The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1902-05-04
A Variety of Ways of Pre-
parfuk Those Early Spring
Products. X hubarb and
Asparagus

baking powder and sift again. Then rub in
two ounces Of butter with a spatula or hexi-
BILE knife: do not use the hands. Beat one
egg very light and add IL 10 three-fourths
Of a cup Of milk. Mix this gradually and
evenly into the dry ingredients. making
rather a soft dough. Line the sides OF a
baking dish or a square biscuit pan with the
dough. sWeeten a quart OF sliced rhuoarp
with three cups Of sugar and turn into the
dish: roll out the remaining portion OK
the crust o nj the top, cover, brush me
edges with a little white Of egg. n pinch
the crust together lightly 10 keep the
juice from ;tewing out. Bake half an hour
Add a cup of graduated sugar and the
grated rind of a lemon to a cup of rhubaro
which has been peeled and chopped fine.
Moisten a tablespoonful of cornstarch with
a tablespoonful Of cold water and pour a
cup Of boiling water over it and stir into
the rhubarb Add the well-beaten yolks or
three eggs. Line a deep pie pan With a
plain crust and turn in the mixture. bake
until the custard is set. When cool make a
meringue of the whites Of the eggs ana
half a cup of powdered sugar. heap over
the custard and place in the oven and
brown slightly.
Cream of Asparagus Soup.-Wash a large
bunch of asparagus and cut OF the tips.
cover the stalks with cold water. cook five
minutes and drain. Cover with three pints
of soup stock or water, add a third Of the
reserved tips, and cook until the asparagus
is tender enough TO press through a sieve.
leaving only the fiber behind; put the liquid
and pulp together and place over the IRE.
season to taste with salt and pepper; bring
10 boiling point, let cook a few minutes.
then add a cup of hot cream or rich milk
thickened 10 a sauce with two level table,
spoonfuls of flour and two level tablespoon
fuls OF butter. Stir until blended. then add
the remainder of the tips which have been
cooked in a separate saucepan; serve at
once with small croutons.
Asparagus with Eggs.-Wash the aspara-
gus, place in a saucepan with tips all one
way, and cook in boiling. sailed water I'M
til tender, but not mushy. Drain and place
in a baking dish; season we'll Beat the
yolks of three eggs light, add four table,
spoonfuls of cream, two level table spoon
fuls Of butter, pinch of salt, a dash OF
pepper and the whites of the eggs beaten
10 a froth. Pour the mixture over the
asparagus. place in the oven and bake un-
til the custard is set.
Asparagus Northumberland and wash
two large punches of asparagus, tie each
bunch in smaller bundles with the tips all
at one end, place in a vegetable boiler.
cover with boiling water, and cook twenty
five minutes; then add salt and let simmer
five minutes. Put one finely chopped onion
in a stewpan with two level tablespoonfuls
of butter, cook a few minutes without
browning, then add three level tablespoon
fuls flour and stir and cook until il thick
ems; add two cups of chicken broth. season
10 taste with salt and pepper. and add a
pinch of nutmeg; cook five minutes. Strain
through a coarse sieve into another sauce
pan, beat the yolks of two eggs light. mix
with a tablespoonful of lemon juice. and
stir gradually into the sauce. Set the
saucepan on one side of the range, con-
tinue stirring while you add slowly an
ounce of butter cut into small pieces. Stir
until very hot, but not boiling. Drain the
asparagus, arrange on slices of buttered
toast, and pour the sauce over il or serve
from a separate bowl.
copyright by J. B. Pinkham.1