1 tin of American Sweet Corn or
Sugar Corn (6 1/2d. at any Stores).
2 oz. Butter or Nut Margarine.
4 oz. Haricot Beans.
1 oz. milled or grated Cheese.
Pinch of Salt and Pepper.
Cook the haricots in boiling water to cover them (unsoaked) for 1 1/2 hours or until tender, according to their dryness; turn the can of corn into a stewpan, add the butter and cook for 15 minutes, add the cooked beans with the remaining juice, put into a fireproof dish, sprinkle with the grated cheese, and brown under the grill or in a very hot oven. This dish should not be sloppy, but corn and beans should be cooked until very little juice remains.