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Asparagus Loaf 1 cup hot milk 1 cup corn flakes 4 tablespoons shortening 2 eggs 3 tablespoons chopped onion 1 teaspoon salt 4 cups cooked or canned asps gus Combine milk and com flakes'* add melted shortening, slight^, beaten eggs, onion and salt. Fold in.
asparagus. Bake in a greased bakimpl dish at 375 degrees F. for 50 miibj utes. Serve hot with white or cheese* sauce. Yield: 10 servings. y* For an easy cheese sauce, add 1£ to 1 cup of grated American cheef,, to 1 cup of white sauce. Stir over low/ heat until cheese melts. Add a rinA of paprika. “ Cauliflower Polonaise 1 head cauliflower, cooked 1/2 cup soft bread crumbs 1/4 cup butter or margarine Juice 1/2 lemon 1 teaspoon salt 1/4 teaspoon pepper Lightly brown crumbs in buttqM or margarine. Add lemon juice, si and pepper. Stir mixture; sprint over cooked cauliflower just befor serving. Both the cauliflower ar the sauce should be hot wh« served. Yield: 4 servings.
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