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Classic
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page 468
6. Winter Succotash. Wash 3 cupfuls of dried corn and 2 cupfuls of lima beans;
put the beans into a kettle and cover with cold water. Cover the corn with cold
water and set on the back of the stove to heat and swell. Boil the beans for
about 15 minutes, then drain off the water, pour boiling water on them and when
lender add the corn, cooking both together for about 15 minutes. Just before
serving add a little salt, pepper and butter and flour rubbed together, or 1/2
teacupful of cream or milk thickened with a little flour.
7. Summer Succotash. String 1/4 peck of young green beans, and cut each bean
into three pieces (not more), and do not split them. Throw the beans into a pan
of cold water, as you cut them. Have ready over the fire a pot or sauce-pan of
boiling water; put in the beans and boil them rapidly for nearly 20 minutes.
Afterwards take them up and drain them well through a colander. Take 1/2 dozen
ears of young but full-grown Indian corn, (or 8-9, if they are not all large)
and cut the grains down from the cob. Mix together the corn and the beans,
adding a very small teaspoonful of salt, and boil them about 20 minutes. Then
take up the succotash, drain it well through a sieve, put it into a deep dish,
and while hot mix in a large piece of butter (at least the size of an egg), add
some pepper and send it to the table. It is generally eaten with salted or
smoked meat.
Fresh Lima beans are excellent cooked in this manner with green corn. They must
be boiled for half an hour or more before they are cooked with the corn.
Dried beans and dried corn can also be used for succotash, but they must be
soaked all night before boiling. The water poured on them for soaking should be
hot.
8. Stewed Tomatoes. To a dozen large tomatoes mince a good-sized onion (or less
if preferred), and if the flavor of onion is not liked omit it altogether; a
tablespoonful of good brown sugar, a teaspoonful of pepper, salt to taste, a
teacupful of bread crumbs, a large heaped tablespoonful of good butter. Put into
a covered stew-pan and cook for 1 hour; shake the pan well and frequently. Beat
up the yolks of 2-3 eggs,
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