CORN.
Cook ears of corn five minutes in boiling water. Then cut through the center of each row of grains and press the grains from the hulls with the back of a knife. Put corn in saucepan and season with butter, salt, pepper and sugar. Add enough hot milk to moisten, and cook ten minutes.
When succotash is desired, add to a pint of corn cooked as above the same amount of cooked and seasoned shelled beans.