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MRS RORER'S COOK BOOK nearly 600 pages of the choicest recipes in every department of cookery; bound in washable oil-cloth covers, $1.75
CANNING AND PRESERVING paper covers, 40 cents; cloth, 75 cents
HOT WEATHER DISHES paper covers, 40 cents; cloth, 75 cents
HOME CANDY MAKING paper covers, 40 cents; cloth, 75 cents
TWENTY QUICK SOUPS FIFTEEN NEW WAYS FOR OYSTERS HOW TO USE A CHAFING DISH COLONIAL RECIPES SANDWICHES DAINTIES Each of the above six volumes is bound in a different colored linen cloth, beautifully stamped in colors; price 25 cents each
ARNOLD AND COMPANY Publishers PHILADELPHIA
Printed by George H Buchanan and Company Philadelphia
Wash one bundle of asparagus, cut off the tips and throw them into a pint of boiling water, add a teaspoonful of salt, and simmer gently for fifteen minutes. Strain them and save the water; to this water add the remaining part of the bundle, cut into small pieces. Cook fifteen minutes and press through a colander. Put one quart of milk into a double boiler; rub together two tablespoonfuls of butter and two tablespoonfuls of flour. Add a little of the hot milk to this and work until perfectly smooth, then stir into the milk and cook five minutes. Heat the asparagus mixture, turn the milk quickly into it, season, add the asparagus tips, and serve. This cannot be boiled or it will curdle.
Score each row of grains on six ears of corn; then, with the back of the knife press it out carefully and throw the cobs into a kettle; cover with a quart of water, bring to boiling point and strain. Now, add the scraped corn to the water. Rub together two tablespoonfuls of butter and one of flour. Stir it into this corn mixture and bring to boiling point, then add one pint of hot milk; season and serve.
Wash and pull apart two good-sized heads of lettuce. Throw them into a hot saucepan, shake over the fire until the lettuce leaves simply melt. Sprinkle over a teaspoonful of salt, then press through a sieve. Put one quart of milk in a double boiler. Rub together two tablespoonfuls of butter and two of flour, add it to the milk and stir until it thickens. Chop sufficient parsley to make two tablespoonfuls and pound it in a mortar. Put this in a bowl; mix it with the lettuce that has been pressed through the sieve. Stir in the milk, then add a half teaspoonful of beef extract, dissolved in a little of the hot milk; season and serve.