Millard County Chronicle | 1947-05-22 | Page 8 | Lynn Says:

LYNN SAYS Add Imagination to Serving Garden Vegetables Asparagus takes on extra glamour when served with a white sauce crowned with gra grated ted hard-cooked hard eggs To use asparagus as a luncheon dish with first quality protein food wrap several asparagus stalks cooked in thin slices of boiled ham which has been made tasty by grating grating grating grat grat- ing some American cheese into it Green beans cooked until tender tendel I may be served with a mustard sauce made by preparing a medium I Iwhite white sauce adding to it leftover uncooked egg yolks for color coler and nourishment and seasoning to taste with mustard Green beans take on a southern note if 11 they are served wi with h chili sau sauce e seasoned with salt and a bit oi oj oil to facilitate blending Leftover green peas are delicious mixed with bits of crisp crumbled crumbed bacon and a bit of ot heavy cream