return to the
pot with the remaining half of the asparagus heads. Let this boil for
twenty minutes more and add, before taking up, 2/3 of a teacup of sweet
cream, in which has been stirred a dessertspoonful of corn starch. When
it has fairly boiled up, serve with small squares of toast in the
tureen. Season with salt and pepper.

=Soup a la Minute (for six persons).=

Cut 4 ounces of fat salt pork in dice and set it on the fire in a
saucepan; stir, and when it is turning rather brown, add 1 onion
chopped, and 1/2 a medium-sized carrot sliced. When they are partly
fried, add 2 pounds of lean beef cut in small dice, and let fry five
minutes. Then pour in it about 3 pints of boiling water, salt and
pepper, and boil gently for three-quarters of an hour.

=Caramel, for Coloring Soups.=

Melt 1 cup white sugar in a saucepan till it is dark; add slowly 1 cup
cold water, stirring briskly, and boil till it thickens. Keep in
large-mouthed bottle.

[Illustration]

BREAKFAST DISHES.

=Baked Omelet--No. 1.=

5 eggs, 1/2 cup of milk, 1/2 teaspoon corn starch, pepper and salt. Beat
the whites and yolks of the eggs separately and very stiff; stir lightly
together and add other ingredients. Bake in a buttered pudding-dish and
serve immediately.

=Baked Omelet--No. 2.=

1/2 cup of milk boiled. Stir in the well-beaten yolks of 6 eggs till
thick. Add a dessertspoon of butter and salt to taste. After removing
from the fire, add whites of 6 eggs, well-beaten. Bake ten minutes in an
oven heated as for cake.

=Bread Omelet.=

Bread crumbs and parsley rubbed fine; a little chopped onion; 3 eggs
beaten lightly. Add a cup of milk, pepper, salt and a little nutmeg,
with a tablespoonful of butter. Bake in a moderate oven.

=Baked Eggs.=

Separate the whites from the yolks keeping each yolk separate. Salt the
whites, while beating to a stiff froth, then spread on a platter. Place
the yolks at regular distances apart in cavities made in the beaten
whites, and bake in a moderate oven till brown.

=Eggs (au miron) with Asparagus.=

Cut off the green part of the asparagus the size of peas, and scald in
hot water a few minutes, then put in the saucepan with a little butter,
small bunch of parsley and young onions tied together (so that it can be
removed before breaking the eggs on the asparagus). Add a little flour,
water, salt, pepper and a little sugar, stewing together till the water
is evaporated. Then put