1 peck string beans 1 1/2 pounds bacon 3 quarts milk

1 1/2 cups barley flour or 1/2 cup potato flour 1 teaspoon pepper

Wash beans, string, and cut in inch pieces. Put into boiling water, and boil rapidly for twenty minutes; drain. Cook in boiling water to which one-half teaspoon salt to each quart has been added. When tender, drain, and add to following sauce:

Cook diced bacon slowly until slightly colored; skim out, and add to cooked beans. Pour off all but one and one-half cups fat, and add flour. Stir until smooth, and add hot milk, stirring all the time. If not smooth, beat with Dover egg beater; cook thirty minutes in double boiler. Season to taste with salt; add beans, reheat, and serve. Margarine or meat drippings may be used in place of bacon.