Succotash.
- 1 can of sweet corn.
- 1 can of string beans.
- 1 great spoonful of butter.
- Pepper and salt.
- 1 cup of milk.
- A little flour.
Cut the beans into inch lengths; put them into a saucepan with the corn, and cover with cold water. Stew half an hour, after they begin to cook, turn off most of the water and put in the milk—cold. When it is hot, stir in the butter, rolled in flour. Season, simmer for five minutes, and pour into a deep dish.
This will make a large quantity of succotash for a small family, but what is not eaten will be nice warmed over for breakfast.