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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

VEGETABLES

TO COOK ASPARAGUS
 
 
 Cut the asparagus into small pieces, boil until tender; add butter the size of a walnut, season with salt and pepper, then add 1 teacupful of cream into which has been mixed 1 scant tablespoonful of flour. Stir until it boils. Toast brown pieces of bread, put in a dish, then pour the asparagus over them and serve while hot.

Sister Bernice Ashmore, Mansfield, Ill.
 
 

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