VEGETABLE GARNISHES
- Tomato
- Celery tops
- Peas
- Celery
- Chicory
- Olives
- Radishes
- Asparagus tips
- Chopped beets
- Nests of lettuce
- Romaine
- Cucumbers
- Green beans
CANDIED SWEET POTATOES
Serves 6. Preparation 30 minutes.
- 8 sweet potatoes
- ¼ lb. butter
- ¼ tsp. salt and pepper
- 1 c. sugar
- 1 tsp. cinnamon
Method: Pare the potatoes. Cut in two lengthwise. Parboil for fifteen minutes, drain and lay in baking dish. Spread with butter, sprinkle with salt and pepper, sugar and cinnamon. Add a few tablespoonfuls of hot water and bake until tender, basting often with the sauce in the pan.
ASPARAGUS BAKED WITH CHEESE
Serves 6. Preparation 20 minutes.
- 1 bunch asparagus
- 3 tbsp. butter
- 3 tbsp. flour
- ¼ tsp. salt
- 1 c. white stock or 1 c. asparagus stock and ½ c. evaporated milk
- Yolks of 2 eggs
- Grated American cheese
- Buttered cracker crumbs
Wash and tie the asparagus in a bunch and cook in boiling salted water until tender. Drain and save the liquor for soup. Make a sauce of the butter, flour, seasoning, stock and evaporated milk; add the yolks and two tablespoonfuls of cheese. Stir the sauce until the cheese melts but do not boil. Put the asparagus in a buttered baking dish and cover with sauce. Cover with cracker crumbs and put in an oven and bake until brown.
Appetizing cheese of many varieties is marketed under the Armour Oval Label of Quality