Real Vermont Cooking

Makes 2 Servings INGREDIENTS 1/2 pound fresh snap beans 3 tablespoons bacon drippings 4 or 5 new potatoes, soaked in water with a little soda, then scraped 1 small onion, chopped 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon black pepper 1 cup boiling water Directions: Combine all the ingredients in a small stew pan; cover with a tight fitting lid; cook over medium heat 5 minutes. Reduce heat; cook about 15 minutes longer. The beans should be tender crisp. GREEN BEANS WITH HORSERADISH SAUCE Prepare green beans as snapbeans above but omit bacon drippings. After cooking drain off liquid. 1-1/2 tablespoons butter or margarine 1-1/2 tablespoons all-purpose flour 3/4 cup milk 1 tablespoon grated onion 1/4 teaspoon prepared mustard 1/2 teaspoon prepared horseradish Saute onion in butter, add flour, stir, then add milk. Cook until smooth and thick; add horseradish and mustard. Pour sauce over heated beans. Serve hot.