... ASPARAGUS. file colony of the Joxides, in Garia, had singular custom respecting asparagus, which according to ancient tradition, owed its origin to the following story Perigone, having been pursued by Theseus, threw herself into a place thickly filled ...

... SEAKALE AND ASPARAGUS. It interesting to observe that ordinary or natural seakale is native of Great Britain, and as its name denotes is found by the seashore. It may be seen in its wild state at several seaside places in England, where its white flowers ...

... ASPARAGUS SOUP. 50 heads asparagus : spinach ; 1 quart veal broth ; loz. butter or a gill of cream; 1 teaspoonful castor sugar; nopper and salt. Boil £0 heads of fresh green asparagus until tender, with a handful of spinach give colour, in a quart of ...

... ASPARAGUS PUREE. Scrape and wash bundle of asparagus, and lay the stalks in cold water for half an hour, :hen drain them. Put them into a saucepan with small onion and a cupful of milk; let this cook slowly until the asparagus is tender; add to this a ...

... THE ASPARAGUS SEASON. There were heavy arrivals of English asparagus at Covcnt Garden Market, London. The demand for the vegetable was very strong, and fairly high prices were obtained, the quality all round being excellent. It should borne in mind that ...

... may be ioed and served with hot or cold asparagus. Amsmkvlooking not to decpiaed for ft can into very toothsome dish, quite as delectable the mor© buxom and oonaequeotly Trove expensive variety. Steam such asparagus in the usual way—that is. tie them bundles ...

... Asparagus Salad. Plain French dressing poured over cold asparagus served on lettuce leaves and garnished with slices of hard-boiled eggs, gives another most acceptable salad, and is a good way of serving left over asparagus. Banana Salad. Peel six bananas ...

... ITALIAN ASPARAGUS. The inferior quality of asparagus will do for this exceedingly good dish. Cook the asparagus as in the previous recipe, lift out and drain them, and cut into pieces of about an inch long, placo these in a pie dish, well buttered, putting ...

... Asparagus Novelties. A number of new dishes invented in readiness for this summer London chefs have been making a first appearance this week. Several make use of fresh asparagus. There is “asparagus ice,” water ice flavoured with asparagus and W’ith tips ...

... ASPARAGUS OF ITALY. Take a bundle of asparagus and cook until tender, then cut it into small pieces and lay it in a pan in whieh you have melted three tablespoonfuls of butter. Let this cook for five minutes, very slowly, then add a savoury custard made ...

... and serve. * * * STEWED ASPARAGUS. Scrape fifty heads of asparagus, cut them across and lay the heads aside. Boil the other parts until half done. Put into a stew pan butter, a little mae* and salt, then add all the asparagus and simmer gently hours. ...

... Jellied Asparagus Thu* i.s “Sunday evening Dissolve two luble.-i>oon.sful gelatine in water, and when dissolved stir in a cupful mayonnaise dressing. Add cupful of minced cooked chicken and another of choi»ped cooked asparagus. Turn into a mould rinsed ...