THE VEGETABLE GARDEN 

 LIMA AND KIDNEY BEANS 



These beans should be put into boiling water 

 a little more than enough to cover them and boiled 

 till tender, about half an hour if young and fresh, 

 but as much as two hours may be required if old 

 and somewhat wilted. Season with butter, pepper, 

 and salt. 



SUCCOTASH 



Take a pint of fresh-shelled Lima beans, or any 

 large, fresh beans; put them in a pot with enough 

 cold water to a little more than cover them. Scrape 

 the kernels from twelve ears of young, sweet corn, 

 first carefully removing every particle of silk; put 

 the cobs in with the beans, boiling from a half to 

 three-quarters of an hour. Then take out the cobs 

 and put in the corn, boiling fifteen minutes. Season 

 with salt and pepper to taste, a lump of butter the 

 size of an egg, and half a cup of cream. Serve hot. 



BEAN SALAD 



String young beans; break into half -inch pieces 

 or leave whole; wash, and cook soft in salt water; 



drain well ; add finely chopped onions, pepper, salt, 



[108] 



