed, chopped fine 1 1/2 cups freshly squeezed lime juice
3 to 4 cups water 1 teaspoon salt 2 cucumbers, peeled and chopped 1/2 teaspoon freshly ground black pepper
Watercress for garnish
Procedure: Place the cut-up trotters in a pan, cover with salted water, and cook over medium heat until the meat is tender, about 2 hours. Remove the meat from the water, rinse in cold water, and drain.
Combine the meat with the remaining ingredients except the watercress and marinate for at least 6 hours and preferably overnight. Serve the marinated souse and the other ingredients cold in bowls like a stew, garnished with the watercress.
Yield: 8 servings