Succotash.—This is a favourite American dish,
usually made of a mixture of cooked Indian corn
and beans of various kinds. This dish is usually
procured in tins, or canned, in this country, when
directions for preparing are given with it; it makes
a very nice entremets if curried, thus: Fry three or
four tablespoonfuls of onion rings in butter till nicely
browned, then in the same pan fry a full teaspoonful
of curry powder; now add about a teaspoonful
of fresh tomato pulp, moistening this all nicely with
milk, stock, or water, and when slightly thickened
stir in a tin of succotash, a teaspoonful of curry paste,
and ½oz. of cornflour or crème de riz, and let it all
simmer very gently together till quite hot and well
blended, then serve in a wall of rice, adding at the
last a squeeze of lemon juice and a tiny pat of butter.