Asparagus in Ambush.
- The green tops of two bunches of asparagus.
- 8 or 9 stale biscuits, or small, light rolls.
- 2 cups of milk.
- 4 eggs.
- 1 great spoonful of butter, rolled in flour.
- Salt and pepper to taste.
Take out the crumb from the rolls, when you have cut off the tops to serve as covers, and set them open in the oven to crisp, laying the tops by them. Heat the milk, pour upon the beaten eggs; stir over the fire until they begin to thicken, when add the butter and flour. Lastly, put in the asparagus, boiled tender, and chopped fine. Fill the rolls with this mixture, put on the tops, and serve hot. Good!
Bermuda Potatoes en robe de chambre.
Put on in boiling water, and cook until a fork will pierce them. Throw off the water and set back, uncovered, upon the range to dry off, strewing with salt at the same time, Send to table in a dish lined with a napkin, peeling as you eat them.