Cream Asparagus, Countess

No. 92. - Cut the tender parts of ten pounds of Asparagus, and parboil them. Immerse them in cold water, drain them, and put them into a saucepan with boiling white broth, just enough to cook them. Season with salt and pepper, and add a faggot of parsley garnished with celery. When they are thoroughly cooked add two quarts cream sauce, a little nutmeg, and a pinch of sugar. Pound them through a colander, then rub through a fine sieve; put back in saucepan to keep warm (not letting it boil). Before serving add four ounces butter, a pint of cream, in which dilute the yolks of six raw eggs, stirring it well until the butter is melted. Serve with a garniture of Asparagus tops, and add some green color of spinach to this soup, as it must be of a bright green color.

Asparagus, Preserved In Salt

No. 93. - Pick out middle sized, sound and fresh cut Asparagus, Put into the bottom of a square water-tight wooden box, which you intend filling, a layer of salt, then a layer of Asparagus, then a layer of salt, a layer of Asparagus, continuing until filled. On the top layer have the salt one-half an inch thick, and have a wooden cover to fit closely on the box, with a weight on top to keep it pressed down, and keep them in a cool dry place. When ready to use them soak them for three hours in cold water, then scrape them the ordinary way, and put them to soak in lukewarm water for five hours, changing the"water occasionally, then cook them as required.

Asparagus, Preserved In Cans

No. 94. - Square boxes, the size of the Asparagus, are much better than the round high boxes generally used by factories. When the boxes are properly made they can be used several times for the same purpose. Each box should contain from twenty-five to thirty Asparagus. After the Asparagus stems are scraped, wash them in cold water, tie them in bundles, and cut them all the same size. Parboil them for five minutes in water lightly salted, then immerse them in cold water, drain them and put on a linen towel to dry-Then arrange them in boxes so that the bottom half will have their heads towards the right, and the top half will have their heads towards the left. Cover them with cold boiled water, lightly salted; solder on the cover and boil the cans in a hot bath for one and one-half hours.

Asparagus Tops, Preserved

No. 95. - Use fresh green Asparagus, and all the same size. Cut off the heads and keep them separate. Then cut the remaining tender part the size of a large pea. Parboil the heads one minute and the others five minutes. Immerse them in cold water, then drain them and dry on a napkin. Mix them together and put them into round quart tin cans. Cover them with cold boiled water, lightly salted; solder on the cover and boil them in a hot water bath for one hour.

Asparagus Syrup

No. 96. - Cut off the tender part of four bunches of Asparagus, and wash them well in cold water. Put them in a saucepan with one gallon of water, letting them cook until it is reduced to five pints of water. Drain them and then strain the liquid through a flannel filter, adding four pounds of cube sugar. Cook to a syrup of 32 degrees, and when cold put in bottles, corked tight.