The Twin-city housewife

Asparagus Cut the tender part of the asparagus in inch pieces; boil until tender and pour off the water. Add a half cup of milk; butter, pepper and salt. Thicken with one teaspoon of flour. Pour over toasted bread, buttered.—Mrs. Frank Coleman. Asparagus Balls Chop very fine a cupful of cold cooked asparagus, mix with one-half cup fine bread crumbs, one tablespoon melted butter, salt and pepper to taste, and the well-beaten yolks of two eggs. Form into small balls, coat with fine bread crumbs and fry in hot fat. ‘ Asparagus on Rosettes Place asparagus on rosettes and cover with cream sauce. Press through a potato ricer first the whites, then the yolks of hard boiled eggs, and on top sprinkle a little finely chopped parsley. Peas are nice served in the same way. Baked Asparagus Fill a buttered baking dish with alternate layers of asparagus which has been cooked until tender and cut into inch pieces, and grated bread crumbs. Sprinkle each layer with salt, pepper and bits of butter. Pour over it a cup of sweet milk, and bake in a moderate oven twenty minutes. Snap Beans Boil a piece of fat bacon one hour; string, snap and wash the beans and add to the meat and let cook about two hours, adding salt and pepper to taste just before taking up. Lima Beans Put beans in to cook in enough hot water to cover them and let cook until tender, adding more hot water as it boils away. Just before removing from the stove adda little meat gravy and cream; pepper and salt to taste. If preferred, the beans can be boiled with a thin slice of bacon and a little butter substituted for the meat gravy. Beets Wash, and cook whole in boiling water until tender. be sliced and served hot with a little Salt, pepper, over them, or can be sliced and served cold, cover which a little sugar has been added. They can and melted butter ed with vinegar to THE TWIN-CITY HOUSEWIFE forty-seven Creamed Cabbage One good size cabbage, chopped fine, and boiled in salt water one hour; drain off water, put cabbage in pan and pour over it one pint of milk. Mix one tablespoon of butter and one of flour together, add a little pepper, and add to the cabbage, stirring all together well. Cook five minutes and then dish.—Mrs. Wm. L. Hill. Escalloped Cabbage Shred cabbage as for slaw. Grease a baking pan and put first a layer of cabbage then one of bread or cracker crumbs until dish is full, with bread crumbs on top, seasoning each layer with salt, pepper and butter. Take enough milk to cover, to it add one or two well-beaten eggs, and pour over the cabbage. Bake inside stove until cabbage is thoroughly done, keeping a cover over it until a few minutes before removing from the oven.—Miss Jennie Bingham. Cabbage Pudding Chop cold boiled cabbage, mix with white sauce, put in baking dish cover with buttered crumbs and bake until brown. Steamed Cabbage Chop or shred cabbage as for slaw. Place in a kettle three slices of bacon and cook until all fat is cooked out. Remove bacon and put in cabbage with no water at all. Cover kettle and let steam until white and tender (about fifteen or twenty minutes) turning occasionally with a fork. If taken out before it begins to turn red and look greasy it is easily digested by persons who cannot eat cabbage prepared in any other way. Cauliflower Remove leaves and stalk and soak half an hour (head down) in cold water. Cook in boiling salt water until tender. Drain, separate into small sections, place in hot dish and pour over it cream sauce. Stewed Corn Cut corn from ear and put in a pan with fried meat gravy—about two tablespoons of gravy to eight ears of corn. Let cook until done, then season with butter, cream, pepper and salt.—Miss Kate Hanes. Corn Fritters Grate one dozen ears corn. Add to it one teaspoon flour, yolks of