Easy
The younger the lima beans the better. It is a great mistake to allow the Beans to grow large and hard. Sort the Beans as you shell them, and save the very large ones for a puree. Soak the small ones over night. Drain the water when about to cook, and put into a porcelain or agate saucepan, and cover with three pints of boiling water. Boil them until very tender, which will require at least two hours. After they have boiled one hour, add a teaspoonful of salt, or salt to taste. When done, drain the Beans and return to the saucepan. Add a half pint of cream or milk,