continued (page 5 of 5)
From Trujillo I had brought the kind of candy famous to the region—manjar blanca—a glorified marshmallow paste. With the help of the Indian cook from the inn, we made various sweet cakes, including the carteras, so called because they look like pocketbooks. She concocted a drink of crushed papayas sweetened with cbancaca, which is the residue of sugar cane from which is made the powerful aguardiente.
Juanito was graciousness itself as host. My few possessions—particularly the typewriter—were an enormous source of entertainment, and I doubt whether my small Indian guests would have been any happier if they’d had real ice cream.
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