Succotash

Cut hot, boiled corn from the cob; there should be one cup; add equal quantity of hot, boiled lima beans, the latter cooked in boiling, salted water or white stock. Dot over with one or two tablespoons butter, season with salt and pepper. A tablespoon of top milk may be added to supply moisture.

Southern Succotash

6 ears green corn

2 cups green lima beans

1/4 pound salt pork

1 tablespoon sugar Salt and pepper

Process

Cut the corn carefully from the cob. Put the cobs into water to cover; let them boil twenty minutes. Remove the cobs and strain the liquor over the cut corn; add the beans and salt pork cut in half-inch cubes; add sugar and season with salt and pepper. Let simmer slowly one hour until the moisture is evaporated to the desired consistency. In the south this dish resembles soup somewhat. It is more generally liked, however, served as a vegetable about the consistency of stewed corn; two or three tablespoons of hot cream added just before serving is an addition to this dish.

Succotash With Tomatoes

1 cup cooked corn

1 cup cooked shelled beans

4 tomatoes sliced

1/2 green pepper finely chopped

1 small onion finely chopped

2 tablespoons butter

1/2 tablespoon sugar

1 teaspoon salt

Few grains cayenne

Process

Melt butter in a saucepan, add chopped onion and pepper; cook without browning until soft, stirring constantly. Score the kernels lengthwise of the cobs of left-over corn, then measure. Shell and cook the beans that have become ripe in boiling, salted water; drain; combine with corn; add sliced tomatoes, cooked onion and pepper. Add seasoning and sugar. Cook until tomato is soft and the mixture is slightly thickened. Serve hot with roast veal, beef or pork.

Tomatoes Stuffed With Succotash

Wash, wipe and remove a thin slice from the stem end of six uniform-sized tomatoes, scoop out the inside, sprinkle with salt, invert, let stand one-half hour. Mix the pulp with one cup of succotash, stuff tomatoes and arrange them in a granite dripping pan well greased; sprinkle the top of each with buttered cracker crumbs. Bake in hot oven twenty minutes or until tender. Baste once with melted bacon fat or butter substitute. Serve with roast loin of veal.

Corn A La Mexican

6 tomatoes

2 tablespoons butter

1 green pepper finely chopped

1 small clove garlic or 1 teaspoon finely chopped onion

3/4 teaspoon salt

2 cups hot green corn

1 tablespoon butter or cream

Process

Cut tomatoes in quarters, scrape out all the seeds. Melt butter in saucepan, add pepper and garlic; cook without browning, three minutes; add tomatoes and salt; cook five minutes; add corn freshly boiled and cut from the cob; add a tablespoon of butter or cream and serve. Before chopping pepper, cover with boiling water, let stand one minute, then peel off the tissue-like skin covering it. Pimentos may be used when green peppers are not available.

Corn Southern Style

2 cups cooked corn or 1 can of corn

2 eggs slightly beaten

1 teaspoon salt

1/8 teaspoon pepper

1 teaspoon sugar

1 1/2 tablespoons melted butter

2 cups scalded milk

Process

Mix the ingredients in the order given, turn mixture into a buttered pudding dish and bake until mixture is firm. Serve with fried chicken, roast veal, pork or beef.

Sweet Corn - New England Style

Finely chop one can of corn or two cups of green corn. Add three eggs slightly beaten, one-half tablespoon sugar, one teaspoon salt, one-eighth teaspoon pepper, one tablespoon melted butter and two cups scalded milk. Turn into a buttered baking dish or into individual ramekins and bake in a slow oven until solid or like custard. Serve in baking dish.

Scalloped Corn

1 small mild green pepper

1 small onion finely chopped

2 tablespoons butter or butter substitute

2 tablespoons flour

1 teaspoon salt

1/4 teaspoon paprika

Few grains cayenne

1/2 cup milk

1 1/2 cups canned corn

Yolk 1 egg

1 1/2 tablespoons butter or bacon fat

1/2 cup tiny stale bread cubes

3/4 cup cracker crumbs

Process

Cut pepper in halves; remove seeds and veins; cut in narrow strips and strips in halves crosswise. Mix with onion and cook both with butter five minutes, stirring constantly. Sift together flour and seasonings; add to first mixture and stir until well blended; then add milk gradually, continue stirring. Bring to boiling point, add corn, yolk of egg slightly beaten. Brown bread cubes in remaining butter and add to mixture. Turn into a buttered baking dish, cover with buttered cracker crumbs and bake in a hot oven until heated through and crumbs are browned.