ourths cup of butter. Lay the asparagus on individual serving plates,
and pour the butter generously over it, or it may be served on toast.
Two tablespoons of thick cream added is liked by many, especially when
the fresh asparagus is used. Asparagus is nice served in the same
manner, cold, with sauce tartar or a thick mayonnaise dressing heaped
at one side of the plate. Dip each stalk in it as it is eaten.--Mrs.
Whitehead.

SCALLOPED CABBAGE.--Chop a head of cabbage quite coarse. Boil it twenty
minutes in salted water, drain. Make a cream sauce and add to the
cabbage, cover with bread crumbs and bake. For varieties take and
sprinkle the top thickly with grated cheese and serve cabbage au
gratin.--Contributed.

CORN SOUFFLE.--One pint of fresh or canned corn cooked in one cup of
milk ten minutes. Season with salt, pepper, one teaspoon of sugar and
one teaspoon of butter. Let it get cold, then add beaten yolks of three
eggs and lastly cut in the stiffly beaten whites of the eggs and bake
in a buttered pudding dish.--Contributed.

BEETS.--Boil young beets tender in water to cover. Drain and cover with
cold water then skin them and slice fine. Heat half cup diluted
vinegar, salt, pepper and butter, turn over the prepared beets and
serve.--Contributed.

GREEN BEANS (GERMAN).--String the beans and shred into lengthwise
strips. Cook in salted water until tender, then drain and add some
vinegar dressing as for beets. Serve either hot or cold.--Contributed.

BOILED STRING BEANS AND BACON.--Fill a kettle with green or wax beans,
shredded or broken into inch lengths, insert a piece of bacon or salt
pork (about one pound) in the center of the beans, cover with cold
water and boil gently two or three hours covering the kettle. Add more
salt, if necessary and a good dash of pepper. Let the water about cook
off the beans and serve either hot or cold. Fresh pork may be used with
equal success.

SCALLOPED POTATOES.--Pare and slice six or eight potatoes of uniform
size. Butter a baking dish and spread a thin layer of potatoes on the
bottom. Mix one teaspoon of salt and one quarter teaspoon of pepper
with three tablespoons of flour. Sprinkle a teaspoon of this mixture
over each layer of potatoes, dot each layer with butter and cover with
milk, then add another layer of potatoes and continue until all are
used. Dot the top with butter and put in enough milk to just cover the
potatoes. Cover the baking dish and bake forty minutes or