This section is from the book "Practical Cooking And Serving", by Janet McKenzie Hill. Also available from Amazon: Practical Cooking and Serving: A Complete Manual of How to Select, Prepare, and Serve Food [1919].
Asparagus alone or in combination with lettuce or cooked vegetables is served with French, mayonnaise or boiled dressing. It is good with cooked chicken or egg and mayonnaise dressing.

Put a little chicken aspic in a charlotte mould standing in ice water; when set arrange upon it slices of hard-boiled egg and asparagus points. Dip cooked asparagus tips in aspic and press against the chilled sides of the mould; when firm fill with alternate layers of asparagus mixed with jelly mayonnaise and aspic jelly. Serve on a larger mould of the same with lettuce and mayonnaise.
 
Continue to: