You may wonder why I have not mentioned a fish poacher.  It’s simply because I don’t think they are necessary.  If you cook whole fish frequently, they can be convenient, but only if easy to clean.  I find the ones lined with tin very difficult to clean, and, since I always poach fish with white [...]

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This sauce is excellent hot or cold with fruits and puddings. 
2 eggs
2 egg yolks
1 cup sugar
1 tablespoon vanilla extract
2 cups hot milk
In the top of a double boiler, combine whole eggs, egg yolks, sugar and vanilla. Add hot milk and stir over simmering water until the sauce coats a spoon.
Remove from heat and serve.

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I always peel my asparagus, to a point half an inch below the tip, before cooking. It tastes sweeter and cooks more quickly. The cooked asparagus should still be crunchy.
Ingredients
1 pound asparagus, the tough end cut off, peeled and washed
2 tablespoons vegetable oil
1/4 cup water
1 tablespoon Spike Vegetable Seasoning
1 tablespoon sesame seeds
Cut [...]

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