Break off the end that grew to the vine, drawing off at the same time the string upon the edge; repeat the same process from the other end; cut them with a sharp knife into pieces half an inch long, and boil them in just enough water to cover them. They usually require one hour's boiling; but this depends upon their age and freshness. After they have boiled until tender and the water boiled nearly out, add pepper and salt, a tablespoonful of butter and a half a cup of cream; if you have not the cream add more butter.
Many prefer to drain them before adding the seasoning; in that case they lose the real goodness of the vegetable.
Take a pint of fresh shelled Lima beans, or any large fresh beans, put them in a pot with cold water, rather more than will cover them. Scrape the kernels from twelve ears of young sweet corn; put the cobs in with the beans, boiling from half to three-quarters of an hour. Now take out the cobs and put in the scraped corn; boil again fifteen minutes, then season with salt and pepper to taste, a piece of butter the size of an egg and half a cup of cream. Serve hot.
These beans should be put into boiling water, a little more than enough to cover them, and boiled till tender - from half an hour to two hours; serve with butter and salt upon them.
These beans are in season from the last of July to the last of September. There are several other varieties of beans used as summer vegetables, which are cooked as above.
For Baked Beans, see Pork and Beans.