1 1/2 quarts samp 5 quarts water 2 tablespoons salt 3/4 cup cornstarch or 1 1/2 cups barley flour

3 quarts strained tomato

1/2 cup sugar 1 tablespoon salt

1/2 teaspoon pepper 1 1/2 cups drippings

Add boiling water to samp and salt; cook in fireless cooker or Aladdin oven six hours, or until soft. Or soak over night, then bring to boil and cook until soft.

Melt drippings, add flour, and, when smooth, the strained tomato, sugar, and seasonings. Cook until thickened, stirring constantly; add samp, and mix well. Turn into casseroles, and bake thirty minutes. Boiled and drained macaroni, spaghetti, or rice may be used in this way.