=Brunswick Stew=

1 Chicken or 3 Pounds of Lamb
1 Onion
4 Potatoes
4 Ears of Corn
Salt and Pepper
6 Tomatoes

Cook the chicken or lamb until tender in two quarts of water. Take from
the water and chop fine. Put back in the liquor, add the corn, cut from
the cob, tomatoes, onion, and potatoes all chopped, salt and pepper to
taste. Cook two hours. In winter this can be made by using canned corn
and tomatoes.



=How to Corn Beef=

A piece of fresh beef weighing seven or eight pounds is sufficient for
a family of eight. Wash, clean and put it in an earthen dish, twenty-four
hours before cooking. Cover with cold water, and add a cup and a
half of ice-cream salt. When ready to cook it, remove from the brine
and wash, placing it in cold water. Cook four hours.



=Corn Beef Hash=

Corned Beef