Eighty-Seven Ways to Cook Corn
overnight. Cook separately until tender in boiling water with a pinch of soda and a slice of salt pork cut into small bits in each dish. When tender, mix and reheat in milk or cream or Cream Sauce. Or, use canned corn with the beans and season with butter and salt.
SUCCOTASH— III
Cut the corn from six cobs and string and cut into short lengths two cupfuls of string beans. Cook for half an hour in boiling salted water to cover. Drain off nearly all the water and add a cupful of milk. Simmer for twenty minutes, stirring frequently, season with pepper and salt, add a tablespoonful of butter rolled in flour, and cook ten minutes longer.
SUCCOTASH— IV
Cook separately corn cut from the ear and any kind of beans. Mix equal quantities, sea son with butter, salt, pepper, and cream. Heat thoroughly and serve, or reheat in Cream Sauce.
SUCCOTASH— V
Cook a pint of young lima beans in salted water or milk to cover, for fifteen minutes. Add the corn cut from eight ears and cook for ten minutes longer. Drain and put into a double boiler with a cupful of hot milk and a tablespoonful of butter. Simmer for five
