A spoonful of cream may be added.

Canned corn and beans may be used; and even dried beans and coarse hominy--the former well soaked, and both boiled together three hours--are very good.
STRING BEANS.
String, cut in bits, and boil an hour if very young.

If old, an hour and an half, or even two, may be needed.

Drain off the water, and season like green pease.
SHELLED BEANS.
Any green bean may be used in this way, lima and butter beans being the nicest.

Put on in boiling, salted water, and boil not less than one hour.
Season like string beans.
GREEN CORN.
Husk, and pick off all the silk.