A lady of good taste

Cold asparagus dressed with heavy sour cream blended with a squeeze of lemon and a dash of nutmeg. Creamed asparagus topped with grated cheese and a crisp slice of bacon or ham. Creamed chicken and asparagus in a timbale. Creamed asparagus with croutons and toasted English walnuts topped with cheese. [52] Carrot Timbales 2 cups mashed carrots 1 teaspoon sugar 1 tablespoon grated onion salt and pepper 2 eggs, beaten lf cup cream 1 tablespoon lemon juice Boil a bunch of new carrots until tender and mash through a sieve or through a ricer. Mix well with all the ingredients and put in greased timbale molds and bake 15 or 20 minutes until set. Serve with cream sauce with sliced hard boiled eggs or new peas instead of the eggs. Roasted Corn on the Cob Roll the husks back, dampen the ears with salted water then close the husks and tie with a string. Turn the ears frequently on the coals and brush with additional water. It takes 8 or 10 minutes to cook. Serve with salt, pepper and butter. Green Peppers Stuffed with Corn sweet corn butter whole green peppers salt and pepper 1 teaspoon sugar Select thin-skinned peppers of uniform size. Cut a round hole in the stem end and remove all the seeds and pith. Blanch them in boiling water for 3 or 4 minutes so they will be tender. Cut the corn from the cobs after it is cooked and season with butter, sugar, salt and pepper. Stuff the peppers and put them in a baking pan close together (add a little water to the pan) and bake in a 350-degree oven about 15 minutes. Italian Stuffed Peppers 4 large peppers lf, teaspoon pepper 1 loaf Italian bread 1 tablespoon minced parsley 2 buds garlic 1 small can anchovies lf cup olive oil 8 Italian black olives 1 teaspoon salt Cut the peppers in half and let them roast in the oven 5 minutes while you make the dressing. Cut the sliced bread in tiny cubes and dry it out in [53] the oven so that it is lightly toasted. Crush the garlic into the olive oil and mix it and the other ingredients with the bread. ‘The anchovies are first mashed and added with their oil and the olives are pitted and sliced. Almost 3 cups of bread cubes will be needed. Fill the 8 pepper halves, put them in a baking pan that has had 14 cup of cooking oil added to it so the peppers will not burn. Cover the baking pan with aluminum foil, tied on, and bake 25 minutes, then remove the foil and brown the tops. Braised Celery 3 cups celery stock butter cornstarch salt and pepper Clean fine tender celery and cut in 3-inch lengths. Sauté slowly in butter until it is tender. Cover but add no water. When it is done add a few tablespoons beef stock which may or may not be thickened ever so slightly with a little cornstarch. This is done by mixing 1 teaspoon of cornstarch in 2 tablespoons of cold stock and adding it gradually to the pan liquor until it is the consistency of light cream. Remove to a hot serving dish and pour the sauce over the celery. Braised Endive 14 pound endive salt 1% cup butter paprika Put the endive in a heavy pot with the butter and braise as slowly as possible for an hour or more, covered with a tight lid. This is the way it is done in Belgium. Lightly salt it and add paprika. Stuffed Baked ‘Tomatoes 6 large tomatoes salt and pepper 2 hard boiled eggs bread crumbs 1 tablespoon grated onion Cut a small slice off the tops of the tomatoes and scoop out the inside. Seed the flesh and chop it with the chopped eggs and seasonings. Stuff the tomatoes, cover with crumbs and bake until tender, about 18 minutes. [ 54] Fried Eggplant peeled, sliced eggplant pepper salted water crumbs beaten egg deep fat Let the eggplant stand in cold salted water for half an hour. Drain and dry it. Dip the slices in beaten egg and pepper, then in crumbs and fry in deep fat at 370 degrees to a golden brown.