Drain asparagus, reserving liquor for soup. Add water, salt, pepper and celery salt to egg; beat slightly. Roll asparagus in bread crumbs; dip into beaten egg; re-roll in bread crumbs. Sauté breaded asparagus in a skillet of hot fat until golden brown, turning occasionally. Serve with a cheese sauce or chili sauce. 4 to 5 Servings
CHEESE SAUCE
1½ tablespoons Butter or Margarine 1½ tablespoons Flour ½ teaspoon Salt Dash of Pepper 1½ cups Milk ¾ to 1 cup grated Cheddar Cheese
Melt butter or margarine in a saucepan. Add flour, salt and pepper; blend thoroughly. Add milk slowly. Continue cooking, stirring constantly until sauce has thickened. Sprinkle cheese in slowly, stirring constantly until melted and well blended. Approximately 1¾ cups of Sauce
BEAN STEW
1 No. 2 can Kidney Beans or Soya Beans 1 cup chopped Celery 1½ cups canned Tomatoes ¼ cup chopped Green Pepper 1 tablespoon minced Onion 1 teaspoon Salt Dash of Dry Mustard ½ teaspoon Worcestershire Sauce ⅛ teaspoon Thyme
Drain beans, reserving liquor. Add enough water to liquor to make a cup. Pour into saucepan. Add celery, tomatoes, green pepper, onion, salt, mustard, Worcestershire sauce and thyme to liquor. Simmer in a covered saucepan for 20 minutes, until celery and green peppers are tender. Add kidney beans and reheat. Thicken if desired, by adding ½ teaspoon of flour dissolved in 2 tablespoons of cold water and simmer for 5 minutes longer. Serve with cooked rice or macaroni and a green salad. 5 Servings
SWEET POTATO SCONES
1⅔ cups sifted Enriched White Flour 4 teaspoons Baking Powder ½ teaspoon Salt 1 tablespoon Brown Sugar ¼ cup Shortening ½ No. 2½ can (1¾ cups) solid packed Sweet Potatoes 1 Egg, beaten ¼ cup Milk 2 teaspoons Orange Rind