3923.—SUCCOTASH.
Ingredients.—Lima beans, to 1 pint of beans allow 1 quart of green corn, butter, cam, sugar, salt and pepper.
Method.—Cut the corn from the cob and shell the beans, put them into separate vessels of slightly salted boiling water, cook until tender, and drain well. Mix them together, put them into a stewpan with a lump of butter and a little cream, add a good pinch of sugar, and a seasoning of pepper, and shake gently over the fire until thoroughly hot. In winter, when the vegetables are dry and hard, soak both corn and beans for at least 12 hours, then proceed as directed above. Canned Lima beans and canned corn are also used.
Time.—About an hour. Average Cost, 1s. Sufficient for 7 or 8 persons. Seasonable from July to September.
3924.—SWEET PICKLE.
Ingredients.—7 lbs. of peaches, pears or plums, 4 lbs. of loaf or preserving sugar, 1 pint of good vinegar, 1 blade of mace, ½ an inch of cinnamon, 3 cloves.
Method.—Remove the skins, stones or cores of the fruit, and place it in a preserving pan with alternate layers of sugar. Bring very slowly to boiling point, then add the vinegar and spices, and boil for 5 minutes. Take out the fruit with a skimmer, draining it well from the syrup, and place it on dishes to cool. Boil the syrup gently until thick, removing any scum as it rises, and pour it boiling over the fruit, which should be previously packed closely in glass jars. Cork tightly and store in a cool dry place. Examine frequently for the first month, and if there are any signs of fermentation, put the jars, uncovered, in a pan of water, and heat until they are scalding hot.
Time.—From 1 to 1½ hours. Average Cost, 4s. 6d. Sufficient for 11 lbs. of pickle. Seasonable from June to September.
3925.—TERRAPIN BROWN STEW.
Ingredients.—1 large terrapin, 1 heaped tablespoonful of flour, 1 tablespoonful of butter, ¾ of a pint of water in which the terrapin was boiled, ¼ of a pint of sherry, 1 teaspoonful of salt, ¼ of a teaspoonful of mixed cayenne, ground mace, pepper and allspice, ¼ of a lemon thinly sliced.
Method.—Cut the meat of the terrapin into small pieces, put it into a stewpan with the water, salt, and mixed spices, and simmer gently for 20 minutes. Meanwhile melt the butter, add the flour, cook gently until the flour acquires a nut-brown colour, then pour on to it the liquor in which the terrapin has simmered. Stir until boiling, put in the terrapin in which the liquor was drained, add the wine and sliced lemon. Make thoroughly hot and serve.
Time.—About 40 minutes. Average Cost, 2s. 6d. to 10s., according to season and locality. Sufficient for 3 persons. Seasonable. Obtainable all the year.
