The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1895-06-22

Asparagus on Toast. After looking over
carefully and washing, tic in small bundles
and stand upright I'm rapidly-boiling water,
to which "A teaspoonful of salt has been
added. Boil twenty minutes or half an
hour, until the stems are tender. Mean
while. toast slices OF bread, trim, butter,
and arrange on a heated platter When
the asparagus is done, remove carefully,
drain, and place on toast, with the heads
In one direction. Make white sauce of u
tablespoonful of butter one of flour, a lit
tie salt. a saltspoon of pepper, and enough
of the water in which the asparagus was
boiled to make the desired consistency
usually one cup, pour over asparagus and
serve.
Pineapple Jelly-Remember this cannot
| stand more than two hours unless II Is
kept ley cold. as the pineapple VIII digest
the gelatin. Pare and CRATE one large
pine add half pound sugar, then add Il
half box gelatin that has been soaked half
AN hour Put lhe whole over the lire and
stir constantly until It Is steaming hot,
Now press through q colander. Decorate
u cylinder mold with almonds and bits of
| angelica; fusten them in place by dipping
them In u little melted gelatin. Fll In the
pineapple and pack in cracked ice with
just n little salt. Stand two hours and
serve with whipped cream.
A Pineapple Puddlng.--A fitting ending
to these recipes is this most beautiful
pudding. Pare and cut into slices, half
inch thick one nice pine. Cut these slices
into tiny rounds, and line "A small round
mold bottom and sides. Put into a sauce
pan quarter pound Of butter; same OF
sugar and rice flour; work together and
add half pint of hot milk; stir until boil
ing. and stand aside TO cool. When cold,
add first the yolks of three eggs. and when
well mixed. stir In carefully the whites
well beaten. Turn this mixture into the
mould and steam one hour Serve with
liquid pudding sauce.
Asparagus Rols-Cut the asparagus in
one-half inch pieces, rejecting all tough
parts. Boil In salted water twenty min
utes and drain. Take seven or eight stale
rolls, remove the tops and take out the
soft inside crumbs, reserving the tops for
future use. Boil one pint of milk,
th;ckcn with one tablespoonful of arrow
root, and two well-beaten eggs, season
with salt and pepper and one tablespoonful
of butter; add the asparagus. fill the rolls,
which should have been heating IN The
oven, replace the tops and serve. This IS
a very popular English method for cook
Ing asparagus.
Asparagus Omelette.-Cut off tops, break
the stems at part ceasing to be tender cut
in half-inch pieces until you have about
pint. Boil in sailed water about twenty
minutes. Drain. Beat six eggs until light
and foamy, and add one-halr teaspoonful
OF pepper, and one cup of milk. Have n
lump of butter hot in the omelette pam
turn in the mixture, cover, and place on
back of stove until firm. Before folding
spread on the asparagus, and turn out on
~ hot platter.
Pineapple Chips.-Select large. perfectly
sound pines; pare them, and cut into very
.thin slices. Weigh and allow one pound
of sugar TO each pound of pineapple. Put
these slices on platters and strew over the
the sugar Stand them in a warm place
dixie II drying closeD for a week. Turn
the fruit every day until dry. Now put
them in "a hot oven for ten minutes.
When cool .ut them away in tin boxes
with waXed paper between. This Will
keep all winter.
Stewed Asparagus.-Cut in pieces an
inch long. rejecting all tough parts and
laying the heads one side Put all except
ing the heads in a saucepan of boiling
sailed water. Boil fifteen minutes: add
the heads and boil ten minutes longer
Drain. and add to the asparagus one cup
of milk or cream, one tablespoonful Of
butttT, lliil Il ltdSpOOnlul OF SAT-, Il uaSn oil
pepper, and serve
Asparagus and Salmon Salad-COok two
punches of asparagus until tender. Cut
off the points and drain Mix with one
quart Of cooked salmon. three tablespoon
fuls of oil, two of lemon juice, one of Vine
gar, one teaspoonful Of salt one-uuarter
pepper: put on ice. When ready to serve,
put fish in center of salad bowl place as
paragus points around and turn one cup
of mayonnaise dressing over asparagus.