The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1896-06-13
THE HON E..


Se~-~->"
agus makes. Cook the asparagus in salt
ed boiling alter, drain it, and when II
is cold cut it into inch pieces down al
far as 1t is tender, and serve with may
onnaiso or French dressing.
Asparagus makes delicate and de
llclous soup. Use one large bunch OF
asparagus, cut off the heads in one-inct
lengths and lay them at one side. Cut
the remainder into halves, and boil them
In generous pint of white stock. Put
IN small saucepan two tablespoonful
OF butter and two small slices of onion
cover and let them cook slowly on the
back OF the fire eight minutes; then ado
two tablespoonfuls of flour and stir unit
the mixture is smooth and fTothy, but dc
not allow it to brown. Season with salt
and pepper and add it to the asparagus,
and let all cook slowly ten minutes.
Then rub them through coarse sisve,
return to the fire, and stir in one pint oil
cream or rich milk, and let it come tc
the boiling point, and serve Immediate.
ly. Cook the heads few moments in
boiling salted water, and add them tc
the soup when in the turreen.
Boiled asparagus is best served on
square pieces Of buttered toast, with q
cream or Hollandaise sauce poured over
it. ta
Here is way to make scalloped aspar-
agus: Wash the asparagus and out the
tender parts in two-inch lengths and
boil them in sailed water for ten min
utes. Boil four eggs hard and chop
| them fine. Butter an earthern dish and
put layer of the asparagus in the bot
tom. Scatter some of the egg over it.,
and season with salt and pepper. Repeat
until tho dish is filled, having for the
last layer the vegetable. Make a sauce
of two tablespoonfuls of butter and the
same of flour. When this is cooked gradu-
ally stir in two cups OF milk, and cook
until it thiokens. Season with q dash
of cayenne and pour it over the prepared
asparagus, cover the top with layer of
bread crumbs, and sprinkle grated cheese
on top. Bake in hot oven from 10 to
10 minutes.
An attractive way to Sc rye asparagus
for course luncheon is in bread pat
ties. Cut the bread in slices an inch and
a half thick. With a large biscuit cutter
cut the slices into circles, and, using a
small cutter. take out the inside for a
little more than half way through. Dip
these cases into boiling lard to color
them delicate brown and place them
where they will keep hot. Cut the he is
from the asparagus and cook them in
sailed boiling water fifteen minutes.
Drain them and pile them in the bread
patties. Pour over the asparagus a cream
or Hollandaise sauoe.-N. Y. Sun.
Treatment of Sprains.
One great hindranoe to tho speedy cure
OF sprains lies in the fact that not suffi-
Gent Importance is attached to the in
that it is "only sprain," course of
active treatment is entered upon which
is calculated to increase the mischief and
1etard the recovery.
What happens in a sprain is briefly
this: The ligaments which bind the
JOldUs AOE Az ID obO0U JOlue bpIdlA5 bunt
we are writing, become greatly
stretched, especially ON the side whers
the force Of the blow comes. The result
is obvious. An unnatural degree of free
dom is permitted to the workings Of the
joint, and the part at once becomes in
famed and swollen. The active uss to
which the joint is put, under the impress
sion that thereby the Inflammation will
be kept down, only serves to aggravate
the symptoms. With the increase in.
fammation the tissues of the joint may
become directly attacked, and predis-
position to a chronic trouble be estab-
lished. When the joint itself becomes in
volved, stiffness is the almost inevitable
result.
The first thing is to immense the part
in hot water. The water should be as
hot as can De borne, and should be kept
up to constant temperature by frequent
additions. 1t will be necessary to con-
tinue this treatment for long time, it
may be for hours or until every trace of
soreness is practically dispelled.
The part Is then to be tightly strapped
in bandage in position just short of
absolute flxity. The best article to use
in such case is what is called in medi-
cal parlance a Martins Bandage"
This is long, narrow strip of sheet rub
Der, of sufficient strength to withstand
considerable strain, and fitted at one end
with tapos for tying. 1t is easily seen
that by the use Of this bandage the de-
sired pressure can be obtained without
complete immovability.-Yout Com
panion.
Hints to Housekeepers.
7 he adjustable COLLAR and cuffs that
comp lete the shirt waist are readily
stiffened: Allow one heaping teaspoon
full of starch to one pint of water, dis
solve it and add FIVE drops of kerosene
oil. Wet the collar and cuffs in the
starch, roll up the garment and leave 1t
for several hours. Iron. drying thor
oughly with the iron, and bend collar
and cuffs into shape. .Ios
To clean marble that has become
stained, use strong solution of washing