The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Dried Lima Beans

Soak the beans over night, put them to boil in at least twice their bulk of salted water. Add one-fourth teaspoonful of soda to each quart of water. Boil, and put them into a cooker for three or four hours or more. Drain, add butter, pepper, and salt, and reheat them before serving, if necessary.