GREEN PEASE.
Green peas should be put on to boil in boiling water and salt. The time for boiling depends on the age; strain, and place a piece of butter, pepper and salt, with a few leaves of mint.
ASPARAGUS WITH WHITE SAUCE.
Tie into a bundle the asparagus, after washing the stalks clean. Keep all the heads the one way, put the asparagus on to cook in boiling water, and salt; boil for twenty minutes. Dish them on square pieces of buttered toast; pour a white sauce over.
VEGETABLE MARROW.
Cut the vegetable marrow into eight pieces, boil in some white stock until tender. Make a little sauce with a pat of butter, a little juice of lemon, and a grating of nutmeg. Pour over the vegetable marrow, and serve.