4 quarts green corn pulp

3 quarts shelled Limas

4 quarts sliced potato 1 pint sliced onion

1 pound salt pork 1/2 cup minced parsley

8 quarts boiling water 4 quarts hot milk 1/2 cup potato flour or 1/2 cup cornstarch 6 tablespoons salt 1 teaspoon pepper

If potatoes are large, cut in halves or quarters lengthwise before slicing. Cut pork in half-inch cubes; try out fat. Remove pork, add onion to fat, and cook slowly five minutes. Cook beans, water, pork, and onion one hour, or until soft. Add potato, and boil ten minutes; add corn, and boil ten minutes longer. Stir flour into cooled pork fat, add hot milk, stir until smooth, and cook twenty minutes in double boiler; add seasonings. Combine mixtures, and serve very hot. Sprinkle with parsley.

Dried Limas which have been soaked several hours in cold water, and canned corn, may be used in place of fresh vegetables.