First of all-- ASPARAGUS, TINNED .-- Place the tin in the saucepan with sufficient cold water to cover it.

Bring the water to a boil and let it boil for five minutes; take out the tin and cut it open round the edge, as near to the edge as possible, otherwise you will be apt to break the asparagus in turning it out.

Drain off the liquor and serve the asparagus on freshly made hot toast.

There is much less waste as a rule in tinned asparagus than in that freshly cut.

As a rule, you can eat nearly the whole of it.
PEAS, TINNED .-- Put the tin before it is opened into cold water, bring the water to a boil, and let it boil five minutes, or longer if the tin is a large one.