1 cup Lima bean puree 1 cup kidney bean puree 3 tablespoons rich cream 2 tablespoons cream roast flour Salt to taste Cook the beans separately until well done but not soft. Drain well, and mash through a colander, having the pulp as dry as possible. Add 1 tablespoon of the cooked flour, and 1-1/2 tablespoons of cream, to each, and mix well. Place in alternate layers in a brick-shaped tin, and bake in a moderate oven until hot through and a nice brown. Serve with cream tomato sauce or gravy.
