Cassareep

• 4 lb. cassava (yuca) roots
• good ⅓ pint cold water
• ½

Peel the cassava roots under cold running water. Dry on paper towels. Grate on the second finest side of the grater, or cut up coarsely and grate bit by bit in an electric blender. Add the water to the grated roots and stir to mix well. Squeeze about a cupful at a time through a dampened cloth, twisting the cloth to extract as much liquid as possible. When all is squeezed, put the cassava meal