4 eggs.

_Method._--Cut the asparagus in pieces of the size of a pea and cook
until tender. In cooking, reserve the tips until the other pieces are
partially cooked, or, being more tender, they will become broken while
the others are still uncooked. Make a sauce of the butter, flour, salt,
paprica, and water in which the asparagus was cooked, or use half a cup
of cream in the place of part of the asparagus liquor. When the sauce
boils, add the asparagus and mix lightly with the sauce; break the eggs,
one after another, into a cup and slide them carefully on to the top of
the asparagus. Season with a sprinkling of salt and pepper, and, if
desired, a grating of nutmeg. Set the blazer into the bath and put on
the cover. When the eggs are nicely poached, remove the eggs, with the
asparagus below, on to rounds of toasted and buttered bread.

=Eggs with Spinach.=

Prepare in the same manner, using for one cup of chopped spinach
one-third the quantity of sauce given above. If convenient, the eggs may
be poached in a second dish, and in milk, water or stock.

=Eggs.=

(_Italian Style._)

Cut six cold, hard-boiled eggs into eighths lengthwise; add these, with
a cup of cooked macaroni and half a cup of grated Parmesan cheese, to
two cups of white sauce, at the boiling-point, in the blazer. Set over
hot water, add a teaspoonful of onion juice, a teaspoonful of chopped
parsley, salt and anchovy essence to taste, and serve very hot.

DISHES LARGELY VEGETARIAN.

Although the cheer be poor,
'Twill fill your stomachs.
--_Titus Andronicus._

=Macaroni a la Italienne.=

Have ready one-fourth a pound of macaroni, cooked until tender, but not
broken, in boiling salted water, and then drained, and rinsed in cold
water.

Make a sauce of two tablespoonfuls of butter, one tablespoonful of
flour, one-fourth a teaspoonful, each, of salt and paprica, half a cup
of well-seasoned stock and half a cup of well-reduced tomato pulp. Add
the drained macaroni and stir occasionally, while it becomes thoroughly
heated, then add one-fourth a cup of grated Parmesan cheese. Lift the
macaroni with a fork and spoon so as to mix thoroughly with the cheese,
and serve at once.

Strain the tomatoes through a sieve sufficiently fine to keep back the
seeds, and cook the pulp, very slowly, until reduced to at least half
its bulk. A more hearty dish may be served by adding, just before the
cheese,