t and pepper on the slices.

STEWED BEETS.

Boil them first and then scrape and slice them. Put them into a
stewpan with a piece of butter rolled in flour, some boiled onion and
parsley chopped fine, and a little vinegar, salt and pepper. Set the
pan on the fire, and let the beets stew for a quarter of an hour.

OKRA.

This grows in the shape of pods, and is of a gelatinous character,
much used for soup, and is also pickled; it may be boiled as follows:
Put the young and tender pods of long white okra in salted boiling
water in granite, porcelain or a tin-lined saucepan--as contact with
Iron will discolor it; boil fifteen minutes; remove the stems, and
serve with butter, pepper, salt and vinegar if preferred.

ASPARAGUS.

Scrape the stems of the asparagus lightly, but very clean; throw them
into cold water and when they are all scraped and very clean, tie them
in bunches of equal size; cut the large ends evenly, that the stems
may be all of the same length, and put the asparagus into plenty of
boiling water, well salted. While it is boiling, cut several slices of
bread half an inch thick, pare off the crust and toast it a delicate
brown on both sides. When the stalks of the asparagus are tender (it
will usually cook in twenty to forty minutes) lift it out directly, or
it will lose both its color and flavor and will also be liable to
break; dip the toast quickly into the liquor in which it was boiled
and dish the vegetable upon it, the heads all lying one way. Pour over
white sauce, or melted butter.

ASPARAGUS WITH EGGS.

Boil a bunch of asparagus twenty minutes; cut off the tender tops and
lay them in a deep-pie plate, buttering, salting and peppering well.
Beat up four eggs, the yolks and whites separately to a stiff froth;
add two tablespoonfuls of milk or cream, a tablespoonful of warm
butter, pepper and salt to taste. Pour evenly over the asparagus
mixture. Bake eight minutes or until the eggs are set. Very good.

GREEN PEAS.

Shell the peas and wash in cold water. Put in boiling water just
enough to cover them well and keep them from burning; boil from twenty
minutes to half an hour, when the liquor should be nearly boiled out;
season with pepper and salt and a good allowance of butter; serve very
hot.

This is a very much better way than cooking in a larger quantity of
water and draining off the liquor, as that diminishes the sweetness,
and much of the fine flavor of the peas is lost. The