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Lima Beans (Cover the beans with freshly)

Cover the beans with freshly boiled water, add a teaspoonful of salt, and boil thirty minutes; drain, season with pepper and salt, and add to them sufficient butter to make them palatable. Half a cup of scalded cream may also be added; a sprig of mint may be boiled with the beans but removed before serving.

LIMA BEANS, (DRIED).

Soak one pint of beans in water over night. In the morning drain off this water and cover with fresh water. Two hours before dinner time drain again, cover with boiling, soft water, and boil thirty minutes. Drain again, cover with fresh, boiling soft water; add one-eighth of a teaspoonful of bicarbonate of soda and boil until tender. Drain, season with salt and pepper, dredge over them a tablespoonful of flour; add a tablespoonful of butter, a half-pint of cream, let them boil up once and serve; or they may be served with butter, salt and pepper.

All shelled beans, butter, kidney, case-knife and the small French beans may be cooked in precisely the same manner. The main point to be remembered is that all dry beans must be cooked in soft water and all green beans in hard water.