g the time they are boiling.
Rich, melted butter is always sent to the table with them.

NEW MODE TO DRESS ASPARAGUS.--Scrape the grass, tie it up in bundles,
and cut the ends off an even length. Have ready a saucepan, with boiling
water, and salt in proportion of a heaped saltspoonful to a quart of
water. Put in the grass, standing it on the bottom with the green heads
out of the water, so that they are not liable to be boiled off. If the
water boils too fast, dash in a little cold water. When the grass has
boiled a quarter of an hour it will be sufficiently done; remove it from
the saucepan, cut off the ends down to the edible part, arrange it on a
dish in a round pyramid, with the heads toward the middle of the dish,
and boil some eggs hard; cut them in two, and place them round the dish
quite hot. Serve melted butter in a sauce-tureen; and those who like it
rub the yoke of a hard egg into the butter, which makes a delicious
sauce to the asparagus.

HOW TO BOIL ASPARAGUS.--Scrape the asparagus; tie them in small
bunches; boil them in a large pan of water with salt in it; before
you dish them up toast some slices of bread, and then dip them in
the boiling water; lay the asparagus on the toasts; pour on them rich
melted butter, and serve hot.

RAGOUT OF ASPARAGUS.--Cut small asparagus like green peas; the best
method is to break them off first; then tie them in small bunches
to cut, boil them till half done; then drain them, and finish with
butter, a little broth, herbs, two cloves, and a sprig of savory. When
done, take out the cloves, herbs, etc., mix two yolks of eggs, with
a little flour, and broth, to garnish a first course dish. But if you
intend to serve it in a second course mix cream, a little salt, and
sugar.

FRENCH BEANS, A LA CREME.--Slice the beans and boil them in water with
salt. When soft, drain. Put into a stewpan two ounces of fresh butter,
the yolks of three eggs, beaten up into a gill of cream, and set over
a slow fire. When hot, add a spoonful of vinegar, simmer for five
minutes.

TO PRESERVE FRENCH BEANS FOR WINTER.--Pick them young, and throw into
a little wooden keg a layer of them three inches deep; then sprinkle
them with salt, put another layer of beans, and do the same as high as
you think proper, alternately with salt, but not too much of this. Lay
over them a plate, or cover of wood, that will go into the keg, and
put a heavy stone on it. A pickle will rise from the beans and salt