String-beans in Salad (see Salads , page 226).
Lima Beans ( London Cooking-teacher ).
Put a pint of the shelled beans into boiling water slightly salted, adding two or three slices of onion. When tender, drain them. Put butter the size of an egg into a heated saucepan, and when it is hot add an even table-spoonful of minced onions, which cook well; then put in the beans; add enough water (or, better, stock) to keep them moist. Keep them at the side of the fire about a quarter of an hour, as it takes them some time to soak; just before taking them out, add a small handful of minced parsley. Do not cook them much after adding the parsley, as that spoils its color.