Take a good piece of pork, either salt or fresh. Boil it by itself till
quite tender. Boil also the corn and beans separately. Either dried
or green beans will do. If string-beans, they must be cut in three.
When the corn is well boiled, cut it from the cob, and mix it with
the boiled beans. Put it into a pot with the boiled pork, and barely
sufficient water to cover it. Season with pepper, and stew the whole
together till nearly dry.
TO KEEP OCHRAS AND TOMATOS.--Take ochras when they first come in
season; slice them thin; with a large needle run a strong thread
through the slices, and hang them up in your store-room in festoons. In
winter, use them for soup; boiling them till quite dissolved.
Having filled a jar two-thirds with whole tomatos, fill it quite up
with good lard; covering it closely. When wanted for use, take them out
from under the lard, and wash them in hot water.
EGGS, &c.