Thin boiled asparagus cut up into short lengths (pointes d'asperges) and mixed with oil and lemon-juice makes a nice salad. It is much improved by the addition of an apple ('New Zealand') peeled and cut up into thin Julienne shreds.

When apples get scarce and tasteless in the spring, a very good 'Charlotte' can be made in exactly the same way as 'Apple Charlotte' (see 'Dainty Dishes'), by making a smooth purée from stewed sun-dried apricots, to be had of all London grocers and Stores.

A good cookery book is called 'A Younger Son's Cookery Book, by a Younger Son's daughter' (Richard Bentley & Son).