Succotash

2 cups green corn or a cup dried corn
2 cups fresh Lima, string or butter beans or 1 cup dried Lima beans
Salt and pepper
1 cup milk
4 tablespoons butter

If fresh vegetables are used, cut the corn from the cob. Cover the beans
with the least possible amount of boiling water, to prevent scorching and
cook until tender. Drain off the water, add the corn and the milk and cook
slowly until the corn is tender. Add the butter and other seasoning. When
dried corn and beans are used, soak both separately overnight. In the
morning, cover the beans with fresh water, and boil them very gently until tender. Do not drain the water from the corn, but set the pan containing it on the back of the range where it will cook slowly. When the beans are tender, drain and add them to the corn, allowing only water enough to cover them. Cook slowly until tender and drain off water and save for soup. Add the milk and seasoning.

Serve to your enemies