May 14, 1956 Fresh Asparagus and Egg Casserole, Tomato Jelly Ring, Sour Cream Outmeal Cookies

Fresh Asparagus and Egg Casserole

3 T. butter
2 T. flour
1 c. milk
1/2 c. grated cheese
1/4 t. dry mustard
1/2 t. salt
18 t. pepper
1 t. grated onion
1 pound fresh green asparagus
6 hard cooked eggs
1 c. soft bread crumbs
2 T. melted butter

Melt butter, add flour, mix well. Gradually add milk and cook stirring constantly until sauce is thick and smooth. Add cheese, mustard, salt, pepper and onion. Stir until cheese is melted. Cook asparagus until tender, arrange in well buttered carrerole. Arrange hard cooked egg halves on top of asparagus. Pour sauce over all. Sprinkle with buttered soft bread crumbs. Bake at 350 degrees for 20 to 30 min. or unil bubbly and lightly browned.

Tomato Jelly Ring

2 c. tomato juice
1 bay leaf
3 whole cloves
2 slices onion
1/4 t. salt
Dash pepper
1 t. lemon juice
1 pkg. lemon flavored gelatin
1 c. finely cut celery

Simmer tomato juice, bay leaf, cloves and onion for 15 minutes. Strain, add salt, pepper and lemon juice, measure liquid and add enough additional tomato juice to make 2 c. Pour over lemon gelatin, stir until dissolved; chill until partially set, add celery, pour into 7" ring mold; chill until firm. Unmold, garnish with lettuce, parsley and fill center with cabbage salad.

Sour Cream Outmeal Cookies

1 1/4 c. flour
1 t. baking powder
1/4 t. soda
1/4 t. salt
1/4 t. nutmeg
1 t. cinnamon
1/4 c. butter
1 c. brown sugar
1 egg
1 t. vanilla
1/2 c. sour cream
1/2 c. seedless raisins
2/3 c. quick cooking oatmeal

Sift dry ingredients together. Cream butter and sugar, add egg and blend. Add vanilla. Ad sifted dry ingredients alternately with sour cream. Lastly fold in raisins, nuts and oatmeal. Drop by teaspoonfuls onto a lightly greased cookie sheet. Bake at 425 degrees for 8 to 10 minutes. Yield: 4 1/2 dozen.