eparate vessel. In the morning put
the samp over to cook in a large pot, covering with fresh boiling water.
Simmer gently about two hours, protecting from scorch, by an asbestos
mat and a frequent shaking of the pot. As the samp commences to swell
and the water dries out add more. After two hours add the beans that
have been soaking, together with a pound of streaked salt pork. Season
with salt and pepper and continue the cooking all day, shaking
frequently. Just before serving add butter and more salt if it needs it.

~DRESSING FOR ITALIAN RAVIOLI~--Nine eggs beaten very light. One quart
of spinach boiled and drained until dry. Chop very fine. Add salt and
pepper to taste, one cup grated American cream cheese, little nutmeg,
one-half pint breadcrumbs soaked in milk, two tablespoonfuls olive oil,
three tablespoonfuls of cream. Cracker meal enough to thicken.

~NOODLE DOUGH FOR ITALIAN RAVIOLI~--Make noodle crust as you would for
noodles. Roll very fine and cover half the crust with ravioli dressing
half-inch thick. Turn over the other half to cover. Mark in squares as
shown in figure.

Cut with a pie cutter after marking. Drop one by one in salted boiling
water, cook about twenty minutes, drain and arrange on platter and
sprinkle each layer with grated cheese and mushroom sauce.

~BOLOGNA SAUSAGE~--Chop fine one pound each of beef, pork, veal and fat
bacon. Mix with three-fourths of a pound of fine chopped beef suet and
season with sage, sweet herbs, salt and pepper. Press into large skins
thoroughly cleaned and soaked in cold salt water for several hours
before being used, fasten tightly on both ends and prick in several
places. Place in a deep saucepan, cover with boiling water, simmer
gently for an hour, lay on straw to dry and hang.

~LEMON JELLY~--Grate two lemons and the juice of one. The yolks of three
eggs, two cups of sugar. Butter, the size of an egg. Boil until thick.

~MARGARETTES~--One half-pound of peanuts, one pound of dates chopped
fine. One cup of milk in the dates and boil, add peanuts. Make a boiled
icing. Take the long branch crackers, spread the filling between the
crackers, put on the icing and put in the oven to brown.

VEGETABLES

~BRUSSELS SPROUTS~--Wash well in salted water about two pounds of
Brussels sprouts and pick them over well. Place them on a fire in a
saucepan filled with water, a little salt and bicarbonate of soda. With
the lid off boil fast till tender; abo