LOAF CAKE WITH MAPLE FROSTING

CAFE NOIR--TEA FRAPPE

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CREAM OF ASPARAGUS SOUP

3 cups White Stock.
1 bunch (or 1 can) asparagus.
2 cups cold water.
2 slices onion.
4 tablespoons butter.
4 tablespoons flour.
1-1/2 cups scalded milk.
1/2 cup hot cream.

PROCESS: Wash, scrape and cut asparagus in one-inch pieces, reserve the
tips. Cover with boiling salted water, cook ten minutes; drain, add
stock and onion and cook until tender, rub through a sieve. Melt butter
in a sauce pan, add flour, stir to a smooth paste; remove from fire and
add first mixture slowly, stirring constantly. Season with salt and
pepper, add hot milk and cream, continue stirring. Cook tips in boiling
salted water until tender, drain. Turn soup into hot soup tureen, add
tips and serve. If canned asparagus is used, drain from liquor, rinse,
reserve tips and follow directions given in the foregoing.

BLUEFISH A LA CREOLE

Remove bones from a fresh, three-pound bluefish. Place on a
well-buttered fish sheet, laid in a dripping pan. Sprinkle with salt and
paprika. Cook in a hot oven twenty-five minutes, basting often with
melted butter or sweet dripping. Remove to hot serving platter and pour
a Creole Sauce around fish. Sprinkle fish with buttered crumbs, set
platter on a board and place in oven to brown crumbs. Garnish with
slices of lemon dipped in chopped parsley.

CREOLE SAUCE

(For recipe see Page 122.)

CHATEAU POTATOES

Wash, pare and cook (almost soft) one-half dozen medium-size potatoes.
Drain perfectly dry, cool and cut them in quarters, trim them in the
shape of small gherkins. Wash them in cold water, then put them in a
frying pan, reheat in boiling water. Drain and add four tablespoons
butter; shake the pan until potatoes are well buttered and a golden
brown color. Remove carefully with a skimmer to hot serving dish, and
sprinkle with finely chopped parsley.

STRINGLESS BEANS WITH BACON

Cut three thin slices of bacon in shreds crosswise, try out in a frying
pan. Cook until tender two cups green, stringless beans and three or
four small new onions, in boiling salted water. Drain and add to bacon,
mix well, add salt (if necessary) and pepper; turn into a hot serving
dish.

CHEESE AND PIMENTO SALAD

(For recipe see Page 26.)

FROZEN STRAWBERRIES

4 cups thin cream.