It would be a sin and a shame to arrange a dinner at this time of year
without providing for the serving of asparagus. Even though the dinner
is to consist of one course only, that course should be of asparagus.
But in the dinner which we are now planning it is to make its
appearance at the third course as a salad. It must be boiled till
quite tender, then chilled for three or four hours on the ice, cut
into inch lengths, and served with a dressing of the yolks of three
hard-boiled eggs beaten up with three tablespoonfuls of oil, two
tablespoonfuls of vinegar, a saltspoonful of salt and the same
quantity of French mustard.
The last course shall include strawberries served in some way. Have
them plain, with sugar and cream, and serve with them narrow strips of
delicate puff paste; or make little tartlets, and when they are done
lift the covers and put a teaspoonful of whipped cream into each.
And the cost of dinner No. 1? Well, at the price of "comestible wares"
at this season, this dinner should not cost over one dollar for four
persons. And really it will not require very close figuring to bring
it within that sum.