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Combination of Vegetables

Remove the stalks, leaves and silk from three sound ears of green corn, place in a saucepan with a quart of water, a gill of milk and a teaspoon of salt, and boil for twenty-five minutes, then drain; with the back of a knife-blade detach the grains from the cobs, avoiding as much as possible the fibres, and keep them on a plate. Add half pint of cooked green peas to the corn with three Spanish sweet peppers cut in small squares, and place with the rest. Heat an ounce of better in a frying pan, add the three articles; season with half teaspoon salt, two saltspoons pepper and a saltspoon grated nutmeg, then fry for ten minutes, lightly tossing them once in a while, then add half teaspoon chopped chives. Toss well while heating for two minutes. Dress on a vegetable dish, and serve.