The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-04-24
TABLE AND KITCHEN.

Conducted by Ida -Ames Wills, Mar
Quette building; Chicago. TO whom all IN
quiries should be addressed
All rights reserved BY Banning COM
pany, Chicago.
A Bunch Of Asparagus
This vegetable is native of Europe and
young shoots form the edible portion, and
these are made more sucCulent by cult
ancient Greeks and Romans. who valued
IL FOR its medicinal properties as Well as
esteemed it as delicacy for the table
lOid. asparagine which is thought TO pos
sess medical qualities siInna to the water
q sulphur springs inns asparsg-ne. q
nltrcgeEouS substance found in veg
Aas no nuJrlliVe Natue- AsIaraslne IS
also accredited with having power TO act
as cardiac sedative and TO quiet paIpi-
THE BEST VARIETY.
,AlInoqgn Nhe WAlIe asparagus bflngs
small. green variety in taste or delicacy-
II Is propauiy preferred py many on &C
count OF its beng more pleasing TO the
eye when served
The tender part Of the stalk is easily
digested when eaten In small quantities
and much relished by invalids- 1t Ger
rainly IS one of our most popular and
tivated to such an extent as to make it
plentiful or the price within the reach Of
all therefore II must still be regarded as
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
lunches in about an inch of cold water,
vita tops uppeEmosts and keep in cool
Blot tells us that there are only four
ways of PREPARING asparagus without
changing or destroying the natural taste
course. Is the best, if YOU wish to enjoy
Oughly washed in cold water to free it
from grit or sand, and the tough end
broken below tender
ton is woody and useless as food. except.
perhaps to flavor soups Bind the stalks
in small punches with strip Of muslin
place in a kettle and pour over them Just
sufficient boiling water to merely cover
simmer gently until tender. but not soft.
1t must not be boiled too long. and is
really better a 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 posi-
ton. it must be flexible enough to bend
slightly. but not fail heavily.
The time required to properly cook as
fresh and tender stalks require but a
very rev minutes. not more than Is or 20.
Il older ct signify wilted, from 70 to g
HOW TO EAT ASPARAGUS.
whether it is served hot or cold: and
when arranged on toast it should be
gus on the toast and only the tips covered
with the sauce or melted butter. this
up with the fingers.
DO not throw away the water in which
O.
tough ends of the stalks. Cook the lat
ter in little water. add this water to
that remaining after cooking the tender
stalks and use it for making a 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 OF mayonnaise makes =
most delicious and refreshing salad. If
served with mayonnaise. use the tips only.
have the asparagus very cold and do not
mix the dressing with the salad; fill small
crisp lettuce leaves with the tips and
place q spoonful of dressing on the top.
ICED ASPARAGUS.
For a hot day this is delicious. The tips
and only the temdereSt part OF the stalk
must be used Boil or steam very care
fully so to have the asparagus frrn
and not soft While still warm dress with
Oh. vinegar. 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 4 bowl with one
cup of Shrimps. Season with salt and
paprlka and toss lightly with salad fork
10 mix Take the yolks OF three hard
boiled eggs and rub through a fine sieve.
Beat IN sufficient oil and vinegar to make