Succotash

This is made of green corn and Lima beans, although string or butter beans may be used. Cut the corn carefully from the cob, and to each pint allow

One pint of Lima beans. One-half pint of cream or milk. One table-spoonful of butter. Salt and pepper to taste.

Cover the beans with boiling water, and cook for thirty minutes. Drain off the water, add the corn and the milk or cream, and stew slowly for fifteen minutes, or longer, if the corn is old ; then add the seasoning, and serve. In winter, if dried corn and beans are used, soak both separately over night. In the morning cover the beans with fresh water, and boil them very gently for two hours. Do not drain the water from the corn, but set the pan containing it on the back of the range where it will be well warmed without boiling, while the beans are cooking. When the beans are tender, drain and add them to the corn ; both should then have only water enough to about cover them. Cook slowly for twenty minutes, and drain off some of the water until there is not more than two-thirds of a cupful left; then add the milk and seasoning. Succotash may also be made of canned corn and beans.

Stewed Corn And Tomatoes

Take equal quantities of green corn cut from the cob and of sliced, peeled tomatoes, and stew them for half an hour. Season with pepper, salt and butter, stew fifteen minutes longer, and serve hot.

Baked Corn And Tomatoes

Use equal quantities of cooked corn cut from the cob, and raw tomatoes peeled and sliced, adding to a pint of each

One table-spoonful of salt. Three table-spoonfuls of butter. One-half pint of bread-crumbs. One-half tea-spoonful of pepper. One tea-spoonful of sugar.

Mix the seasoning with the corn and tomatoes, and pour all into a baking dish. Spread the crumbs over the top, dot them with the butter, and bake half an hour. This is a satisfactory way of utilizing corn that has been left over from dinner.

Corn Salad Or Fetticus

This is used as a salad, being very delicate when so prepared; or it may be washed and cooked the same as spinach, which it much resembles.

Corn Fritters, No. I

One pint of grated corn.

One egg.

One-half cupful of milk.

One tea-spoonful of melted butter.

Two tea-spoonfuls of baking powder.

Salt and pepper to taste.

Flour to thicken.

Grate the corn from the cob. Beat the egg well, and add it to the corn, and also the milk, melted butter, salt and pepper. Stir the baking powder into a little of the flour, and add it to the corn, stirring in enough flour to make a rather thick batter. The fritters are fried upon a griddle like batter-cakes, a table-spoonful of the batter being used for each fritter. Canned corn may be used when the fresh is not to be had. Chop this corn very fine, and add two-thirds of a cupful of milk to each pint used, the quantity of milk being thus slightly increased, because the canned corn is not so moist as the fresh. The above-mentioned quantities are sufficient for six persons. Corn fritters are very nice served for luncheon.

Corn Fritters, No. 2

One can of corn.

One-half cupful of milk.

One table-spoonful of sugar.

One table-spoonful of melted butter.

Two table-spoonfuls of flour.

Two eggs.

Salt to taste.

Chop the corn as fine as pulp, and add the rest of the ingredients to it. Should there be but one egg at hand, much more flour should be used to make the batter stiff enough. Fry as griddle-cakes, and serve hot.