~SAMP AND BEANS~–Soak a quart of the samp and a scant pint pea beans
over night in cold water, each in a separate vessel. In the morning put
the samp over to cook in a large pot, covering with fresh boiling water.
Simmer gently about two hours, protecting from scorch, by an asbestos
mat and a frequent shaking of the pot. As the samp commences to swell
and the water dries out add more. After two hours add the beans that
have been soaking, together with a pound of streaked salt pork. Season
with salt and pepper and continue the cooking all day, shaking
frequently. Just before serving add butter and more salt if it needs it.

Blueberry French Toast


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