Where asparagus is plenty, there is no better way of cooking it than the following. Take it as nearly of a size as possible, wash it, and cut off the stalks very short; leaving them not more than half an inch in length. Two quarts of water will be sufficient to boil one quart of asparagus tops; allow a tea-spoonful of salt to this quantity of water, and set it over the fire to boil. When the water is boiling hard, put in the asparagus; and boil it fast for at least half an hour. To see if it is done, take up two or three of the largest pieces and taste them. While it is boiling, prepare two slices of bread cut half an inch thick, and (having removed the crust) toast the bread brown on both sides. Have ready a large jill of melted (or drawn) fresh butter. When the asparagus is done, take it up with a perforated skimmer, and lay it on a sieve to drain. Dip the slices of toast (one at a time) first in the hot asparagus liquor, and then in the melted butter. Lay the slices, side by side, in a deep dish and cover it with the asparagus, laid evenly over and round the toast. Then add the remainder of the drawn butter, and send the asparagus to table hot, in a covered dish.
This is a much nicer way than that of boiling and serving it up with the long stalks left on. And where you have asparagus in abundance, (for instance in a country garden,) it may always be cooked in this manner.
This is from the receipt of Mr. N. Darling of New Haven.
Having boiled the asparagus-tops as above; drain them on a sieve, and put them into a deep dish with a large lump of the best fresh butter. Mix the butter well among the asparagus, till it is melted throughout, and sprinkle in (if you like) a very little pepper. Cover the dish, and keep it hot by the fire till it is time to send it to table. You may lay in the bottom of the dish two thin slices of toast; spread over with butter, after being first dipped in the asparagus water.
Another way is to substitute salad oil for butter, mixed among the asparagus.
Boil a dozen eggs quite hard. Slice and fry in fresh butter five or six onions. Slice (whites and yolks together) ten of the eggs, reserving two for the seasoning. Drain the sliced onions, and lay them on a dish with the sliced eggs placed upon them. Cover the dish, and keep it hot. Take the two remaining eggs; grate the yolks; and mix them with cream and grated nutmeg, and a very little cayenne. Put this mixture into a very small sauce-pan; give it one boil up; pour it over the eggs and onions; and send it to table hot. For those who have no objection to onions, this is a nice side dish.
Boil eight eggs till quite hard; and when done, throw them directly into cold water. Then put the yolks into a mortar, and pound them to a paste, moistening them as you proceed with the beaten yolks of three raw eggs, seasoned with as much salt as will lie flat upon a shilling, and a little cayenne, and powdered nutmeg and mace. Mix the whole well together, and make it up into small, round balls. Throw them into mock-turtle soup, or into stewed terrapin, about two minutes before you take it up.