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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

VEGETABLES

SUCCOTASH (2 recipes)
 

Succotash #1

Use double the quantity of corn to that of string beans. Cook the beans until very tender, then add the corn (if new corn, cut very fine) and cook 15 minutes.

Sister L. N. Moomaw, Roanoke, Va.
 

Succotash #2

Take a piece of boiling beef and cook with it about an equal quantity of beans and sweet corn; then make rivels of 1 egg and enough flour to work it into small crumbs or pieces; put these rivels into the soup and boil 15 or 20 minutes; serve while hot. Fresh green beans (no pods) and fresh sweet corn are best, but soup hearts and salted, canned, or even dried corn is very nice. The amount of beans, corn, and rivels may be proportioned to suit.

Sister Katie Moore Strickler, Ivester, Iowa.