Make a thin cream sauce of cream and the water in which the asparagus was cooked, cover the bottom of a serving dish with sauce, put in a layer of asparagus cooked in short pieces (the tips may have been used for croustades) and sprinkle with cracker crumbs; continue layers, cover top with thin or split crackers, pour sauce over, sprinkle with chopped parsley, bake 15-20 m.
Chop a nice head of cabbage or shave it fine and put it into a baking dish with alternate layers of bread or zwieback crumbs. Turn over it enough rich milk, to which a little salt has been added, to half cover it. Let it boil up once and then set where it will stew slowly until the cabbage is tender, but no longer.
Stew sliced onions until tender, drain and put in baking dish with layers of bread crumbs ; add salt and a little melted butter to each layer, nearly cover with milk, sprinkle with crumbs and bake until well browned. The butter may be omitted and a little cream added to the milk.
A squash that is not as good cooked in other ways may be used for this dish. Pare and cut into small pieces, boil or steam until just tender, not soft. Arrange in layers in oiled baking dish with salt, a little sugar and if used, a little butter. Pour over a very little milk or (if no butter is used) thin cream, not more than 1/2 - 2/3 of a cup for a good sized dish. Bake covered at first, then brown. Sprinkle with chopped parsley before serving. A trifle of ground coriander or anise seed may be used, but the natural flavor of the squash is best.