The home cook book

them. They will require a little more pepper than other vegetables. When nearly done, and when but little water is left on them, add a large tablespoon of butter, and finish cooking. Do not have too much liquor over them when served. If you find you have too much water when they are finished, pour them into a colander and drain. Put them back in the saucepan and add whatever liquor you need. In this way you will not waste butter. DRIED LIMA BEANS Wash the beans in three cold waters. Put them into a crock, cover with cold water, and soak overnight. Next day cover with warm water. When they have boiled five minutes, pour off the water, and add fresh warm water. Do this twice more. Let the last water you cover them with be hot. Season carefully with salt and pepper. Allow two hours for the cooking. When nearly done add one large tablespoon of butter. If you are not ready to use them set them aside, and heat when needed by setting them in a saucepan of hot water. In cooking beans, or any vegetable likely to stick, set an asbestos plate underneath and it will need no watching. Almost any vegetable for evening use can be cooked in the morning and heated in this way. Some dishes are even better by standing. LIMA BEAN CROQUETTES Put left-over Lima beans through a colander, and to every cup of the bean pulp stir in an egg, a tablespoon of onion-juice, and, if you have it, a tablespoon of tomato sauce. Make little round croquettes, or flat cakes if you prefer. Dip each cake in a raw egg on a plate and then into rolled cracker-crumbs and fry an even brown in hot fat. Serve hot. STEWED STRING BEANS Be sure the beans are young, crisp, and tender. Break the stem end and pull it back, thus removing the string. Cut the bean pods into three pieces with a knife. As you cut, throw them into a pan of cold water. When they are ready, throw them into boiling water slightly salted, and cook gently about forty-five minutes. Tip them in a colander to drain. Put back in the saucepan and mix in butter ; salt and pepper to taste. Let them stand in a gentle, even heat for a few minutes to gain taste from the seasoning. CREAMED STRING BEANS From two quarts of beans, take off the strings and cut the pods, as directed in the foregoing receipt. Throw into a pan of cold water as you cut them. Have enough boiling water slightly salted to cover and boil gently till tender, which will be in about forty-five minutes. Pour the beans in a colander. In the saucepan pour a cup of fresh milk and w^hen it boils stir in a tablespoon of flour mixed with a tablespoon of butter. As this thickens to a cream stir in the drained beans. Stir the beans about in their cream and let them stand in a gentle, even heat a few minutes before serving. A dash of cayenne may be added if agreeable to the taste. CREAMED PEAS