The uproarious merriment of a wedding-feast burst forth into the night from a brilliantly lighted house in the "gasse" (narrow street). It was one of those nights touched with the warmth of spring, but dark and full of soft mist. Most fitt... Read more of The Silent Woman at Scary Stories.caInformational Site Network Informational
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CANNED ASPARAGUS

(Vegetables) - (The International Jewish Cook Book)







Open one end of the can, as indicated on wrapper, so tips will be at
opening. Pour off the liquid and allow cold water to run over gently and
to rinse. Drain and pour boiling water over them in the can and set in a
hot oven to heat thoroughly. When ready to serve, drain and arrange
carefully on hot platter and serve same as fresh asparagus, hot on toast
or cold with salad dressing, or with "Sauce Hollandaise", poured over.











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