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Succotash

I pint (2 cups) lima beans I pint (2 cups) corn pulp I oz. (2 tablespoonfuls) butter I pint (2 cups) lima 1/2 pint (I cup) boiling milk Salt and pepper to taste Cook the beans until tender in boiling salted water, add the corn pulp and cook for thirty minutes, then add the milk, butter, salt and pepper and simmer for five minutes longer. Stir constantly, as it burns easily. Pour the succotash into a hot serving dish and serve at once.

This dish is particularly good prepared with dried or canned beans and either dried or canned corn. If dried vegetables are used, allow to soak over night in cold water to cover, then drain and boil.

To remove the pulp from the ears of corn without the hull, cut down through the center of each row of kernels with a sharp knife, then press out the pulp with the back of the knife, leaving the hull on the cob.

For a change, add one and one-half cupfuls of tomato pulp or one chopped onion.

Succotash is a dish borrowed from the Narragansetts and called by them "m'sickquatash."