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? the babies sign them today and take the children home .with me. "I don't know what I shall tell Har ry or what he will say to me. I hope I can keep it from the papers. Per haps'Ihad better go South for a while and then come back, as though I had adopted the children down there. "What would you do, Margie?" "I haven't the slightest idea," I an swered breathlessly, all the while be ginning to realize that TSliene, who'm I had always decided was a namby, pamby sort of a creature, had arisen to heights that it would be hard for me with all my boasted philosophy and bigness to reach. (To-Be Continued Tomorrow.) Ajp 3TC From the housewife's standpoint, one of the best things about aspara gus is the ease with which it can be prepared. In fact, with a little boiling in a little water, with a little salt and butter, yo'u have a dish fit for a king. Asparagus should always be cook ed with salt in the proportion of a teaspoonful to a quart or water. It isn't easy to lay down a hard, fast rule as to the time to cook as paragus. But in general, if it is young and tender, about 15 minutes will suf fice. While on the other hand, if it is rather old and tough, it will be better for about 30 minutes' cooking. The important thing to consider in buying asparagus is its freshness. Serving It. Asparagus can be served on a strip of buttered toast, dressed with pep per and salt and butter, or jt can be served with a good cream sauce. If the housewife prefers, she can make asparagus the foundation of the main dish in her luncheon. For instance, she can have an: Asparagus Omelet To make which the tougher pieces can be used. Gut them in' one-inch pieces and boil them slowly in salted water until quite tender. Beat the whites of three eggs, with a pinch of salt, till they are stiff and dry, and then add the beaten yolks. Add a teaspoonful of cream to the mixture and then put in the inch-long asparagus, which' should be quite soft. Mix the. asparagus and eggs lightly, Pour the mixture into an omelet pan or a skillet in which a little butter has been melted. Brown it slightly. Fold it, sprinkle it with salt and pep per and slip it on a hot platter. Gar nish with sprigs of parsley. Asparagus loaf is another luncheon dish. Put two tablespoons of butter in a small saucepan and when it is bubbling add a teaspoon of flour. Then add a cup of milk, slowly, stir ring all the time. Season with salt and paprika. Cook the whole slowly until a creamy sauce results. This will take six or seven minutes prob ably. Remove from the fire, adding four' well-beaten eggs and a cup of asparagus tips, cQoked till tender. zO o DANGEROUS "It's a risky business making point ed remarks about anyone." "Why so?" "Because you may have to swal low them."