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Show - 4 e Mary?s Kitchen j -e If you have grown tired of plain buttered or creamed asparagus try some of these receipts. These dlhn should b used for luncheon as the miln dish There La a whole lot of nourishment In them, making thm !oo hearty for a dinner vegetuble served With meat and potatoes. po-tatoes. ASPARAGUS IN CASES Two bunches asparagus, 2 cups milk, eggs, 3 tablespoons butter 1 teaspoon tea-spoon sait, Jt teaspoon pepper, stale bread Cut bread in slit e two Inches thick. Cut in rounds with a biscuit cutter. Cut out the renter of each c;rre. leaving leav-ing a case ono-half Inch thick. Pip In melted butter and brown slightly In hot oven. Cut asparagus In Inch length Put in sauce pan with milk and simmer 16 minutes. Add butter and eggs well beaten, salt and pepper- Cook over hot water till sauce coats the spoon. Fill the crustades with mut-ture mut-ture Pip the small pleeea of bread cut from the larger rounds ln melted butter and fit on the top of each cru.tade. iut on a buttered dripping drip-ping pan and put in u hot oven for f.ive minutes. The top should brown slightly Serve at once. M HKON MB M.I s Two bunches asparagus, l cup soft bread crumbs, 4 tablespoons butter 2 hard hoibd eggs, ; tanned pimento. Wash and scrape asparagus. Tie in femaJI bundles and cook in boiling boil-ing salted water with the heads out for 15 minutes. Hut heads under water and cook P) minutes. Drain and arrange on a hot platter. Remove Re-move string.-- .Melt butter and fry crumbs to a pale straw color. Sprinkle over asparagus as-paragus Arrange slices of hard boll- d -gk's in a circle around asparagus, garnish with strips of pimento and serve at once. U3PAR .i S l GRATIN Two small bunches asparagus or 1 large bunch. 1 cup white sauce. 2 tablespoons grated cheese, buttered crumbs Ball and pepper few gratings nut meg Boll asparague till tender In Slightly salted boiling water. Drain and remove strings from bundles, l'ut a layer In a well buttered baking dish Cover With white sauce and a lew gratings of nutmeg, salt and pepper. Add another layer or asparagus and white sauce with seasonings. Continue Con-tinue layer for layer till all is used with buttered crumbs and cover with grated cheese Put In a hot oven for 1". minutes t,, nifit the cheese and brown the crumbs (Copyright, 1922. X K A Service) oo |