188. Lima Beans

Lima beans require from half an hour to three quarters to boil. They should be boiled in as little water as possible to preserve their flavor. As soon as they are soft take them out, drain them in a colander and season with butter, pepper and salt; pour them in a pan to be seasoned, as the butter would run through the colander.

Add salt to the water they are boiled in.

189. Windsor Or Horse Beans

Shell the beans, put them in a pan, and pour boiling water over them, cover them and let them stand where they will keep warm. In fifteen minutes pour off the water and remove the thick brown skin which gives them such a strong flavor when boiled with it on. Put them in a stew-pan with very little water, and boil them till they are soft. Drain them and season with butter, pepper and salt.

190. Stringed Beans

Prepare the beans by cutting each end and stripping off the tough fibre, commonly known as the string; cut each bean in three or four pieces, and stew them in very little water, which has been salted, so that when they are done the pan will be nearly dry. They require from one to two hours to boil. When they are perfectly soft drain them in a colander, then put them in a pan and season with butter, pepper and salt to the taste. Serve them hot.

191. Boiled Dried Beans

Put a piece of pickled pork in a pot with two quarts of water. In another pot put one quart of dried beans, which must have been carefully picked and washed. As soon as the beans begin to boil take them out, put them in a colander to drain, then put them in with the meat and just cover the whole with water. Boil them till they are quite soft and send them to the table.

192. Green Peas

These should be boiled in very little water, with a tea spoonful of salt to a pint of water, and if the peas are not very sweet add a little sugar. When they are young fifteen minutes is sufficient to boil them. Drain them and add butter, pepper and salt to the taste.