These are generally used after drying. Soak over-night, and boil two
hours, or till tender, with or without a small piece of bacon. If
without, butter as for green pease. Or they can be mashed fine, rubbed
through a sieve, and then seasoned, adding a pinch of cayenne pepper.
In Virginia they are often boiled, mashed a little, and fried in a large
cake.
SUCCOTASH.
Boil green corn and beans separately. Cut the corn from the cob, and
season both as in either alone. A nicer way, however, is to score the rows
in half a dozen ears of corn; scrape off the corn; add a pint of lima or
any nice green bean, and boil one hour in a quart of boiling water, with
one teaspoonful each of salt and sugar, and a saltspoonful of pepper. Let
the water boil away to about a cupful; add a spoonful of butter, and serve
in a hot dish. Many, instead of butter, use with it a small piece of
pork,--about quarter of a pound; but it is better without. A spoonful of
cream may be added. Canned corn and beans may be used; and even dried
beans and coarse hominy--the former well soaked, and both boiled together
three hours--are very good.
STRING BEANS.
String, cut in bits, and boil an hour if very young. If old, an hour and
an half, or even two, may be needed.
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