Cook ears of corn five minutes in boiling water. Then cut through the

center of each row of grains and press the grains from the hulls with

the back of a knife. Put corn in saucepan and season with butter, salt,

pepper and sugar. Add enough hot milk to moisten, and cook ten minutes.

When succotash is desired, add to a pint of corn cooked as above the

same amount of cooked and seasoned shelled beans.