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.