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String Beans and Peas, Panaches

Plunge a half pint canned string beans and half pint canned green peas into a pint boiling water with half teaspoon salt and boil for five minutes; drain on a sieve and place both on a hot dish. Place an ounce butter in a small frying pan with three tablespoons fresh bread crumbs and toss on fire until a nice light brown; pour over beans and peas and serve.