The daily morning Astorian. [volume] (Astoria, Oregon) 1883-1899, 1895-08-07
NETS WANTED.
Small mesh nets wanted, also second
hand seine, old web bought.
FOARD & STOKES co.
HOW TO EAT ASPARAGUS.

The boy wlo asked the man how 10
eat an orange WAS told THAT If he wished
to have a real good time" eating it he
had better go out behind the barn or
somewhere out of Sight.
A good MANY people view with alarm
the approach of the asparagus season be-
cause they never feel quite sure thai they
can eat 1t without dlsgracing themselves,
says the New York Commercial Adyer-
tser.
OF course, there are several methods in
vogue among chefs of preparing this sue
culent and delicious edible that !nsures
the asparagus being cut into mouthfuls
before 1t reaches THE table. But the more
refined and appreclatlve palates do not
approve of having every kind Of food
turned into a fancy dish that shadows #
it does not destroy its peculiar character
ishcs.
Asparagus is most delicious when boiled
Whole until tender and served hot with
a sauce upon slices of dellcately Drowned
and buJtered toast and catch the 'dlCp."
Or else when served whole cold as a
salad with French dressing of vinegar
olive oil, pepper and salt and a thought
of mustard.
But asparagus stalks that are cooked
whole tin they are tender are limp-so
limp THAT they wabble on the way to the
mouth
However, that's nothing when you get
used to lit. Lift the stalk by the large
end, which is usually dry, and carry the
other end to the mouth on a fork, and
there 1t is bite for an epicure.
But while this lis possible to all, and
perfectly proper, there IS a new wrinkle
just out to add elegance to the episode of
easing asparagus. This is a set of sill
yer comprising a special service for this
vegetable alone.
It includes first of an a Silver tray
more than long enough to receive the
longest stalks and WIDE enough to hold
the largest bunch. The tray is shallow,
and sitting upon 1t is a rack made of
cross bars lifted little way above thl
tray and attached To side bars which
have upward carving ends, thus prevent
ing the stalks slipping away from the
server over the edge of the dish. At
ole side of the d 'sh lis a rack made to
receive a silver pitcher designed for the
sauce.
-fl.. 4. q,
high U-shaped bars close together, each
cne Of whlch IS hollow and is designed
to b. filed wlth hot waiter, thus lnsur-
ing the vegetable being served piping hot
when it is meant to be hot and not cold,
With the asparagus tray comes a serv-
irg implement which is made on tha plan
of the sug-r tongs, bu. very much larger,
with wide, fhat-shapei plerc1d blades
which fit upon each other when the han
dies are pressed lboge.hsr, SO that the
asparagus cannot fall or slip yet is not
crushed.
And last of all in the way of elegance
is the individual asparagus eater"-not
the man or Woman but the instrument
1Jr thldm To use. This, too, is a sort of
tongs With 1T one can carry the stalk
to Hhe mouth without touching it with
the fingers.
The price depends, of course, upon the
weight of the silver and the amount of
ornamentation. In solid silver ths trays
are very expensive, ais they are brand
new N idea and large. In plated ware of
the best grade the tray and drainer c1n
be had for about $3.50. With the sauce
pitcher and rack attached the price goes
TO $12 hnd upward.
The servers N plalted silver cost about
50, and the individual "euters" can be
had for so cents in plate and for S1.5O in
Sterling silver.