6 lg. squirrels, cut up
3 tsp. salt
6 med. onions, chopped
1 qt. tomatoes
1 tsp. red pepper
1 c. bread crumbs
1 lb. butter
6 med. potatoes, chopped
1 c. chopped celery
1 can cream style corn
3 tbsp. sugar

Cook squirrels slowly in large pot with water. Add butter and salt. Cook until tender; cool. Remove meat from bones. Add potatoes, onions, and celery; cook slowly until tender. Add tomatoes, corn, pepper and sugar; bring to a boil. Simmer on low heat until mushy. Thicken with bread crumbs. Yields 3-4 quarts.