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Succotash

I pint of young lima or kidney beans I pint of corn pressed from the cob 1/2 pint of milk or cream I tablespoonful of butter Salt and pepper to taste Shell the beans, cover them with boiling water, add a teaspoonful of salt, and boil twenty-five minutes; then add an eighth teaspoonful of baking soda, boil one minute, and drain. Score the corn and press it from the cob, add it to the beans, then add the milk, butter, salt and pepper, stir continually over the fire for five minutes, and it is ready to serve. In winter, when the corn and beans are dried, soak both separately over night. In the morning, cover the beans with fresh water, and boil gently for two hours. Do not drain the water from the corn, but keep it on the back part of the fire where it will not boil during the two hours the beans are boiling. When the beans are tender, drain them, add them to the corn, which should have just water enough to cover. Cook slowly for twenty minutes, then add the cream, butter, salt and pepper.