Tie the asparagus in bunches and boil in salted water till tender. Drain, untie and place on toasted bread. Make a sauce of cream, butter, salt, pepper, a Httle flour, and boil a few minutes and pour over the asparagus. BAKED BEANS Put 1 pint of dry beans and 1 quart of water to soak over night. Wash well and add 3 pints of water and boil till tender, about 2^ hours. Drain off the water and put in baking dish, season with salt, pepper, 2 tablespoons molasses or brown sugar, and lay a few slices of thin bacon on the top. Bake for an hour till a rich brown. Serve warm or cold with tomato catsup. 133 THE BLUE GRASS COOK BOOK LIMA BEANS Shell and wash 1 quart of lima beans and cook in salt water till tender. Drain and add 2 ounces butter, a cup of cream, with salt and pepper to taste. STRING BEANS 2 quarts beans. String carefully and put in a saucepan and boil 20 minutes. Drain the water from them and re- place with 2 quarts boiling water. Add a piece of bacon or middling and boil 1^ hours. Instead of the bacon a dressing of 1 pint of cream, a lump of butter, a little flour✪ Asparagus, salt, and pepper may be used. Serve hot. BAKED CABBAGE Take one head of cabbage and remove the out- side leaves and split in four sections. Boil in salt water tiU tender. Drain through a colander. Put in a baking dish and pour over it 1 cup of cream. Add a small piece of butter, with salt and pepper to taste. Break an egg over the centre✪ Baked Cabbage. Put in oven and bake till brown. Serve hot. 134 VEGETABLES BAKED CAULIFLOWER E. D. P. 1 fresh cauliflower, 1 ounce of grated Parmesan cheese, 1 ounce of cracker powder, 1 tablespoon of butter, 1 dessertspoon of flour, White pepper and salt to taste. Put cauliflower, top down, in salt and water, and let it stand for 1 hour. Put in pot of salted boiling water and boil 20 minutes. Mix butter and flour and add to boiling water, and stir till it thickens. Add salt and pepper. Put cauliflower in baking dish, pour sauce over it, and sprinkle with cheese and cracker-powder. Brown and serve hot. BOILED CAULIFLOWER Cut off the stems, pick off the outer leaves, and wash 'Well in cold water and soak for an hour. Then tie the cauliflower in a thin bag and boil for half an hour. When tender lift from the water, remove the cloth and serve with a sauce made of cream, a little flour, butter, salt, and pepper✪ Boiled Cauliflower. 136 THE BLUE GRASS COOK BOOK BLUE GRASS CORN PUDDING 8 ears of corn, 1 tablespoon of butter, 1 teacup of milk, 1 teaspoon of flour, Salt and pepper to taste, 3 eggs✪ Blue Grass Corn Pudding. Grate the com and scrape cob with a knife. Beat the eggs light and stir in cream, butter, and flour, and mix with the milk and add the corn. Season and bake f of an hour. Mks. TALBOT'S CORN PUDDING 1 dozen ears of sweet corn, 1 quart of new milk (or use ^ milk and cream), 2 tablespoons of butter, 1 tablespoon of sugar, 1 teaspoon of salt✪ Mrs. Talbot's Corn Pudding. Split the corn and scrape well with a knife. Stir in the milk. Break butter into pieces and scatter on top. Add the sugar and stir all well. Cook ^ hour in a hot oven, stirring every 5 min- utes until nearly done, then let the top brown. Id6 VEGETABLES CORN FRITTERS (No. 1) Mrs. Henry C. Buckner Beat 2 eggs without separating, 1 cup milk, ✪ Corn Fritters (No. 1)

AI-modernized reading of the original text

Tie the asparagus in bunches and boil in salted water till tender. Drain, untie and place on toasted bread. Make a sauce of cream, butter, salt, pepper, a Httle flour, and boil a few minutes and pour over the asparagus. BAKED BEANS Put 1 pint of dry beans and 1 quart of water to soak over night. Wash well and add 3 pints of water and boil till tender, about 2^ hours. Drain off the water and put in baking dish, season with salt, pepper, 2 tablespoons molasses or brown sugar, and lay a few slices of thin bacon on the top. Bake for an hour till a rich brown. Serve warm or cold with tomato catsup. LIMA BEANS Shell and wash 1 quart of lima beans and cook in salt water till tender. Drain and add 2 ounces butter, a cup of cream, with salt and pepper to taste. STRING BEANS 2 quarts beans. String carefully and put in a saucepan and boil 20 minutes. Drain the water from them and replace with 2 quarts boiling water. Add a piece of bacon or middling and boil 1^ hours. Instead of the bacon a dressing of 1 pint of cream, a lump of butter, a little flour, salt, and pepper may be used. Serve hot. BAKED CABBAGE Take one head of cabbage and remove the outside leaves and split in four sections. Boil in salt water till tender. Drain through a colander. Put in a baking dish and pour over it 1 cup of cream. Add a small piece of butter, with salt and pepper to taste. Break an egg over the centre. Put in oven and bake till brown. Serve hot. BAKED CAULIFLOWER 1 fresh cauliflower, 1 ounce of grated Parmesan cheese, 1 ounce of cracker powder, 1 tablespoon of butter, 1 dessertspoon of flour, White pepper and salt to taste. Put cauliflower, top down, in salt and water, and let it stand for 1 hour. Put in pot of salted boiling water and boil 20 minutes. Mix butter and flour and add to boiling water, and stir till it thickens. Add salt and pepper. Put cauliflower in baking dish, pour sauce over it, and sprinkle with cheese and cracker-powder. Brown and serve hot. BOILED CAULIFLOWER Cut off the stems, pick off the outer leaves, and wash 'Well in cold water and soak for an hour. Then tie the cauliflower in a thin bag and boil for half an hour. When tender lift from the water, remove the cloth and serve with a sauce made of cream, a little flour, butter, salt, and pepper. BLUE GRASS CORN PUDDING 8 ears of corn, 1 tablespoon of butter, 1 teacup of milk, 1 teaspoon of flour, Salt and pepper to taste, 3 eggs. Grate the com and scrape cob with a knife. Beat the eggs light and stir in cream, butter, and flour, and mix with the milk and add the corn. Season and bake f of an hour. Mks. TALBOT'S CORN PUDDING 1 dozen ears of sweet corn, 1 quart of new milk (or use ^ milk and cream), 2 tablespoons of butter, 1 tablespoon of sugar, 1 teaspoon of salt. Split the corn and scrape well with a knife. Stir in the milk. Break butter into pieces and scatter on top. Add the sugar and stir all well. Cook ^ hour in a hot oven, stirring every 5 minutes until nearly done, then let the top brown. Id6 CORN FRITTERS (No. 1) Mrs. Henry C. Buckner Beat 2 eggs without separating, 1 cup milk,

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Tomato Sauce (For Steaks and Chops)Baked CauliflowerAsparagusBaked BeansLima BeansString BeansBaked CabbageBoiled CauliflowerBlue Grass Corn PuddingOkra and CornMrs. Talbot's Corn PuddingCorn PuddingCorn Fritters (No. 1)

The Blue grass cook book