130. SUCCOTASH.--A combination of fresh shelled beans and sweet corn is known as succotash. To prepare this dish, shell the beans and put them to cook in boiling salted water. Cook until they are tender and the water has boiled down until it is greatly reduced in quantity. Then cut an equal amount of corn from the cob and add to the beans. Cook for a few minutes longer or until the water is sufficiently reduced, so that the combination may be served without pouring any water off. Dress with butter and season with pepper and, if necessary, additional salt.
During the winter, when green corn and fresh beans cannot be secured, succotash can be made by using dried or canned corn and dried beans.
131. CORN AND TOMATOES.--A somewhat unusual vegetable combination is made by cooking tomatoes and green corn together.
Prepare the desired number of tomatoes in the usual way for stewing and cut an equal amount of sweet corn from the cob. Put the two vegetables together in a saucepan and cook until the tomatoes are well stewed. Season with salt, pepper, and sugar, if desired, and add a small piece of butter. Serve hot.
132. CORN, STRING BEANS, AND TOMATOES.--Those who care for the combination of corn and tomatoes will find beans a very agreeable addition to this dish.
Prepare the corn and tomatoes as explained in Art. 131, and to them add young, tender string beans that have been previously cooked in boiling salted water. Add the desired seasoning and a small amount of butter. When thoroughly heated, serve.
133. PEAS AND POTATOES.--As a rule, the first green peas and the first new potatoes come into the market at about the same time. If a delicious combination is desired, these two vegetables should be cooked together and then dressed in any desirable way.
Select small potatoes, scrape them, and put them to cook in boiling salted water. Shell an equal amount of green peas, and add them to the potatoes about 20 minutes before the potatoes become tender. Cook until both vegetables are tender, and then drain the water from them. Dress with butter, vegetable sauce, cream sauce, or thin cream and serve.
134. TURNIPS AND POTATOES.--Persons who are likely to find the flavor of turnips disagreeable can usually eat them when they are combined with potatoes.