The Waterbury Democrat., 1933-09-15
CREAM OF ASPARAGUS SOUP

OnESAM Or ASFAnAUOS SOGE
~ pieces asparagus
| slice mcdium-slzed onion.
tablespoon parsley, chopped
2 tablespoons butter
A tablespoons flour
2 teaspoons salt t
2 Ia cups boiling water
bouillOn cubes
"a cups evaporatcd milk.
Cook asparagus and slice Of
onion together In boiling water to
cover until asparagus is tender.
Remove and force through strain
err. There should be 2 cups OF
pulp and liquid. Prepare white
sauce made by melting the butter
In a saucepan, adding the flour
while stirring, then adding the
bouillon cubes which have been
the evaporatcd milk, stirring until
mixture thickens. Add pulp to
white sauce and blend thoroughly
before serving.
Baker Stuffed Potatoes
Wash medium -sized potatoes and
bake them In q hot oven (450 de-
grecs FL for As minutes or until
soft when pierced with q fork. Cut
a small piece from the side Of each
potato. Scoop out tho inside, being
careful not to break the shell. Mash
thoroughly, add butter. salt and
milk, Just enough to moisten; beat
we'll. Pile the mixture lightly back
into the shells. DO not smooth
down the top. Sprinkle with grated
cheese and paprika. Return to
oven and bake Until cheese has
melted and Is q delicate brown.
PINEAPPLE JELLY
2 tablespoons gelatin
2 tablespoons cold water
2 cups boiling water
IL cup sugar
1 cup pineapple juice
3 tablespoons lemon juice
4 1-3 cups pineapple cubes.
Soak the gelatin In the cold wa
ter for minutes. Dissolve In the
boiling water to which the sugar
has been added. Stir until dis
solved. Add juice, drained from
canned pineapple. and the lemon
juice. Strain. When mixture be-
gins to thicken, add canned pine
Turn into q mold first dipped in
cold water and chill. When firm,
remove from mold to serving plate
and garnish with whipped cream.
Cinnamon Toast
Cut stale bread In one-eighth
inch slices, remove the crusts, and
cut in three pieces crosswise. Toast
golden brown, spread with butter
and sprinkle with sugar. mixed
with cinnamon, using 3 parts sugar
to part cinnamon. Serve at once.
Dcvilled Scall0ps
Clean i pint small scallops. Heat
to boiling point, drain and reserve
liquor. Melt 8 tablespoons butter,
add tablespoons flour mixed with
" teaspoon salt, y teaspoon mus
tard and a few grains of cayenne.
Pour on gradually the reserved
liquor. When mixture begins to
thicken, add the scallops. Prepared
in this way, scallops are nice with
brown bread sandwiches.
PEACH TAPIOCA
la cup graduated tapioca
liz teaspoon salt
pint boiling water
Ia cup sugar
/ egg
Ju1cc LIZ lemon
8 peaches NOD
IL cup chopped nuts.
In q double boiler cook the tapi-
oca in the boiling water for 10
minutes. stirring constantly. Add
sugar. q small amount Of the tapi-
oca with the slightly beaten egg.
and return to the double boiler.
Cook until mixture thickens to the
consistency OF boiled custard. Re-
move from stove. and add lemon
juice. peaches, sliced or cut in
halves. Chill thoroughly. Pile
lightly into sherbet glasses and
gnrnish with whipped cream.
Ripe Plum Jelly
Crush well about I pounds fully
ripe plums. leaving skins and stones
In. Add I cup water and the Juice
OF | lemon. Bring 10 n boil. cover.
and let simmer 10 minutes. Pour |
inso . Jelly has and let drain, or
aquecxe out tho Juice. Put cups
OF juice in = large saucepan. add
IN cups Of sugar and mix we'll.