Show WAYS WITH FLAVOR GIVES SPRING ING TOUCH TO MANY DISHES few spoonfuls of tips make Del delicious lelous addition to lettuce salad or other dish of greens chilled tips as garnish much of the asparagus that Is bold Is hard and wooden up to within two or ahr inches of the top often the grocer will send such a bunch when supplies aro are ordered over the telephone a very careless method 0 of marketing but sometimes necessary the hulk bulk of such a bunch can bo be used in soup and the upa lips which are usual ly tender can be utilized in various ways after reserving a fow few for a garnish in the soup thoy they should first bo boiled until tender but not until they break twelve minutes Is tho the time usually allotted to them asparagus tips are familiar enough in asparagus salads and omelets A few spoonfuls of these tips make a delicious addition to a lettuce salad or other dish of spring greens somo some cooks add it a tiny spoonful of 0 chopped chides chilled boiled tips also make an attractive garnish to a salmon salad creamed asparagus tips or asparagus tips tossed in butter are somo times served as an entree in little patty crusts or as a tilling filling with appropriate prop seasonings in small dainty sandwich rolls tor for luncheon an asparagus consomme makes an attractive soup at this season to make it add a few tips to a plain wn somme tossed in a little hot butter or dressed with brown butter these tips make a nice garnish for cutlets and broiled fish curries too with rice aro are improved by the addition of asparagus tips they may also bo be added to the gravy accompanying n meat or fish or used in an asparagus sauce delicate cream sauce such as Is used with fried chicken or fish Is improved in ili flavor and appearance by the addition of some soma of the green tips carefully boiled A famous cook gives the following recipe for an asparagus sauce in which a variety var lety 0 of seasonings aro are used put two tablespoonfuls of butter in a saucepan stir in two tablespoonfuls of flour and gradually add a pint of white stock stir the sauce thoroughly while adding the stock to prevent lumps fro from M forming then add a seasoning ot of salt and popper pepper a slice of onion a little allce slice of 0 carrot a bay leaf a tiny bit at ot mace and a ey let simmer for to 20 minutes then strain it and add enough tips to give a nice color and flavor to the sauce sometimes the tips are mashed and strainer but the bits of green creeo are attractive and the mashing and straining makes extra work |