Asparagus

Wash thoroughly and cut off the white ends; tie in bunches and place in kettle of salted boiling water. Cook 20 minutes; remove carefully to prevent breaking. It may be served with butter, salt and pepper; with cream sauce; with drawn butter sauce; on toast, or with mayonnaise dressing, having the asparagus either hot or cold, when served with the dressing.

Carrots

Wash, scrape and slice them; cook until tender, drain, season with salt, pepper, a tablespoon of butter rolled in flour and a little milk or cream. They may be cooked as above, mashed and seasoned with butter, pepper and salt.