Ogden Daily Standard | 1918-01-26 | Page 9 | The Table

lE TABLE 1 V Assparagus and cheese (meat substitute) sub-stitute) Blend one tablespoon oleomargarine oleo-margarine with one tablespoon fiour; add one cup juice drained from canned asparagus. When nearly thick, add yolk of egg (if desired, but not absolutely abso-lutely necessary). Add two tablo-speens tablo-speens grated cheese to sauce, place on fire till cheese melts. Do not boil ow. Salt to taste. t Place layer of asparagus in baking dish, add layer of the cheese sauce on top. Dot with bread crumbs. Place in oven till crumbs are brown or the dish is heated through. Serve hot. Economy Meat Dish Get one and one-half pounds pure sausage meat; pick in small pieces, put three pints boiling water on it, let boil five to seven minutes, add pinch of cloves, allspice, nutmeg and one-lyxlf teaspoon tea-spoon cinnamon, pepper, salt and one onion (medium) chopped fine. Then thicken with plain buckwheat flour as thick as you can stir it. Add flour very slowly. Boil thoroughly five minutes, pour into dish cool, slice, dip in flour and fry. Excellent for lunch or breakfast with catsup. Will keep several days on ice or in window box. Mexican Coldslaw Shave cabbage very fine and cover for about an hour with cold water. This makes it crisp and tender. -Mix thoroughly 'with chili sauce, salt, a bit of horseradish, a dash of Worcestershire sauce and a fivint sprinkling of cayenne pepper.