The Waterbury Democrat., 1935-04-12
MARYS
 KITCHEN

1 the water to finish cooking. Wher tender place on a hot platter, re- move strings from punches ard cover with buttered crumbs. Sprin' kle with parsley and garnish wl.f slices of eggs. To prepare crumbs melt butter in frying pan, ado crumbs and cook until a golder | brown.
 Asparagus on Toast The asparagus may be cooked in the whole stalk as in the pre- ceding recipe, placed on toast and a rich cream sauce poured over 1t. Use some of the water in which the asparagus was cooked in the sauce with mil kor cream.
 Another way to prepare cream cd asparagus is to cut 1t in inch lengths and cook it in as little boiling water as possible, letting the water cook away. Add rich cream barely to cover, let boil up once, season with salt and peppAr and serve on hot buttered toast. Keep the menu simple enough to give the vegetable the important place 1t deserves.
 In the spring blood oranges are In market and are used to mako the sauce.
 One orange, IA teaspoon salt, IA teaspoon paprika, l tablespoon water, tablespoons lemon juice, 1-2 cup Butter, eggs (yolks). ' Put grated rind of half Of or ange, salt, paprika, water and lem- on juice Into a smooth sauce pan and cook until reduced onc-hal.. Add butter beaten to q cream ana the yolks of eggs, one at q time. Be sure each yolk is thoroughly beaten into the butter before ada ing another. Cook over hot water stirring constantly until mixture thickens. Then add the juice of the orange and cook and stir one minute longer. Pour over fresh, hard cooked asparagus arranged on a hot platter and serve at once.
 Baked Asparagus
 One pound bunch asparagus, tablespoons butter, 4 cggs, table spoons milk, salt, pepper.
 Trim and wash asparagus and tie in small bundles. Cook as in first recipe for fifteen minutes without immersing tips in water. Arrange in well buttered cassc- role and remove strings. Dot with butter and pour over eggs well beaten with milk and seasoned with salt and pepper. Cover and bake twenty minutes in mod crate oven (350 degrees F.) With baked asaparagus 1 often serve cress and orange salad and a dessert we call rhubarb snow balls.
 Rhubarb Snowballs
 One cup flour, teaspoon hak- ing powder, IA teaspoon salt, 4 tablespoons butter or other fat, 1-2 cup sugar, 1-3 cup milk, whites 2 eggs, IA teaspoon vanil | la, 4 tablespoons rhubarb sauce. Mix and sift flour, salt and bak- | ing powder. Cream butter and beat in sugar. Add dry ingredi- ents alternately with milk. Add vanilla and fold in whites of eggs beaten until stiff. Put spoonful of rhubarb sauce in each custard cup. Fill cups two-thirds full of batter. Cover with heavy waxe, i paper and steam for thirty-fve minutes. Unmold and serve with extra sauce.
 Tomorrow's Menu
 BREAKFAST: Orange juice, cereal, cream, baked French toast with maple syrup, milk. coffee.
 LUNCHEON: Baked aspara' gus, orange and cress salad, rhu. barb snowballs, milk, tea.
 DINNER: Pot roast of beef with vegetables, endive salad, deep dish apple pie, milk, coffee.
 For a copy of Sister Mary's new volume, $50 Desserts" send ter cents to
 Special Service Bureau
 Room 3O5, 401 Fifth Ave.
 New York, N. Y.
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 TODAY'S FASHION TIP
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