circle on a dish, and garnish with small sprigs of carrot leaves. The
insides that you have scooped out are to be used for soup flavoring.

[_Pour la Patrie._]



TO COOK ASPARAGUS

One should not let the tips of this vegetable touch the water. Take your
bundle, dip the stalks in warm water to remove any dust, and the tips
also, if it is necessary. Then tie the bundle round with tape, keeping
the ends of stalks even so that it will stand upright. Place them in
boiling water with the heads just sticking out, and keep them like that.
In this way the heads, which are very tender, will be cooked in the steam
and will not drop off.

[_Pour la Patrie._]



TOMATOES IN HASTE

Butter a pie-dish, preferably a fireproof china dish. Open a tin of
tomatoes and remove as much skin as you can if they are the unpeeled
kind. Put a handful of crumbled brown bread in the dish with lumps of
butter, then pour on that some tomatoes, dust with pepper and salt, then
more bread, and so on, finishing at the last with lumps of butter, and a
thick sprinkling of grated cheese. Bake for twenty minutes.