ASPARAGUS A L'ANVERS

Clean a bunch of asparagus and cook it in salt water for fifteen minutes.
To do this successfully, tie the bunch round with some tape and place it
upright in a pan of boiling water. Let the heads be above the water so
that they will get cooked by the steam and will not be broken. Simmer in
this way to prevent them moving much. Meanwhile, hard-boil three eggs and
chop some parsley. Lay the asparagus on a dish and sprinkle parsley over
it, place round the sides the eggs cut in halves long-ways, and serve as
well a sauce-boat of melted butter.

[_Mrs. Emelie Jones_.]



COOKED LETTUCE

Very often you will find that you cannot use all your lettuces, that they
have begun to bolt and are no good for salad. This is the moment to cook
them. Discard any bad leaves and wash the others carefully. Boil them for
twelve minutes, take them off the fire, drain them and dry them in a
clean cloth so as to get rid of all the water. Mince them finely, then
put them into a saucepan with a lump of butter, pepper and salt. Stir
till they begin to turn color, then put in a thimbleful of flour melted
in milk. Stir constantly, and if the vegetable becomes dry, moisten with
more flour and milk. Let it simmer for quarter of an hour, and turn it
out as a vegetable with meat.