... ASPARAGUS sorr. The water in which the asparagus is cooked is th e basis of this soup. Strain it into large saucepan and brine it to the boil. Wash a teacupful rice and a good handful of sorrel leaves. or. if you have not sorrel, spinach. race the leaves ...

... thoroughly, and the washing is dope! THE QUEENLY ASPARAGUS. The asparagus is described as the queen of vegetables. It is also said to be almost a modern vegetable in this country. The expense of early asparagus beeps it out of many 'Milled, but for a little ...

... required, also a quarter of a pound of cooked ham or bacon, one hard-boiled egg. any oold vegetables, such as earroti and asparagus t'p4. half an ounce of gelatine, one pint of clear veoetaflAc stock. Rinse a tin in cold water, melt the gelatine in the ...

... delicately with finely chopped ham. Add yet a third pancake on the top of these, and put over and around asparagus tips or green peas. The large white asparagus of good brand, bottled, or the cheaper tinned variety, will serve in the dissolute months when the ...

... until all is used, forming a pile, and pour dressing over. Cold cooked green peas. French beans. broad beans, haricots. asparagus, cauliflower, all make good salad* with a little added seasoning and a little dressing. Cold meat, chicken, or fish can be ...

... until all is used, forming a pile, and pour dressing over. Cold cooked green peas, French beans, broad beans, haricots, asparagus, cauliflower, all wake good salads with a little added seasoning and a little dressing. Cold meat, thicken, or fish can be ...