In the Kitchen

Radio Record, Volume II, Issue 6, 24 August 1928, Page 13

In the Kitchen

Asparagus. EAT a tin of asparagus, drain well, "ond place on very hot plate. Sprinkle with a chopped boiled egg, chopped parsley, salt, and pepper. Fry two tablespoons of brown breadcrumbs in three ounces of butter, and pour over the asparagus. Serve very hot. Macaroni. @CALD one cup of thick cream, add two tablespoons of butter and four ounces of grated cheese. Stir till smooth, add salt and red pepper. Put about six ounces of cooked macaroni into a shallow. baking dish, and pour mixture over. Fry one cup of breadcrumbs in butter, spread over the top, and serve very hot. Brussels Sprouts. Bor till tender (not too long). Cook . 14 cups of young celery in three tablespoons of butter for three minutes, stirring ‘constantly; add three tablespoons of flour mixed to a smooth liquid paste to the celery. Secald 13 cups milk and pour in gradually, stirring’ all the time, until boiling point 4% réached. Lastly, add the cooked season with salt and pepper, ‘and ‘serve as soon as the sprouts are heated through. Substitute for Eggs. WIVHEN: eggs are scarce try one table- «* spoon of gelatine in a little water. Beat to a froth with an egg-beater. This substitute is equal to two eggs.