The Blue Grass Cook Book

page 133

Vegetables

ASPARAGUS
Tie the asparagus in bunches and boil in salted water till tender. Drain, untie
and place on toasted bread. Make a sauce of cream, butter, salt, pepper, a
little flour, and boil a few minutes and pour over the asparagus.

BAKED BEANS
Put 1 pint of dry beans and 1 quart of water to soak over night. Wash well and
add 3 pints of water and boil till tender, about 2 1/2 hours. Drain off the
water and put in baking dish, season with salt, pepper, 2 tablespoons molasses
or brown sugar, and lay a few slices of thin bacon on the top. Bake for an hour
till a rich brown. Serve warm or cold with tomato catsup.

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