Boiled Asparagus

Wash the asparagus carefully in cold water, and cut off the tough white ends. Scrape the white part which remains, and throw into cold water to soak for thirty minutes. Now tie it in small bundles, and put it into a kettle of boiling water, and boil for twenty minutes; then add a teaspoonful of salt, and boil ten minutes longer. While the asparagus is boiling, toast squares of bread, cutting off the crust; butter while hot, and lay on a heated platter. Take up the asparagus, drain, cut the strings, and heap it on the toast, the heads all one way. Put a tablespoonful of butter to melt, add to it one tablespoonful of flour; mix until smooth; now add a half-pint of the water in which the asparagus was boiled, stir continually until it boils, season it with salt and black pepper to taste, pour it over the asparagus, and serve.

Stewed Asparagus

Wash the asparagus well in cold water, then cut it in pieces about an inch long, rejecting all the tougher parts. Put it in a kettle, cover with boiling water, and boil thirty minutes; then put it in a colander to drain. Now put it in a saucepan, pour over it a half-pint of cream, add a tablespoonful of butter, salt and black pepper; let it boil up once, and serve.

Asparagus In Ambush

1 quart of asparagus tops 9 stale breakfast rolls

1 pint of milk 4 eggs

1 large tablespoonful of butter Salt and black pepper to taste

Wash the asparagus tops, boil fifteen minutes, and drain them in a colander. Cut the tops off the rolls, and take out the crumb, then set them open in the oven to dry, laying each top by the roll from which it was taken. Put the milk on to boil in a farina boiler. Beat the eggs until light, then stir them in the boiling milk, and stir until it begins to thicken; add the butter, salt, and pepper, and take from the fire. Chop the asparagus tops, then add them to the milk. Take the rolls from the oven, fill them with this mixture, put on the tops, and serve hot. Good.