Beans and Corn (Succotash)

Ingredients

• Take the husks and silk from a dozen ears of sweet corn
• string a quart or more of green beans
• add half a pint of boiling milk or water
• a teacupful of butter
• a teaspoonful of salt
• a saltspoonful of pepper

Method

1. 1

   Cut corn from cobs and combine with beans in a stewpan.

2. 2

   Add boiling milk or water, cover, and boil gently for 45 minutes.

3. 3

   Stir in butter, salt, and pepper, then serve.

As published

This recipe was extracted from The housekeeper's companion (1883), page 123. The excerpt below is the record exactly as published.

a teaspoonful of salt, press the water from it and serve. Green Peas. — Shell green peas until you have a quart; half a peck in the shells will generally produce a quart o! shelled peas. Put boiling water to cover them, add a teaspoon- 180 HOUSEHOLD. ful of salt, cover the stewpan, and boil fast for half an hour; then take one between your fingers, if it will mash easily they are done; drain off the water, take them into a deep dish, put to them a teacupful or less of sweet butter, and a little pepper; a small teaspoonful of white sugar is a great improvement; serve hot. Small young potatoes, nicely scraped, may be boiled and served with them, or in a separate dish with a little butter over. Lamb and peas are a favorite dish in the spring of the year; they are nice with poultry, veal and mutton. A bit of saleratus or carbonate of soda, the size of a pea, put with green vegeta- bles, improves the color and renders them more healthful: fast boiling keeps the color good. Asparagus. — Choose green stalks of asparagus, the largest are best; cut off the white, tough part, wash the green in cold water, and tie it in small bundles that they may be taken up without danger of breaking, put them in hot water with a tea- spoonful of salt, and let them boil for half an hour; toast some thin slices of bread a delicate brown, cut off the extreme out- side crust, butter each slice frequently; and then lay them on small oval dishes; untie the asparagus and lay it on the toast, butter it a little, sprinkle pepper over and serve. Or it may be served without the toast; the toast may be moistened by put- ing a little of the water in which the asparagus, was boiled, over it. Vinegar is eaten with asparagus; it is generally added at table by such as like it. Asparagus may be laid on plain toast, and a little drawn butter poured over both. Green Beans. — Cut the bud and stem end off, and take the strings from the sides of stringed beans, cut them in inch lengths, wash them in cold water, then put them into a stew- pan of hot water, add a teaspoonful of salt, cover the stewpan and let them boil fast for half or three-quarters of an hour; take one up, if it will mash easily when pressed between the thumb and finger, they are done. Drain off the water, add sweet butter and pepper to taste, cut some nicely toasted bread in squares or diamonds, lay them on a dish, and serve the beans over. Green beans, when good, will be a bright color, and crisp, when broken. They should be fresh picked. Beans and Corn, Called Succotash. — Take the husks i ttOtrsJSHOLD. 181 and silk from a dozen ears of sweet corn, and with a sharp Knife cut the kernels from the cob, scrape gently what remains on the cob with the knife blade, string a quart or more of green beans and cut them in inch lengths or shorter; wash them and put them to the corn; put them with the corn into a stewpan, add half a pint of boiling milk or water, cover it close and let them boil rather gently for three-quarters of an hour, then add a tea- cupful of butter, a teaspoonful of salt, and a saltspoonful of pepper; stir them well together, cover it for ten minutes, take the beans and corn into a dish, with more or less of the liquids as may be liked. This may be made without butter by substituting han a pound of nicely corned fat pork, washed in cold water, and cut in slices as thin as a knife blade. No other salt is required. Lima beans and sweet corn make the finest succotash. Lima Beans. — Lay a quart of shelled Lima beans in cold water for one hour, then put them into a stewpan and pour water over to cover them, cover the stewpan and let it boil fast for half an hour; then take one between your finger and thumb; if it will mash easily, it is done; drain off nearly all the water, add a small teacupful of butter,

Cook this with the app: pantry check, scaling, and the assistant.