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Show rTcvo'iite ?2ecipe of) the IVeeJc' Asparagus au Grain ASPARAGUS AU GRATES, is just the dish to serve when you are looking for something especially good to eat that is eas-. eas-. ily and quickly made. The recipe given here calls for a medium-thick medium-thick white sauce, but instead of making it you may prefer to use a can of cream of mushroom, pea, or celery soup. The soup adds flavor and eliminates the task of making sauce. If you use he soup, heat it with the cheese and serve over the asparagus on toast. 4 tbsp. butter Salt and pepper 4 tbsp. flour 1 can asparagus 2 cups milk tips Yj cup grated 6 slices toast cheese Melt the butter, add the flour, and stir until smooth. Add the milk, and cook until thick, stirring constantly. Add the cheese and season with salt and pepper. Heat the asparagus tips in their own liquid until they are hot. Arrange the tips on the toast and serve with the hot cheese sauce. Fried slices of pineapple would be good to serve with the asparagus. aspara-gus. Sprinkle the slices ever so lightly with sugar and brown in butter. MARJORIE H. BLACK. |