f young tender okra pods, and add.
Cover again and boil half an hour longer. Cook in a lined saucepan, as tin
will discolor the okra. With this serve a large dish of rice or hominy.
Corn may be used in place of okra if the latter is disliked. The corn
should be cut from the cobs and added half an hour before dinner time.

SUCCOTASH.

Boil a piece of lean pork (about 5 lbs. in weight) in 3 quarts water,
until the meat is tender. The next day take out the pork, and remove the
grease risen on the liquor from the pork during cooking. To 3 pints of the
liquor add 1 pint of milk and 1-1/2 pints lima beans. Let them boil until
tender--about one hour--when add 1-1/2 pints corn cut from the cob. Let
the whole cook for ten minutes, add a teaspoon of salt if necessary, half
a teaspoon of pepper, and drop in the pork to heat. When hot, pour into a
tureen and serve.

PORK PILLAU.

Take a piece of pork (about 4 lbs.) and 2 lbs. bacon. Wash and put to boil
in plenty of water, to which add a pepper pod, a few leaves of sage and a
few stalks of celery. One hour before dinner, dip out and strain 2 quarts
of the liquor in which the pork is boiling, add to it a pint of tomatoes
peeled, a small onion cut fine, and salt if necessary; boil half an hour,
when add 1 pint of rice well washed. When it comes to a boil draw to the
back of stove and steam until the rice is cooked and the liquor absorbed.
The pork must boil three or four hours. Have it ready to serve with the
rice. This makes a good dinner, with a little green salad, bread and
butter and a good apple pudding.

PORK ROLL.

Chop fine (a meat chopper will do the work well and quickly) 3 lbs. raw
lean pork and 1/4 lb. fat salt pork. Soak a pint of white bread crumbs in
cold water. When soft squeeze very dry, add to the chopped meat with a
large onion chopped fine, 1 tablespoon chopped parsley, 1/2 teaspoon each
of chopped sage and thyme, and 1/2 teaspoon black pepper. Mix together
thoroughly and form into a roll, pressing it closely and compactly
together. Have ready about a tablespoon of fat in a frying pan, dredge the
roll thickly with flour and brown it in the fat, turning it until nicely
browned on all sides. Then place it in a baking pan, and bake in a hot
oven for one hour. Baste it every ten minutes with water. Do not turn or
disturb the meat after it has been put into the oven. Half an hour before
dinner add 12 or 14 small carrots that have been parboiled in salted
b