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)
Cream the cheese until smooth and soft, add the milk and celery salt, blend
Spread quickly on half the hot toast, lay additional slices
Lay one fourth of the hot asparagus neatly in bundle style on
top of toast.
Pour Hot Egg Sauce over top, garnish with parsley.
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