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Creole Rice

From 2 large ripe red peppers remove the veins and seeds and chop fine; peel I large white onion and chop fine with 1/4 of a pound of raw, lean ham. In a kettle melt 2 tablespoonfuls of lard or butter, and when hot add the peppers, onion and ham and cook, stirring occasionally for ten minutes. Add I cupful of well-washed and drained rice and cook for five minutes longer, then add 3 cupfuls of strong beef soup or broth, cover and cook slowly for half an hour.

Skin and cut fine 4 large tomatoes (or take about 1/3 of a can), add them to the rice with' I teaspoonful of salt. Cover, draw aside where the cooking will be slow and the rice will not stick to the bottom of the kettle. When it is tender and has absorbed all the broth, stir in with a fork I tablespoonful of butter and let stand for five minutes longer.