Soak one tablespoonful of white beans or twelve to twenty lima beans in soft warm water for four hours or over night. Serve plain with tomatoes or carrots and green leaves or prepare in the form of a salad. Onions and parsley are also good additions. No more than the above measure should be used for one person at a meal. People with digestive troubles or those who can not live out of doors, should leave raw legumes alone.
SOFT BOILED EGGS. No. 1.
Put the eggs into cold water, place on the stove, and let come to a boil slowly. When the water begins to boil the eggs will be done.
BOILED EGGS. No. 2.
Pour boiling water over them and let stand on a stove for 10 to 20 minutes. Boiling will make the albumen of the egg harder to digest.
FRIED EGGS.
Have the frying pan very hot. Set it back and pour in some olive oil, then break in the eggs and cover. Let them harden slowly. Serve with apple or tomato rice or with cooked or raw starchy or leaf vegetables, except beets or carrots, unless they are pickled.
BAKED EGGS. No. 1.
Pour whites of eggs on an oiled tin and place in a moderate oven or over steam until firm. Serve with any kind of vegetable or a salad of tart fruits.