Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Jerusalem Artichokes

Wash and scrub. Cook in boiling salted water. Serve with melted butter or [White Sauce]. They may be marinated with [French Dressing] and served cold.

Asparagus

Wash stalks, snap off all white tough part. Tie in bunch. Cook in deep kettle of boiling salted water. Stand bunch upright for the first ten minutes. Cook twenty to thirty minutes. Drain. Serve on buttered toast, spread with butter, and sprinkle with salt and pepper. [White Sauce] or [Hollandaise] may be served.

The asparagus may be broken in inch pieces, cooked until tender, mixed with [White Sauce], and served on toast.