June 25, 1954 Asparagus Souffle Sandwiches, Jam Bars,

Asparagus Souffle Sandwiches

6 slices of bread
6 slices Swift's American cheese slices
16 cooked asparagus spears
3 eggs, separated
1/4 c. mayonnaise
1/4 t. salt
Dash of pepper
Parsley and radish roses

Toast bread on one side. Place slice of cheese on untoasted side; broil until cheese is partially melted. Place 4 spears of hot cooked asparagus on each slice. Beat egg yolks until thick and lemon colored. Stir in mayonnaise, salt and pepper. Beat egg whites until stiff but not dry. Fold egg whites into first mixture. Pile mixture on top of asparagus. Bake in moderate oven 350 degrees 10 to 12 minutes. Garnish with parsley and radish roses. Serves 6.

Jam Bars

1 1/2 c. flour
1/2 c. sugar
1/2 t. baking powder
1/2 t. cinnamon
1/4 t. cloves
1/2 c. shortening
1/2 t. vanilla
1 egg
3/4 c. jam

Sift flour, sugar, baking powder and spices. Cream shortening, add flavoring. Cut into flour mixture. Add beaten egg and mix until well blended. Spread half of the mixture on waxed paper to measure 8 x 8 inches. Spread rest of mixture into greased 8 x 8 x 2" pan. Spread with jam and cover with chilled first mixture. Bake in preheated  oven 400 degrees for 25 to 30 minutes. Cool, cut into bars.