eat a half cup of rich milk to boiling, add salt, and
turn into it very slowly the well-beaten yolk of an egg, stirring
constantly at the same time. Let the whole just thicken, and remove from
the fire at once.

STEWED ASPARAGUS.--Wash, break into inch pieces, simmer till tender
in water just to cover, add sufficient rich milk, part cream if
convenient, to make a gravy, thicken slightly with flour, a teaspoonful
to a pint of milk; add salt if desired, boil up together once, and
serve.

SEA-KALE.

DESCRIPTION.--This plant, a native of Britain, and much esteemed as
a vegetable in England and on the Continent, is also in its wild state a
sea-coast plant. When properly cooked, it is nutritious and easy of
digestion. In appearance and flavor it greatly resembles asparagus, and
the suggestions for cooking and recipes given for that vegetable are
applicable to sea-kale.

LETTUCE AND RADISH.

DESCRIPTION.--These two vegetables, although wholly different, the
one being the leaf of a plant, the other the root, are both so commonly
served as relishes that we will speak of them together. Both have long
been known and used. Wild lettuce is said to be the bitter herb which
the Hebrews ate with the Paschal lamb. The ancient Greek and Roman
epicures valued lettuce highly, and bestowed great care upon its
cultivation, in some instances watering the plants with sweet wine
instead of water, in order to communicate to them a delicate perfume and
flavor. The common garden lettuce of the present day is a hardy plant,
which supplies an agreeable, digestible, and, when served with a
wholesome dressing, unobjectionable salad.

The common radish is supposed to be indigenous to China. Ancient writers
on foods mention the radish as used by the early Greeks and Romans, who
fancied that at the end of three years its seed would produce cabbages.
They had also the singular custom of making the radish the ignominious
projectile with which in times of tumult the mob pursued persons whose
political opinions had made them obnoxious. When quiet was restored, the
disgraced vegetable was boiled and eaten with oil and vinegar. Common
garden radishes are of different shapes and of various colors on the
outside, there being black, violet, red, and white radishes. The inside
portion of all, however, is white. They are sometimes cooked, but more
commonly served raw. A dish of crisp, coral radishes adds beauty to the
appearance of the table, but they a