Place six medium-sized freshly cooked and scraped ears of Indian corn (or a can of canned corn will do) in a saucepan with a pint of Lima beans, adding about one ounce of butter, a pinch of salt and a little pepper and grated nutmeg, also one-half pint of milk. Heat it thoroughly for five minutes, add two tablespoonfuls of hot bechamel sauce, stir all well together, and serve.

Sweet Peppers Sauted

Place the sweet peppers in boiling water in order to facilitate the removal of the skin and divide each one in two, cutting away all the hard portions, and saute gradually in oil while cooking; then season with salt, some finely-chopped shallot and parsley; dress on a vegetable dish, and serve.