Natchez recipes

One and one-half cups milk, two tablespoons flour, two tablespoons butter, one teaspoon salt, one-fourth pound cheese, grated. New York State preferred, four cups cooked diced potatoes, one cup buttered bread crumbs. Prepare sauce witli milk, flour, butter and salt and stir until thick. In a shallow greased baking dish place potatoes, pour the sauce over them, sprinkle layer of cheese until all ingredients used, sprinkle bread crumbs and dot witl; butter. Bake in moderate oven 350° 20 to 30 minutes. Serve from dish ASPARAGUS AU GRATIN One can green asparagus, one cup cream sauce, one-half cup bread crumbs, three eggs, hardboiled. Open asparagus, pour off juice, melt three tablespoons butter, add three tablespoons flour, use juice from asparagus. Add enough milk to make one cup liquid. Combine and cook until thick. Salt and pepper to taste. Dry completely three slices white bread. Roll, Place asparagus in casserole, layer asparagus, cream sauce, sliced eggs until all ingredients used, sprinkle bread crumbs on top. Dot heavily with butter. Cook until brown. ASPARAGUS RING One can asparagus, one-fourth teaspoon salt, one-eighth teaspoon paprika, three eggs, two tablespoons butter, two tablespoons flour, one cup milk, onehalf cup grated American cheese, dash cayenne. Cut asparagus in two, put aside. Melt butter, add flour. Stir in milk gradually and thicken. Season with salt, paprika and cayenne. Stir in cheese; when melted mix in well beaten egg yolks. Remove from fire as soon as blended. Add asparagus and let mixture cool. Fold in stiffly beaten egg whites. Butter ring mold. Sprinkle bottom with one-fourth cup toasted bread crumbs and one-fourth cup grated cheese. Put mixture in mold. Bake in skillet of water 25 or 30 minutes at 350° Mrs. Morton Stewart -VEGETABLES CANDIED SWEET POTATOES Peel and slice medium sized potatoes. Over them put three-fourths cup sugar, two heaping tablespoons butter, two tablespoons brown Karo. Cover well with water. Cook covered until potatoes become transparent. Remove lid and cook down to a thick syrup. Add more water if necessary. STUFFED ARTICHOKES ' Four burr artichokes, two cupi very fine bread crumbs, one cup grated Italian cheese (block cheese is much preferred to the already grated), one half cup chopped onion, one-half cup chopped celery, one-half cup chopped ripe olives, two garlic beads, cut fine, red pepper, one cup olive oil. Cut stems from artichokes and soak in salt water while preparing the filling. Mix all ingredients thoroughly, using as much red pepper as is individually desired. As the cheese is very salty it is usually not necessary to add salt. Drain artichokes and starting with the bottom leaves, fill 'with stuffing. Put in Dutch oven, or any pan with a tight cover. Drip the olive oil over the artichokes, endeavoring to wet all the stuffing. Add just enough water to cover bottom of pan about one-half inch. Steam about 1 hour, or until the leaves can be pulled out with ease. More water may have to be added during the cooking process, but keep just as little as possible in the pan and .still have steam. SPINACH RING FILLED WITH MUSHROOMS One can spinach, one teaspoon grated onion, one-half cup fine bread crumbs, one tablespoon butter, two eggs, one-third spoon Spanish paprika, one-sixth teaspoon black pepper, one teaspoon salt, two cups cream sauce, one can mushrooms.