The Virginia enterprise. [volume] (Virginia, St. Louis County, Minn.) 1893-19??, 1899-05-26
FOUNDER OF AN INDUSTRY.
\ Massachusetts Woman Who First
Covered Buttons with Cloth.

A Massachusetts Woman Who First
Covered Buttons with Cloth.
The first maker f covered buttons was
Airs. Samuel Wiliston Of Esthampto11.
Mass. In early life her Husband ire
pared for the ministry. but, his eyesigbt
failing. he was compelled tS give up all
study and support himself. He, opened
up a general country store, and bis wife
gave Il great deal of attention to Il tetion
counter. One winter day in 1896 sl4'
was starting her stock. when it suddenly
occurred to her to cover some of the
wooden buttons. then in general USE
with cloth. They attracted n1nch atten~
shop. and were finally known to an the
neighboring towns. and became very pop
ular. Williston and his wife contrived
machinery to do the work. the first ever
employed in America. An immense man
| ufactOry sprang up: and made half the.
covered buttons of the world: and Willis
ton died worth several millions. And
| the source Of all this wealth originated
with bright New England woman. re-
marks Harpers Bazaar.
How to Prepare Asparagus.
Asparagus is getting cheap enough aow
for ordinary people to consider WAYS IF
cooking it. 1t is one of the good tlfif,z.
that are ruined so often in the prepare
ton for the table. Sir Henry Thompson,
connoisseur, says: Asparagus should be-
cut of exactly equal lengths and boiled.
standing ends upward, in Il deep pam.
Nearly two inches of the heads should be'
out of the water, the steam sufficins tT
took them, as they form the tenderesf
part of the plant while the stalky part is
rendered soft and succulent by the longer
boiling this plan permits. Instead of the
orthodox twenty minutes allotted to aver
age asparagus lying horizontally. which
half cooks the stalks and orercooks the
heads, diminishing its favor and consist
cfice. q period Of thirty or forty minutes
on the plan recommended with render
fully One-third more of the stalk delicious.
while the head Will be cooked hy the
steam alone"
Gourmets assert that asparagus. to be
perfect. should always be eaten terld.
Taste III the last few years however. mas
run to cold asparagus. Hot or cold.
plain viuaigrette sauce of salt. pepper.
oil and vinegar, with finel minced herbs.
brings out the flavor best. although with
hot asparagus many people prefer simply
drawn butter.
For more elaborate service, mayo1-
naise, bechamel OF n1ousseuse sauces are
used, or it may be served au gratin or as
an omelet filing.
A cream of asparagus soup. with GU
cumbers. is highly recommended by the
epicure. 1t is made by taking Il bunch
of asparagus. removing the tough parts
and standing in boiling water until about
half cooked, then draining and stewing
in enough butter to keep it moist. season
ing with salt, pepper and nutmeg. Two
gills Of white stock are added. and the
same amount of sauce supreme and later
a little poultry stock. When thoroughly
cooked it is passed through a sieve. Bits
Of cucumber in butter are added. and
just before serving liaison Of eggs yolk
and cream is stirred in.
An English authority describes the
preparation of asparagus as sweet
Two pounds are cleaned and rinsed we'll.
and boiled until tender in two quarts
of milk. 1t is then strained, and four
ounces of sugar are added. The liquid
in which it was boiled is then poured in.
and the whole is thickened with the yolks
of eight eggs, the connection being stirred
over the fire until thick enough. After
being rubbed through tanning it is
frozen; two wine glassfuls of sherry, half
a wine glassful of brandy and one and a
half gills of whipped cream are added,
when it is refrozen and put in the ice
cave until ready to be served.-New York
World