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Succotash

1 pint cooked lima beans 1 cup stewed or canned corn 1 1/2 tablespoons butter 1/2 teaspoon salt To prepare the beans, take four-fifths of a cup of dried lima beans, soak an hour or more in cold water; drain, and add one quart hot water. Cook until almost tender. Add the salt, and finish cooking. Allow the liquid to evaporate before removing from the stove. Add the corn, butter and salt. Reheat, and serve.