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Boiled Asparagus

Wash the asparagus carefully in cold water, and peel the white ends; throw each stalk as soon as finished into cold water. When ready to cook, tie into small bundles and throw into a kettle of boiling water. Add a teaspoonful of salt; boil twenty minutes.

While the asparagus is boiling, toast squares of stale bread, cut off the crusts; butter the toast while hot and put it on a heated platter. When the asparagus is done, drain, cut the strings, and place it on the toast, heads all one way.

Put a tablespoonful of butter in a saucepan to melt, add to it one level tablespoonful of flour; mix until smooth, add a half pint of water in which the asparagus was boiled, stir continually until smooth and boil. Season it with a