Asparagus Sandwich

3 oz. cream cheese

2 T. milk

Few dashes celery salt

8 slices hot whole wheat toast

1-1/4 lbs. asparagus, freshly cooked

Hot Egg Sauce (see below)

Parsley

Cream the cheese until smooth and soft, add the milk and celery salt, blend until smooth.

Spread quickly on half the hot toast, lay additional slices on top.

Lay one fourth of the hot asparagus neatly in bundle style on top of toast.

Pour Hot Egg Sauce over top, garnish with parsley.

Egg Sauce

3 T. butter

3 T. flour

2 C. milk

1/2 t. salt

1/8 t. pepper

Few drops Worchester

1 t. lemon juice

4 hard-cooked eggs, diced

Melt butter, blend in flour and add milk gradually, stirring constantly over direct heat until sauce thickens.

Add seasoning, gently fold in eggs.

Makes about 2-1/2 cups

From 1947, Meta Givens Encyclopedia of cooking