Boiled Artichokes

Cut off the tips of the leaves and round off the bottoms, removing the stalk and trimming away the under leaves. Soak for half an hour in salted water, washing thoroughly. Boil until tender in a large quantity of salted water. Drain, and remove the soft inside with a spoon. Put into a serving dish, dot with butter, heat until the butter is melted, and serve; or, serve with Bechamel or Hollandaise Sauce.

Boiled Asparagus

Scrape and clean the asparagus and tie into bundles of five or six stalks each, taking care to have the heads even. Cook rapidly in boiling salted water until tender. Drain, and serve on toast with melted butter to which a little lemon-juice may be added. Drawn-Butter, Cream, Hollandaise, or White Sauce may be used instead. The tips may be cooked in the same way.

Baked Asparagus

Cut the tender parts of the asparagus into inch-lengths, boil until tender in salted water, and drain. Put a layer into a buttered baking-dish, season with pepper and salt, dot with butter, sprinkle with crumbs and hard-boiled eggs chopped fine. Repeat until the dish is full, having crumbs and butter on top. Bake for half an hour and serve in the same dish. A thin Cream Sauce may be poured over before sprinkling with the crumbs, and the eggs omitted. A little grated cheese may be used instead.

Creamed Asparagus

Boil the tender parts of asparagus until tender, drain, and chop. Reheat in a Cream Sauce to which a bit of baking-soda has been added. Season with salt and pepper and cool. Stir into it three eggs well-beaten with two tablespoonfuls of cream. Pour into a buttered baking-dish and bake covered for twenty minutes.

Escalloped Asparagus

Wash and cut up a bunch of asparagus, discarding the tough ends. Boil in salted water until tender, and drain. Boil three eggs hard, throw into cold water, remove the shells and, chop fine. Butter a shallow baking-dish, put in a layer of asparagus, cover with chopped eggs, sprinkle with grated cheese, and repeat until the dish is full, having asparagus on top. Pour over two cupfuls of Drawn-Butter or Cream Sauce, cover with crumbs, dot with butter, sprinkle with grated cheese, and bake until brown.

Boiled String-Beans

Cut off the ends, remove the strings, and cut into two or three pieces. Wash in cold water, drain, and boil until tender in salted water. Drain, and serve with melted butter. A bit of bacon or ham, for flavor, may be boiled with the beans.

String-Beans With Cream

String the beans and boil until tender in as little water as possible. Without draining, add half a cupful of cream, a tablespoonful of butter, and pepper and salt to season.

String-Beans With Sour Sauce

Remove the strings from a quart of beans, cut in pieces, boil with a pinch of soda until tender, and drain. Add a tablespoonful of butter blended with a teaspoonful of flour, a tablespoonful of vinegar, and salt and pepper to taste. Simmer for five minutes, while stirring add in a well-beaten egg, and serve immediately.