"Come in," said Bettina, "and set that heavy basket down. Why didn't you leave it for Frank to bring?"

"Because I needed the things for dinner."

"What did you get?"

"Oh, the same old fresh vegetables," said Charlotte wearily. "A month ago they seemed so wonderful—strawberries, asparagus, new potatoes and all—but there are no new ways to cook them! One day I cream the asparagus and the next day I serve it on toast."

"Do you ever make asparagus salad?" asked Bettina. "We are very fond of it. Cold cooked asparagus is good with any kind of salad dressing, but we like best a very simple kind that I often make—oil and lemon juice and cheese."

"Cheese?" echoed Charlotte in surprise.

"Yes, cottage cheese and Roquefort cheese are equally good. And, Charlotte, if you want some delicious strawberry desserts——"

"Oh, I do! We're so tired of shortcake and plain strawberries!"

"I know several good strawberry dishes. Come, let me show you one that I made today!"

Bettina's dinner consisted of:

Wash the asparagus and cut it in six-inch pieces. Cook for ten minutes in boiling salted water (longer if necessary). Rinse with cold water, handling carefully. Arrange six stalks on each piece of lettuce. Serve with salad dressing.

Beat the oil, and add the lemon juice slowly. Add the salt and paprika. Beat one minute. Add the cheese. Serve very cold, poured over the asparagus salad.

Wash and hull the strawberries, and cut in halves with a spoon. Add the sugar, mix well, and set in a cold place. Mix the tapioca, the sugar and the salt. Add the boiling water slowly. Cook ten minutes in the upper part of the double boiler. Add the vanilla. When cold, add the strawberries. Serve very cold with plain or whipped cream.