SALAD.

Drain boiled asparagus and set on ice until used. Make a bed of crisp
tender lettuce leaves, lay on these slices of fresh solid tomatoes, and
over these a layer of asparagus: pour over all a French or mayonnaise
dressing. (See Salad Dressing.)

ASPARAGUS SOUP.

Boil tips and stalks separately, when the stalks are soft, mash and rub
them through a sieve. Boil a pint of rich milk, thicken it with a
tablespoonful each of butter and flour and add the water in which the
asparagus was boiled and the pulp. Season with salt, pepper, a very
little sugar, and lastly a gill of cream, add the tips, boil all
together a minute and serve with toast or crackers.

STRING BEANS AND APPLES.

[Illustration]

Take three parts of string beans to one part apples. Break the beans
into small pieces, pare and quarter the apples. Boil the beans in salted
water until soft, and drain. Mix a tablespoonful each of butter and
flour in a saucepan, and add to this, three tablespoonfuls each of
vinegar and water and season with salt. Pour over the beans and let cook
until they are well seasoned. Boil the apples and add thin slices of
lemon. When all is ready add the apples to the beans without too much
juice. Serve either hot or cold.

GERMAN RECIPE.

FAVRE BEANS.

Beans and oysters form this dish. Cook the beans until tender and they
must not be dry either. Put an inch thick layer of beans in a baking
dish, sprinkle with salt, pepper and bits of butter, cover with a layer
of raw oysters, then beans, seasoning and oysters again, and so continue
until the dish is full. Sprinkle cracker dust or bread crumbs thickly
over the top, strew over bits of butter and bake in a well heated oven
three-quarters of an hour. Do not let the top get too deep a brown.

FRICASSEE OF BEANS.

Steep one pint of haricot beans for a night in cold water, then remove
them, drain and put on the fire with two quarts of soft water. When
boiling allow the beans to simmer for another two hours. While they are
cooking thus, put on in another saucepan two ounces of butter, an ounce
of parsley (chopped) and the juice of one lemon, and when the butter has
quite melted throw in the beans and stir them round for a few minutes.
To be served with rice.

HARICOT BEANS.

Soak a pint of beans over night, cook the next morning until perfectly
soft, strain through a sieve and season with one teaspoonful of salt and
a saltspoonful of pepper. From this point this m