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Cream asparagus. Arrange in a baking dish, alternate layers of the asparagus and slices of hard boiled eggs. Cover with buttered crumbs and bake till crumbs are a delicate brown.

Souffles.—Souffles are always delightful, and while many consider them difficult to make they are really very simple and if made correctly are always to be depended upon. They should, however, be eaten at once when baked.

Salmon, chicken, lamb, veal, ham and cheese, and also many vegetables such as asparagus, cauliflower and peas may be prepared in this way. Elaborate recipes are often given, but the following is entirely sufficient and always satisfactory:

2 cups chopped meat or vegetables cut fine 2 cups thick white sauce Yolks of 2 eggs Whites of 2 eggs

To the meat or vegetables add white sauce (2 tablespoons butter and 3 tablespoons flour to 1 cup milk) and beaten yolks. Cool and add whites beaten stiff. Bake 30 minutes in moderate oven. This makes a dish large enough to serve four or five persons.

A similar dish, Cheese Fondu, is also good, and can stand longer than a souffle before serving.

Cheese Fondu

2 cups milk 2 "  minced cheese 1 cup bread crumbs 2 eggs beaten

Bake in a hot oven for twenty minutes.

Variations of this dish are made by substituting one cup minced ham for one cup of the cheese, or by