THE VEGETABLE GARDEN 



cutting the large ends off neatly and evenly, and 

 stand upright in a deep saucepan of boiling, salted 

 water, which should not cover the tips, but allow 

 these to steam done, so that they may not be over- 

 cooked by cooking as long as the tougher parts. 

 Have ready several slices of bread toasted a deli- 

 cate brown ; dip these quickly in the water in which 

 the asparagus was boiled and dish the vegetables 

 upon it, the points all turned the same way, and 

 send to table with a white sauce or melted butter. 

 In cooking asparagus, it should be removed from 

 the water the moment it is done in order that the 

 colour and flavour may be at its best. 



STEWED ASPARAGUS 



Prepare as for asparagus on toast; remove from 

 the water and remove the strings. Return to the 

 saucepan and pour over a half cup of good cream, 

 and, if liked, a spoonful of flour rubbed smooth in 

 a little of the cream. Some prefer the asparagus 

 dressed in this way and with the asparagus cut in 

 inch lengths. Prepared this way, it is excellent on 

 toast. 



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