Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

juice of half a lemon, mixed in half a cupful of boiling water. Leave, covered, upon the fire for ten minutes (still in boiling water) and turn out. Lima beans Shell, lay in cold water for half an hour, and cook half an hour in boiling water, a little salted. Drain, dish, toss about over a lump of butter, and salt and pepper to your liking. Lima beans with white sauce Cook as directed in last recipe, but instead of dishing after draining, return to the saucepan with a good white sauce into which you have stirred a little chopped parsley. Simmer three minutes and serve. Boiled string beans You can not destroy this dish more effectually than by “stringing” the beans in the slovenly manner practised by at least one-half of American cooks, or those who represent the American kitchen. The neatest way of ridding beans of backbones is to pare each the whole length with a sharp knife. The flavor is more delicate when this is done. Lay a handful of the pods upon a board with the ends even, and cut through all into inch-pieces. Wash and cook in boiling salted water until tender. Drain, season with butter, salt and pepper, and serve. Full-grown beans demand much more time for cooking than young. Underdone beans have a rank taste and are unwholesome. Steamed cream string beans By some they are called “butter beans,” by others “German wax beans.” They are sweeter and richer than the ordinary green string bean. Put into cold water for half an hour after paring the fiber lightly from each side of the pods, taking care not to touch the beans inside. Then, with a _sharp_ knife cut them into slanting slivers, three for each bean, and each a little over an inch long. Wash and put the dripping beans into a saucepan containing a great spoonful of warmed (not hot) butter, pepper and salt to taste. Add three tablespoonfuls of warm water. Cover closely, and bring slowly to a gentle simmer. Now and then shake the saucepan upward to make sure the