4 quarts White Sauce II 4 to 6 pound-cans asparagus 100 small slices toast 1 tablespoon paprika

Drain asparagus without removing from cans. Remove to board, and with sharp knife cut in inch pieces, discarding any portions too tough to eat. Be careful not to crush asparagus. Make white sauce in large double boiler; add asparagus about fifteen minutes before serving. Stir once very carefully with long, two-tined fork, just enough to moisten asparagus. Dip toast in cold salted water, put on buttered platters that will endure heat, and put in oven a few minutes to reheat. Cover with creamed asparagus, sprinkle with paprika; serve very hot. Barley bread makes good toast. Finely chopped parsley may be used in place of paprika.