1931 Cuban Cookery by Blanche Z de Baralt

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day before they are needed. They take a very long time to cook and should be so soft as to be almost a jelly. The garbanzos are soaked the night before and put on to boil alone until tender In an earthen vessel. such as is used for "chiclcen and ' rice" or for "bacalao a la vizcaina", put the salt pork and the ham cut in small pieces and the chorizo (Spanish saussage) ~ let fry in a little fat and then add chopped onion, garlic, tomatoes, g'reen peppers and parsley. Simmer for 15 or 20 minutes~ then put in the pig's feet from which all the bones have been removed and cut into small pieces. Add part of broth in which the feet were cooked. Let stew slowly, add olives, capers and raisins. Decorate dish with sweet Spanish red peppers and points of fried bread.

EMPANADAS. (Fritters with minced meat).

This is a very popular Cuban dish. Empanadas are often served for luncheon or taken in the pie nic basket. l/2 lb. flour

1 tablespoonful lard . 1 tablespoonful butter