Asparagus with Hollandaise Sauce II

Ingredients

• 2 cups flour
• 1 teaspoons baking powder
• 3 cups milk
• 3 tablespoons butter
• 3 tablespoons flour
• 2 eggs
• 2 table- spoons lemon juice
• lemon juice
• vinegar
• salt
• paprika

Directions

1. Arrange hot asparagus tips on plates covered with several leaves of lettuce and serve with this sauce:

2. HoLLANDAiSE Sauce: Beat yolks of 2 eggs, add 2 table- spoons lemon juice or vinegar and \ cup boiling water.

3. 6o P. E. 0. COOK BOOK

4. Stir over slow heat until thickened. Add i teaspoon salt, J teaspoon paprika and | cup butter creamed. Serve im- mediately. Mrs. M. S; Coleman.

5. ASPARAGUS SHORTCAKE

6. 2 Cups flour, i^ tablespoons butter, ^ cup milk, i egg 1 1 teaspoons baking powder, J teaspoon salt. Mix as bis- cuit dough, bake and while warm split cake and spread with butter and pour over the cakes and between them creamed asparagus made in the following manner: 3 Cups milk, 3 tablespoons butter, 3 tablespoons flour, ij teaspoons salt. Mix as White Sauce. Cut asparagus in inch lengths, cook in boiling salted water till tender and drain. Mix with sauce, pour over shortcake and serve. Peas and other vegetables may be used in a similar way.

7. Mrs. D. B. Harvey.

8. DRIED BEANS

9. All dried beans require the same preliminary treatment, no matter how they are 'to be finally cooked and served. Look them over carefully, then wash clean. Soak them over night in plenty of cold water. In the morning pour ojff the water and put them in a stewpan with cold water enough to cover them generously. Let them come to the boiling point in this water, then drain. Dried lima beans, kidney beans, navy beans, etc., should be treated in this manner, then they are ready to be finished in any way desired. Maria Parloa, U. S. Dept. of x'\griculture.

Nutrition, whole recipe (rough)

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.