Evening Republican, Volume 16, Number 160, Rensselaer, Jasper County, 5 July 1912 — HOW TO PREPARE ASPARAGUS [ARTICLE]

HOW TO PREPARE ASPARAGUS

Three Ways la Which to Berve This Delicious and Healthful Vegetable. the inside of eight or nine rolls or plate biscuits; cut off tops to serve as covers. Set open id .the oven to crisp. Heat two cups of milk, pour over four beaten eggs. , Stir over the fire until it thickens. Add spoonful of butter rolled in flour. Put in the tops of two bunches of asparagus, boiled tender, chopped line and seasoned. Fill the rollß with this mixture. Put on the tops and serve hot. Baked Asparagus.—Lay two bunches of cooked asparagus on a buttered baking dish and spread Bechamel sauce thickly over the upper half of the stalks only. Sprinkle with grated cheese and bread crumbs end dot with bits of butter. Lay an inverted pan over the baking dish so that only the part of the asparagus covered with the sauce will be exposed to the heat and bake a light brown. Asparagus and Eogs.—Cut about two dozen stalks of asparagus (tearing out herd parts) into inch lengths and boll tender. Drain, pour on a cup of drawn butter; stir until hot, turn ip to a bake dish. Break about six eggs on top, put a hit of butter oh each; salt, pepper and put in quick oven until the eggs are “set”