Ingredients:
1/4 peck of young green beans*
1/2 dozen ears of young but full-grown Indian corn, (or 8-9, if they are not all large)
1 small teaspoonful of salt
1 large piece of butter (at least the size of an egg)
black pepper

Preparation:

1. String 1/4 peck of young green beans, and cut each bean into three pieces (not more), and do not split them. Throw the beans into a pan of cold water, as you cut them. Have ready over the fire a pot or sauce-pan of boiling water; put in the beans and boil them rapidly for nearly 20 minutes. Afterwards take them up and drain them well through a colander.
2. Take 1/2 dozen ears of young but full-grown Indian corn, (or 8-9, if they are not all large) and cut the grains down from the cob. Mix together the corn and the beans, adding a very small teaspoonful of salt, and boil them about 20 minutes.
3. Then take up the succotash, drain it well through a sieve, put it into a deep dish, and while hot mix in a large piece of butter (at least the size of an egg), add some pepper and send it to the table. It is generally eaten with salted or smoked meat.

*Fresh Lima beans are excellent cooked in this manner with green corn. They must be boiled for half an hour or more before they are cooked with the corn.
Dried beans and dried corn can also be used for succotash, but they must be soaked all night before boiling. The water poured on them for soaking should be hot.

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