New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-04-19

progress OF favOre servant who was treated Dy the
family with degree OF familiarity IS thus related
in that quaint old book Of the last century, cooks
Oracle" published by DR.. Kitchener Tho first year
she good servant; the second, kind mistress;
the third, an intOerabe tyrant at whose dismissal
every creature about my house rejolced heartily
Asparagus dates back 20 ancient Greece where
the wild sea plant probably gathered Tor tood'
me idea Of Turing this plant away from It's natlve
sea marshes 70 grow in our garden by supplying the
beds with sufficient amount of salt is trick OF
modern times. The recent varieties OF asparagus
raised by expert cuItivators are genuine trumphs Of
their sd and leave nothing 10 be desired than
the thick, evenslzed, tender stalks now offered In
market. This vegetable will be In its prime III the
Ncw-York market by the first of May, when 1t comes
from Long Island There the SOIL well mixed with sea
sand, seems exactly suited to rs cultivation Select
a nice bunch of asparagus. wash It carefully scrape
of the skin from the lower third Of each stalk always
scrapng toward the end, from II. Arrange
the bunch OF asparagus in three smaller bunches with
the heads living evenly one way Cut of the ends
of each bunch about inch or enough to even them
Tie each Of these punches with strips Of cloth about
inch wide and drop them into abundance OF sailed
boiling water. Let them cook from twenty to twenty
five minutes then the punches gently from the
water lay them on sieve coander to drain and in
instant lay them on toast In deep vegetable dish
the heads all one way. Remove the strings and serve
the asparagus with simply little salt and pepper and
butter sauce.
To make Hollandaise sauce for this purpose beat
half teacup of butter to a cream in bowl add the
yolks Of three eggs set the bowl in pan OF boiling
water and continue stirring; add salt and pepper and
the Juice of half a lemon, and when the sauce begins
to thoken add slowly quarter of cup OF the boiling
water the asparagus cooked nor tine same amount
of boiling chicken stock stir till the sauce Is lkc
soft custard add then large teaspOonfu Of fresh but
ter Stir it in and pour the sauce over the asparagus
A drawn butter sauce is made with two tablespoon
fus of butter and two Of flour mixed and melted 10
gether pint OF hot water is now stirred in slowly,
and the saucepan drawn back to part of the stove
where its contents will merely simmer for about fifteen
minutes OF until they thicIen Now add teaspoonfW
Of fresh butter, bit by Bit and beat The sauce conuhu
ally. This sauce should be a clear white and well
mixed Some cooks cook the butter and -four for a
drawn butter auce in the water for five six minutes
stirring it constantly while it Is cooking very ac
ceptable drawn butter can be made In this way
and IL Is not as liable TO become scorched as
when cooked In the other way, though IL IS hoO
quite so even a sauce. Asparagus cream soup
is the most delicious Of long array Of delightful cream
soups All these soups may be made with water instead
Of stock. OF they richer made with STOCK
though in the French families where they arc generally
used water pure and simple is usually considered aS
good enough. TO make asparagus soup, select a
bunch of asparagus. cut off the tender tips FOR ulSh
of asparagus peas" and boil the remainder Vi tho
bunch with dozen pepercorns and a teaspoonful OF
salt in three pints of nice white stock or water IL
used fry onion in butter and add to IT. the
stock is generally Favored with vegetables and VIII need
no such addition. Let the asparagus COOK Tor thirty
minutes then strain 1t through PURGE Sieve letting
all the soft pulp of asparagus pass through tiat WILL
but none of the harder fibre, If there any, Return
the strained soup 10 the fire and add two tabcspoOnfus
of -four mixed with two tablespoonful of butter. Add
this thlchenng TO half cup of soup first before mixing
it in the whole, in order TO prevent Jumps. Let the
strained soup cook for six minutes, stirring 1t con
stantly; then add half cup Of rich cream.
If YOU wish you can add half a cup OF
the asparagus peas" tips You can substitute the
same amount Of croutOns Of pateachoux The cou-
tons of paste are the most delicate. To make them
make paste similar 10 that for Boston cream cakes
or ecIars roll the thickness of quarter of an
inch cut It In little squares the size of peas which
must be fried five minutes In deep fat hot enough to
cook a doughnut. Drain the crOItOns sieve, turn
them out brown paper, and use them in the soup
Croutons of decately toasted bread cut in halfnch
squares are also delicious with this soup Asparagus
peass are simply boiled In sailed water from fifteen to
twenty minutes and served like ordinary sweet peas
They are fashionaby served garniSh with lamb
chops or veal outlets.
Asparagus which Is left from dinner may appear a
second tirqe in an Omelet the breakfast table Cut
the cold asparagus In inch pieces and set 1t In
covered earthen dish in hot water TO be heated thor
oughly through but not to cook Season IL signify
again Make a nice omelet with four eggs, put a cup
of the heated asparagus In H. fold 1t and serve IL al
once Make as many omelets the asparagus
quires but do not attempt TO make any larger ones
than four eggs viii make.