FIELD PEASE.
These are generally used after drying. Soak over-night, and boil two hours, or till tender, with or without a small piece of bacon. If without, butter as for green pease. Or they can be mashed fine, rubbed through a sieve, and then seasoned, adding a pinch of cayenne pepper.
In Virginia they are often boiled, mashed a little, and fried in a large cake.
SUCCOTASH.
Boil green corn and beans separately. Cut the corn from the cob, and season both as in either alone. A nicer way, however, is to score the rows in half a dozen ears of corn; scrape off the corn; add a pint of lima or any nice green bean, and boil one hour in a quart of boiling water, with one teaspoonful each of salt and sugar, and a saltspoonful of pepper. Let the water boil away to about a cupful; add a spoonful of butter, and serve in a hot dish. Many, instead of butter, use with it a small piece of pork,—about quarter of a pound; but it is better without. A spoonful of cream may be added. Canned corn and beans may be used; and even dried beans and coarse hominy—the former well soaked, and both boiled together three hours—are very good.
STRING BEANS.
String, cut in bits, and boil an hour if very young. If old, an hour and an half, or even two, may be needed. Drain off the water, and season like green pease.
SHELLED BEANS.
Any green bean may be used in this way, lima and butter beans being the nicest. Put on in boiling, salted water, and boil not less than one hour. Season like string beans.
GREEN CORN.