Corn Cut Up, Succotash and Corn Pancakes

Cut-up Corn.—Boil the corn without the leaves the same as for on the cob (No. 2730); split the grains with a knife through the center their entire length; press down forcibly with the back of a knife to extract all the inside parts without the skin; season in a pan with salt, pepper and fresh butter; toss well, and serve very hot in a vegetable dish,

Succotash.—Use corn that has been cut the same as in the preceding paragraph, having as much lima beans or string beans. Saute both corn and beans together in butter, adding salt and pepper. The succotash can be thickened with a little veloute sauce (No. 415), or bechamel sauce (No. 409).

Corn Pancakes.—The same preparation as for ordinary unsweetened pancakes, mixing in as much cut-up and chopped corn. Make pancakes a quarter of an inch thick; color well, and serve them very hot.