en boil the asparagus in salt and water until
three-parts done; take it out, drain, and place it on a cloth to dry the
moisture away from it. Put it into a stewpan with the butter, parsley,
and onions, and shake over a brisk fire for 10 minutes. Dredge in a
little flour, add the sugar, and moisten with boiling water. When boiled
a short time and reduced, take out the parsley and onions, thicken with
the yolks of 2 eggs beaten with the cream; add a seasoning of salt, and,
when the whole is on the point of simmering, serve. Make the sauce
sufficiently thick to adhere to the vegetable.

_Time_.--Altogether, 1/2 hour. _Average cost_, 1s. 6d. a pint.

_Seasonable_ in May, June, and July.

MEDICINAL USES OF ASPARAGUS.--This plant not only acts as a
wholesome and nutritious vegetable, but also as a diuretic,
aperient, and deobstruent. The chemical analysis of its juice
discovers its composition to be a peculiar crystallizable
principle, called asparagin, albumen, mannite, malic acid, and
some salts. Thours says, the cellular tissue contains a
substance similar to sage. The berries are capable of undergoing
vinous fermentation, and affording alcohol by distillation. In
their unripe state they possess the same properties as the
roots, and probably in a much higher degree.

ASPARAGUS PUDDING.

(A delicious Dish, to be served with the Second Course.)

1089. INGREDIENTS.--1/2 pint of asparagus peas, 4 eggs, 2 tablespoonfuls
of flour, 1 tablespoonful of _very finely_ minced ham, 1 oz. of butter,
pepper and salt to taste, milk.

_Mode_.--Cut up the nice green tender parts of asparagus, about the size
of peas; put them into a basin with the eggs, which should be well
beaten, and the flour, ham, butter, pepper, and salt. Mix all these
ingredients well together, and moisten with sufficient milk to make the
pudding of the consistency of thick batter; put it into a pint buttered
mould, tie it down tightly with a floured cloth, place it in _boiling
water_, and let it boil for 2 hours; turn it out of the mould on to a
hot dish, and pour plain melted butter _round_, but not over, the
pudding. Green peas pudding may be made in exactly the same manner,
substituting peas for the asparagus.

_Time_.--2 hours. _Average cost_, 1s. 6d. per pint.

_Seasonable_ in May, June, and July.

BOILED FRENCH BEANS.

1090. INGREDIENTS.--To each 1/2 gallon of water allow 1 heaped
tablespoonful of salt, a