LIMA-BEAN LOAF. If a dish that is not only appetizing, but sufficient in food value to be used as a meat substitute, is desired, Lima-bean loaf should be selected. This is very good when served alone, but it becomes more attractive and at the same time more palatable when a sauce or gravy is added.

• 1 c. dried Lima beans
• 2 c. bread crumbs
• Milk to moisten crumbs
• 2 eggs
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. celery salt
• 2 Tb. butter

Soak the beans overnight and parboil them in soda water. Pour off this water, cook until tender in boiling salted water, and then drain. Moisten the bread crumbs slightly with milk, mix them with the beans, and add the beaten eggs and seasoning. When the entire mixture is well blended, place in a loaf pan, dot the top with the butter, and bake in the oven until nicely browned and quite firm. Turn out on a platter, garnish with parsley, and serve by cutting it into slices.

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