Lima Beans Recipe

After shelling a quart of lima beans, cook in boiling salted water until

tender, then stir in a lump of butter the size of an egg and pepper and

salt to taste; or season with milk or cream, butter, salt and pepper, or

melt a piece of butter the size of an egg, mix with it an even

teaspoonful of flour, and a little meat broth to make a smooth sauce.

Put the beans in the sauce and let them simmer very slowly for fifteen

minutes. Just before serving add a tablespoonful of chopped parsley and

salt and pepper to taste.

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