Scrape, wash, and score in quarter-inch slices a quarter of a pound of salt pork. Cover with boiling water and let simmer five or six hours, or until nearly tender. Add one pint of fresh-shelled lima beans and more water, if needed. When the beans become tender, add one pint of sweet corn pulp. Cook about fifteen minutes, and add two tablespoonfuls of butter, or a little sweet cream, and salt if needed. Pour the succotash into the serving-dish, slice the pork in the scorings, and serve at once. This dish is particularly good prepared with dried beans and either dried or canned corn. If dried vegetables be used, let soak over night in cold water. To remove the pulp from the ears of corn without the hull, with a sharp knife cut down through the centre of each row of kernels, then with the back of the knife press out the pulp, leaving the hull on the cob. For a change, add a cup of reduced tomato pulp, seasoning accordingly; or an onion may be cooked with the beans and removed before the dish is sent to the table.