The chronicle-star. (Pascagoula, Miss.) 1920-1941, 1941-09-26
Asparagus May Be
Prepared Many Ways
For Tasty Dishes
AID variety re Meal With snEgest-
"a keeapes Appropriate Per THIS

ed Eef1p6& ApFF~pttaN ~ H~
Season.
washington Relish Dressing
/ cup French dressing z table
spoorS chopf@d sNeHs pickles. >
tablespoons chopped celery. ] tea
Srson h~crsrraAizn, Mn and chill
ingredients ard serve on sliced 10
mato salad.
Baked Apple Ffrm Apples
Wnsa and core ard peel them
nart way down- PHI cavity win
sssxar. Around apple put 2 table
spoons sugar af1a z tanicApoosE Q
boiling wAter. Basic often q glaze
apples Bake $50 degrees y. for about
j hour. serve with whipped cream
"a WHICH fsas heen added q small
amount Of currant jelly. This h =
nlce dessert for this time OF the
year. > change usat VIII tickle the
family palate.
Scrambled Egss and Asparagus
Cut - small, green asparagus
up ii email pieces. Have your
stew pan ready with cup Of
water ii 1t ard q little butter. salt
ana pepper. COOK the asparagus IN
this for aboat - minutes. Have
eight eggs beaten and seasoned
with salt and pepper. Add q little
chopped pafS1ey. q bit Of butter ard
4 tablespoon or cream. Mn the az
rag wita TINS and scramble.
Eggs In Wine
Chop ID oninlS thyme. garlic.
bay leaf and parsley. Put tnree
glasses Of water ami three glasses
OF rcd wins geookirK wtael IA >
saucepan ard cock IL minutes. Add
your herhe ard COOK for IS minutes
F1sh ca uae herbs and onion and
lei eggs tnufnbeF judged By guests
70 be served poacn u the sauce
Take oul INA eggs and keep hot
Let sauce cook d0Nn = bit and then
po4u over egg& Served decorated
with crouE0nS fried N butter.
Cheese Seattle
AK together : tablespoons flour.
plnt milk asld : tablespoons but
ter. When mixed thoroughly. bol
stirring until the mixture becomes
creamy. Cool and then add the wen-
beaten yolks Of I eGe5. then 3
tablespoons grated cheese and a tea
spoon salt. q pinch OF cayenne pep
per. / coifee spoon paprika and !
level coffee spoon SODA. Fold ia
the stiffiy beaten whites Of the
eggs Put Ia 3 well-huttered bak-
ting dish and place III hot water Ia
oven to cook about Is minutes Oven
should oe moderate. III desired
SHRIMP or chicken may be added 70
make q rich diah
Muslzrnouns
Cook l pound OF fresh mush-
roo<as ia butter for 10 mlnutet
Season with salt and pepper. Make
d sauce as follows. Melt ! pound
butter and aGd q tablespoon flour
gradually, blending well Add yoiks
Of ! egEA. then ! pint Of ream OF
rich MIX slowly. Season 10 taste
and add ) glass Of sherry wine. Add
your nlaznrooms 70 this sauce and
E1ryo cn kcaat under glass covers.
Asparagus Offers Help To Cocks
Eeft~oser Asparagus recipes are
sid 70 b. al aid 70 economy.
Tender. leftover asparagus may be
added 70 any hot mixed vegetable
dish or q salad. Since IL Is bland
IA taste and VIII not upset the bal
aEee Of flavor Of any dish. it can
BE- used IN meat and fish dishes
which call for vegetables.
The butt ends should not be
thrown away. They must be cooked
longer and viii. Of course. never be
az tender IS the tips. but they can
be ground and used n souffles Of
pancakes.
Asparagus Ninaigrette
Place several stalks cold. cooked
Asparagus on lettuce leaves. Pile
on the tips ricsd egg yolk. chopped
EGG whites. chopped pickles or
olives. ard u desired 3 little chop
ped plf1snto and minced onion
Over AL pour French dressing.
Cream Of Asparagus Saar
Two cups but ends Of asparagus
cooked very soft. ! quart thin white
sauce salt. papE1ka. Heat white
sauce Force soft butt ends through
sieve. Season and heat thoroughly.
0arnish with asparagus tips o.
whipped cream. lSerFez 4 10 6 }.
Thin White Sauce
Two cups whole milk or light
cream, sealded. ? cups asparagus
water, heated. 4 tablespoons -four.