Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-05-25
Table
and
Kitchen.

Conducted by Ida Ames Willis,
Marquette Building. Chicago. All
rights reserved by Banning Co., Chi
cago).
ASPARA-JS POINTS.
The name was no doubt first suggest
ed to the mind of the ancient by the
character of the perennial plant found
growing wild on the shores of the Med
iterranean.
Our garden asparagus is the result of
long years of cultivating this shore
plant which, although grown far in
land and reared from the seed, still re-
tains the character of marine littoral
vcgct3ble and refuses to thrive unless
the soil around the roots is well sup
plp,d with coarse, common salt.
The alimentary use of asparagus
having been appreciated SO far back in
ancient times and it's cultivation oc-
cupying much time and study by those
devoted to horticultural science it
seems strange that it is not a cheaper
more common vegetable in this country
of varied climates and soil, for when
the length of the warmer season per-
mits, the roots put forth their shoots
twice each year, and it is such a rapid
itudes it is necessary to cut these
shoots twice a day.
Our garden asparagus is distin-
guished as white, green and violet
though for fact all the very young
shoots cut below the surface, before
the tips reached the light are white;
these are considered the most delicate
although the tall green shoots are the
ctr Ia
vored The white stalks, if large, are
tender. when freshly cut, but if kept
too long they become woody. The
violet shoots are those cut as they are
just lifting the surface of the earth.
The asparagus shoot contains large
amount of water, about ninety-four
per cent, and about two per cent of nj
trogcnized NEUTRALITY-SUSPICIOUS. sub
stances and asparagin, Il chemical sub
stance-a so-called immediate prin
cipie, which in the fresh sprout forms
O35 per cent of the whole amount of
nitrogenizcd matter. This principle
seems to stand in particular relation to
the albuminous substances. Other
ingredients are. fat, sugar, other soluble
organic substances free from nitrogen,
and woody fiber and ash.
This most delicate vegetable is as
generally misunderstood and ill-treated
as the caulifiower. The chief sin
against betll-is their doing to death by
over boling-making them lark and
strong favored. Boiling is the only
method of cooking asparagus, but it
need not be served broken and in
shreds. Twenty minutes is sufficient
time for cooking when it is Immersed
in boiling water; the green asparagus
requiring even less time to be COM
pletely done. When properly done it
may be fully cooked and yet retain a
bright green color and certain crisp
ness that makes it a very delicious and
attractive vegetable.
All asparagus must first be boiled
the different modes of serving con-
sist in the additional materials used in
combination and the finishings before
serving. The French commonly cat
asparagus with either oil or butter;
some cat it with a hot vinegar sauce
or a gravy but the usual forms are
practically but twO-hot with butter
sauce, allemande or Dutch sauce or
cold, with French or mayonnaise dress
ing. Very large asparagus shoots are
sometimes fried; the tips are removed
to be served as asparagus points with
gravy-a great delicacy-and the ten
der part of the stalk is boiled, dipped
in egg and crumbs and fried as GRO
quotes.
Sautes of Asparagus Tops in Butter.
Break off all the tender part from
small green shoots of asparagus, wash
well and cut into small pieces and cook
in boiling sailed water until tender
but not soft; then drain and cool in a
colander. A short time before serving
melt half cup of butter in Il saute
pan, put in the asparagus, add little
salt, pepper, sugar and nutmeg; set
over a good fire and heat we'll turning
over carefully so as not to break the
PIECES, then turn into u deep heated
dish and serve ut once.
Asparagus in Cream
Wash and trim a bunch of green
asparagus cut into small pieces; cover
with boiling water and blanch Tor
about three minutes. Then pour off
the water and drain asparagus We'll.
Put into another saucepan with little
warm water Il tablespoonful of butter,
teaspoonful of sugar and large slice
of onion. Set over the fire, where it
will simmer slowly for half an hour;
remove the onion and add cup of
cream thickened with one egg; season
to taste with pepper and salt and serve.
Asparagus a la Friburg.
Take some large white asparagus.
scrapc, wash and tie evenly in punches,
cutting off ends of the stalks. Cook
until tender but not soft or broken;
take out and lay in cloth and place
where it will drain but keep hot.
When dry arrange in layers on heat
ed dish, heads one way, and CRATE
gruyere cheese between each layer.
Pour half cup of hot, slightly
Drowned butter over it and serve.
Asparagus, Pompadour.
Scrape and trim off the tough ends
OF the stalks; cover with sailed boil
ing water and cook until tender but