Cangrejuelos

PUT a teaspoonful of lard in a deep porcelain saucepan and when hot add a quarter of a pound of ham, chopped fine, an onion chopped, salt and chile powder. When these are well browned, add a pint of picked shrimps and stir until hot; then put in a half-pint of washed rice, a bay-leaf, thyme and parsley. Cover and simmer with sufficient water added to cook the rice until each grain stands out alone.

Caracoles Con Perejil

SOAK the snails in salt water, then wash them in two or three waters. Crack the shells and throw them in boiling water with a little salt and herbs. Cook fifteen minutes, drain from the water and pick the snails from the shells. Fry some chopped onion, garlic and parsley in olive-oil and add a bay-leaf and some thyme. Dry the snails and put in this, with a seasoning of salt and pepper, and fry twenty minutes. Thicken with a little flour and at the last moment add the juice of a lemon.

Langosta A La Catalana

REMOVE the lobster meat from the shell, lay it in a bowl, so as to save all the water that comes from it, and cut in quarters. Chop four large onions and a bunch of parsley, mash four cloves of garlic, and fry all together in a half-cupful of olive-oil until nearly brown. Season with salt and cayenne; add the lobster with all the juice, a cupful of washed rice and a tablespoonful of capers. Cook until the rice is done. When serving put whole pimientos on top.

Pilchers

TAKE the sardines carefully from the box, skin and bone them and lay on brown wrapping paper until ready to use. Cut strips of bread a little longer and a little wider than the sardines, removing all crusts. Fry these in olive-oil a delicate brown. Lay a sardine on each piece and put in the oven until heated through. When ready to serve sprinkle each one with grated parmesan cheese and lay a thin slice of pimiento on top.