Asparagus Salad
But for asparagus salad be sure that after the tips are taken from the boiling water they are plunged into ice water. Then cover, when serving, with a French dressing in which has been stirred a little French mustard.
Asparagus Salad 2
Or take some asparagus tips boiled and cooled and serve them on shaved ice with a dressing of salt, lemon juice, and horse-radish, or tabasco, and with a little bit of your most charming persiflage you will be able to persuade some of your followers that you have produced an excellent substitute for little-neck clams.
MAY
“Some said ‘John, print it,’ others said, ‘Not so,’
Some said ‘It might do good,’ others said ‘No.’”
IT’S the month when, by a logical amount of reasoning, the housekeeper is persuaded that she can easily treat her family to roasted veal, at least once a week, without any member of it entering a complaint. She tries it. The second time serving it threatens to go a-begging, and the third time there is so much left over that it can’t be worked up in seven days—when, by her reckoning, another knuckle is due. People do tire of veal in short order, even those who have a liking for it, for some reason or other. I am inclined to think that a good many times the “tired feeling” sets in because of the way it is served—not enough is done to prepare the palate for it.
Olives with Caviare