Cut into small dice 2 lbs. lean pork. (In these recipes where the pork is stewed or baked in tomatoes or water, salt pork may be used, provided it is well freshened.) Fry the pork a pale brown, add 2 sliced onions, and when these are brown add 3 bell peppers sliced, and 2 quarts peeled tomatoes, with 2 teaspoons salt. Let boil gently, stirring frequently, for 1-1/2 hours. Peel and cut small 1 pint of young tender okra pods, and add. Cover again and boil half an hour longer. Cook in a lined saucepan, as tin will discolor the okra. With this serve a large dish of rice or hominy. Corn may be used in place of okra if the latter is disliked. The corn should be cut from the cobs and added half an hour before dinner time. SUCCOTASH. Boil a piece of lean pork (about 5 lbs. in weight) in 3 quarts water, until the meat is tender. The next day take out the pork, and remove the grease risen on the liquor from the pork during cooking. To 3 pints of the liquor add 1 pint of milk and 1-1/2 pints lima beans. Let them boil until tender--about one hour--when add 1-1/2 pints corn cut from the cob. Let the whole cook for ten minutes, add a teaspoon of salt if necessary, half a teaspoon of pepper, and drop in the pork to heat. When hot, pour into a tureen and serve. PORK PILLAU. Take a piece of pork (about 4 lbs.) and 2 lbs. bacon. Wash and put to boil in plenty of water, to which add a pepper pod, a few leaves of sage and a few stalks of celery. One hour before dinner, dip out and strain 2 quarts of the liquor in which the pork is boiling, add to it a pint of tomatoes peeled, a small onion cut fine, and salt if necessary; boil half an hour, when add 1 pint of rice well washed. When it comes to a boil draw to the back of stove and steam until the rice is cooked and the liquor absorbed. The pork must boil three or four hours. Have it ready to serve with the rice. This makes a good dinner, with a little green salad, bread and butter and a good apple pudding. PORK ROLL.