Evening Republican, Volume 14, Number 222, Rensselaer, Jasper County, 17 September 1910 — TO PREPARE THE SUCCOTASH [ARTICLE]

TO PREPARE THE SUCCOTASH

Combination of. Sweet Com With Other Edible* .Make* a Moat Appetizing Dl*h. Husk half a dozen ears of tdoo sweet corn, remove every vestige of the Bilk and cut the corn from the cob. Put the cobs in a large saucepan, breaking in two if necessary, to make them fit in. Pour a pint of water into the saucepan, cover closely and let the cob cook for half an hour to extract their flavor. Measure the com cut from the cob, add to it an equal quantity of shelled lima beans, put the beans in the saucepan, having first removed the cobs, and add enough milk to cover. Cook until the beans are soft enough to be easily pierced with a fork, then add the corn and cook five minutes. Season with salt, pepper and a little sugar and plenty of butter. Stir a heaping teaspoonful of flour in a cup of rich milk, then stir through the bean and corn mixture to slightly thicken. Cook Just two minutes and serve. Another way of making succotash is to mix equal quantities cooked shelled beans and corn boiled and cut from the cob, then reheat and eeason with salt, pepper, butter and a little sugar and some of the water in which the beans were cooked.