One quart of fresh lima beans, or one can, one pint of milk and one pint of veal or chicken stock, or one quart of milk, two level tablespoonfuls of butter, two level tablespoonfuls of flour; salt and pepper to taste. If fresh beans are used put into a saucepan, cover with boiling water and boil gently about one-half hour until tender, drain and press through a colander. Put the milk on in a double boiler, also the stock, if used. Rub the butter and flour together, add to the boiling mixture, stir until it thickens, then add the beans and salt and pepper, cover and let stand until hot, then serve.