The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

of the next that is of about equal tenderness, and lastly, the remaining part of the stalk that is not tough. The tough part save to flavor soups or sauces, or, reject entirely. To cook, throw the third lot, that nearest the tough part, into boiling salted water, boil for 10 m., add the second lot, boil 10 m., throw in the top part and boil 10-15 m., or until tips are just tender. By this method the asparagus is all nice and tender and the tips are whole. When desiring to serve in longer pieces, lay on the board as before and cut 4 or 5 in. from the top (reserving the remaining part for soups or scallops). Tie into neat bundles with strips of muslin. Stand these bundles in rapidly boiling, salted water with the heads well out. Cook from 20 to 30 m., when the stalks will be tender and not decapitated. Asparagus is one of the vegetables that will not admit of many combinations; such only as develop and preserve its characteristic flavor are suitable. =Asparagus--Cream or Butter= Cook in short pieces as directed; drain or leave the water on (there should be but little); add without stirring a little heavy cream; bring just to the boiling point, remove from the fire, add more salt if necessary, shaking gently to dissolve it, and serve in vegetable dish with or without points of toast around the edge. Butter may be substituted for cream. =Asparagus--Egg Cream Sauce= Lay cooked asparagus in small pieces on hot moistened toast of any desired shape, on tray or platter, and pour egg cream sauce, around. It may also be served the same with a nice rich cream sauce, or with either sauce in pastry crusts for Asparagus en Croustade. =Asparagus--Drawn Butter= On large, slightly moistened toast points on a platter, pile long pieces of asparagus cooked according to directions (enough for one serving on each piece of toast), the heads all one way, and put a generous spoonful of drawn butter on each. Or the sauce may be put on when serving.