Asparagus Loaf

2 tablespoons butter or other fat 2 tablespoons flour 1/2 teaspoon salt Dash pepper

1 cup cream

2 tablespoons chicken chopped fine I cup cooked asparagus tips

4 eggs

Melt the butter, stir in the flour and seasonings, add the cream, and let come to the boiling point. When boiling add the cold chicken, the asparagus tips, and the eggs well beaten, whites and yolks together. Turn into an earthen bowl or mold, thickly buttered and lined with asparagus. Cook standing in a pan of hot water until center is firm. Do not allow the water around the mold to boil. Let it stand a few minutes after removing from the oven, and invert over the serving-dish. Serve with cream sauce. Asparagus tips and a few well-chopped mushrooms are an improvement to the flavor of the sauce.

Cabbage And Rice

1 small head of cabbage 1 1/2 cups cooked rice 1/2 teaspoon salt

2 tablespoons flour 1 /2 cup nut butter 1 1/2 pints milk

Cut cabbage in 1-inch pieces, removing all hard stalks. Put on to boil, adding salt, and cook until soft. Have the rice ready which has been boiled in salted water. Make a cream sauce of the butter, flour, and milk. Drain the cabbage and the rice, put in buttered baking-dish in alternate layers with cream sauce until the dish is filled, having the last layer sauce. Bake 15 or 20 minutes, and serve.

Cauliflower A La Hollandaise

Remove leaves, cut off stalk, and soak 30 minutes (head down) in cold water to cover. Cook (head up) 20 minutes or until soft in boiling salted water. Drain and serve with Hollandaise sauce.

Hollandaise Sauce

2 teaspoons butter 2 teaspoons flour I teaspoon salt

Cayenne 3/4 cup milk

Cook as white sauce

Pour hot mixture over the beaten yolks of 2 eggs. Return to double boiler and cook like custard. Remove from fire and add 2 tablespoons butter and 2 teaspoons lemon juice.

Celery Ramekins

1 cup milk

1 cup bread crumbs

2 tablespoons fat

6 tablespoons grated celery root 1/4 teaspoon salt 2 eggs

Heat milk, add bread crumbs and grated celery root. Let it come to a boil. Add butter, and most of the salt. Beat whites and yolks of eggs separately, adding rest of salt to whites. Add the mixture to the yolks. Cut and fold in the whites. Put in ramekins and bake 20 to 30 minutes in slow oven, browning before taking out.

Corn Oysters

Grate raw corn from cobs or chop canned corn, adding a little milk. To one cup pulp add one well-beaten egg, 1/4 cup flour, and season highly with salt and pepper. Drop by spoonfuls and fry in deep fat, or cook on a hot, well-greased griddle. They should be made about the size of large oysters.

Corn Pudding From Fresh Corn

1 dozen ears corn, grated I cup milk 1 teaspoon sugar 1/4 teaspoon salt or more to taste

Bake in buttered pudding-dish 1 hour.

Creole Corn Fritters

I dozen ears corn, grated I egg, beaten

4 to 6 tablespoons flour

Salt and pepper to taste

Mix all together. Fry in beef drippings, oil, or bacon fat, dropping the mixture from the end of a spoon, browning it and turning it like cakes.