CORN BOIL DINNER



2 doz. ears corn
3 lbs. carrots, whole
20 potatoes
4 lbs. onions, whole
1 head cabbage
4 lbs. Polish sausage
1 gal. water
1 (5 gal.) lard can

Cut ends from ears of corn and remove all but 3 or 4 layers of the shuck. Stand the corn in the bottom of the can, large end down. Wash and trim ends of carrots and push down between the ears of corn. Wash unpeeled potatoes and place them over the corn and carrots. Peel the onions and place over the potatoes. Quarter the head of cabbage and place with the onions.

Cut Polish sausage into large serving pieces and place on top of the vegetables. Pour 1 gallon water into the can. Punch several nail holes into the lid of the lard can and cover the can. Simmer over hot colas for 3 hours. Complete meal for 20 people.

VARIATION: During the last 30 minutes of cooking time, place 1 pound of shrimp in the can.