A SELF-SUPPORTING HOME 



ding dish, put a layer of cooked or half- 

 cooked rice, a layer of sliced okra, a layer of 

 ripe sliced tomatoes, butter, pepper, salt, 

 and a little sugar if the acid of the tomatoes 

 be objectionable. Repeat the layers until the 

 dish is filled. Grate bread crumbs on top, 

 with pieces of butter; pour in as much boil- 

 ing water as the dish will hold; bake long 

 enough to cook; serve hot. 



Okra soup any cook-book will give you. 



POT-CHEESE 



The pans of sour milk can be converted 

 into pot-cheese by being placed near the stove 

 until whey starts and covers the top; then 

 poured into a cheese-cloth and hung up to 

 drip for twenty-four hours. Then turn it 

 out, break up with a fork, sprinkle with salt, 

 and beat a little fresh cream through it if 

 it is for table use. Naturally, omit the cream 

 if for your chickens. 



A Swede taught me another way to use 

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