Cut as you would asparagus, when they are but a few inches high. They are then tender and succulent, and are thought by some imaginative vegetarians to resemble the "aristocrat" in flavor.
They are undeniably wholesome - also inexpensive.
Scrape the stalks and lay in cold water for an hour. Tie loosely together with a piece of soft twine, put over the fire with enough salted water to cover them, and boil until tender. Drain, sprinkle lightly with salt and pepper and lay upon a platter on slices of buttered toast. Pour white sauce over all.