1 1/2 quarts thinly-sliced raw potatoes 1/4 pound salt pork cut in small pieces

1 pint fresh lima beans 1 pint corn pulp 1 1/4 teaspoonfuls salt 1/4 teaspoonful pepper

Cook the lima beans half an hour in the smallest possible amount of water. Put a layer of the salt pork in the bottom of a deep baking dish or casserole, then add one of potatoes and a sprinkling of the corn and beans. Season, and repeat until the dish is filled, finishing with the salt pork. Moisten slightly with the water in which the beans were boiled, then cover and bake in a moderate oven forty minutes. The cover should be removed the last fifteen minutes so that the pork may brown, and excess fluid evaporate.