ASPARAGUS ROLL.

Three tablespoons flour, three tablespoons butter, one-
half cup milk, one-half cup water asparagus was boiled
in, one egg, one tablespoon lemon juice, melt butter, stir
in flour, add well-beaten egg, then milk and asparagus
water, let all come to boiling point, add lemon juice.
Have enough asparagus tips boiled in salted boiling
water, about half an hour, and add to sauce, season to
taste. Fill French rolls buttered and toasted in oven;
serve hot.

MOCK TURTLE FRICASSEE.
Cut two pounds lean veal into half-inch slices, then
into half-inch squares. Heat one tablespoon butter in
frying pan and brown the meat, a few pieces at a time,
adding more butter, if necessary; as fast as browned,
transfer them to a saucepan containing one cupful of
hot, strong veal broth. When all are done, cover the
saucepan closely, and simmer gently for one hour and
a half. In the butter remaining in the pan brown one
small onion cut fine and one dozen medium-sized mush-
rooms cut in quarters. (Bottled or canned mushrooms
preferred.) Add them to the contents of the saucepan,
also a bouquet of parsley cut fine, one-half teaspoon of
salt, one-third teaspoon of paprika and a small strip of
lemon peel. Without washing, put in the frying pan
one large tablespoon of butter or sufiicient to absorb
three heaping tablespoons of flour, and stir together
until well browned; then set aside. When the meat is
done, add gravy to mixture in frying pan and stir until
smooth and thick. Add juice of half a lemon, strain
over meat, add one-third cup of port wine and yolks of
three hard-boiled eggs cut into quarters. Add more
seasoning, if necessary; cook two minutes longer and
serve in little dishes.