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Scalloped Artichokes

Boil one quart of artichokes as directed. Drain 'and cut into slices. Make one pint of Cream Sauce. Put a layer of this sauce in the bottom of a baking dish, then a layer of artichokes, sprinkle lightly with salt and pepper, then another layer of sauce, and so on until all is used. Sprinkle the top over lightly with stale bread crumbs and stand in a quick oven about fifteen minutes, to brown. Serve in the dish in which they were baked.

BOILED ASPARAGUS No. I Cut off the tough white ends, and wash the asparagus carefully in cold water. Scrape the white part which remains, and throw into cold water until all is finished. Tie in small bundles, put in boiling water, and boil for twenty minutes; then add a teaspoonful of salt, and boil ten minutes longer. While the asparagus is boiling, toast squares of bread, butter while hot and lay on a heated platter. Lift the asparagus carefully from the water; drain, and place on the toast with the heads all one way. Cut the strings and carefully remove them, and stand the dish where the contents will keep warm. Put a tablespoonful of butter in a frying pan to melt, add to it one tablespoonful of flour, mix until smooth, and then add a half pint of the water in which the asparagus was boiled, stir continually until it boils, add a half teaspoonful of salt, two dashes of black pepper and one ounce of butter, take it from the fire and stir until the butter melts; pour over the asparagus and serve.

BOILED ASPARAGUS No. 2 Wash and boil the asparagus as directed in the preceding recipe. When done, drain and serve on a folded napkin. Sauce Hollandaise should be served with it.