The new practical housekeeping

For Asparagus Sauce, cut a pint of asparagus in half inch pieces, boil tender, rub through sieve and add veal gravy mixed with yolks of eggs and a little salt and cayenne. Beans, — Put on string beans in boiling water and after cooking an hour add a half pound of salt pork and cook three hours ; add a little thickening if needed, and serve with Steamed Corn Bread, page 30. For Beans, French Style, choose small young beans, strip off ends and stalks, throwing them into cold water, wash and drain well, boil in salted boiling water in a large saucepan ; drain, put in them a clean saucepan and shake over the fire until they are quite hot and dry; add three tablespoons of butter, one tablespoon of veal or chicken broth, season with white pepper, salt and juice of half a lemon, stir well; serve. To preserve color cook String Beans as follows: Take strings off small young beans, wash cut in slivers by holding knife in diagonal shape, placing quite a lot of beans in a pile. Cook till tender, drain and place in cold salted water till time to use when heat quickly, with salt, pep- ; drain,^ut in them a clean saucepan and shake over the fire until they are quite hot and dry ; add three tablespoons of butter, one tablespoon of veal or chicken broth, season with white pepper, salt and juice of half a lemon, stir well ; serve. To preserve color cook String Beans as follows : Take strings off small young beans, wash cut in slivers by holding knife in diagonal shape, placing quite a lot of beans in a pile. Cook till tender, drain and place in cold salted water till time to use when heat quickly, with salt, pepper and butter or any nice dressing wished. If for salad do not reheat. For Shelled Beans, boil half an hour in water to cover, and dress as in first recipe for String Beans ; or when almost tender drain and put in saucepan with cup any stock, small bunch herbs and teaspoon sugar ; stew till perfectly tender and then add beaten yolk of one egg with gill cream and when hot serve. Beets, — Wash, boil and skin white or red beets ; slice and cut in small squares to one pint add one pint of milk, two eggs well beaten a little salt and pepper ; put in buttered baking dish and bake till custard is firm, fifteen or twenty minutes. Beets are especially valuable as an article of food on account of the sugar tney contain. When they are used for a salad such as the Russian, after skinning cut in slices an inch thick, take the small apple corer, cut out the. cylinder shaped pieces and prepare with the other vegetables. Boiled Cabbage, — Wash, take off decayed leaves, cut in rather small pieces and put in boiling salted water ; do not have kettle more than half full of cabbage and keep water boiling rapidly all the time till tender, which can be tested by trying the thick part nearest the stalk. It will not take over fifteen or twenty minutes for new cabbage and about thirtv or forty for old. The cause of the strong odor from cooking cabbage is from cooking too long, as in that case the oil begins to escape from it. The flavor is also injured by too long cooking as after vegetables of all kind are tender the water begins to penetrate them and they should be served at once. Drain and serve by itself or with a Vinegar, Drawn Butter, Cream or White Sauce poured over it. Some only cut in halves or quarter and tie in netting or thin muslin. For Royal Cabbage, cook in quarters in boiling salted water with a small pinch soda, for seven minutes, skim out and place in another saucepan of boiling water ten minutes, then skim out into first saucepan with fresh boiling water and cook ten minutes or till tender ; drain and serve on slices of toast dipped in melted butter and over all pour a Cream Dressing.