1/2 pint green lima beans

1/2 pint peas

6 ears corn

4 whole tomatoes

6 pods okra

2 good-sized onions

4 tablespoonfuls rice

2 tablespoonfuls butter

1 teaspoonful salt

1 saltspoonful pepper

Put half the butter in a saucepan; add the onion, chopped; shake until the onion is soft, not brown. Peel the tomatoes, cut them into halves, squeeze out the seeds, then cut each half into quarters; add to the butter and onion. Boil the beans and peas; add to the tomato and onion. Cut the okra into slices, add it to the tomato; cover, cook on the back part of the stove for thirty minutes. Then add the beans and peas that have been boiled and drained and the rice, washed. Score and press out the corn, add it, and if the stew is now thick, add a half pint of milk. Cover and cook until the corn is done (about twenty minutes), being very careful not to scorch. Add the remaining butter, salt and pepper. This is also very nice made with cocoanut milk or with vegetable stock.