75 | Cream of Lima Beans.
—Put two ounces of butter in a saucepan with half a pint of mirepoix (No. 138), a tablespoonful of flour, and one pint of Lima beans, seasoning with half a tablespoonful of salt. Moisten with three pints of white broth (No. 99); cook for thirty minutes; then strain through a sieve, and serve with half a cupful of cream and a handful of croûtons soufflés (No. 134).