Fresh Lima Beans.
1 pint of shelled beans.
1 tablespoonful of butter.
1 level teaspoonful of salt.
Wash the beans and let them stand in cold water for an hour or more. On draining off the cold water, put them on to boil in three pints of boiling water. Cook for one hour; then drain off nearly all the water and add the seasonings. Serve hot.
Dried Lima Beans.
1/2 pint of beans.
1 tablespoonful of butter.
1 level teaspoonful of salt.
Put the beans to soak over night in one quart of cold water. Two hours before dinner time pour off the water, and, putting the beans in a stewpan with a quart of boiling water, let them simmer gently for an hour and fifty minutes. At the end of that time pour off the water, and add the salt and butter and a gill of boiling water. Let them stand in the saucepan on the back part of the stove until serving time.