PERENNIAL VEGETABLES 



one pint of water. At the end of this time remove 

 the tips and press the remainder through a colan- 

 der. Place a quart of milk in a double boiler, and 

 when it boils stir into it two tablespoonfuls of flour 

 and one heaping tablespoonful of butter rubbed 

 together until smooth. Stir until smooth and thick; 

 then add the asparagus which was pressed through 

 the colander, season with salt and pepper, heat, 

 then add the asparagus tips, and serve at once very 

 hot. 



ASPARAGUS TIPS IN CROTJSTADES 



These are nice served with broiled lamb chops, 

 with fried chickens, or as an entree. The crou- 

 stades are nicer if prepared from round loaves of 

 bread, made by baking in a tin can or in a Quaker- 

 crimped bread-pan, but square slices of bread, three 

 or four inches square, may be used. Trim the slices 

 of bread, which should be free from crusts, two 

 inches thick. Remove from the centre of each as 

 much of the crumb as possible, leaving a small 

 square or round box; fry a golden brown in a ket- 

 tle of hot fat, or butter inside and out, and brown 

 in a quick oven. Fill the centres with asparagus 

 tips dressed with a delicate cream sauce. 



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