Part 25 (2/2)

4 cups water 1 cup cornmeal 2 teaspoons salt 1/3 cup chopped peppers 2 cups cooked meat 1/8 teaspoon cayenne

To cornmeal add one-half cup of cold water. Boil three cups of water and add cornmeal. Boil five minutes. Add other ingredients. Cook in greased baking dish for one hour.

BAKED SOY BEANS WITH GREENS AND TOMATO

1 pint soy beans 1/4 lb. salt pork 1/2 teaspoon soda 1/8 teaspoon cayenne 1 onion 1-1/2 tablespoons salt 3/4 cup mola.s.ses 3/4 tablespoon mustard Boiling water (about one quart) 1 pint tomatoes 2 cups cooked spinach

Soak beans over night; drain. Cover with fresh water and the soda and boil, until skins break, but do not let beans become broken. Cut rind from salt pork and cut into six or eight pieces. To 1 cup of boiling water add the cayenne, salt, mola.s.ses, mustard and tomatoes. In bottom of bean pot place the onion and a piece of salt pork. Add beans. Pour over this the seasonings. Cover the beans with boiling water. Bake three hours covered. Uncover, put spinach to which has been added 1 teaspoon of salt, 1 tablespoon of vinegar, one-eighth teaspoon of pepper, on top. Bake 30 minutes and serve.

Ca.s.sEROLE OF KIDNEY BEANS, SALT PORK AND SPINACH

One cup of kidney beans, soak over night; drain. Cover with fresh water. Add 2 teaspoons of salt, cook in small amount of water until tender. Force through colander. Measure 1-1/2 cups and add one-quarter pound salt pork chopped fine, 1 teaspoon Worcesters.h.i.+re sauce, 1 cup of water or meat stock or gravy.

Place half of mixture in greased baking dish. Cover with two cups of spinach, to which has been added one-quarter cup of vinegar, 2 tablespoons of fat and one-half teaspoon of salt. Cover with other half of bean mixture. Bake 20 minutes.

SCALLOPED MACARONI WITH PEAS IN TOMATO AND CHEESE SAUCE

1 cup macaroni 1 cup peas 1 pint tomatoes, juice and pulp 1 cup grated cheese 1/4 cup fat 1/4 cup flour 1 teaspoon salt 1/8 teaspoon cayenne

Cook macaroni until tender in one quart of boiling water and one teaspoon of salt; drain. Melt fat, add flour, salt and cayenne.

Gradually add tomatoes and when at boiling point remove from fire, add cheese and peas. Place macaroni in greased baking dish, pour sauce over it and bake 30 minutes.

CURRIED RICE WITH CORN AND CHEESE IN BROWN SAUCE

1/2 cup rice 1 cup cheese 1 cup corn 1-1/2 cup milk 1/4 cup fat 1/4 cup flour 1 teaspoon salt 1/8 teaspoon cayenne

Melt fat until brown. Add flour and seasonings. Heat until brown. Add milk gradually. When at boiling point add other ingredients. Place in baking dish and bake 45 minutes.

FISH AND VEGETABLE CHOWDER

3 lbs. fish 2 cups diced potatoes 1/3 cup chopped onion 1/2 cup chopped salt pork 1 teaspoon salt 1/8 teaspoon cayenne 1 cup peas 2 cups cold water 2 tablespoons fat 2 tablespoons flour 1 cup diced carrots 1 pint scalded milk

Cut fish into small pieces. Cover bones, fins and head with cold water. Simmer 15 minutes; strain. Cook onion and salt pork until brown. In kettle place layers of fish and mixed vegetables. To water in which bones, etc., have been cooked, add the seasonings. Mix all ingredients. Cook forty minutes, slowly, covered.

SAMP, FINAN HADDIE WITH HORSERADISH AND TOMATOES

1 smoked haddock 1 cup samp, which has been soaked over night and cooked until tender 1 quart water and 1 teaspoon of salt 2 teaspoons horseradish (grated) 1 pint tomatoes 1 teaspoon salt 1/4 teaspoon cayenne 2 tablespoons cornstarch

Pour 1 cup of boiling water and one-half cup of boiling milk over fish. Let stand one-half hour, pour off liquid. Place fish in baking dish. Place samp on fish. Mix other ingredients and pour on top. Cover and bake three-quarters of an hour.

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