The Myrtle Reed Cook Book

by Myrtle Reed

STRING-BEANS WITH SOUR SAUCE

Remove the strings from a quart of beans, cut in pieces, boil with a pinch of soda until tender, and drain. Add a tablespoonful of butter blended with a teaspoonful of flour, a tablespoonful of vinegar, and salt and pepper to taste. Simmer for five minutes, while stirring add in a well-beaten egg, and serve immediately.