If, when you are dining out, you receive lima beans that have a delicious yet unfamiliar flavor, you may conclude that they are cooked after a new fashioned recipe, with cocoanut milk and lemon juice. The beans are first boiled in the usual way, that is, rapidly in boiling water for a quarter of an hour, and then more slowly fifteen minutes longer, drained and cooled. After that the outer covering is removed without breaking the beans, and they are covered with cocoanut milk, and allowed to simmer eight minutes. Season just before dishing with salt to taste, a tablespoonful of butter, and a tea-spoonful of lemon juice. The milk is prepared by pouring a quart of boiling water over a grated cocoanut. Stir vigorously, and when the water begins to cool, squeeze and press out of the nut all the fatty substance possible. Strain through a cooking-napkin. Mrs. Gibson used the top layer of this milk, which is like a cream, for some salad-dressings. The milk beneath is the part used on the beans.