LIMA BEANS. No. 2.
Prepare like the foregoing. Drain off the water and add a piece of butter, the yolk of an egg, a little lemon juice and parsley, if desired.
LIMA BEANS. No. 3.
Prepare like the foregoing. Drain off the water and prepare a butter sauce, mix with beans and serve plain, or add the yolk of an egg, a little lemon and parsley.
PEA PUREE.
Soak ¾ cup of dried green peas in soft water. Boil with 1 quart of water and 1 onion for about an hour. Bake in a beanpot for 1½ hours or longer; add more water if necessary. Keep the peas covered. When done run through a colander and add 1 teaspoonful of butter. This makes about ¾ of a cup of puree. One-third of this portion is sufficient for a sick person or a young child. Serve on toast, or with raw carrots.
BEAN AND LENTIL PUREE.
Prepare and serve like the foregoing. If a soup is desired in place of puree, dilute one-third of a cup of puree with one and a half of boiling water and finish as in legume soup.
Dried beans contain more of the protein than peas, lentils or beef. They are therefore a very rich food and should not be consumed in large quantities. In countries where the water is hard, it is well to have soft water on hand for the cooking of legumes. If rain water cannot be obtained, boil a kettle of water each day and set aside to cool for cooking purposes. Legumes may be soaked with hot or cold water.