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Succotash

Place six medium-sized freshly cooked and scraped ears of Indian corn (or a can of canned corn will do) in a saucepan with a pint of Lima beans, adding about one ounce of butter, a pinch of salt and a little pepper and grated nutmeg, also one-half pint of milk. Heat it thoroughly for five minutes, add two tablespoonfuls of hot bechamel sauce, stir all well together, and serve.