Stewed Peas and French Beans.
1 quart of shelled green peas.
1 pint of string-beans, carefully trimmed.
1 small onion, sliced thin.
2 tablespoonfuls of butter rolled in flour.
Pepper, salt, and a tablespoonful of tomato catsup.
1 pint of boiling water.
Cover peas, beans, and onion with salted boiling water. Put on the saucepan lid, and stew for half an hour. Then stir in the floured butter, pepper, and catsup; cover again, and simmer fifteen minutes. Turn out into a deep dish. The beans should be young, and cut into small pieces.