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

the mixture the consistency of cream.
Season with salt and paprika and pour
with a border Of cress and small red
radishes or picked beets cut into fancy
CREAM OF ASPARAGUS SOUP.
Boil the points and stalks separately.
them through a coarse sieve. Heat pint
of milk in double boiler When scalding
of flour and two level tablespoonfuls Of
butter rubbed to a smooth paste. Add the
and the pulp. Season with salt and pep
per to taste and a very little sugar Add a
halr cup OF rich sweet cream and then
the tips Let the soup get thoroughly
ASPARAGUS ON TOAST.
WASH the asparagus, trim to equal
lengths. tie in small punches and boil I'M
ends Of the stalks on nicely Drowned
slices of toast which you have previously
Pour sauce FoiIandaise ovsr the tbs.
FRIED ASPARAGUS.
for three minutes: drain perfectly dry,
then dip into beaten egg and break
crumbs and fry in deep, hot fat Sprinkle
ASPARAGUS IN AMBUSH.
stalks Of asparagus ana boil in sailed
water until tender. then DRAIN Take
cult and cut or the tops and scoop out the
inside- put these cases with the tops
half a pint OF milk in a double boiler,
add two level tablespoonfuls Of butter,
beaten yolks Of two eggs. Stir ana cook
until it begins to thicken. then add the
asparagus tips and heat to boiling point:
then MI the cases with the mixture, ut
the tops on and serve very hot;
Make a plain. omeIet by breaking four
eggs into a bowl. adding four tablespoon
fuls of cold water and beating with long.
DECIDED strokes Just enough to mix the
yoIks and whites thoroughly Season with
tablespoonful of oil or butter in an omelet
pan ana when nor, put not smoking. turn
Onds. and as soon as eggs begin to set
around the edge take a spatu1a or flexible
knife. llft the edge carefully. tilt the pan
anu let the SOFT uncooked part run into
the pan Continue to do this until the
move the pan from the fire and lay over
one-haf of the omelet hot seasoned tips
OF plain boiled asparagus Fold the
oInslet over, turn out on a hot platter
ESCALLoPED ASPARAGUS.
Boil asparagus until tender. then dra in
and place n layer in q baking dish which
bread crumbs: sprinkle the ''i aspara mtSs
with chopped hard-boued eggs. pepper,
SAT- and grated cheese and continue in
TINS way until the pan is fuIl, having the
TOP layer Of asparagus Make a thin
Tablespoonful Of flour ana clip IL milk
and pour this over the other ingredients
Mix a little grated cheese with bread
crumbs and sprinkle over the top. Place
IN the oven and bake q light brown.
Inquiries Answered.
(No attention paid to inquiries not Civ
ING name and address of writer, plainly
written-)
Mrs F. Stone writes: 7 am a constant
reader and have tried q great many of
your recipes with good success. and I
Want 70 ask you to please give a recipe
Tor cooking mushrooms. the rather fat
umbrella kind so plentiful now in the
market and YOU Will greatly Oblige-
STEW ED MUSHROOMS WITH CREAM
Take a pound of mushrooms. break of
the stems, peel carefully. and if very
large break into halves or quarters. Wash
Wei and drain and place in a saucepan
with three ounces of butter. Cook them
until tender stirring occasionally with A
sllNer spoon or wooden paddle. Season
with SAT- and pepper, sprinkle a table
spoonful Of -four over them and stir until
Well mixed with the mushroom liquor:
tnen add a cup of sweet cream or rich
mix cook a few minutes longer and
serve on a hot dish garnished with small
triangular pieces Of toast with one point
dlpped in melted butter and finely minced
parsley
RROILED MUSHROOMS ON TOAST
oelect large fiat mushrooms for brOiling.
oreah on the stems. peel and score across
the Top. place them q well oiled wire
Stiulron and grill over a slow fire turning
Wnen dome on one side Cut rounds the
size 81 the mushrooms from slices of dry
nreads toast nicely. butter while hot and
ray a Droiled mushroom on each piece Of
toast. put a small piece of butter in each
mushroom; season with salt and pepper;
arrange on a faScy paper d0ilie on a hot
platter and garuiSh with fried uarEIpu