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String Beans with Corn

Break the blossom ends, pull backward and remove the strings of a pint fresh, tender string beans, neatly pare the thin strips from other end of beans, cut in two, plunge them into a quart water with a teaspoon salt and gently boil for forty minutes. Drain.

Cut away the stalks, remove the leaves and silk from three good-sized tender ears of green corn; drop them in a saucepan with two quarts boiling water, a quarter pint milk, teaspoon salt, and boil for twenty-five minutes. Drain and let slightly cool off, then with the back of a knife blade detach grains from the cobs. Heat one tablespoon melted butter in a frying pan, add the beans and corn, season with three saltspoons salt and two saltspoons pepper, cook for eight minutes, tossing well meanwhile, dress on a vegetable dish, sprinkle a little chopped parsley over and serve.