... ASPARAGUS SOUP The water in which the asparagus is cooked the baas of this soup. Strain it into large saucepan and brinj-t it the boi'. Wash teacupful rice and a good handful sorrel leaves, or, if you have not sorrel, spinach. Place the leaves in pan ...

... ASPARAGUS SOUP. The water in which the asparagus is cooked is the basis of the soup. Strain it into a large saucepan and bring it to the fwd. Wash a teacupful of rice and a good handful of sorrel leaves, or, if you have not sorrel, spinach. Place the ...

... ASPARAGUS SOUP. The water in which the asparagus is cooked is the basis of this soup. Strain it into a large saucepan and bring it to the boil. Wash a teacupful of rice and a good handful of sorrel leases, or, if you have not sorrel, spinach. Place the ...

... kt‘i, ASPARAGUS CULTURE. A.spagagus will grow in any soil that well cultivated; a deep rich sandy Loam being especially suitable. Cultivation must begin a thorough preparation of the ground. Efficient drainage is imperative, tor stagnant water in the ...

... OF HAPPINESS. ANTIQUITY OF ASPARAGUS. Asparagus sae cultivated in Rome two I hundred years B C.. and Pliny, in his Historic Natural mentions that near Ravenna there grew a kind of which three heads weighed a pound. Asparagus floaribbod also in Greece ...

... thoroughly, and the washing is done THE QUEENLY ASPARAGUS. , The asparagus is described as the quMn •f vegetables. It also said be almost modem vegetable in this country. The expense of early asparagus keeps it out of many homes, but for little white ...

... PLAVPING ASPARAGUS. Given a light or sands soil of average depth, Otis choice vegetable is by no mean. so difficult to grow as is generally supposed ; but where the land is heavy and damp one must either refrain front attempting asparagus, or go to the ...

... hut she should study the pockets and appearance of the girls who are to her bridesmaids. N.R.r. —Asparagus is eaten with the lingers. Tinned asparagus is often served cold (iced and covered with savoury cream) for very special occasions. No. we have ...

... necessary have fish forks ; you can use a small-sized fish fork with your fish knives. (3) Yes, asparagus is always eaten with the fingers; there are tiny silver asparagus tongs (or they used to be sold), but they are seldom used. Certainly, globe artichokes are ...

... known as Circassian walnut | Printed and published by the proprietor, is too heavy to float. Louis Richardson, Hfi' Strecmll. Asparagus is said to be the oldest of| 10 Wham all - - all plants used for food. l addressed. ' ...

... thoroughly, and the wasWng is done! THE QUEENLY ASPARAGUS. The asparagus is described as the uuoen of vegetables. It is also said to be almost a modern vegetable in this country. Thu expense of early asparagus keeps it out of many homes, but for a little ...

... mullet, oysters, plaice, salmon, shrimps, smelts, _oaks. *prate, trout, turbot, whitebait, whiting. - IMMABLES.—Artichokes, asparagus, btctroot, broccoli, broccoli sprouts, brussels, cabbages, carrot.. cauliflowers, celery, horse-radish, lettuce, onions, ...