Mary Jane's cook book

To boil asparagus to serve in the usual way with melted butter on toast, trim the stalks to equal length, tie in bundles and stand in a deep saucepan with water 1 inch below the tops, so that when the stalks are cooked the tops will be done also, without being overdone. Boil from 20 to 30 minutes. The stalks that are cut off may be trimmed and boiled until tender, mashed through a sieve and used in a soup, or cut in inch bits, marinated and used in a salad. ASPARAGUS AU GRATIN. Asparagus, 2 bunches. Melted butter, 2 tablespoons. Bread crumbs, % cup. Salt and pepper. Cream, a gill. Grated cheese, 2 tablespoons. Egg white, 1. Boil asparagus until tender, drain and add remaining ingredients. Mix all together lightly and fill buttered shells or individual ramekins. Bake a delicate brown. ASPARAGUS SOUFFLE. Asparagus, 2 bunches. Pepper and salt. Eggs, 4. Cream, 1 gill. Boil asparagus until tender, drain and rub through a sieve, add the eggs, well beaten, the cream and seasoning. Beat all well, put in buttered baking dish and bake in a hot oven until light and a delicate brown. Serve at once. ASPARAGUS PUDDING. Asparagus tips, 2 bunches. Butter, 1 tablespoon. Eggs, 4. Pepper and salt. Minced ham, 1 tablespoon. Flour, 2 tablespoons. Milk. Cut the asparagus tips into i/o-inch lengths and boil until tender but not quite done. Remove and drain. When cool add the ham, butter, seasoning and flour. Mix well and moisten with enough milk to make a thick batter, turn into a buttered mold, tie down lightly with a floured cloth, place in a kettle of boiling water and boil 2 hours. Turn out of the mold and pour melted butter over the pudding. Serve at once. CARROT SAUTE. Peel carrots, cut in dice, and boil in salted water for 30 minutes. Drain and cover with one cup of beef stock. Cook till stock is nearly evaporated, add a small piece of butter, brown slightly and serve. FRIED CARROTS. Wash and boil carrots till tender. Cut into lengthwise slices, roll in beaten egg and bread crumbs, and fry in deep fat until a golden brown. Drain and serve hot. CARROTS AND PEAS. Diced carrots, 2 cups. Sugar, y2 teaspoon. Green peas, 2 cups. Butter, 2 tablespoons. Flour, 2 tablespoons. Water, 1 cup. Salt and pepper. Chopped parsley. Boil diced carrots in salted water till tender and mix with the cooked peas. Sprinkle with flour, seasoning, sugar and butter. Add 1 cup of the water in which the carrots were cooked and simmer till thick. Sprinkle with chopped parsley and serve hot. SOUTHERN CARROTS. Carrots. Chicken stock, 2 cups. Flour, 2 tablespoons. Egg yolks, 2. Butter, 2 tablespoons. Pepper and salt. Clean carrots and cook in boiling water until tender. Cook together the butter and flour, add stock gradually and stir constantly till thick. Remove from fire and add the yolks of the eggs, beaten well. Season and pour over carrots. CREAMED PEAS. Peas, 1 quart. Cream, 2 tablespoons. Flour, 1 tablespoon. Butter, 1 tablespoon. Milk, 1/2 cup. Salt and pepper. Shell fresh young peas, add boiling water to barely cover. Boil with cover on for 20 minutes or until tender, adding seasoning when half done. Blend flour till creamy in milk and pour slowly into peas, stirring all the time. Cook 1 minute and remove from fire. Add cream and butter, stir until melted and serve at once.