CORN SUCCOTASH
Boil a pint of shelled lima beans for half an hour, or more, changing the water twice. Add an equal quantity of corn cut from the ear and cook until done. Season with salt, pepper, and butter, and serve. Add a little sugar and cream if desired, or moisten with [Cream Sauce]. The beans may be boiled with the corn-cobs, removing them when the corn is added. Twice as much corn as beans may be used.