To make sauce: Place two tablespoonfuls of fat in an iron frying pan
and add four tablespoonfuls of flour; work to a roux, browning well.
Now add one and a half cupfuls of stock and bring to a boil. Cook for
five minutes and then strain and return to the saucepan and season.
Use a bouillon cube to make the stock if none of the regular stock is
on hand.


BAKED BABY LIMA BEANS

These tiny limas are most delicious when baked like the ordinary navy
bean. Wash one-half pound of beans well and then look over carefully
and discard all bruised or damaged ones. Soak overnight in cold water.
In the morning wash again and then place in a saucepan and cover with
cold water. Bring to a boil and then turn into a colander and let
the cold water run on them, then place in a saucepan and cover with
boiling water and cook for twenty minutes. Turn into a baking dish and
add

One cup of stewed tomatoes,
One onion, minced fine,
One green pepper, minced fine,
One teaspoon of salt,
One tablespoon of paprika,
One-half cup of salad oil,
Four tablespoons of syrup.

Add sufficient water to cover beans one inch deep. Mix well and bake
for two hours in a slow oven.