ASPARAGUS.

Scrape and wash as much asparagus as is needed,
cut the stalks the same length, tie in bunches and put
over the fire in boiling water, and when nearly done
add a little salt. Boil until perfectly tender, drain,
put in a dish, remove the strings and serve very hot
with sauce Hollandaise or a simple cream sauce.

POINTES D’ASPERGES.

Cut oif the tender green tips of asparagus about
an inch and a half long, cover with boiling water and
cook until tender. Add salt just before they are
done. Drain and put the points into a saucepan with
butter, salt and pepper and a few spoonfuls of cream
or Hollandaise sauce, mix well and do not let it cook
after the sauce is added. A little nutmeg may be
used if liked. Serve very hot.

PURPLE CABBAGE WITH CHESTNUTS

Shred fine as for cold slaw half a purple cabbage,
put half of this into a saucepan, dot with a table-
spoonful of butter, sprinkle over it a heaping table-
spoonful of sugar, a slightly heaping tablespoonful
of flour, a little salt and pepper, then the rest of the
cabbage with the same quantity of butter, sugar,
etc., as before, and pour over all a quarter of a cup
of vinegar and a cupful of cold water. Cover tightly,
let it cook slowly until done, put it where it will only
simmer for two hours. If not sour enough add more
vinegar. Be careful that it does not burn. Serve in
a vegetable dish and garnish with large Italian
chestnuts that have been boiled and blanched.

PARSNIP CROQUETTES WITH WALNUTS

Take two’ good-sized parsnips, peel and cook
them until tender in as little water as possible.
When done press the water carefully from them and
mash them smooth and fine through a colander, put
them back into the saucepan over the fire again, and
add to them two heaping tablespoonfuls of chopped
walnut meats, a good heaping tablespoonful of but-
ter and a tablespoonful of rich cream, stir well
together and add at the last one egg well beaten.
Remove from the fire and turn out on a plate to cool,
then form into cylinders, dip in egg and bread crumbs
and fry in boiling fat.

Tags: southern cooking, home cooking, crockpot recipes, easy recipes, french cooking