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Escalloped Asparagus

(Vaughan’s Vegetable Cook Book)

Make alternate layers of boiled asparagus, a sprinkling of chopped hard

boiled eggs and a sprinkling of grated cheese until the baking pan is

full, having asparagus the top layer. Make a well seasoned milk gravy

and pour gradually into the pan that it may soak through to the bottom,

cover the top with bread crumbs and a light sprinkle of cheese; bake

until a light brown.

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