Asparagus on Toast

From a
1925
cook book
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Cut Asparagus in short lengths,
cook in Salt Water until done,
drain,
add 2 Tbsp. Flour,
stir with a fork,
add 1 Tbsp. Butter,
1/2 c. Sweet Milk and Cream mixed,
Salt and Pepper to taste.
Have small pieces of Toast prepared,
place in individual dishes,
cover with Creamed Asparagus
and serve.
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