oiling water for fifteen minutes. When done, place the roll on a platter,
surround it with plain boiled macaroni, dot with the carrots and pour over
all a nicely seasoned tomato sauce.

PEPPER POT.

Cut 3 lbs. rather lean pork into 2-inch cubes, fry until brown, place in a
3-quart stone pot (a bean jar is excellent for this purpose) having a
close-fitting lid; add 2 large onions sliced, 6 large green peppers (the
bell peppers are the best, being fine in flavor and mild), a tablespoon of
salt (if fresh pork was used), and 3 large tomatoes peeled and cut small.
Fill the pot with water and place in the oven or on the back of the stove
and allow to simmer five or six hours, or even longer. The longer it is
cooked the better it will be. Persons who ordinarily cannot eat pork will
find this dish will do them no harm. The sauce will be rich and nicely
flavored, and the meat tender and toothsome. Serve with it plenty of
boiled rice or potatoes.

PORK CROQUETTES (IN CABBAGE LEAVES).

To 1 lb. lean pork chopped fine add 1 teaspoon salt, 1/2 teaspoon each of
pepper, chopped sage and thyme, 1 teaspoon chopped parsley and a large
onion also chopped. Mix well and stir in 2-3 cup (half-pint cup) of
well-washed raw rice. Wash a large cabbage, having removed all the
defective outer leaves. Plunge it whole into a large pot of boiling salted
water and boil for five minutes, remove and drain. This will render the
leaves pliable. Let cool a little, when pull the leaves apart, and wrap in
each leaf a tablespoon of the pork and rice. Wrap it up securely and
neatly as if tying up a parcel and secure with wooden toothpicks or twine.
When all are done, lay in a baking dish and cover with a quart of tomatoes
peeled and cut fine, mixed with half a pint of water, and a teaspoon of
salt. Bake one hour in a hot oven, turning the croquettes occasionally. If
the sauce becomes too thick, dilute with a little hot water. When done,
dish, pour over the sauce and serve with potatoes or hominy. These are
very good indeed. If desired the croquettes may be steamed over hot water
in a steamer for three hours, or plunged directly into a kettle of boiling
water and boiled for one hour. They are not so delicate as when baked.

PORK WITH PEA PUDDING (ENGLISH STYLE).

Boil the pork as directed above, and do not omit the vegetables, as they
flavor the meat and the pudding. Use the yellow split peas and soak a pint
in cold water over night. Drain and tie th