VEGETABLES

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Asparagus aux Milanaise

Boil large choice asparagus until tender. Put a layer of stalks upon
the dish on which they are to be served. Sprinkle with salt, pepper,
cayenne, and a little grated Parmesan cheese. Make three layers of
this and pour over all a little melted butter. Break on top a fresh
egg for each person, and put in the oven until set. Serve very hot. To
be served individually, six stalks may be placed on each dish, covered
with cheese, and an egg broken over them. Serve after placing in the
oven a few moments.

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Corn au Gratin

Score down twelve ears of boiled corn, and with the back of a knife
press out the kernels. Put them into a baking dish with a large
piece of butter, salt, pepper, a finely chopped green pepper and a
tablespoonful of grated Parmesan or Gruyere cheese. Place in a hot
oven until just browned and serve immediately.

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