Vegetables
Asparagus Pudding.
Twenty-five heads of asparagus, 3 eggs, 8 tablespoons flour, 2 large tablespoons butter, 2 large tablespoons minced ham, 3 tablespoons milk, salt and pepper. Break off the green heads as far as it is tender in ½ inch pieces, add the beaten eggs, sift in the flour, add ham, mix in the butter which must be melted but not hot, a little at a time, add milk and seasoning. Pour into well buttered mould, tie up carefully and plunge into boiling water. Boil 2 hours. Water must be kept boiling constantly. Will serve 4 or 5 persons. Excellent with roast meat.—Mrs. F. Ingham.
Creamed Asparagus.
Three tablespoons butter, when melted add 2½ tablespoons flour, ½ teaspoon salt and a few grains cayenne. When smooth add 1 cup milk slowly, stirring until sauce is boiled. Then add 1 can asparagus tips cut in pieces and the liquor from the can, 4 hard boiled eggs, cut lengthwise and 1 pimento cut in squares.—Olga T. Bohnsack.
Steamed Fried Cabbage.
Fifteen minute dish. Chop cabbage fine, fry some good bacon, remove the slices, then put the cabbage in the bacon grease. Cook, stirring often. When done, add ½ cup of cream. Serve hot.—Mrs. Anna A. Jaekel.
Princess Cabbage.
Boil a cabbage 15 minutes in boiling water, drain, add fresh water and boil until tender. Then chop fine, add 3 tablespoons milk, or cream, 1 tablespoon butter, 2 beaten eggs, salt and pepper. Mix well and bake brown.—Helen Lindau.
Red Cabbage.
Cut 1 head cabbage fine, add 3 good sized sour apples, which have been peeled and chopped fine, enough water to
