1/2 pint small lima beans

1/2 cup peanuts

1/2 cup almonds, or 1/4 cup pine nuts

1/2 pint white sauce

6 potatoes

2 hard-boiled eggs

1 tablespoonful chopped parsley

1 teaspoonful salt

1 tablespoonful chopped onion

1 saltspoonful pepper

Soak the beans over night. Next morning cover them with boiling water and boil rapidly half an hour; drain; slip the beans from their skins, cover with fresh water and cook until tender. When they are done, split them into halves without breaking the halves. Scald and blanch the almonds and shell the peanuts. Boil the potatoes. When they are done, take out three potatoes and cut them into blocks; mash the remaining three, add four tablespoonfuls of hot milk, a little salt and pepper, and a half cup of sifted flour. Put a layer of beans in the bottom of a baking-dish, then a sprinkling of the nuts, mixed, a little chopped hard-boiled egg, a dusting of the seasoning, then the potato blocks, then another layer of beans, and so continue until you have the ingredients all used. Take the mashed potato in your hand and pat it or roll it out on a board the size of the baking-dish. Pour in the baking-dish the white sauce, put the potato crust on top, brush with milk, and bake half an hour in a moderately quick oven.