String a quarter of a peck of young green beans, and cut each bean into three pieces, (not more,) and do not split them. Have by you a pan of cold water, and throw the beans into it as you cut them. Have ready over the fire a pot or sauce-pan of boiling water; put in the beans, and boil them hard near twenty minutes. Afterwards take them up, and drain them well through a cullender. Take half a dozen ears of young but full-grown indian corn, (or eight or nine if they are not all large) and cut the grains down from the cob. Mix together the corn and the beans, adding a very small tea-spoonful of salt, and boil them about twenty minutes. Then take up the saccatash, drain it well through a sieve, put it into a deep dish, and while hot mix in a large piece of butter, (at least the size of an egg,) add some pepper, and send it to table. It is generally eaten with salted or smoked meat.
Fresh Lima beans are excellent cooked in this manner, with green corn. They must be boiled for half an hour or more, before they are cooked with the corn.
Dried beans and dried corn will do very well for saccatash, but they must be soaked all night before boiling. The water poured on them for soaking should be hot.
WINTER SACCATASH.—
This is made of dried shelled beans and hard corn, soaked over night in separate pans, and boiling water poured over them in the morning, after pouring off the first water. Then boil both together till they are quite soft. Drain them dry in a sieve, put them into a deep dish, and mix in a large piece of butter, seasoned with pepper. This is a good accompaniment to corned pork or beef. The meat must be boiled in a separate pot.
CAROLINA WAY OF BOILING RICE.—
Pick the rice carefully, and wash it through two or three cold waters till it is quite clean. Then (having drained off all the water through a cullender,) put the rice into a pot of boiling water, with a very little salt, allowing as much as a quart of water to half a pint of rice. Boil it twenty minutes or more. Then pour off the water, draining the rice as dry as possible. Lastly, set it on hot coals with the lid off, that the steam may not condense upon it and render the rice watery. Keep it drying thus for a quarter of an hour. Put it into a deep dish, and loosen and toss it up from the bottom with two forks, one in each hand, so that the grains may appear to stand alone.