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Lima Bean Soup (I pint of freshly shelled lima)

I pint of freshly shelled lima 3 tablespoonfuls of flour, beans, I sprig of parsley, I tablespoonful of butter, I stalk of celery, I clove, Piece of green pepper, I small onion.

Put the beans in one quart of water, add the parsley, celery, onion, clove, and pepper, and boil three-quarters of an hour. Press through a colander, saving all the liquor in which the beans were boiled. Return this to the kettle. Rub together the butter and flour, stir this into the beans, add one pint of milk and press the whole again through the purée sieve. Put into the farina boiler, season with salt and pepper, bring to boiling point and serve with croûtons.

CROÛTONS :-Butter lightly slices of bread, then cut into dice, rejecting all the crusts. Put the dice in a bakingpan and stand in a moderate oven until the bread is thor oughly dry and golden brown.