Asparagus With Hollandaise Sauce I

If fresh asparagus is used, wash, cut off tough ends, tie in bunches so that it will stand erect when placed in boiling water. Keep the tips out of the water as it boils, for they will cook more quickly than the stems and become too soft to look well. When tender remove from water and drain and keep hot until served. If canned asparagus is used, drain and cover with boiling water, drain and while hot serve with the following sauce:

Hollandaise Sauce: 1/2 Cup butter (soft), yolks of 2 eggs, 1/2 tablespoon vinegar or 1 tablespoon lemon juice, 1/4 teaspoon salt and cayenne to taste. Put about half the butter, the lemon juice and eggs in a saucepan which is in a larger pan containing hot water. Stir constantly and as it thickens add gradually the rest of the butter. If it gets too hot it separates, so the water in the under pan must be kept hot but under the boiling point. When thick remove from fire, add salt and cayenne and serve immediately.

Mrs. C. E. Combe.

Asparagus With Hollandaise Sauce II

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

Hollandaise Sauce: Beat yolks of 2 eggs, add 2 tablespoons lemon juice or vinegar and 1/4 cup boiling water.

Stir over slow heat until thickened. Add 1 teaspoon salt, 1/4 teaspoon paprika and 1/4 cup butter creamed. Serve immediately. Mrs. M. S; Coleman.

Asparagus Shortcake

2 Cups flour, 11/2 tablespoons butter, 1/2 cup milk, 1 egg 1 1/2 teaspoons baking powder, 3/4 teaspoon salt. Mix as biscuit 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, 1 1/2 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.

Mrs. D. B. Harvey.

Dried Beans

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 off 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 Agriculture.

Baked Beans

3 Cups navy beans, 1 pound fresh pork, 1/2 cup molasses, 1 tablespoons catsup, salt and pepper to taste. Soak, scald and drain the beans as directed above. Put the beans in a baking pan, add the molasses, catsup, salt and pepper. Score the pork on top and bury in the beans. Add water enough to come to the top of the beans but not cover them. Bake from six to eight hours, adding water a little at a time if necessary. Salt pork may be used or the catsup left out.

Boston Baked Beans

The small white pea bean is the best for "Boston Baked Beans." Wash well one pound of beans and soak over night. In the morning drain and put on to cook well covered with cold water. Let come to a boil and cook 5 minutes. Drain and put in baking pot. Add 1 tablespoon salt, small onion cut very fine, 1 teaspoon mustard, 1/4 cup good molasses, 2 tablespoons of brown sugar, 1 cup tomatoes mashed fine, pepper and parpika. Cover 1/2 pound of salt pork with beans and pour in boiling water to nearly cover beans. Do not cover tightly and during the last half hour of cooking remove cover entirely to let beans brown. Bake eight hours. Mrs. D. B. Harvey.

Beans With Pork

Boil a medium sized and rather lean pork roast with 1 pint of navy beans until tender, season with salt. Place roast and beans in baking pan and bake 1 hour; do not stir while cooking. They will be brown and crisp.

Dried Lima Beans Saute

Wash, soak, scald and drain as for dried beans. Cook until beans are tender but not broken. Drain off the water and save it for soup. For 1 quart of beans put 3 tablespoons of savory drippings or butter in a large bottomed saucepan. When the fat is hot pour in the drained beans seasoned with 1 1/2 teaspoons salt and 1/4 teaspoon of pepper. Cook over a hot fire for 10 or 15 minutes, frequently turning the beans over with a fork. Cover and let cook for half an hour where they will not burn. If the beans are liked moist add a cup of meat broth, milk, or water before putting them to cook the last half hour. Instead of the fat, lima beans may be seasoned with White Sauce II, allowing 1 cup of sauce to 1 quart of beans. Mrs. D. B. Harvey.