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Asparagus Tips in Bread Boxes

Cut stale dry bread in four-inch cubes. From one side cut out a square, leaving half an inch margin on each side; then carefully scoop out the center. Have ready a kettle partly filled with smoking hot fat. Dip the prepared boxes into slightly beaten egg, drop quickly into the fat and turn until uniformly colored a light golden brown. Drain on unglazed paper and set aside. Place in the oven to heat about fourteen minutes before they are to be served. Cut the tips from one or more bunches of asparagus, rinse thoroughly and boil in salted water until tender-about ten minutes. To one cupful of tips allow an equal amount of thick cream sauce, using two tablespoonfuls of flour and one tablespoonful of butter to a cupful of milk. Season well, add the tips to the prepared sauce, let stand for a moment at the side of the fire; then fill the boxes.