1 pt. fresh lima beans 1 pt. corn cut from cob

2 tb. butter or 2 oz. salt pork salt and pepper

1 c. milk

Cook beans and pork in boiling water thirty minutes, add 1/8 ts. soda, boil one minute, and drain.

Remove corn from cob by scoring down the center of each row of kernels, pressing out pulp with the back of the knife, leaving the skins on the cob. Add the corn to the beans, and the milk (and butter if used), and cook fifteen minutes; add salt and pepper and cook five minutes longer. Serve.

Succotash may also be made from dried corn and beans, soaked over night and cooked several hours with a piece of salt pork.

Corn Fritters

1 pint corn, grated or removed from cob as above, or if canned, chopped fine. Canned Kornlet is ready to use for fritters. Add to the corn 6 tb. flour, 1 ts. salt, 1/2 ssp. pepper, beaten yolks of 2 eggs. If canned corn is used, it may be necessary to add 2 tb. milk. Fold in beaten whites of 2 eggs. Sauter by dropping by tablespoonful into hot lard, browning on both sides. Serve on a warm platter, but do not pile them one on another. One-half ts. baking powder may be substituted for 1 egg.