This may be made by mixing equal quantities of shelled beans and corn cut from the cob, having first cooked and seasoned them separately. Or cut the raw corn from the cob, by scoring each row and pressing the pulp out with the back of the knife, leaving the hulls on the cob, and when the beans are nearly soft, add the corn, and cook fifteen minutes. Add cream, butter, salt, and sugar to taste.

In winter, when the vegetables are dry and hard, soak the corn and Lima beans over night. Put the beans on in cold water, changing it twice. As soon as it boils, add the corn, and cook slowly several hours, or till soft. Season with butter, sugar, and salt. Canned Lima beans and canned corn are also used.

Corn, beans, and peas are delicious and wholesome summer vegetables. Much of the prejudice against their use among children results from imperfect mastication, which renders them indigestible. Every row of kernels should be cut with a sharp knife if the corn be served on the cob, and every pea or bean should be mashed with a fork to insure their perfect digestion. ■ Thus eaten, these vegetables are valuable food, and will cause no trouble.