64 / 156
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.