Beans Recipe

Instructions

1. Boil 1 quart beans until tender, salting them well when half cooked.
2. Beat 1 tablespoon vegetable shortening to a cream, beat in yolk 1 egg, 1 tablespoon finely chopped parsley, 1 saltspoon black pepper, and 2 teaspoons lemon juice; when this sauce is well mixed stir it into beans, taking care not to break them, then serve.