THE VEGETABLE GARDEN 



ASPARAGUS CREAM OMELETTE 



Stir one heaping tablespoonful of butter and the 

 same amount of flour together. Set the saucepan 

 over the fire, and when well blended add one cup 

 of milk; stir until smooth; add a teaspoonful of 

 chopped parsley; remove from the fire and cool. 

 Beat three eggs separately, the whites to a stiff 

 froth; add the yolks to the cold sauce, with a tea- 

 spoonful of salt and a dash of cayenne. Add also 

 one cup of asparagus tips and the stiffly beaten 

 whites. Put a tablespoonful of butter in a hot fry- 

 ing-pan. When it is brown, pour in the mixture, 

 break it in pieces with a fork to allow the uncooked 

 portion to run down. When it is set, place in a 

 hot oven for five minutes, double over, and serve. 



ASPARAGUS LOAF WITH YELLOW BECHAMEL 



SAUCE 



Butter thoroughly a charlotte mould of quart 

 size and line it with well-drained, cooked aspara- 

 gus tips. Cook two tablespoonfuls of flour and two 

 tablespoonfuls of butter together, add a teaspoon- 

 ful of salt, a dash of cayenne, and a cup of cream; 

 gradually allow it to boil five minutes, remove from 



