Succotash
Fresh shelled lima beans, 2 cups.
Sweet corn, 2 ears.
Cream, ½ cup.
Butter, size of an egg.
Salt.
Put beans in pot with cold water, rather more than will cover them. Scrape the kernels from twelve ears of young sweet corn. Put the cobs in with the peas, boiling from thirty to forty-five minutes. Take out the cobs and put in the scraped corn. Boil again for fifteen minutes; then season with salt, butter and cream. Serve hot.