Large or full grown asparagus is the best. Before you begin to prepare it for cooking, set on the fire a pot with plenty of water, and sprinkle into it a handful of salt. Your asparagus should be all of the same size. Scrape the stalks till they are perfectly nice and white; cut them all of equal length, and short, so as to leave them but two or three inches below the green part. To serve up asparagus with long stalks is now becoming obsolete. As you scrape them, throw them into a pan of cold water. Then tie them up in small bundles with bass or tape, as twine will cut them to pieces. When the water is boiling fast, put in the asparagus, and boil it an hour; if old it will require an hour and a quarter. When it is nearly done boiling, toast a large slice of bread sufficient to cover the dish (first cutting off the crust) and dip it into the asparagus water in the pot. Lay it in a dish, and, having drained the asparagus, place it on the toast with all the heads pointed inwards towards the centre, and the stalks spreading outwards. Serve up melted butter with it. SEA KALE. Sea kale is prepared, boiled, and served up in the same manner as asparagus. POKE. The young stalks and leaves of the poke-berry plant when quite small and first beginning to sprout up from the ground in the spring, are by most persons considered very nice, and are frequently brought to market. If the least too old they acquire a strong taste, and should not be eaten, as they then become unwholesome. They are in a proper state when the part of the stalk nearest to the ground is not thicker than small asparagus. Scrape the stalks, (letting the leaves remain on them,) and throw them into cold water. Then tie up the poke in bundles, put it into a pot that has plenty of boiling water, and let it boil fast an hour at least. Serve it up with or without toast, and send melted butter with, it in a boat. STEWED TOMATAS. Peel your tomatas, cut them in half and squeeze out the seeds. Then put them into a stew-pan without any water, and add to them cayenne and salt to your taste, (and if you choose,) a little minced onion, and some powdered mace, Stew them slowly till they are first dissolved and then dry. BAKED TOMATAS Peel some large fine tomatas, cut them up, and take out the seeds. Then put them into a deep dish in alternate layers with grated bread-crumbs, and a very little butter in small bits. There must be a large proportion of bread-crumbs. Season the whole with a little salt, and cayenne pepper. Set it in an oven, and bake it. In cooking tomatas, take care not to have them too liquid. MUSHROOMS.