Now that women are coming into their own, and being sincerely interested in the welfare of the race, it is entirely proper that they should prescribe the food, balance the ration, and tell how it should be prepared and served.
st thing you know! An' nen she'll say "Clear out o' my way! They's time fer work, an' time fer play! Take yer dough, an' run, child, run! Er I cain't git no cookin' done!"
My best regards JAMES WHITCOMB RILEY.
Indigestion is the end of love.
4 bunches asparagus 1 small onion 1 pint milk 1/2 pint cream 1 1/2 tablespoon sugar 1 large tablespoon butter 1 1/2 tablespoon flour pepper to season
Wash and clean asparagus, put in saucepan with just enough water to cover, boil until little points are soft.
Cut these off and lay aside. Fry onion in the butter and put in saucepan with the asparagus. Cook until very soft mashing occasionally so as to extract all juice from the asparagus.
When thoroughly cooked put through sieve. Now add salt, sugar and flour blended.
Stir constantly and add milk and cream, and serve at once. (Do not place again on stove as it might curdle. Croutons may be served with this).