Clean and cut into quarters 1 or 2 bunches of asparagus. Boil in salt water. In another pan put 1 tablespoon each of butter and flour. Pour this over the asparagus, add salt and pepper, and serve. - Mrs. Schmalzried, Maywood, 111.

Asparagus Shortcake

Sift 3 times 2 1/2 cups flour, 1 teaspoon salt, and 2 1/2 teaspoons of baking powder; work in 1/2 cup shortening, and mix to a dough with sweet milk, knead lightly, and roll out to fit a large layer cake-pan. Bake about 20 minutes. Split the cake and spread each half with butter. Have the tender portion of the asparagus cut in inch lengths, cook tender. Make a drawn butter sauce of a cup of flour, 1/4 cup butter, 1/2 teaspoon salt and the asparagus liquid. Place half of this sauce on the buttered halves of the cake. Press the other half on top, and serve with the remaining cream sauce, peas, lentils, okra, string beans, corn, succotash, chopped beets, cabbage, cauliflower, in fact almost any vegetables may be served in this manner. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.