Succotash

Ingredients

• two-thirds corn
• one-third beans
• a cup of milk
• a piece of butter the size of an egg
• Season to taste

Method

1. 1

   Cut the corn from the cob and shell the beans.

2. 2

   If string beans are used, string and cut into half-inch pieces.

3. 3

   Put them into enough boiling salt water to cover them.

4. 4

   Stew gently till tender, stirring frequently; then drain, add a cup of milk and a piece of butter, and stir till it boils up once.

5. 5

   Season to taste.

As published

This recipe was extracted from Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ... (1885) by Henry H. Soule , Seneca, page 21. The excerpt below is the record exactly as published.

Succotash, etc. ALL vegetables must be carefully looked over. Re- move the unripe or decayed parts, and then wash in cold water. When to be boiled they should be put in boiling salted water, and if necessary to replenish the water before the cooking is complete^ boiling water should be always used. Keep the vessel covered, and drain the vegetables as soon as done. Do not let the water boil long before the vegetables are put in. Old and strong vegetables sometimes require boiling in two or three waters. The following time table for cooking vegetables, culled from the writer's scrap-book, is reliable : Potatoes, old, boiled, 30 minutes. Potatoes, new, baked, 45 minutes. Potatoes, new, boiled, 20 minutes. Sweet potatoes, boiled, 45 minutes. Sweet potatoes, baked, i hour. Squash, boiled, 25 minutes. Squash, baked, 45 minutes. Shell beans, boiled, i hour. Canoe and Camp Cot IS, boiled, 20 to 40 minu ins, boiled, i to 2 hours n, 25 minutes to i hour s, 15 to 50 minutes. [ to a hours. , fresh, 1 hour. :, canned, 30 minutes." 45 minutes to 2 hours. ;r, I to 2 hours. IS, 2 to 3 hours, ns, I hour, to 2 hours. D 5 hours. vhtte, 45 minutes to i fa 'eilow, ij^ to 2 hours. 1 to 2 hours, to 2 hours. of lean salt pork is boile ' will be sufficiently s salt, pepper and butter. Potatoes and Con lethods of cooking the af Part I. Boiled Cabbage, he outer and all bad insects, and halve or qi pened can Is put in boiling ' Vegetables. 69 According to size. Wash, soak a short time in cold^ water, and put in a covered pot of boiling salted water. When it is tender and " smells good ** it is done. Drain, and press out the water, seasoning with salt, pepper and butter. The latter should be omitted if it is boiled with pork. Cabbage aux Legumes. Cut out the centre of a large cabbage, and fill the hole with small potatoes, onions, parsnips, beets, etc. Cover with a cloth and boil till tender. Fried Cooked Cabbage. Have enough lard in the pan to just cover the bot- tom when melted. Chop the cabbage, put into the melted lard and stir frequently till the cabbage is pip- ing hot, when it is ready to serve. X Suceotasli. Cut the corn from the cob and shell the beans. If string beans are used, string and cut into half-inch pieces. The right proportion for succotash is two- thirds corn to one-third beans. Put them into enough boiling salt water to cover them. Stew gently till tender, stirring frequently ; then drain, add a cup of milk and a piece of butter the size of an tggy and stir till it boils up once. Season to taste

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