8 GARDENING 



When cooked they should be thoroughly drained and 

 placed on a silver or china drainer in the dish in which 

 they are to be served. There are now sold asparagus 

 dishes, a kind of rack in electro-ware, which are most handy 

 as well as ornamental. 



Asparagus and Eggs 



Cut cold boiled asparagus into small pieces, put them into 

 a buttered baking dish, season well, and drop eggs over the 

 top without beating, and bake till the eggs are cooked. 



Asparagus (Italian Fashion) 



Take some asparagus, break them into pieces, then boil 

 them soft, and drain the water off ; take a little oil, water, 

 and vinegar, let it boil, season it with pepper and salt, throw 

 in the asparagus, and thicken with the white of eggs. 

 Endive done this way is good ; green peas done as above 

 are very good, only add a lettuce cut small and two or three 

 onions, and leave out the eggs. 



Belgian Asparagus 



Boil in the usual way as much asparagus as required, 

 and arrange it neatly on a folded napkin in a flat dish. Boil 

 some eggs hard (allowing one ^%<g to each person), and 

 divide them into halves lengthwise. Border the asparagus 

 with these, placing them with the yolks upwards. Serve 

 this dish very hot, and send to table with it a sufficient 

 quantity of butter, simply melted and made quite hot, but 

 without any thickening. 



AUBERGINES 



This vegetable is not yet common in England, 

 but it is becoming more generally appreciated, as 



