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Hors d' oeuvres.
(Olives, sardines, radishes, shrimps).
Ajiaco.
Grape fruit salad.
Hula-Hula.
Fruit cocktaa with Sherry.
Jellied pargo.
Chicken and rice
criollo~
·
Chayote salad.
Marney ice.
A lmuerzo for a hot Summer day.
Chilled melon.
Pargo en escabeche (marinated)
Cold stuffed chayotes.
Water cress salad.
Guanabana ice.
Aguacate.
Moro crabs, stuffed.
Chicken a la creole.
White rice-fried plantains.
Assor.ted fruit.