FRESH LIMA BEANS.
Boil until tender in just water enough to float, when nearly done, uncover and let water simmer away, add one cupful of sweet cream, and salt to taste just before serving. If you do not have cream, use milk, thickened with one teaspoonful of flour mixed with one tablespoonful of soft butter.
SUCCOTASH.
Take one cupful of cold cooked lima beans; add one half can of sweet corn, or equal quantity cut from cob; season to taste and add one teaspoonful of butter and one cupful of milk; cook until the corn is tender. Serve in hot, covered dish.
CORN.
ROASTED CORN.
Steam the ears until tender, then strip them, turn each ear in a flat plate in which there is a sufficiency of melted butter; then place them on a gridiron over a clean coal fire, and turn them until they are well toasted.
CUT CORN.
Steam the ears until tender, then strip them and cut the corn from the cob; add butter and seasoning to taste; place in hot covered dish; set in steamer until thoroughly heated through and serve very hot.