Show 1 LC wt w T 0 jh J 4 4 j. j V i TO COOK ASPARAGUS Various Ways of Preparing rbt Very Tender and Succulent of the Vegetables ON TOAST Wash Wash the asparagus In tn cold water tie again in bundles and cook standing uptight upright with the tender tips uncovered In a kettle of boiling salted water Boil Boll half halt an hour or until tender which will depend depend de de- pend upon the age and freshness Then drain untie and I oc on small slices of hot buttered toa toast it Pour over cream sauce and serve at once MOLD Make M Make ke a cream sauce with two tablespoonfuls each of butter and flour half half a teaspoonful of salt a adash adash adash dash of pepper and one cupful ol of cream ream When boiling add one an and ano one half cupfuls of cooked cooled asparagus tips Ups and four well well-be well beaten well which ten eggs Turn into a pint mold which has been bee thickly buttered and lined with witt cooked asparagus Set the mold it Ir iti l i pan of hot water in the oven an and ano bake until the center is firm Lei Let stand a m minute nute or two then Inver the mOld on a hot dish Garnish witt wits asparagus tips and little heaps 01 OJ cooked cooled green peas Pour around i f butter sauce made as follows Cool Coo together two t tablespoonfuls fuls each 01 oi butt butter r alid and flour and gradually om on cupful of cold water let boil boll six 01 or eight minutes and s season season son with salt saIl and pepper and the juice of half halt a D. D lemon leinon IN AMBUSH Remove Remove from the tops of stale biscuits scoop out the In Inside ide brush all over over with melted melt ed butter then place each biscuit and cover In the oven oven to brown light ly Cut cooked asparagus in An small pieces season to taste add two beaten yolks of eggs and cook coole over ovel hot water until it thickens then add addone addone addone one tablespoonful of butter fill the hot bi biscuits adjust the covers cover and serve serve at nt at once once with cr cream cream m sauce A L LA A V FRANCAIS Mince Mince boiled asparagus us with a knife add a little fine finely chopped onion the beaten yells yell of an an egg g. and salt and pepper to ta taste Let it It become thoroughly hot place In a deep dish dish and garnish with croutons Country routons C Country Gentleman |