Boil one can lima beans, one small onion and a teaspoon salt in cold water to cover, three or four hours. Strain; add melted butter size of walnut. Stir in one teaspoon flour. To this add the bean stock and one cup beef stock. Boil eight minutes, add cup sweet cream, salt and pepper to taste. Serve with chopped parsley and one teaspoon whipped cream in each plate.

Cream Of Bean Soup

Boil one cupful dry lima beans six or eight hours. Mash and put through a sieve. Put one teaspoonful flour and one teaspoonful butter in sauce pan, rub smooth, add one cupful beef stock, salt, and half cupful sweet cream, bring to good boil. Add the mashed beans, and serve hot with a slice of lemon in each plate of soup. - Miss Charlotte Wickstrom, Hartford, Conn.

Red Bean Soup

Take one cupful of kidney beans, a small onion and a stalk of celery. Add cold water and simmer until the beans are tender, then strain through potato press. Add to the puree a tablespoonful of butter, cupful of water, two cupfuls of milk and salt and pepper. Cook twenty minutes.