After shelling, cook about half an hour in boiling water with a little salt. Drain dry, and after dishing stir in a lump of butter half the size of an egg and pepper and salt to taste.

Lima Beans (Stewed)

Shell a quart of beans, and boil tender in hot, salted water. Drain, add four tablespoonfuls of hot milk, in which has been melted a tablespoonful of butter rolled in a teaspoonful of flour. Simmer for five minutes, season with pepper and salt, and serve.

Kidney Beans

If fresh, cook them as you would Lima beans. If dried, soak overnight, and put over the fire in the morning in salted boiling water, and cook gently one hour, or until soft, but not broken. Drain, stir in pepper, salt, and a lump of butter, and serve.

Kidney Beans A La Lyonnaise

Soak overnight and boil tender, but not until they break; drain perfectly dry, throw in a little salt, and leave over an empty pot in the colander at the side of the range, as you would potatoes, to "dry off." Have ready in a frying-pan a great spoonful of clarified dripping (that from roast beef is best), with half a small onion, grated, and a little chopped parsley. Salt and pepper to taste, and when hissing hot put in the beans. Shake over the fire about two minutes, until the contents of the pan are well mixed, and as hot as may be without scorching, then serve.

"BLACK-EYED PEASEn are really a species of bean, although known at the South, where they are abundant, by the name given above. They are boiled always with a bit of fat bacon, to give them richness. Drain well, pepper, salt, and serve with the bacon on the top of the pease.

Or—

After they are boiled they are drained and turned into a frying-pan in which slices of fat bacon have been cooked and then taken out, leaving the fat in the pan. Saute the pease in this until dry, hot, and well-seasoned by the fat. Serve dry, and lay the fried bacon on or about the pease. • Dried black-eyed pease must be soaked overnight.