The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Samp

• 1 qt. samp
• 2 qts. cold water
• 3 tablespoons salt
• 6 qts. boiling water

Soak the samp in the cold water for eight hours or more. Add it to the boiling water and salt, let it boil uncovered for one hour and put it into a cooker for six hours or more. A little butter added before serving improves it, if it is used as a vegetable.

Serves forty or fifty persons.