Asparagus Rarebit Delights

purchased from the Taylor Estate in Mineral Wells, Texas
Dated 1958.

1/4 cup butter
1/4 cup flour
1 teaspoon granulated salt
1 teaspoon freshly ground black pepper
1/4 teaspoon dry mustard
1 1/2 cups milk at room temperature
2 cups fresh whole kernel corn
3/4 cup shredded cheddar cheese
8 slices toast
8 stalks of cooked fresh asparagus.

Melt butter in a skillet. Blend in flour, salt, pepper and dry mustard.
Add the milk and corn. Stir constantly over low heat until thickened. Add
the cheese and continue cooking until it has melted, stirring
occasionally. Place an asparagus spear on each piece of toast and pour
rarebit over asparagus.


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