ksul-uasc-mscc219_038

Cream of Asparagus (con't)

lightly salted water until tender about 30 min
Heat the liquid cook butter and flour blend
in carefully the hot milk and cook until
smooth.
Take out the tips of asparagus. Rub the rest
through a sieve and add to the thickened milk.
Season with salt and pepper (a little onion
and parsley may be scalded with the milk)
Add cooked tips and serve.

Cream Salad Dressing

yolks of 3 hard boiled eggs
1 T melted butter
yolk of 1 raw egg
3 T vinegar
1 gill thick cream
1/2 t salt
1/4 t black pepper
Mash the boiled eggs until fine
then add the ray and work into a
smooth paste add salt pepper and
melted butter. Then by degrees add
(con't)