RAGOUT OF ASPARAGUS WITH MOCK MEAT BALLS.

Scrape and wash a bunch of asparagus, cut in
pieces about an inch long as far as the stalks are
very tender, put the remainder of the stalks with an
onion into a saucepan, cover with boiling water and
let it cook until tender about half an hour. Then
mash them in the water in which they were boiled
through a colander. Put over the fire again, and
when it comes to a boil throw in the points and cook
until tender. While that is cooking make some mock
meat, as given in a previous recipe, form into balls
as large as a walnut. Cook them in salted boiling
water for five minutes, drain them from the water,
also the asparagus points from the stock, put them
together in a saucepan to keep hot while making a
gravy. Melt a generous heaping tablespoonful of
butter in a spider, add to it when it bubbles a large
heaping tablespoonful of flour, stir well until it be-
comes a dark, rich brown, taking care that it does
not burn, add the asparagus stock, season with salt
and pepper this gravy should be like thick cream
turn it over the asparagus and meat balls, stir in a
good half tablespoonful of butter, let it come to a
boil and serve on a platter. Garnish with parsley.

CURRIED RICE CROQUETTES.

Put three-quarters of a cup of milk in a saucepan
with butter the size of an egg, let it come to a boil,
and stir into it one large cup and a half of rice that
has been boiled in salted water twenty minutes. Add
a slightly heaping teaspoonful of curry powder, a few-
drops of onion juice and salt to taste. When it comes
to a boil add a beaten egg to it, stir a minute and
remove from the fire. Turn it out, let it cool, and
then form into cylinders and fry as usual.

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