egetables

ASPARAGUS AU GRATIN

Take one can asparagus tips, drain, then
sprinkle cracker crumbs in a_ buttered
baking dish, then layer of asparagus. Dot
with butter, salt to taste. Sprinkle with
grated Canadian cheese. Fill the baking
dish with this, layer on layer, using
plenty of grated cheese for the top layer.
Pour a scant pint of milk in baking dish.
Do not stir. Bake in a moderate oven 14

hour. —MILDRED BROWN

BUFFET POTATOES

Boil potatoes and cut into chunks.
Make a cream sauce and add 1% Ib. of
old cheese (sharp). Put potatoes into a
casserole and cover with sauce. Let sim-
mer in oven until thoroughly heated
through. This is good for a buffet supper.

—EDNA GARBUTT

POTATO SOUFFLE

2 cups hot mashed potatoes

2 tablespoons butter

2 eggs

1 cup milk

Salt and pepper to taste
Season mashed potatoes with butter. Beat
egg yolks and add. Add milk. Blend in
beaten egg whites. Heap into a greased
baking dish. Bake in a 375°F. oven until
brown, about 10 minutes.
Prepare the dish as above and store in
the refrigerator over night.
—GRACE TURNER

“TOP OF THE TOWN”
BAKED POTATOES

Bake the required number of potatoes.
Before taking them to the table, make a
slit in the top of each in the form of a
cross, push the ends together slightly to
open them, and put in a piece of butter.
Serve the following in a dish with three
compartments:

1. Sour cream (commercial).

2. Grated cheese (sharp)

3. Fried bacon, crisp and well-drained
and crumbled mixed with a gen-
erous supply of finely chopped green

onion or chive. —Bupa BROWN

(35 )

ANNA POTATOES

Grease casserole and sprinkle bottom and
sides with rolled cheese Ritz biscuits.
Then slice raw potatoes and place in
layers, sprinkling each layer with pepper
and salt and dot generously with butter
until casserole is filled. Then sprinkle
top with more crumbs. Bake covered in
moderate oven for 1 hour. These are nice
made with new potatoes or old.

—MURIEL BUTCHART

RUTHENIAN CAULIFLOWER

Medium cauliflower (separated)
1 beaten egg

Bread crumbs
3 tablespoons melted butter

Steam or boil cauliflower till done but
still firm (approx. 15 minutes). Cool.
Roll in beaten egg, then bread crumbs.
Fry in melted butter till brown. (Deli-
cious and wonderful for left over cauli-
flower.)

—NELL LANIGER

CORN FRITTERS

1 can kernel corn

1 cup fleur

1 teaspoon baking powder
3 teaspoons salt

4, teaspoon paprika

2

Few grains cayenne

€sss
Sift dry ingredients, add corn, then add
egg yolks, well beaten. Fold in egg whites
beaten stiff. Drop by spoonfuls in hot
fat. Cook until golden brown.

—DorROTHY OSBORNE

ACORN SQUASH DELISH

Cut in half as many small squash as re-
quired. Remove seeds and place cut side
down on baking pan. Bake in moderate
oven until tender. Scoop out pulp and
season well. Add a level tablespoon of
butter and a tablespoon of chopped pe-
cans for each half. Then mix in enough
maple syrup to flavor, without making
the mixture too juicy. Keep hot in double
boiler.
—WILLENA CUNNINGHAM