The Myrtle Reed Cook Book

by Myrtle Reed

ESCALLOPED ASPARAGUS

Wash and cut up a bunch of asparagus, discarding the tough ends. Boil in salted water until tender, and drain. Boil three eggs hard, throw into cold water, remove the shells and, chop fine. Butter a shallow baking-dish, put in a layer of asparagus, cover with chopped eggs, sprinkle with grated cheese, and repeat until the dish is full, having asparagus on top. Pour over two cupfuls of [Drawn-Butter] or [Cream Sauce], cover with crumbs, dot with butter, sprinkle with grated cheese, and bake until brown.

BOILED STRING-BEANS

Cut off the ends, remove the strings, and cut into two or three pieces. Wash in cold water, drain, and boil until tender in salted water. Drain, and serve with melted butter. A bit of bacon or ham, for flavor, may be boiled with the beans.