String a quarter of a peck of young green beans, and cut each bean into three pieces (not more) and do not split them. Have by you a pan of cold water, and throw the beans into it as you cut them. Have ready over the fire a pot or saucepan of boiling water, put in the beans, and boil them hard near twenty minutes. Afterwards take them up, and drain them well through a cullender. Take half a dozen ears of young but full-grown Indian corn (or eight or nine 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 tea-spoonful of salt, and boil them about twenty minutes. Then take up the saccatash, 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 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 will do very well for saccatash, but they must be soked all night before boiling. The water poured on them for soaking should be hot.
This is made of dried shelled beans, and hard corn. Take equal quantities of shelled beans and corn; put them over night into separate pans, and pour boiling water over them. Let them soak till morning. Then pour off that water, and scald them again. First boil the beans by themselves. When they are soft, add the corn, and let them boil together till the corn is quite soft, which will require at least an hour. Take them up, drain them in a sieve; then put them into a deep dish, and mix in a large piece of fresh butter, and a little pepper and salt.