Jambalaya Aux Congris

• 1 breakfast cupful of rice
• ½ lb. of salt pork
• 1

Boil the rice as in the preceding recipe. Soak the dried peas in cold water overnight. Put them in a saucepan and cover with cold water, bring to the boil, add the pork, cut in 2 inch lengths, and the finely chopped onion. Simmer gently till the peas are tender and the water has almost