1931 Cuban Cookery by Blanche Z de Baralt

64'

2 ounces lard salt & pepper. The corn should be grated and the cobs then put in a basin with about 1 quart of water. Rubbing one against another a large portion of the juice and meal can still be extracted from the cobs. Mix this water with the grated corn and pass the whole through a sieve, so as to exclude the little pieces of membrane which cover each grain. Fry in lard or other shortening, 1 lb. of lean pork cut into samll bits; when brown, add sour orange juice or if that is not available, lime or even lemon juice add onion, garlic, tomatoes, green pepper, parsley, all well chopped and let simmer with the pork on a slow hre until the meat is tender. Then add the strained corn stirring with a wooden spoon on a somewhat quicker hre until thick, Let stand a while, well covered, before serving. ThiiS can be eaten hot or placed in a mold and left to cool in the ice box : it w ill harden like ~ jelly and make a superlative dish for supper. If desired, the bottom of the mold can be decorated with green peppers, hard boiled egg, sliced tomato and olives.