The Worcester salt cook book

pepper, ketchup. Soak gelatin in cold water. Dissolve over hot water and add to asparagus mixture. Fold in whipped cream; mold and _ chill. Dress with mayonnaise, garnish with tomatoes, sliced, asparagus tips and nuts, and serve with hot cheese balls. « Hot Cheese Balls (D) lcup grated cheese 1% cup fine bread crumbs Y, teaspoon Worcester- shire sauce 1 beaten egg Mix all ingredients. Make into small balls. Dip in beaten egg and crumbs and fry in deep fat (380 deg. F.) un- til light brown. Drain and serve very hot. ; « Asparagus with Cheese (D) 1 bunch aspar- 1 tablespoon agus butter % cup grated ¥% teaspoon cheese pepper 1 teaspoon salt* * Worcester Salt Cut asparagus in pieces and boil in salted* water for ten minutes, then place it in a baking dish. Sprinkle with the grated cheese and season- ings, and add the butter in small pieces. Bake in a moderate oven (350-400 deg. F.) | « Corn Pudding (D) 2 tablespoons 2 cups corn fat pulp 2 tablespoons 1 egg flour 1 tablespoon 1% cups milk Worcester- 1 teaspoon salt* shire sauce ¥ teaspoon Buttered mustard . crumbs Paprika Make a sauce of fat, flour, milk and seasonings, add corn, egg slightly beaten, and Worcestershire sauce. Pour into a baking dish, cover with buttered crumbs and bake in a mod- erate oven (350-400 deg. F.) fifteen to thirty minutes. « Boston Baked Beans (D) 1 pint pea beans % teaspoon salt* 1 small onion ¥% teaspoon dry ¥g pound salt mustard pork, part fat 2 tablespoons and part lean molasses Soak beans in cold water overnight. In the morning drain and turn them into a bean-pot; or place them in fresh water and simmer gently until the skins begin to burst, being care- ful that they do not cook long enough to become mushy; and then put them into the bean-pot. Pour boiling water over the salt pork. Scrape the rind until white, score it in half-inch strips, and bury the meat in the beans, leaving only the rind exposed. Mix salt*, mustard and molasses, place in a cup, fill the cup with hot water, stir until well mixed, and pour the liquid over the pork and beans. Add enough water to cover the beans, and bake in a slow oven (250 deg.-350 deg. F.) six to eight hours, adding water to keep them covered until the last hour, when the cover should be removed and the pork should be raised to the surface to crisp. 26 « Creamed Celery (D) 2 cups celery cut 2 tablespoons into inch-long flour pieces 2 tablespoons fat % cup milk Salt* and pepper Wash the stalks clean and cut them into pieces. Place the celery in a stew- pan, cover with boiling water and boil until tender (about half an hour), by which time the water should be reduced to about one-half cup. Make a sauce with the celery water, milk, flour and butter. Add the cooked celery and season with salt* and pepper. « Potatoes Suzette (D) 6 medium-sized 6 tablespoons potatoes buttered % cup hot milk crumbs 2 tablespoons 1 tablespoon melted fat grated cheese 6 eggs Salt* and pepper Scrub the potatoes, and bake. Re- move a piece of skin from the side of each baked potato to make it boat- jhaped. Scoop out the inside, being careful not to break the shell. Mash very thoroughly—it is advisable to put them through the ricer—add but- ter, salt and milk and beat well. Refill the shell almost to the top, break an egg into each opening, season with pepper and salt* and sprinkle with buttered crumbs that have been mixed with the grated cheese and bake in a slow oven (250-350 deg. F.) long enough to set the egg and brown lightly (about six minutes). « Fried Squash (D) 2 white squash Salt* and Egg and crumbs pepper