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Vegetables: Wash

Wash 4 or 5 heads lettuce, removing thick, bitter stalks and retaining all the sound leaves. Cook in boiling salted water for ten or fifteen minutes, then blanch in cold water. Drain, chop lightly, and heat in a stewpan with butter and pepper to taste, or the chopped lettuce may be heated with a pint of white sauce seasoned with salt, pepper, and grated nutmeg. After simmering for a few minutes in the sauce, draw to a cooler part of the range and stir in wellbeaten yolks of 2 eggs. Beet Greens.

Wash thoroughly, put into a stewpan, and cover with boiling water. Add a teaspoonful salt for every 2 quarts greens. Boil rapidly for thirty minutes. Drain off the water, chop rather coarsely, season with butter and salt.

Asparagus Tips in Cream.

Cut the tender part of asparagus into short pieces. Add boiling water enough to cover the vegetable, and cook fifteen minutes. Serve in a cream dressing.