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Succotash

Old time succotash is made with shelled lima beans and corn cut from the cob. Put the beans on in as little water as possible, adding salt and pepper to season; when half done-in about twenty minutes-add a double amount of raw corn cut from the cob, and continue simmering until done. This may be slightly thickened with flour, and butter and milk added.

Stewed Beans, Onion Sauce Soak I pint of small white beans over night.

Drain, rinse, add fresh cold water, cook very slowly until tender but unbroken. In a clean saucepan put I large tablespoonful of butter and 1½ cupful of chopped onion. Cook very slowly until the onion is tender and very slightly yellow.

Add 1 tablespoonful of flour, stir until mixed, then slowly add i pint of hot milk, stirring until thickened. Season with salt and pepper, simmer ten minutes, rub through a sieve. Drain the beans, add the sauce and simmer ten minutes. Celery sauce, made in the same way, a good brown gravy or a tomato sauce, may also be used.

Red Beans, Bretonne Style Pick over and wash some red or kidney beans.

Cover with cold water and soak over night then drain. Add more fresh cold water, heat and cook very slowly until the beans are perfectly tender but unbroken. As they reach this stage allow the liquid on them to evaporate so that, when done, they are nearly dry. For I large pint of the beans heat in a frying-pan 1 tablespoonful of good sweet dripping, add 2 tablespoonfuls of chopped onion and cook until the onion is slightly colored. Add the beans and stir occasionally until they look slightly fried. Turn them into a dish and sprinkle with chopped parsley. In Brittany when so prepared they are served round a roast of mutton.