Put over the fire a quart of lima beans in boiling water to cover them;
when nearly tender add a bay leaf, half a white onion, and salt and
white pepper to taste. Let them cook until very tender, remove from the
fire, and mash through a colander with the water in which they were
boiled. Put back in the saucepan on the range, let it come to a boil,
then add a heaping tablespoonful of butter and a pint of boiling milk,
stir well, remove and press through a puree sieve that it may be smooth.
Beat four tablespoonfuls of cream, add when the soup is in the tureen
and serve immediately. This soup is very nice when made from the best
canned lima beans, using two cans and following the recipe as above.