Cold boiled corn cut from the cob and stewed a few minutes in a little milk, makes a very palatable dish.

SUMMER SUCCOTASH.—­This maybe made by cooking equal quantities of shelled beans and corn cut from the cob, separately until tender, and then mixing them; or the beans may be cooked until nearly soft, an equal quantity of shaved corn added, and the whole cooked fifteen or twenty minutes or longer.  Season with cream, and salt if desired.

DRIED CORN.—­The sweet varieties of corn taken when young and tender and properly dried, furnish an excellent material for nearly all purposes to which green corn is put.  Take green corn, just right for eating, have it free from silk; cut the fleshy portion from the cob with a sharp knife, then with the back of the knife gently press the remaining pulp from the cob.  Spread thinly on plates and put into an oven hot enough to scald, not scorch it.  Watch closely for a half hour or more, turning and stirring frequently with a fork.  When thus thoroughly scalded, the corn may be left without further attention if placed in a moderate oven, save an occasional stirring to prevent its sticking to the plate, until the drying is complete, which ought to be in about forty-eight hours; however, if one can spend the time to watch closely and stir very frequently, the drying may be completed in a single afternoon in a rather hot oven.  Be careful that it does not scorch.

When needed for use, soak over night and cook in accordance with recipes for Stewed Corn, Succotash, etc., pages 265, 234, only remembering to allow a longer time.

RECIPES FOR PEAS.

STEWED PEAS.—­If from the garden, pick and shell the peas with clean hands; if from the market, wash the pods before shelling, so that the peas will not require washing, as they are much better without.  When shelled, put into a colander and sift out the fine particles and undeveloped blossoms.  If not of equal growth, sort the peas and put the older ones to cook ten minutes before the others.  Use a porcelain kettle, with one half pint of boiling water for each quart of peas, if young and tender; older ones, which require longer stewing, need more.  Cover closely, and simmer gently till tender.  The time required for young peas is from twenty-five to thirty minutes; older ones require forty to fifty minutes.  Serve without draining, season with salt and enough sweet cream to make them as juicy as desired.  If preferred, the juice may be thickened with a little flour.

The peas may be purposely stewed in a larger quantity of water, and served in their own juices thickened with a little flour and seasoned with salt.

RECIPES FOR BEANS.

LIMA BEANS.—­Lima beans are not good until they are full grown and have turned white.  Shell, wash, cover with boiling water, and cook about one hour or until tender.  Let the water nearly evaporate, and add milk or cream thickened with a little flour.  Season with salt to taste, boil up once, and serve.