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By NANCY SECRIST
Extension Agent
Carrot Cake
Mrs. Wade Pullen
Flint Hill
2 cups self rising flour
2 cup sugar
l‘/j teaspoons cinnamon
l'/j cups cooking oil
4 eggs
3 cups grated carrots or 2 Junior size jars of Baby food carrots.
Mix together-add carrots last. Pour into ring mold. Bake 1 hour 15 min. at 350 degrees.
Topping for Carrot Cake
1 cup sugar
Vi teaspoon soda
Vi cup buttermilk
2 tablespoons syrup
1 teaspoon vanilla
Boil together 3 to 5 minutes...pour over cake in pan and let set overnight.
ASPARAGUS
A plant of the lily of the valley family, asparagus comes with the first breath of spring, and is considered a luxury. In France, asparagus is often served as an hors d’oeuvre. When cooked, asparagus is drained and presented on a folded white napkin, with an individual bowl of hollandaise sauce into which it is dipped. On other occasions, asparagus is usually served as a separate course, to be savored without distraction, either hot on toast, with butter sauce or at room temperature with vinaigrette sauce.
To Prepare: Snap off the tough lower portion of the stalk by holding the vegetable with both hands and bending gently to find the place where the tough portion ends. Even if you wish them all to be the same length for the sake of appearance, snap them first, then place the tips evenly together and cut the ends level with each other.
Do not discard the tough ends. Wash them and simmer in a small amount of water, covered for 1 hour. Then strain the liquid and use it for sauces and soups.
Thoroughly rinse the trimmed asparagus under running water (cold); sand often accumulates in the
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