LIMA BEANS
Let Lima beans stand in cold water for an hour or so after they are shelled, and in cooking them allow 8 cups of water to every 4 cups of beans. Put them in boiling salted water, and let them cook for an hour, or more if not fresh picked. Drain them and add ½ cup of the water they cooked in, ½ cup of milk, 1 tablespoon of butter, and season highly with salt and pepper.
Dried beans must soak ten or twelve hours and cook two hours. Canned Lima beans only need reheating, draining, and a little milk and butter and seasoning added to them.