quart fresh water and one
teaspoon of salt. Cook slowly until tender. Add other ingredients.
Steam or bake for 45 minutes.

RICE, TOMATOES, GREEN PEPPER AND BEEF

1/2 cup cooked rice
1 pint tomatoes
1/3 cup green pepper chopped
2 cups fresh or left-over cooked meat
2 teaspoons salt
1/4 teaspoon cayenne

Mix all ingredients. Bake in greased dish slowly for one hour.

HOMINY AND CURRIED MUTTON WITH BEETS

1 cup hominy which has been soaked over night, drained
1 quart fresh water and 1 teaspoon of salt added; cook until tender
2 cups mutton from shoulder
1 teaspoon kitchen bouquet
1 teaspoon curry
2 cups water
1 teaspoon Worcestershire sauce
1 tablespoon cornstarch
1 cup diced beets
1 teaspoon salt
1/8 teaspoon cayenne

Mix all ingredients thoroughly. Bake in covered casserole slowly for
one hour. Mutton should be cut in about one-inch pieces.

TAMALE PIE MADE WITH CORNMEAL MUSH, MEAT AND CHOPPED PEPPERS

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 molasses
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, molasses, 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.

CASSEROLE 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 Wo