Sm. new potatoes with skin
Sm. white onions, skinned
Summer sausage
Italian sausage
Links - hot dogs
Salt and pepper
5lb. lard can
1 brick, cleaned
1 aluminum pie pan
Corn on cob
3-4 bay leaves
butter

Clean lard can - rinse well and dry. Punch holes in lid with ice pick; use clean brick, put in bottom of can - fill with water up to 3/4 height of brick - place pie pan (with holes in it) on top of brick. Grease ears of corn with butter. Line sitting up i in pan - then fill with summer sausage - little new potatoes, small onions (all of these should have been greased with butter) - you may fill to inch from top of can - add 3-4 bay leaves, salt and pepper to taste. Put on lid - sit on stove - large burner. Cook on high - 1 hour - do not remove lid until finished; everything will steam.