To Cook Asparagus.
Wash well, scrape, cut off the tough end, tie up in bunches and put in boiling water with a spoonful of salt. Boil thirty minutes or till tender. Lay it on slices of toast in a dish, pour melted butter over it, and serve hot.—Mrs. P. W.
To Boil Beets.
Wash them. Do not break or cut the roots. Leave an inch of the tops, so that the color and juice cannot escape. Boil hard for two hours. When tender, slice them, sprinkling over them sugar, then butter and salt to the taste. Sugar is the greatest improvement.—Mrs. S. T.
To Bake Onions.
Boil six onions in water, or milk and water with a seasoning of pepper and salt. When done enough to mash, take them off, mash them with butter, grate bread crumbs over them and set them to bake. Or place them whole in the baking dish with butter and bread crumbs.
To Cook Onions.
Boil till tender, in milk and water. Pour melted butter over them, and serve; or chop up and stew with a little milk, butter, and salt.
To Fry Onions.
Wash and slice them. Chop fine, put in a frying-pan and cover with water. Simmer till the water is dried up, then fry brown, with a large slice of fat pork. Add pepper and salt.—Mrs. S. T.