Asparagus
All persons that have a garden should have an asparagus-bed; it is
valuable as being one of the first vegetables in the spring. Put the
stalks of the same length, in bunches together, and tie them with
strings; boil it three-quarters of an hour in clear water; (if you put
salt in, it turns it dark;) have buttered toast in the bottom of a deep
dish; untie the strings, and put the asparagus in; sprinkle it over with
pepper and salt, and put butter on. Asparagus is also agreeable in
chicken soup.
Cymlings, or Squashes.
In cultivating this vegetable, the small bunch cymling is the best, as
it takes so little room in the garden, and comes soon to maturity; if
they are so hard that a pin will not run in easily, they are unfit for
use. Boil the cymlings till soft; cut them open, and take out the seeds;
put them in a colander, and mash them; when the water is drained off,
put them in a small pot, and stew them with cream and butter for ten
minutes; just as you dish them, season with pepper and salt. If boiled
with salt meat, they require but little seasoning.
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