3 strips bacon
1 sm. onion, sliced
2 tsp. cornstarch
1/4 tsp. salt
1/4 tsp. dry mustard
1 (1 lb.) can cut green beans (No. 303, Del Monte)
1 tbsp. brown sugar
1 tbsp. vinegar

Fry bacon in skillet until crisp. Remove and crumble. Drain off all but 1 tablespoon drippings. Add onion and brown lightly. Stir in cornstarch, salt and dry mustard. Drain beans, reserving 1/2 cup liquid. Stir reserved liquid into skillet. Cook, stirring until mixture boils. Blend in brown sugar and vinegar. Add green beans and heat thoroughly. Turn into serving dish and garnish with egg and crumbled bacon. 4 servings.