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Buttered String Beans

String and cut fine I quart of green beans.

In a saucepan put I large tablespoonful of butter, ½ teaspoonful of salt, 14 of a teaspoonful of white pepper and 1½ teaspoonful of grated onion. Cook slowly for three minutes, turn in the beans, cover closely and shake over the front of the fire for five minutes. Add 1/3 of a cupful of boiling water, stir well, recover and draw aside where they will cook slowly. As often as there is danger of burning add a few spoonfuls more of boiling water. When very tender uncover for five minutes that any liquid remaining may evaporate. When cooked in this way they have a peculiar mellowness never found in beans cooked in a large quantity of water.