Dainty Ways For Serving Asparagus

Asparagus is a delkacy wliieh comes tous at just the time whon most other vegetables are either stale il' nut exJiausted altogether. It is a delicious tm.l most liealthiul addition tn the báll of fare., wad was oultivated inany, nany years ago hy the ancient Sreeks and oiIht.. There are several ways for eervlotg U and ono of tlie most acceptable is this: AST.MïAiii s ALA CRÉIHE.- fmh clean and break imo pieces as much asparagus as desired. Uiscard the lower 'jis of ihc stalks, ií.síd.lc only sucli pieces as break critsply and tenHerly. Put over the fire, in a. saucepan-witli a linie salí aud as little water a.s po.ssibh' to prevent burniag. Cook froni twaaty to tliirty minutes, closelj covored; ulitn tender there Isliould le almoet no water left; add feweet cream in tlie woportion of ouehalf cupful to four bunches oi' aspara6us. Bring to a boil, taking care uot to Bcorch the creiun. Serve at once. ASPAEAGUS ON TOAST.- Wash weli break off the lower ends and tie into I)unch'e8 with tape o-r strips of soft touslim. Oook in ealbed water; when idone, remove the a&paragus and have eady four Klices of toast, the crust 4-emoved. Dip them in the asparagus Iiquor, heap the bunches of asparagus ipon the toast, untie the bunches, fleck with bute of butter, set in ,the ovéji for thi'ee minutes adn serve. ASPARAGUÖ AND DRAWN BÜTTER. - Cook in as little water as convenient, and whe ndone serve with a fctiuce of drawn butter. ASPARAGUS OMEL.ETTE.- Cook tiU tender, chop fine and add a cupful ff drawn butter to four or five bunches of asparagus. Put in a pudding dish and cover with an omelette made of ïour eggs well beatem, one-half cupful Of Sweet jnilk and s;ilted to taste. Bet in the oven and bake only Jong enongh for the omelet to thicken and brown delicately. Kerve in the saine Oish at oiLCie. ASPARAGÜS AND EGGS.-Cook, chop and add drawn butter as above; 5rat in butt-ered pudding dish, break three or four eggs over the top, sprintte witli salt and put a bit of butter on each egg. Set in the oven til] eggs are done and serve. ASPAJRAGUS WITH ROLLS.-Cook, tUl tender four bunches of asparagus and drain; in the ineantime cut the tops from five or six rolls, remove all of the Insidie and put roll shells in the oven ,to toast. Take two cupfuls of jniilk, heat to boiling point, Balt ,a little and stir in four eggs well beaten; when this mixture thickens, stir in the asparagus. F1U the roll uhells with the asparagus and eggs, put on the tope, eet in the oven for three minutes and gerve. The rolls should be Bintall, and one allowed for each persou. ASPARAGUS -WITH HOLLAND SAUCE.- Cook asparagus in bunches "iiiit.il tender; in the meantlme, melt ti tablespoonful of butter in a granite baucepan, beat the yolks of iour iggs, add ia tablespoonful of vinegar, juice ïrom one-half a lemon, one-half a Bmall nutmeg grated, a little salt. Stir tlii.-i mixture into the melted butter, stir cojistantly white it thickens; drain the asparagus and pour the feauce over it and serve. Asparagus niay also be cooked tenOer, seasoned, set on ice and served cola with a sauce oí vinegar mixed with a little mustard and salted. Radishes are relishcd by many, and tshould be served uncooked. Wash tlHMn we.ll with a brush, rince, cut off the tops, lea ving an inch or more of the sterns. Set on ice tiül thoroughly cool, arramg-e in a glass dish or fbowl with the etoms at the top, sprinkJe bits of cracked ice amongst thfm ewid serve. Some pare their radishes, l)nt if of a nice fed color, tliey arè prettier without paring, and if not too large ehould be served whole. The large white radishes ma ybe tïxred and eut Sn quarters before serv4ng. If Uked, they may be sliced thin Jii rounde and served with salt and Vimegar.- The Ladies' World.