Margaret Fielding
CHEESE PASTE-FIELDING
To one-quarter cup of English walnuts, chopped very fine, add a cake of cream cheese.
Mix well and let stand so as to soften. Then chop as finely as possible one-half of a green pepper and two small or one large tender stalks of celery, and mix with the cheese.
Melt about a quarter cup of butter, add this also, with one-fifth of a pound of Roquefort cheese, the juice of one onion and paprika sufficient to color it pinkish.
After the whole is thoroughly mixed, let stand to cool and serve.
Mery aset Fielding
ASPARAGUS HOLLANDAISE
Cut off stalks as far down as brittle, scrape and clean thoroughly. Tie in bunches and boil in salted water until tender-about half an hour. Lift carefully on to platter, remove string and pour over tops the Hollandaise sauce, made as follows: 1/2 cup butter 1 tablespoon lemon juice Yolks of two eggs Pinch of salt Dash of paprika 1/2 cup boiling water One-third of the butter in a saucepan with yolks of eggs and lemon juice. Place saucepan in a larger one containing boiling water and stir with a wire whisk. Add second piece of butter and, as it thickens, third piece. Add water, cook one minute and season.
If you are as fond of this dish as I am you will use the canned asparagus when the fresh is out of season. Truly yours,