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Drink 'Em, Too

We take our almonds in liquid form, too-in that milky Cuban Cooler, Havana Amande, that calls for a piece of real vanilla bean (see recipe under Food Drinks and Fun Drinks). VANILLA BEAN While not a nut, the vanilla bean is a natural for all outdoors seasoning. Instead of carrying along a breakable bottle of spillable vanilla extract just tuck a vanilla bean or two in your kit or pocket. You can buy them in any well-stocked grocery or delicatessen, fine long ones for twobits and the shorter, commoner kind two for a quarter. To get the full flavor out of vanilla beans just cut off a 1-inch length of the shiny black pod that smells like perfume and actually grows on an orchid plant, slit it in half, scrape the seeds into whatever you're seasoning and boil up the pod for more flavor. The pod shell can be used a second time.

The seeds give forth all of their essence when ground up, as they are in high class ice creams where you can see the tiny black specks, like pepper, that give that haunting flavor to frozen desserts, chocolate drinks and all sorts of uncommonly fine sweets.

BRAZILIAN 4-5 SLICES BREAD I EGG 1/4 CUP MILK I TEASPOON SUGAR