Boiled Lima Beans

Ingredients

• put them into a pot of boiling salt water
• season with butter
• season with pepper
• season with salt

Method

1. 1

   Shell the beans, soak in cold water, then boil in salted water until tender.

2. 2

   Drain and season with butter, pepper, and salt.

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 58. The excerpt below is the record exactly as published.

BOILED LIMA BEANS. Time, thirty to forty minutes. Shell the beans and put them in cold water for fifteen minutes ; drain and put them into a pot of hoiling salt water — enough to cover them ; cover, and hoil until tender. When cooked, drain them in a colander and season with butter, pepper, and salt. STEWED LIMA BEANS. Boil a pint of shelled beans until tender, with three slices of onion, and drain. Put into a pot a piece of dripping or butter the size of an egg. When the dripping or butter becomes hot, put into it an even tal)lesj)oonful of minced onion and fry it ; then put in the l)eans ; add hot stock or water enough to half cover the beans ; stock is preferable. Cover closely and simmer fifteen minutes. Just before dishing them, stir in a handful of minced parsley. Do not allow the parsley to boil, as boiling spoils its color. LIMA BEANS (DRIED). Soak one pint of beans in water over night. In the morning drain off the water and cover with fresh warm water. Two hours before dinner drain again, cover them with l:>()iling soft water and drain again after boiling them thirty minutes. Cover them once more with 1 )oiling water and boil until tender. Add a teaspoonful of salt after they have been Ijoiling an hour. When done drain and dredge with a table- spoonful of flcmr. Salt and pepper to taste. BOILED GREENS. Spinach, young beets, turnip tops, mustard, nettle, narrow dock, lambs' quarters, dandelion, mountain cowslip, kale, cabbage, poke, sprouts, etc. 134 MANUAL FOR ARMY COOKS. Pick the greens over carefully ; wash in three or four waters, and soak them in cold water for thirty minutes; drain well and put them into a pot of boiling salt water, enough to cover them. If the greens are light, such as spinach, etc., press them down until the pot is full. Cover and boil steadily until tender. "When cooked, drain in a colander and press out the water. Season with butter, pepper, and salt. If the greens are young they should cook in twenty minutes ; if they are old, add to the water a small quantity of bicarbonate of soda ; boil them for ten or fifteen minutes ; turn oft* the water and replenish with boiling water ; add a little salt. Poached egg or hard-boiled egg sliced may be placed on top of the greens when served. Greens may be boiled with salt pork, corned beef, bacon, or ham, putting them into the pot in time to be done with the meat. They may be served sepa- rately or with the meat. STEWED TOMATOES. Peel by pouring boiling-hot water over them, when the skin will easily come off. Cut up the tomatoes, rejecting the unripe and hard parts; put them into a pot, preferably tin or porcelain lined ; season with butter, pepper, and salt, and, if the tomatoes are very acid, enough sugar to partially counteract the acidity, but not enough to sweeten them. Cover, and stew gently for three-quarters of an hour, frequently stirring. The stew can be thickened with bread crumbs or rolled cracker. Minced onion cooked with the tomatoes improves the flavor of the stew ; or the minced onion may be fried and then cooked with the stew. A mixture of equal quan- tities of tomatoes and young corn, cut from the cob, may be cooked as above. MANUAL FOR ARMY COOKS. 135 BAKED TOMATOES, No. 1. Wash, peel, and slice the tuinatoes ; season them with butter, pepper, and salt, and mix thorouglily with enough bread crumbs or rolled cracker to ab- sorb the greater portion of the juice; put the mix- ture into a baking dish, and bake for three-quarters of an hour or one hour, and serve in the baking dish. Minced onion, raw or fried, may be added to the seasoning. BAKED TOMATOES, No. 2. Cut a disk from the stem end of the tomato, take out the core and stuff it with a mixture of bread crumbs, butter, salt, and minced onion, and bake with a moderate heat for one hour. BOILED TURNIPS. Time, twenty minutes to an hour. Wash the turnips ; if young, peel them, and if old, l^are thickly. Slice or cut them into pieces of uni- form size. Soak in cold water for thirty minutes ; put them into a pot with enough boiling salt water to cover them j)lentifully. Cover; boil steadily until quite tender. Drain thoroughly ; season with butter, pepper, and salt. If they are boiled with meat, butter may be omitted. Young turnips may be served whole, with a drawn-butter sauce. Boiled turnips may be mashed and served like Irish j^otatoes. SUCCOTASH. Succotash is made with green corn and beans, the proportion being two-thirds corn to one-third beans. String beans may be used. Cut the corn from the cob and shell the beans. If string beans are used, string and cut them into half-inch pieces. Put them into a pot of boiling salt water — enough to cover them. Cover and stew gently until tender. 136 MANUAL FOR ARMY- COOKS. stirring freqnently. When cooked, drain. To two quarts of succotash add about one-half pint of milk, then stir in a piece of butter or dri]3ping about the size of an egg, and one or more tablespoonfuls of blended flour. Stir it constantly until it boils up once. Season with pepper

Cook this with the app: pantry check, scaling, and the assistant.