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Yellow Bechamel Sauce

Mix two tablespoons of flour and two of butter, cook until it begins to bubble, add gradually half a cup of hot stock and half a cup of milk. When the sauce boils, set into a dish of hot water and stir in the beaten yolks of two eggs, half a cup of cooked asparagus tips, a teaspoon of salt, a dash of cayenne and a tablespoon of lemon juice. In place of stock the water in which the asparagus was cooked may be used. This sauce is excellent served with broiled cutlets or with warmed-over meats. In this case add ar extra half cup of asparagus tips.-E. M.

Lucas.