The last line of this recipe from my great-grandmother’s cards makes me giggle.
Cook 2 packages frozen Lima beans according to package directions. Wipe (don’t wash) 2 pounds musrooms with a damp cloth. Cut the stems level with the bottoms of the caps and then slice. Mince 1 medium onion. Cut 5 stalks crisp celery into 1/2″ pieces about as thick as a match. Saute the onion and celery in 1/2 pound butter until golden. Then add the mushrooms and cook them gently until tender. Sprinkle in 2 tablespoons flour mixed with 1/2 teaspoon salt, 1/2 teaspoon nutmeg and 1/8 teaspoon pepper. (The shaker-top flour canisters are good for this.) Toss until it is well blended. Reduce the heat and stir in 1/2 cup heavy cream. Add to the cooked beans and serve in a hot vegetable dish. Garnish with lots of paprika. (Mrs Appleyard has, on occasion, stirred in a little sherry just before serving.) 8 servings.