ASPARAGUS AU GRATIN
- ½ pint (1 cup) asparagus tips
- 10 small dinner rolls
- 1 gill (½ cup) white sauce
- 1 tablespoonful grated cheese
- 1 egg yolk
- 1 tablespoonful cream
- Few drops lemon juice
- Salt, pepper, paprika, and grated nutmeg to taste
Cut the tops from the rolls, scoop the soft part of the crumb, and place them in the oven to get dry and crisp. Boil the asparagus tips in boiling salted water till tender, then drain. Canned asparagus tips may be used, but do not boil them. Heat the sauce in a fireproof dish, add the cheese, seasonings, yolk of egg, cream, and asparagus tips.
Cook for five minutes. Fill up the rolls with this mixture, sprinkle with grated cheese, and dish on a folded napkin in an au gratin dish.
Baked Beans
BAKED BEANS
- 4 cupfuls beans
- ½ lb. salt pork
- 1 heaping teaspoonful mustard
- 1 tablespoonful salt
- 4 tablespoonfuls molasses or sugar
- 1 onion, if liked
Soak the beans in cold water (soft water preferred) over night. In the morning wash and rinse them thoroughly, then parboil them until they are soft enough to pierce with a darning needle. Change the water while parboiling, always using boiling water for cooking and rinsing. Drain, put one-half of the beans into a bean pot; add the mustard, salt, and sweetening.
Score the pork and place it on the top of the beans, cover with the remaining beans, and then cover the whole with boiling water.