Asparagus with Cream Sauce.
1 quart of asparagus.
3 gills of milk.
1 tablespoonful of butter.
1/2 tablespoonful of flour.
2 teaspoonfuls of salt.
Cut up enough of the tender ends of asparagus to make one quart. Put these in the colander, and let cold water run on them until every particle of sand is removed. Put them in a saucepan with one quart of boiling water and one teaspoonful of salt, and cook gently for half an hour; then drain, and, after putting in a warm vegetable dish, pour the cream sauce over them.
To make the sauce, put the butter on the fire, in a pan, and when it is melted add the flour. Stir until smooth and frothy; then gradually add the milk, stirring all the while. Season with a scant teaspoonful of salt, and boil up once.
If you prefer, the asparagus may be seasoned with salt and butter, using a generous tablespoonful of butter and half a teaspoonful of salt; moistening with a gill of the water in which it is boiled.