Succotash

This is made of green corn and Lima beans, although you can substitute for the latter string or butter beans. Have a third more corn than beans, when the former has been cut from the cob and the beans shelled. Put into boiling water enough to cover them - no more - and stew gently together until tender - perhaps half an hour - stirring now and then. Pour off nearly all the water, and add a large cupful of milk. Stew in this, watching to prevent burning, for an hour; then stir in a great lump of butter, a teaspoonful of flour wet with cold milk, pepper and salt to taste. Boil up once, and pour into a deep vegetable-dish. If you use string-beans, string and cut up into half inch lengths before cooking.

Green Corn Pudding+

1 quart milk. 5 eggs.

2 tablespoonfuls melted butter. 1 " white sugar.

1 dozen ears of corn - large ones.

Grate the corn from the cob; beat the whites and yolks of the eggs separately. Put the corn and yolks together, stir hard, and add the butter; then the milk gradually, beating all the while; next the sugar and a little salt; lastly the whites. Bake slowly at first, covering the dish, for an hour. Remove the cover, and brown finely.

This is a most delicious accompaniment to a meat course, when properly mixed and baked. Warm up what is left from dinner for breakfast, by moistening it with a little warm milk, and stirring in a saucepan until smoking hot. You can make this pudding from canned corn in winter, chopping the corn fine.

Green Corn Fritters or Cakes+

Grate the corn, and allow an egg and a half for every cupful, with a tablespoonful of milk or cream. Beat the eggs well, add the corn by degrees, beating very hard; salt to taste; put a tablespoonful of melted butter to every pint of corn; stir in the milk, and thicken with just enough flour to hold them together-say a tablespoonful for every two eggs. You may fry in hot lard, as you would fritters, but a better plan is to cook upon a griddle, like batter cakes. Test a little first, to see that it is of the right consistency.

Eaten at dinner or breakfast, these always meet with a cordial welcome.

Stewed Green Corn

Cut from the cob, and stew fifteen minutes in boiling water. Turn off most of this, cover with cold milk, and stew until very tender, adding, before you take it up, a large lump of butter cut into bits and rolled in flour. Season with pepper and salt to taste. Boil five minutes, and serve.

Cold corn left from dinner should be cut from the cob and stewed a few minutes in a little milk, adding seasoning as above. Or, you can mix it with chopped cold potatoes - Irish or sweet; heat a piece of butter or beef-dripping in a frying-pan, and stir in the mixture until smoking-hot. Never throw away a good ear of sweet corn.

Roasted Green Corn

Turn back the husks upon the stalk, pick off the silk, recover with the husks as closely as possible, and roast in the hot ashes of a wood-fire. Eat with butter, salt, and pepper, out of doors, in the forest, or on the beach.