THE VEGETABLE GARDEN 



SOME OF THE WAYS OF COOKING 

 ASPARAGUS 



CREAM OF ASPARAGUS 



Cook twelve stalks of asparagus in one quart of 

 water, add two sprays of parsley, three leaves of 

 mint, and two small green onions. When the as- 

 paragus is tender, rub all through a sieve, mash- 

 ing and rubbing through as much as possible. Re- 

 turn to the fire, add a teaspoonful of celery-salt, a 

 teaspoonful of paprika, and one pint of hot milk. 

 When it comes to a boil, draw back from the stove 

 and add the yolks of two eggs, beaten with half 

 a cup of cream. Have a tablespoonful of finely 

 chopped parsley in the soup tureen and pour over 

 the hot soup and serve at once. A tablespoonful of 

 flour, rubbed smooth in a tablespoonful of butter, 

 may be substituted for the eggs and cream. If a 

 rich, creamy consistency is desired, place a half cup- 

 ful of whipped cream in the tureen before adding 

 the soup. 



ASPARAGUS SOUP 



Boil slowly for forty minutes one bunch of as- 

 paragus, which has been cut into inch pieces, in 



