Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-05-09

them out into neat rounds with a biscuit
cutter. With a smaller cutter mark a cir
out the crumb to the depth of an inch, TAX
ing care to leave the sides and bottom
quite firm. Arrange these in shallow dish
and pour over them half pint of milk to
which a beaten egg has been added. Then
take up very carefully and slip into kettle
of boiling fat. They will brown almost i'm
mediately and must be removed when a
pale golden brown. Some cooks prefer to
drop them at once into the hot fat without
the milk and egg bath. Drain on soft pa
per.
Cut the tender part of asparagus into
pieces OF an equal size. avoiding that which
is woody. Wash and simmer in sailed wa
ter until tender; drain; put a heaping ta-
bleSpoonfull of butter into a saucepan with
a tablespoonful of flour; cook; then add a
quarter pint of water in which the aspara-
gus was cooked. Let it come to boil add
the asparagus, the juice of lemon and d
teaspoonful of finely chopped parsley. Fill
the canape with this, arrange on platter
and garnish with cress or parsley and sliced
lemon.
For most people the simplest way of cook
Ing asparagus is considered best. Cut off
the toughest ends of the stalk where it is
white and woody and bind the remainder of
the stalks together in small punches with
a strip OF muslin. Immense the stalks in
boiling sailed water, with the tips projecting
two inches above the water. In this way they
will steam tender, while the rest of the
stalk is cooking. Boil until tender but
not muShy, and serve with white sauce
drawn butter, mayonnaiSe, bechamel or
moussense sauce, as preferred.
"A french woman eating asparagus takes
stalk at time in her fingers, dips the
head in the cream sauce and daintilv nib
bles her way down the stalk as far as it
seems tender. In this country it is usually
served on buttered toast, each slice being
dipped in the asparagus liquid
For those who would cling to asparagus
a c mr. her To IL ~
tons are simple. Cut the tender portions
of the stalks into half-inch lengths Sim
mer In boiling sailed water, only Just
enough to cover. until tender; then season
asparagus, liquid and ALL with milk or
cream, butter, salt and pepper and serve
on toast or in deep saucers. In this way
the whole delicate and distinctive flavor Of
the asparagus is preserved
AT college club luncheon held recently
at Hotel Manhattan the third course was
sweetbreads la Newburg and asparagus
tips, served on the same plate. About two
inches OF the asparagus stalks were cooked,
seasoned delfcately with butter, salt and
pepper and laid symmetrically at one side
of the sweetbreads. Sweetbreads. by the
way, hold a most honored place on the
spring bill of fare. and whatever the after
preparation may be the preliminaries are
always the same. On account of their deli
cate flavor, which is quickly lost they must
be parboiled soon as they come from
the butchers. Plunge in boiling sailed wa
they may simmer from fifteen to thirty
minutes at the slowest heat possible Par
boiling is the important part. Then throw
in Ice water, to which a tablespoonful of
lemon juice or vinegar has been added and
let them blanch about an hour. Always
handle with silver knife on account of
the phosphorus which they contain. At
ter parboiling pull out the little strings
and membranes There are three sweet
breads, two in the throat and the third the
heart sweetbread, which is round and COM
pact. The sweetbreadS found in veal are
considered the most desira BILE After the
preliminary parboil1ng and blanching they
may be boiled, served with a cream sauce
or a la Newburg, scalloped, roasted broil-
ed, fried or served in cases. A favorite
method on state occasions is to allow
can of mushrooms to every pair of sweet
breads, then mix with rich cream sauce
and serve with peas or asparagus
Pink seems to be the favorite table dec
Grafton for May functions the arbutus ap-
pie blossoms or May wild roses taking the
place of the English hawthorn. There is
no scheme of color easier to carry out both
in decorations and edibles and the beauty
of 1t Is that there is no shade more uni
versally becoming to those who sit at
meat. Hence. probably the enormous sue
cess of the pink tea." though that name
no longer prevails. Pink teas went out
with the century but even daintier are the
rose luncheons and apple blossom teas
that have come to take their place.