Soak in cold water just enough to cover them for half an hour. Then boil in the same water, without adding more, and keep them covered. Do not salt them until nearly done, as that makes them hard. Some beans require to boil longer than others. The usual time is one hour. When tender, dip them out with a skimmer, and dish with plenty of butter. Boil with them a piece of salt pork, or bacon, if you like, and omit the salt.
Soak one cupful of beans over night in one quart of cold water. Three hours before dinner drain this off, and pour over the beans two quarts of warm water. Boil slowly, stirring occasionally. When half-done, add one tablespoonful of salt. When tender, drain well, and dish with plenty of butter, and a little pepper. Use the water for soup.
This can be made of dried lima beans, and canned corn, which may be left from former dinners. Warm them over together with a little milk and butter, and thicken the milk with a little flour.