Succotash

2 cups green corn or

1 cup dried corn

            Salt and pepper

2 cups fresh Lima, String or Butter beans or 1 cup dried Lima beans

1 cup milk

4 Tbsps. butter

If fresh vegetables are used, cut the corn from the cob. Cover the beans with the least possible amount of boiling water, to prevent scorching, and cook until tender. Drain off the water; add the corn and milk and cook slowly until the corn is tender. Add the butter and other seasoning.

When dried corn and beans are used, soak both separately overnight. In the morning, cover the beans with fresh water and boil them very gently until tender. Do not drain the water from the corn, but reduce heat so it will cook slowly. When the beans are tender, drain and add them to the corn, allowing only water enough to cover. Cook slowly until tender and drain off water to save for soup. Add the milk and seasoning.