Succotash

Ingredients

• a quart of Lima or string beans
• two dozen ears of corn
• a teacup of cream
• butter the size of an egg

Method

1. 1

   Shell the beans and place them in a stew-pan with two quarts of cold water.

2. 2

   Cook for an hour or until tender, allowing the water to boil away until there is very little left.

3. 3

   Cut the corn from the ears and add to the beans along with pepper, salt, and cream.

4. 4

   Simmer gently for twenty minutes, stirring frequently to prevent burning.

5. 5

   Finally, add butter and stir well before serving.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 67. The excerpt below is the record exactly as published.

Succotash. Shell a quart of Lima or string beans (the last, after the poda are too old for the table), put them in a stew-pan with twe quarts of cold water, and cook them an hour or until they ate tender, allowing the water to boil away until there is very little on them ; cut the corn from two dozen ears, scrape the cob dowft with the back of a knife, add all to the beans, with pepper, sak, and a teacup of cream, simmer gently for twenty minutes, stir- ring frequently to prevent burning; then add butter the siie of an egg, stir it well in and serve. * Brown Onion Sauce. Peel and slice the onions, melt in a pan a quarter of a pound of butter for a quarter of a peck of onions (it is not worth while to do less than this quantity as they shrink very much in cook- isg), put the onions in with the butter, season with plenty of pepper and salt, and set them a little back where they will cook •lowly, cover them, and cook for two hours. When done, they will be a fine, rather light brown all through; dust in a vecy little flour, give a boil up, and serve with roast ducks or game; stir' them frequently whilst they are eboking, and watch then that they are not on too hot a range or they will bum. * Brown Freneh Beans. Put a pint of beans in cold water ever night, wash them well before putting them to soak, and in the morning put thMn im a iamee-pan or pot in the water they were soaked in, and cook them dlewly four or five hours, with a little salt in the water; let the water all boil off them towards the last, they will then have a rich sauce around them, and must not be drained ; turn then la a vegetable-dish with butter the size of an tgg^ and a little salt : cover and serve. Good with roast mutton or poultry VEGETABLES. 148 * To boU Bice. Wash the noe in seyeral waters, put it on the fire is bciling mter with a little salt, let it boil ten minutes escacfi^, stirring il tmet^ then drain off the water, put the lid closely on the yessel, set a litUe on one side, and let it steam for exactly ten minutes more, then turn out and serve. Bice that is boiled in this way is perfectly tender, dry, and every grain separate. A cofiidecup if rice will fill a small vegetable dish when cooked. * Asparagus. Out off the tough ends, peel the skins off up to the heads, wash very clean, and tie in little bundles with wrapping cord, keads all one way ; put them in boiling water, with a teaspoonfkl ef salt. They will require about three-quarters of an hour to boil. When the asparagus is done, cut a slice of bread all around the loaf, half an inch in thickness, toast it a nice brown, £p it quickly into the water the asparagus was boiled in, and lay it in the dish you will serve it in ; take the strings from the asparagus, lay it on the toast, heads all one way, and pour over k a drawn butter made with a tablespoonful of butter melted with a heaping teaspoon of flour and a small teacup of the water flie asparagus was boiled in ; give a boil up altc^ether in a little iMiee-pan. * Poke. Wash the stalks, tie them in little bundles, as asparagus, put ikem in boiling water with a little salt, cook them until tender, Ikey will take from half to three-quarters of an hour ; lay thcM m a dish and pour drawn butter over them, but made of boiling water from the tea-kettle, in the proportion of that for the asparagus ; or you may put a good lump of butter on it and dw( on pepper and salt ; add vinegar at Uie table, if liked. * Spinach. Spinach requires to be well washed, or it is apt to be sandy. •i* eff the roots, so as to allow the leaves to fall apart, wash is 144 COOKERT FROM EXPMRIBNCK Wfienl witen^ and kt it Ee in cold water fiir an hour or nora; dien pni it in boiling witer witii a little aah^ boil about tweatf minntoB or half an boor, drain it tbrongb a onllendor, ehop it in a wooden bowl, return it to the yessel it was boiled in; put in it butter the siie of an egg

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