This is made of green corn and Lima beans, although you can substitute
for the latter string or butter beans. Have a third more corn than
beans, when the former has been cut from the cob and the beans shelled.
Put into boiling water enough to cover them—no more—and stew gently
together until tender—perhaps half an hour—stirring now and then. Pour
off nearly all the water, and add a large cupful of milk. Stew in this,
watching to prevent burning, for an hour; then stir in a great lump of
butter, a teaspoonful of flour wet with cold milk, pepper and salt to
taste. Boil up once, and pour into a deep vegetable-dish. If you use
string-beans, string and cut up into half-inch lengths before cooking.