106 BOARD OF AGRICULTURE. 



three eggs, well beaten ; boil all together until sufficiently thick, stirring 

 it constantly ; sweeten and flavor to your taste ; then turn it into moulds 

 to cool. 



Summer Succotash. — String two quarts of young green beans, and 

 cut them into small pieces, half an inch long, and do not split them ; have 

 by you a pan of cold water, and throw the beans into it as you cut them ; 

 have ready, over the fire, a pot or sauce-pan of boiling water : put in the 

 beans and boil them hard near twenty minutes ; afterwards take them up 

 and drain them well through a cullender. Take six ears of young corn, 

 full grown, (or eight or nine 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 twenty minutes ; then take up 

 the succotash, di'ain it well through a seive, put into a deep dish, and 

 while hot, mix in a lump of butter the size of an egg, add some 

 pepper, and send it to table. It is generally eaten with salted or smoked 

 meat. 



Winter Succotash. — This is made of dried shelled beans and 

 hard corn. Take equal quantities of shelled beans and corn, put them 

 over night into separate pans and pour boiling water over them : let 

 them soak till morning, then pour off the water and scald them again. 

 First boil the beans by themselves, and when they are soft add the corn, 

 and let them boil together till the corn is quite soft, Avhich will require at 

 least one hour ; take them up, drain them in a seive, then put them into 

 a deep dish, and mix in a large piece of fresh butter and a little pepper 

 and salt. This is an excellent accompaniment to pickled pork, bacon, or 

 corned beef. The meat must be boiled by itself in a separate pot. 



To PRESERVE Corn for Cooking. — Take corn when it is young 

 and tender, and barely full grown, let it remain on the cob till it has 

 been boiled from ten to fifteen minutes (not over) in a large pot of 

 slightl}' salted water, that must be boiling hard when the corn is put in. 

 When tlius parboiled, take it out ; and when cool enough to handle, cut 

 down the grains from the cob into a deep pan with a knife ; then spread 

 out the grains in large flat dishes or shallow pans, and set them in an 

 oven after the bread, pies, &.C., are done, and have been taken out : let 

 corn remain in the oven till it is all well dried ; if the oven is heated 

 every day, the corn may be put in a second time ; Avhen quite dry, and 

 after it has cooled, put it into a large thick bag, tie the bag tightly, and 

 hang it up in a cool dry room ; when wanted for use, corn thus prepared 

 will be found excellent for boiling in winter soup, or boiled by itself 

 and drained, and sent to table in a vegetable dish to eat with meat, fu'st 



