Asparagus Pudding.
The green tops of two bunches of asparagus, boiled tender, left to cool, and cut up small.
4 eggs, well beaten.
1 tablespoonful melted butter.
3 tablespoonfuls prepared flour.
1 scant cup of milk, with a pinch of soda stirred in.
Pepper and salt.
Beat eggs, butter, pepper and salt together; add the flour; then, by degrees, the milk, finally the asparagus. Put into a well-greased mould with a top, and cook in a pot of boiling water nearly two hours. Turn out upon a dish and pour a cup of drawn butter over it. It is very nice.