Asperges: Sauce Hollandaise, Sauce Maltaise, Sauce Mousseline, Sauce Creme, Beurre Fondu - Aspara-gus : Dutch Sauce, Maltese Sauce, Musslin Sauce, Cream Sauce, Melted Butter Sauce.

There are different kinds of asparagus, which cook differently, some faster than others. Asparagus should never be overdone, and if possible should be served immediately after being cooked.

Scrape the bottom part of the stems and steep in cold water: tie them in bunches of I dozen or more. If the asparagus are thin, have all the heads even, and cut the bottom part so as to have the asparagus of uniform length; put them to cook in lightly salted boiling water.

When done, drain and serve on a napkin. Serve sauce separate.

Pointes D'asperges A La Milanaise - Asparagus Tips, Milan Fashion

Break the asparagus tips about 2 1/2 to 3 inches from the stem, tie in small bunches, and cook in salted water. When done, drain well and range on pieces of toast; sprinkle over some grated Parmesan cheese, and pour over some butter heated to the "hazelnut" degree.

Pointes D'asperges A L'imperiale - Asparagus Tips, Imperial Style

Cut some green asparagus tips about I inch in length, and cook in lightly salted water. When done, drain, toss them in butter, and season with salt and a pinch of sugar.

When serving, make a hollow in the center, which fill with truffles (cut the same as the tips) tossed in butter and finished with rich veal gravy or beef extract. pointes d'asperges en petits pois - asparagus tlps as Peas.

To prepare this dish properly the thin, green asparagus are required.

Clean and wash the tips in several waters, cut in small pieces so as to resemble good-sized peas, and throw into boiling water with a little soda to keep them green. When cooked, drain, toss in butter, and season with salt and a pinch of sugar.

Pointes D'asperges A La Chantilly - Asparagus Tlps, Chantilly Style

Cook the asparagus as explained for Asparagus Tips as Peas, toss them in butter, season with salt and a pinch of sugar, and serve them in small croustades, leaving a hollow in the center. Put in this hollow a spoonful of whipped cream.

Pointes D'asperges Frites, Sauce Maltaise-fried Asparagus Tips, Maltese Sauce

Cook the asparagus tips as explained previously; when cold, roll in flour, egg and bread-crumb them, and fry in hot lard. Serve Maltese sauce separate.

Note. - The tips may also be dipped into frying batter instead of eggs and bread crumbs.

Pointes D'asperges A La Colbert - Asparagus Tips, Colbert Style

Prepare the tips in cream, and serve with poached eggs on top.

Puree d'Asperges - Puree of Asparagus. Proceed as for "Puree of Cauliflower."

Artichauts Bouillis, Sauce Hollandaise-boiled Artichokes, Dutch Sauce

Cut off the stems of the artichokes, take off the outer leaves, pare the bottoms, and rub with lemon so that they will not discolor. Cut off the top of the artichoke and clip the top of each leaf.

Throw them into boiling water (lightly salted), and cook them over a brisk fire until done. This boiling varies, according to the quality of the plant, from 30 minutes to 1 hour.

When done, drain them upside down, so that all the water escapes, then dress them on a napkin and serve Dutch sauce or melted butter separate.