A Thousand Ways to Please a Husband with Bettina's Best Recipes

by Louise Bennett Weaver; Helen Cowles LeCron

18 stalks of asparagus
½ t-salt
3 C-water
3 pieces of lettuce

Wash the asparagus and cut it in six-inch pieces. Cook for ten minutes in boiling salted water (longer if necessary). Rinse with cold water, handling carefully. Arrange six stalks on each piece of lettuce. Serve with salad dressing.

Asparagus Salad Dressing (Three portions)

4 T-olive oil
2 T-lemon juice
¼ t-salt
¼ t-paprika
1 T-cottage cheese

Beat the oil, and add the lemon juice slowly. Add the salt and paprika. Beat one minute. Add the cheese. Serve very cold, poured over the asparagus salad.

Strawberry Tapioca

3 T-granulated tapioca
4 T-sugar
1¼ C-hot water
¹/₈ t-salt
½ t-vanilla
1 C-strawberries
¼ C-sugar

Wash and hull the strawberries, and cut in halves with a spoon. Add the sugar, mix well, and set in a cold place. Mix the tapioca, the sugar and the salt. Add the boiling water slowly. Cook ten minutes in the upper part of the double boiler. Add the vanilla. When cold, add the strawberries. Serve very cold with plain or whipped cream.

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