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Squirrels En Casserole

½ lb. chopped salt pork I cupful chopped onions 1½ cupfuls sliced parboiled potatoes I cupful green corn I cupful lima beans 4 quarts (16 cups) boiling water I quart (4 cups) peeled, cut tomatoes I tablespoonful sugar I tablespoonful salt 4 heaping tablespoonfuls (4 ozs.) butter 2 heaping tablespoonfuls (2 ozs.) flour Black and red pepper to taste Clean, wash, and joint the squirrels. Lay them in salted water for thirty minutes. Put the ingredients into a large casserole in the following order: First a layer of the pork, then one of the onions; next, of potatoes; then follow with successive layers of corn cut from the cob, the beans, and the squirrels. Season each layer with black and red pepper. Pour in the water, put on the cover, and seal with a paste made of flour and water. Cook gently for three hours, then add the tomatoes, sugar, and salt. Cook for one hour longer; stir in the flour and butter mixed together, boil for five minutes, and serve in the casserole.