Take small white onions, if you have them; if large, cut and boil until tender, in salted water. Pour off nearly all the water, and add a small lump of butter, worked in a little flour, and a small cup of milk; add pepper, and simmer for a few minutes.
[All the foregoing are desirable additions to roast turkey and chicken.]
Stewed Corn.
If canned corn is used, put a sufficient quantity in a stewpan, with two or three spoonfuls of hot water, and, after adding pepper and salt to taste, put in a good-sized lump of butter, into which a teaspoonful of flour has been well worked, adding, at the same time, a cup of good, sweet milk or rich cream, and let it cook three minutes. Corn cut fresh from the cob should be boiled at least twenty minutes before adding the milk and butter.
Stewed Corn and Tomatoes.
Take equal quantities of corn and tomatoes, and stew together half-an-hour, with butter, pepper and salt; and when taken up place slices of buttered toast in the dish in which it is served.
Succotash.
This is the original native American Indian name for corn and beans. In compounding this most palatable and wholesome dish, take two or three pounds of green, climbing, or pole beans—the pods of which are large, and, at the same time, tender. Break these in pieces of something like half-an-inch long, and let them lie in cold water about half-an-hour, at which time drain this off. Put them in a porcelain-lined kettle, covering them with boiling water, into which put a large tablespoonful of salt. When the beans become tender, pour off the greater portion of the water, replacing it with that which is boiling, and when the beans become entirely tender, cut from the cob about half the amount of corn you have of the beans, which boil for twenty minutes; but where canned corn is used five minutes will suffice. About five minutes before taking from the fire, take a piece of butter about the size of an egg, worked with sufficient flour or corn-starch to form a stiff paste. Season with plenty of black pepper and salt to taste, adding, at the same time, a teacupful of rich milk or cream. Then, to keep warm, set back from the fire, not allowing to boil, but simmering slowly. This will be equally good the next day, if kept in a cool place, with an open cover, which prevents all danger of souring. This is a simple, healthful, and most appetizing dish, inexpensive and at the same time easily prepared.