Boiled Asparagus

Cut off the lower part of the stalks, wash thoroughly, tie in bunches, and cook in boiling salted water until soft. Drain, remove string, and spread with soft butter, and serve on buttered toast.

Boiled Artichokes

Cut off the stem close to the leaves, remove outside bottom leaves, trim artichoke and with a sharp knife remove the choke; then tie the artichoke with a string to keep its shape. Soak 1/2 hour in cold water. Drain and cook 30 to 45 minutes in boiling, salted acidulated water. Remove from the water, place upside down to drain, then remove string. Serve with the following sauce: One-fourth cup butter, 1/2 tablespoon vinegar or 1 tablespoon lemon juice, yolks 2 eggs, 1/4 teaspoon salt, few grains cayenne.

Stuffed Artichokes

Boil the artichokes in salt water, take out the heart, 2 medium sized onions (boiled), 10 cents' worth of fried sausage meat, 1 clove of garlic, bread crumbs. Put this through food chopper, then add 1 egg well beaten. Season with red pepper and salt. Fill artichokes. Put a little oil on top and bake in oven for 20 minutes. - C. M. B.

Beets, Sour Sauce - Wash beets and cook in boiling salted water until soft. Drain and reserve 1/2 cup of water in which the beets were boiled. Plunge the beets into cold water, rub the skins off ancfcut into cubes, then reheat sour sauce. Sauce: Melt 2 tablespoons butter, add 2 tablespoons flour and pour on the beet water. Add 1/4 cup each, vinegar and cream, 1 teaspoon sugar, 1/2 teaspoon salt and a few grains pepper.

String Beans And Parmesan Cheese

Boil beans in the usual way, drain, then put into a frying pan over a hot fire in which butter has been melted. Add about 1/2 cup milk, salt, paprika and dash of cayenne. Scatter over all grated cheese with a lavish hand. Let boil about 10 minutes and you will have a delicious dish. Beans should be cut lengthwise in almost infinitesimal bits. - Mrs. E. D. K.

Creamed Beans

Soak 1 pint of beans over night; the next morning boil until perfectly soft. Put through a sieve or colander and add salt and pepper. Make a smooth cream sauce by putting a tablespoonful of butter in a saucepan and stirring in a tablespoonful flour; add slowly a cupful of milk, and when sauce is thick stir into the beans and beat well. Pour into a baking dish, cover the top with fine bread crumbs and bake brown. - Mrs. J. C.

Baked Beans

Soak 1 pint beans over night. In the morning pour off the water and boil in fresh water until they crack open. Then put in a deep earthen dish with 1 tablespoon sugar and 1/4 pound of pork scored in squares but not broken. Keep covered with water while baking. Bake all day. - L. M. C.

Baked Beans

Take a pint of small white beans and soak over night. In the morning pour off the water, place the beans in a bean pot and add 1 tablespoon of molasses, 1 onion, a tea-spoonful of mustard and 1/4 pound of pork, also salt and pepper. Cover the beans with cold water and place in the oven and cook slowly 4 or 5 hours. Add water to the beans from time to time as it boils away.