THE PLANT WORLD 131 



PLANTS USED FOR CUBAN CONFECTIONERY. 



By Chari.es Louis Pollard. 



DURING a recent trip to Cuba Dr. Edward Palmer made an exam- 

 ination of the various forms of confectionery commonly sold on 

 the streets and in the markets, in so far as it was manufactured 

 from native fruits. He brought with him samples of many different 

 kinds, and on his invitation a committee of local botanists in Washing- 

 ton met one day for the purpose of testing and passing opinion on the 

 various dainties. The opinions herein expressed represent for the most 

 part the judgment of the majority. 



The fruits employed by the Cubans in candy manufacture are the 

 more common tropical ones. The cocoanut, guava and cacao (chocolate) 

 are, of course, staples ; all the forms of oranges are used, as also the 

 tamarind and the banana, though the latter is utilized purely for 

 mechanical purposes, not as a basis for candy, its large leaves affording 

 excellent wrappers for squares of paste. In addition to these the seeds 

 of the sesame {Sesamum indicum), commonly called "benny seeds," are 

 frequently employed. 



In the following list the mode of preparation given is derived from 

 original receipts furnished to Dr, Palmer by the candy women, one of 

 whom prepared a special batch suitable for keeping until his return to 

 this country. 



1. Cocoanut {Cocos nucifera), 



a. Preserve. This is sold in the Havana market, and is a regular 

 article on the bill of fare of every large hotel in that city, but it is dif- 

 ficult to obtain in other parts of the island. The shredded meat is 

 cooked in the milk of the cocoanut until the latter is about the consis- 

 tency of thick syrup. The delicate flavor of the cocoanut is thus fully 

 preserved, and the resulting dish is one of the most delicious of sweets. 



b. Candy. This is sold in cakes of various shapes and sizes. It is 

 white or brown, according to the color of the sugar employed. Though 

 very good when fresh, the oil contained in the cocoanut is apt to turn 

 rancid after a short while, and in this condition the candy is anything 

 but delectable. 



2. Cacao or Chocolate {Theobroma cacao). 



The home-made chocolate candy of Cuba is a very different article 

 from the prepared cakes sold by the various factories there and in the 

 States. The latter contains merely chocolate and sugar, while the ordi- 

 nary form is cooked with milk, and often contains only a slight flavoring 

 of chocolate. 



