Lima Beans.
Shell, and cook in boiling, salted water twenty-five minutes. Drain, season, and serve.
Moulded Potato.
Mash—or rather, beat up lightly with a fork. Work in butter and milk, but do not get it too soft. Fill small cups—wet with cold water—with the potato, pack down firmly and turn out upon a greased bake-pan. Brown in a quick oven until they are of a russet hue; glazing with butter, as they color. Transfer to a flat, hot dish.