One quart of tomatoes, peeled and sliced. One-quarter pound of chopped salt pork. Two onions, sliced. Six ears of corn, sliced from the cob with a sharp knife. Two tablespoonfuls of rolled cracker. One tablespoonful of flour and one of butter. A dash of cayenne or paprica. One pint of boiling water.

Fry the chopped pork in the soup-kettle, and, when it begins to crisp, add the sliced onion and cook to a light brown. Then stir in the flour, and cook, stirring all the time, three minutes. Upon this put tomatoes and corn in alternate layers, seasoning as you go and scattering the rolled crackers over each. Cover with hot water and cook slowly forty-five minutes. Season to taste, stir in the floured butter, boil up well, and serve.