1. Use double the quantity of corn that you do beans. Cook the beans for three or four hours. Put in the corn one hour before dinner. Have just water enough to cook them in. Care must be taken not to let it stick. Season with salt, pepper, and lump of butter.

2. Boil Lima beans and sweet corn in separate pots; when done, cut the corn from the cob, allowing twice as much corn as beans; put them together and let them boil. Just before serving, add a little butter, pepper, and salt.