Breads and Rolls or Related Tips Coming May 8
Asparagus Is \Favorite Recipe
Good quality asparagus is now Egg Bake” recipe The recipe is
appearing in our local markets as follows
This tasty, early vegetable can
be used in several different
ways, as the receipes we re- 18 asparagus spears
ceived indicate y 4 cup butter
The lecipes emphasize use of y 4 cup flour
asparagus in casserole form. y 2 teaspoon salt
There is one recipe, however, iy 2 C up milk
using asparagus in a pudding i C up shredded cheese
cake ■ Vs teaspoon red pepper
4 haid cooked eggs
Va cup cracker crumbs
y 4 cup melted butter
Mrs Paul Sauder, Manheim
ED2, gives both the dairy and
poultry industries a break by
combining products from all Cook asparagus in boiling salt
these areas nr her “Asparagus ed water till just tender Melt
Tough Customers
He doesn’t fool himself. His customers are tough.
He’s been publishing one of the leading financial
journals for morethan 35 years now—and has a
healthy respect for the audience that buys his
magazine every week.
Because his readers are primarily professionals.
They represent thousands of the keenest minds in
the Street from nearly every major investment house
...stand as an army of critics that can spot pomp,
puffery, or poor reporting a mile away—especially
when it comes to the firms and people that make up
the w orld of investment dealers, bankers, and brokers.
This was the man whojecently asked if he could
do a story in depth about Reynolds.
Perhaps because we’re celebrating our 40th an
niversary, Perhaps because we could count the year
1970 among our very best.
In any event, we gave him carte blanche, coop
erated for three full weeks as he talked, probed, and
listened-masked anything he liked of anyone he
Wanted about policies and capital, research and op
erations, fails and compliance-plans for expansion,
personnel, and cost controls.
Finally satisfied, he published a feature at tide
called “The Reynolds & Co. Stoi y.”
For many, the story may have little meaning -
ornone.
For any investor choosing a broker now. to pro
vide 'whatever service, help, or facilities he might
require over the next 10, or 20, or 40 seats in Wall
Street—it could make all the difference in the world.
The investment world,
I' roundedinj’^,.
The Reynolds * Co.**
amc
address
61 NORTH DUKE ST., LANCASTER, PA 17604
Telephone: 397.8221
Asparagus Egg Bake
that is ...}oun.
If \ou’d like a copy, just
ask foi one in any Rc\ nolds
olfice-or simph mail this
coupon.
—.— s_/
All right I am willing to spend fen
minutes to li.d out all about Rc>-
nolils." Please mail my reprint to—
'elephone
Reynolds & Co.
MEMBERS NEW YORK STOCK EXCHANGE, INC.
AND OTHER LEADING EXCHANGES
butter m saucepan, stir in Hour
and salt, blend in milk to make
a smooth paste Stir in re
mainder of milk Cook over med
ium heat until white sauce is
thick, stnnng constantly Add
shreddei cheese while white
sauce is still hot, add red pepper,
stu 'till cheese is melted
In a greased baking dish (IVz
quart size) layer half of the
asparagus, sliced egg and white
sauce, repeat to make a seconc,
lajer Top with cracker crumbs
mixed with butter Bake at 350°
30 minutes until mixture bub
bles Place under broiler two
minutes to brown top Vz cup
cubed ham may be added if de
sired
Mrs Vie Burns, McAlister
ville, Pa , forwards her “Aspara
gus Qasserole” lecipe as fol
lows.
Asparagus Casserole
Asparagus Spears (1 lb. 4 oz
can)
2 tablespoons butter or oleo
1 tablespoon flour
1 teaspoon salt
Vi teaspoon pepper
Vz cup evaporated milk
Vz cup cracker crumbs
2 hard cooked eggs
Vi cup cheese, grated
Drain asparagus, saving liquid
Melt butter, blend in floui, salt
and pepper Add evaporated
milk to asparagus liquid, Wz
cups Stir into flour mixture,
blend until smooth Cook 2 min
utes.
Spread half the asparagus in
iVa quart casserole, spnnkle
with half the cracker crumbs,
add sliced eggs and half the
white sauce Layer again with
rest of asparagus, sauce and
cracker crumbs
“I have found this a welcome
dish at any gathering,” Mrs
Burns said, “and we like it for
our meals at home.”
Mrs. V R. Carter, Scotland
NO
TILLAGE
CORN
make it work with
AATREX
plus Paraquat.
Call in your order for AAtrex today.
SMOKETOWN Phone Lone. 397-3539
Lancaster Farming, Saturday, April 24,1971
’ Topic This Week
SECOND SECTION
Poad, Quarryville, also helps
the dairy industry with her
“Asparagus With Cheese Dress
ing” recipe as follows •
Asparagus With Cheese
Wash asparagus well and cook
with small amount of wat°r and
salt When tender, remove from
fire, put on a platter and pour
cheese sauce over top
Mrs Carter makes her cheese
sauce as follows;
Melt cheese in small amount of
milk, add tablespoon of butter
“This makes a thick sauce,” she
says.
Mrs J. Young, Manheim RD4,
foi wards her fresh “Asparagus
Custard” recipe as follows
Fresh Asparagus Custards
1 pound fresh asparagus
2 eggs
1 cup milk
2 tablespoons melted butter or
margarine
1 tablespoon minced fresh on-
ion
1 teaspoon salt
Vs teaspoon pepper
Break off asparagus stalks;
wash asparagus Cook covered in
a little water until tender Dram;
cool and chop finely Beat eggs;
stir in milk, butter or margarine,
onion, salt, pepper and aspara-,
gus Turn into 4 buttered baking
cups (6 ounce capacity) Set
cups in pan of hot water Bake
in 300 degree oven 50 to 60
minutes or until silver knife in
serted in center comes out clean.
Run sharp knife around sides
to unmold. Makes 4 servings.
Mrs. David Holt, Lincoln Uni
versity, says her Asparagus Pud
ding Cake is “a great topic of
conversation dessert!” She
makes it as follows.
Asparagus Pudding Cake
IV2 cups asparagus (cut and
cooked in pieces)
% cup salad oil
1% cup sugar
3 eggs
1 cup buttermilk
2 cups sifted flour
1 cup chopped walnuts
2V2 teaspoons baking powder
IVt tablespoons baking soda
r 2 teaspoon ginger
IV2 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt
Dram asparagus and set aside.
Sift diy ingredients together.
Add buttermilk and oil. beat
thoroughly Add eggs, aspargus
(Continued on Page 19)
sustain top
production
with the
BABCOCK
B-300
Keeping production up...ooBtt
down... is the profit key in poultry
operations. And more and mom
records on commercial flocks of
Babcock B-300’s...“Tha Busi
nessman's Bird”...show sus
tained production of top quality
eggs...often with an additional
20 to 30 eggs per bird housed
over other strains. Coma 1n...
look at the records and the B-300
...“The Businessman’s Bird”.
BABCOCK
FARMS, INC.
Telephone (717) 626-8561
13