The Waterbury Democrat., 1936-08-13
r-TIED TABLE.--
 Food Suggestions
By Mrs. Mary D. Dagus
By NEA Service

By NEA DefVtC0
 Lima beans - deiicately favored and tempting-Are to be had in abundance these days.
 You'll And them In the markets usually in their flat, green pods. It IS only within the last few years that the limAs have been shipped this way -- Q great improvement because they retain their freshness and natural sweetness longer. Also when the beans are shelled before shipping, there iS 50 much danger that they will become bruised.
 Llmas Arc Hearty Fare
 Lima beans are 6 heartier food than green beans and add calories to tho menu, depending on the manner in which they are served,
 One-fourth cup of llmas -four level tablcspoonfuls), served light iy seasoned with butter, furnish 100 calories of protein, fat and car. bohydrates, while 1t takes one whole cup, or four times tho amount, of string beans to furnish equal food value.
 Remember, though, that the vita min content of green beans iS high CT. Green beans are claSBed With the leafy vegetables is Q protective food"
 You will probably find several Va- rieties of lima beans in the market -"butter beans," some hucksters call them. There are tiny green ones-the delicate baby limas, large green ones, flat white ones and large fat whites. All of them are good If gathered before the milk becomes firm inside the tender sheil.like covering. As the beans ripen, this covering becomes hard and difIicult to digest and the smooth, creamy center grows dry and unpalatable. No matter how long the beans are cooked, these conditions cannot be altered nor the vegetable improved.
 Delicious In Cream
 Tender, freshly gathered limas are most delicious served in pure cream. When cream Is used, no but- ter is necessary, so the seasoning is not as extravagant As 1t sounds. One-half cup cream is seasoned with salt and pepper and added to two cups of cooked limas. Heat to the scalding point but do not let boil. The cream coats the beans lightly and makes them delightfully."- moist and smooth.
 The best way to serve limas that have been allowed to become over- ripe is to rub them through Q sieve after cooking and use them in a puree or souffle. This removes the tough outer covering but of course does ot restore the delicatne fivor of the tender vegetable.
 Always cook limas in as little water as possible and cook them uncovered. Let the water cook away or use 1t in Q sauce with butter and Q very little four rubbed to. gether. Rub teaspoon flour into 2 tablespoons butter to thicken l-s cup liquid. This will give you c sauce of about the same thickness as real cream.
 Salt Carefully
 Remember, that lima bean: should be salted when they art lf-cooked. There is danger ol toughening the covering if the sal IS added when the beans are pu on to cook. Allow 30 to 40 min utes for limas to cook and form the habit of shaking the pan IF which they are cooking. The nat ness of lima beans often causei them to stick to the bottom of thu pan and scorch, even when ther' is plenty of water over them. Shak' ing the pan prevents sticking with out bruising as stirring would do.
 succotash, made with limi benas and corn is 6 marveloiil vegetable dish. You can use equa parts of corn and beans or twice as much corn as you have beans With plenty of butter for season ing, this combination makes hearty dish. Serve it in sweet green pepper cups with sliced tomatoel