Lima Beans

Cover the beans with freshly-boiled soft water, and boil thirty minutes; drain, add salt, pepper, and butter, or a half-cup of boiling cream.

A sprig of mint may be boiled with the beans, and removed before serving.

Lima Beans (Dried)

Soak one pint of beans in warm water over night. In the morning drain off this water, and cover with fresh warm water. Two hours before dinner-time, drain again, cover them with boiling soft water, and boil thirty minutes; drain again; cover with fresh boiling soft water, and boil until tender. Add a teaspoonful of salt after they have been boiling an hour. When done, drain them, dredge with a tablespoonful of flour; add one tablespoonful of butter, a half-pint of cream, salt and pepper to taste; or, they may be served with butter, salt, and pepper.

All shelled beans, such as butter, kidney, and the small French beans, are cooked the same as lima beans.

String Beans

Break the blossom end of the bean, and pull it back to remove the string. Then pare a thin strip from the other edge of the pod. In this way only are you sure that every string is removed. Cut the beans into pieces an inch long, and lay them in clear, cold water for thirty minutes. Drain them, put into a saucepan, cover with boiling water, and boil one hour. Drain; stir into them one tablespoonful of butter; salt and pepper to taste.

A half-pound of ham may be cut intopieces and boiled with the beans to give them flavor.

Bean Polenta

1 pint of small white soup beans 1 1/2 tablespoonfuls of molasses 1/2 teaspoonful of French mustard 1 tablespoonful of butter 1 tablespoonful of vinegar Salt and pepper to taste

Wash the beans, and soak them over night in lukewarm water. In the morning, drain off this water, cover with fresh, cold water, bring slowly to a boil, and boil slowly one hour; drain again, cover with one quart of fresh boiling water, and boil slowly another hour. When done, press through a colander, return to the kettle, add the butter, molasses, mustard, salt, pepper, and vinegar; stir, and boil ten minutes. Serve in a vegetable tureen.

Bean Croquettes

1 pint of white soup beans 1 tablespoonful of vinegar

1 tablespoonful of molasses 1 tablespoonful of butter

Salt and cayenne to taste

Boil the beans as directed in preceding recipe. When done, drain, and press the beans through a colander, then add the other ingredients, mix well and stand away to cool. When cold, form into small balls, dip first in egg and then in bread crumbs, and fry in boiling fat.

Puree Of Beans

1 quart of dried beans 1 bay leaf 1 carrot

1 pound of ham

1 onion

1 tablespoonful of butter

Salt and pepper to taste

Wash and soak the beans in lukewarm water over night. In the morning, drain, cover with fresh cold water, boil one hour, drain again, and just cover again with fresh boiling water, add a quarter-teaspoonful of bicarbonate of soda, the ham, bay leaf, onion and carrot; boil until they will mash easily under light pressure. When done, remove the ham and press the beans through a colander. Return them to the kettle, add the butter and sufficient cream to make the puree the desired thickness. Season with salt and pepper, let boil up once, and serve.

Purees of dried peas, lentils and split peas are made the same as puree of dried beans.