Buckeye cookery

Wash clean; cut off the white part except a mere end, put into shightly salted boiling water, boil five minutes, pour off water, add more boiling hot; boil ten to fifteen minutes, then put ina lump of butter, salt and pepper (some stir in a thickening made - of one tea-spoon flour mixed up with cold water); cut and toast two or three thin slices of bread, spread with butter and putina dish, and over them turn asparagus and gravy. The water must be boiled down until just enough for the gravy, which is made as above. Or, cut the asparagus, when boiled, into little bits, leaving out white end, make gravy as above, put the cut aspar- agus into a hot dish and turn the gravy over it and serve. A simple manner of boiling asparagus is to tie in a bundle, on first wrap in cotton cloth and then tie, and set upright in a sauce. pan containing boiling water enough to reach nearly to the tender tips; boil rapidly till tender; lay a napkin on a hot platter, take out asparagus, drain for a moment, place on napkin, unwrap, and ~ fold over the asparagus the corners of the napkin, and serve in this form, with white sauce in a gravy-boat. ~ Or, boiled asparagus may be made cold in ice-box, and served with a sauce made of vinegar, pepper, and salt. AMBUSHED ASPARAGUS, Cut off the tender tops of fifty heads of asparagus; boil and drain them. Have ready as many stale biscuits or rolls as there are persons to be served, from which you have cut a neat top slice and scooped out the inside. Set them in the oven to crisp, laying tbe tops beside them, that all may dry together. Meanwhile put into a sauce-pan a sugarless custard made as follows: A pint or less of milk, and four well-whipped eggs; boil the milk first, then beat ‘ia the eggs; set over the fire and stir till it thickens, when add a table-spoon of butter, and season with salt and pepper. Into this custard put the asparagus, minced fine. Do not let it boil, but remove from the fire as soon as the asparagus is fairly in. Fill the — rolls with the mixture, put on the tops, fitting them carefully ; set in the oven #hree minutes, after which arrange on a dish. To be eaten hot. — 2 : Ee@es AND ASPARAGUS. Cut tender asparagus into pieces half an inch long, and _ boil twenty ninutes, then drain till dry, and put into a sauce-pan containing a cup of rich drawn butter; heat together to a boil, season with pepper and salt, and pour into a buttered dish. Break half a dozen eggs over the surface, put a bit of butter upon each, sprinkle with salt and pepper, and put in the oven until the eggs are set. FRIED ASPARAGUS. Blanch the asparagus a couple of minutes, and then drain it; dip -each piece in batter and fry it in hot fat. When done, sprinkle with salt and serve hot. This is nice and easy to prepare. BOILED DINNER. : Put meat on, after washing well, in enough boiling water to just cover the meat; as soon as it boils, set kettle on the stove where it will simmer or boil very slowly; boil until almost tender, put in vegetables in the following order: Cabbage cut in quarters, turnips of medium size cut in halves, and potatoes whole, or if large cut in two; peel potatoes and turnips, and allow to lie in cold water for half an hour before using. The meat should be well skimmed before adding vegetables; boil together until thoroughly done (adding a little salt before taking out of kettle), when there should be left only just enough water to prevent burning; take up vegetables in separate dishes, and lastly the meat; if there is any juice in kettle, pour it over cabbage. Boil cabbage an hour, white tur-_ nips and potatoes half an hour, ruta-bagas an hour and a half to two hours. A soup plate or saucer turned upside down, or a few iron tablespoons are useful to place in bottom of kettle to keep meat from burning.