Evening star., 1901-04-23
Table and Kitchen.
Practical Suggestfons About what to
Eat and How to Prepare Food.


its wild state is a seacoast plant. The
young shoots form the edible portion, and
these are made more succulent by cultiva-
ton. This plant was known to the ancient
creeks ana Romans, who valued it for it's
medicinal properties as well as esteemed
it as delicacy for the table.
Asparagus contains crystalling aka
loid, asparagine, which is thought to pos
sess medical qualities similar to the water
OF sulphur springs. This asparagine
nitrogenous substance found in vegetables,
belongs to the albuminates, but has no
nutritive value. Asparagine is also accred-
tied with having power to act as a cardiac
sedative and to quiet palpitations.
Although the white asparagus brings the
highest price. it is not equal to the small
green variety in taste or delcacy. 1t Is
probably preferred by many on account of
Its being more pleasing to the eye when
served
The tender part of the stalk is easily d.
gested when eaten in small quantities and
much relfshed by fnvalids. 1t certainly is
one of our most popular and most delicious
vegetables but is not cultivated to such
an extent as to make it plentiful or the
price within the reach of all; therefore it
must still be regarded as somewhat of
luxury.
Cooking Asparagus.
Asparagus, like most fresh green vege-
tables. is generally overlooked and the
flavor and good qualities are lost and
spoiled. If asparagus is to be kept for some
time before it is cooked place the punches
in about al inch of cold water, with tops
uppermost and keep in a cool place.
Blot tells that there are only four
ways of preparing asparagus without
changing or destroying the natural taste
of the plant. The simplest manner. of
course is the best, if you wish to enjoy
the full flavor. Each stalk must be thor
oughly washed in cold water to free it from
grit or sand, and the tough end broken
off, as all below the tender portion is
woody and useless food except. per-
haps to flavor soups. Bind the stalks in
small punches with a strip of muslin; place
in a kettle and pour over them just suffi-
cient boiling water to merely cover; SIM
nler gently until tender but not soft. 1t
must not be boiled too long, and is really
better little underdone. Take it from the
water as soon as tender. Take up stalk
by the thick end. holding it between the
fingers in a horizontal position; it must
be flexible enough to bend slightly, but not
fall heavily.
The time required to properly cook as
paragus depends on it's freshness and age;
fresh and tender stalks require but a very
few minutes, not more than 10 or 20. If
older or slightly wited, from 20 to 80 min
utes will be necessary.
How to Eat Asparagus.
Asparagus is eaten with the fingers,
whether it is served hot cold, and when
arranged on toast it should be dished with
the white ends of the asparagus on the
toast and only the tips covered with the
sauce or melted butter; this leaves the
ends dry, so they may be taken up with the
fingers
Do not throw away the water in which
the asparagus has been cooked or the tough
ends of the stalks Cook the latter in a
little water add this water to that remain
after cooking the tender stalks and
it for making cream of asparagus SOUP
adding few of the tips and tender stalks
cut into small pieces.
Asparagus Salad.
Cold boiled asparagus served with plain
French dressing or mayonnaise makes a
most delicious and refreshing salad. II
served with mayonnaise use the tips only
nave the asparagus very cold and do not
mix the dressing with the salad fill small
crisp. lettuce leaves with the tips and place
a spoonful of dressing on the top.
Iced Asparagus.
For a hot day this is delicious The tips
and only the tenderest part of the stalk
must be used. Boil or steam very carefully
SO as to have the asparagus firm and not
soft. While still warm dress with oil, vine
gar, salt and pepper: when cold pack in
ice and salt and freeze.
Asparagus and Shrimp Salad.
Take two cupfuIs of cold boiled aspara-
gus points and place in bowl with one
cup of shrimps. Season with salt and pa
prika and toss lightly with salad fork to
mix Take the yolks of three hard boiled
eggs and rub through a fine sieve Beat in
sufficient oil and vinegar to make the MKT
ure the consistency of cream. Season with
salt and paprika and pour over the aspara-
gus and shrimps. Serve with a border of
cress and small red radishes or pcsled
beets cut into fancy shapes
Cream of Asparagus Soup.
Boil the points and stalk separately
When the stalks soft mash and rub
them through a coarse sieve. Heat a pint
of milk in double boiler. When scalding
hot thicken with two level tablespoonfuIs
of -four and two level tabIespoonfuls of
butter rubbed to a smooth paste Add the
water in which the asparagus was boiled
and the pulp. Season with salt and pep
per TO taste and very little sugar. And
a half cup of rich sweet cream and then the
tips Let the soup get thoroughly hot and
serve.
Asparagus on Toast.
Wash the asparagus, trim to equal
length. tie in small punches and boil until
just tender: drain and place the thick ends
OF the stalks on nicely Drowned slices of
toast which you have previously moistened
with the asparagus liquor. Pour sauce
Hollandaise over the tips.
Fried Asparagus.
Wash, trim the asparagus and parboil
for three minutes; drain perfectly dry,
then dip into beaten egg and bread crumbs
and fry in deep, hot fat. Sprinkle with
salt and serve.
Asparagus in Ambush.
Cut off the tender tips from twenty-five |
fine stalks of asparagus and boil In salted
water until tender, then drain. Take a |
dozen stale rolls or baking powder bis
cult and cut off the tops and SCOOP out |
the inside; put these cases with the tops |
in the oven to dry but not brown Heat |
half pint of milk in double boiler, add |
two level tablespoonfuls of butter, salt and |
pepper to taste and the well-beaten yolks |
of two eggs. Stir and cook until it begins |
to thicken, then add the asparagus tips |
and heat to boiling point; then fill the |
cases with the mixture, fit the tops on I
and serve very hot
Asparagus OmeIet.
Make a plain omelet by breaking four
eggs into a bowl adding fOur tabIesnoon.