Boiled Asparagus On Toast

To boil asparagus to serve in the usual way with melted butter on toast, trim the stalks to equal length, tie in bundles and stand in a deep saucepan with water 1 inch below the tops, so that when the stalks are cooked the tops will be done also, without being over-done. Boil from 20 to 30 minutes.

The stalks that are cut off may be trimmed and boiled until tender, mashed through a sieve and used in a soup, or cut in inch bits, marinated and used in a salad.

Asparagus Au Gratin

Asparagus, 2 bunches. Bread crumbs, 1/2 cup. Cream, a gill.

Melted butter, 2 tablespoons.

Salt and pepper.

Grated cheese, 2 tablespoons.

Egg white, 1.

Boil asparagus until tender, drain and add remaining in-gredients. Mix all together lightly and fill buttered shells or indi-vidual ramekins. Bake a delicate brown.

Asparagus Souffle

Asparagus, 2 bunches. Eggs, 4.

Pepper and salt. Cream, 1 gill.

Boil asparagus until tender, drain and rub through a sieve, add the eggs, well beaten, the cream and seasoning. Beat all well, put in buttered baking dish and bake in a hot oven until light and a delicate brown. Serve at once.

Asparagus Pudding

Asparagus tips, 2 bunches.

Eggs, 4.

Minced ham, 1 tablespoon.

Butter, 1 tablespoon. Pepper and salt. Flour, 2 tablespoons.

Milk.

Cut the asparagus tips into 1/2-inch lengths and boil until tender but not quite done. Remove and drain. When cool add the ham, butter, seasoning and flour. Mix well and moisten with enough milk to make a thick batter, turn into a buttered mold, tie down lightly with a floured cloth, place in a kettle of boiling water and boil 2 hours. Turn out of the mold and pour melted butter over the pudding. Serve at once.