wash as much asparagus as is needed, cut the stalks the same
length, tie in bunches and put over the fire in boiling water, and when
nearly done add a little salt. Boil until perfectly tender, drain, put
in a dish, remove the strings and serve very hot with sauce Hollandaise
or a simple cream sauce.

POINTES D'ASPERGES.

Cut off the tender green tips of asparagus about an inch and a half
long, cover with boiling water and cook until tender. Add salt just
before they are done. Drain and put the points into a saucepan with
butter, salt and pepper and a few spoonfuls of cream or Hollandaise
sauce, mix well and do not let it cook after the sauce is added. A
little nutmeg may be used if liked. Serve very hot.

PURPLE CABBAGE WITH CHESTNUTS.

Shred fine as for cold slaw half a purple cabbage, put half of this into
a saucepan, dot with a tablespoonful of butter, sprinkle over it a
heaping tablespoonful of sugar, a slightly heaping tablespoonful of
flour, a little salt and pepper, then the rest of the cabbage with the
same quantity of butter, sugar, etc., as before, and pour over all a
quarter of a cup of vinegar and a cupful of cold water. Cover tightly,
let it cook slowly until done, put it where it will only simmer for two
hours. If not sour enough add more vinegar. Be careful that it does not
burn. Serve in a vegetable dish and garnish with large Italian chestnuts
that have been boiled and blanched.

PARSNIP CROQUETTES WITH WALNUTS.

Take two good-sized parsnips, peel and cook them until tender in as
little water as possible. When done press the water carefully from them
and mash them smooth and fine through a colander, put them back into the
saucepan over the fire again, and add to them two heaping tablespoonfuls
of chopped walnut meats, a good heaping tablespoonful of butter and a
tablespoonful of rich cream, stir well together and add at the last one
egg well beaten. Remove from the fire and turn out on a plate to cool,
then form into cylinders, dip in egg and bread crumbs and fry in boiling
fat.

PARSNIPS FRIED.

Boil them until tender, cut them in slices lengthwise and fry brown in a
little butter.

PARSNIP FRITTERS.

Wash and scrape them and cut in slices, cover them with boiling water,
cook until tender, mash them through a colander, return them to the
fire, add to two large parsnips, a tablespoonful of butter, salt and
pepper to taste, and one egg beaten well. Mix thoroughly, remove from
the