Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-06-20

NJ tha water in order to steam tender. In
stead of cooking to a frowsy mass ana
wasting. Cook about half an nour un.u
tender and not broken. Remove the stalks
from the water. arrange symmetricaIIy on
buttered toast and serve with sauce OF
drawn butter. A still more delectaoie
sauce is made from the water IN "nicn .hS
asparagus was boiled. Put in small
saucepan a level teaspoonful of -four and
heaped one of butter. Heat until they
blend. then stir in a half cup OF the aspara-
gus water and the same amount OF ricn
cream.
An asparagus omelet is one of the de-
lights of the season. Break four eggs into
bowl and whisk with Dover egg-beater
spoonfuls of cream. a tablespoonful of salt
and a dash of pepper. Have Clean
smooth omelet pan. and melt In 1t a table
spoonful Of butter, letting 1t run all over
the pan. When kissing hot pour the egg
mixture into 1t. AS 1t cooks. prick In sew
eral places with fork to allow the UNI
cooked portions to run under. Lift with
the fork until the whole is Of a creamy
consistency. Have ready several spoonfu1s
of cooked asparagus points mixed with
little melted butter, few drops Of lemon
juice and a teaspoonful of chopped parsley
Spread evenly over the top of the omelet,
double dexterously, and shake out of the
pa onto hot platter.
An appetizing asparagus salad is made Of
the cooked asparagus After boiling until
tender in the manner suggested above
drain well and chill. Put in a salad bowl
and cover with a French dressing made to
suit the taste of the family. A good pro-
portion for most people is half teaspoon
full of SALT dash Of white pepper or pap
RIGA. four tablespoonful Of olive oil and
one tablespoonful of vinegar or lemon Juice.
Mix well and dress the salad. If used for
dinner salad the dressing can be made at
the table. The easiest way is to shake 1t
to an emulsion in bottle.
Az ia fitting 70 nf
and distinguished lineage. there are num-
Der of dishes designed especially for the
serving of asparagus. Among the newest
are platters of Kayserzinn, with broad
rims and handles at the ends in heavy
floral designs. These are equipped with a
rack on four tiny legs. The English have
a combination asparagus rack. tray and
sauce boat made in plate and sterling sill
yer.
In Germany the seed of asparagus is used
as substitute for coffee. The supplies
come principally from the asparagus fields
of Brunswick, where waste seed is plenti-
full.
For a summer appetizer there is nothing
to excel young onions BermudaS, sliced
wafer thin lightly sailed and placed be-
tween slices of fresh bread and butter. 1t
Is asserted that taken daily, they will
prove more effective than any complexion
beautltierS in the market. If one is afraid
of the odor, the onions may be laid in ice
water for an hour before slcng, and a bit
of parsley may be eaten after partaking of
them
An excellent salad may be made by cut
ting new onions, cucumbers and lettuce to-
gether, and then dressing with a French
dressing. Onions and tender radishes sliced
and dressed with oil and vinegar are ap-
petz1ng. CalifornianS revel in a combina-
ton of young onions and delicious ripe
black olives, which discount the immature
green fruit with which alone most people
are familiar.
The incest way to cook young onions is
to cook them tender in boiling water and
serve on slices of buttered toast like aspar-
agus: Season with salt, pepper and little
butter
Onion soup is wholesome and tasty"
Slice two or three large onions and fry
until soft in butter or clarified drippings.
Add three tablespoonfuls of flour and stir
until 1t Is a little cooked. To this add slow
~ pint of boiling water stirring until it
is smooth. Have ready three potatoes,
boiled and mashed. and add to them a
quart of milk just scaiued Put the potato
and onion mixtures together. Let it get
very hot and pass through a strainer into
the tureen. which should also be heated.
Sprinkle over the top a little parsley
chopped fine and few croutons
To make scalloped onions peel six large
onions and lay in cold water for an hour.
Cut in thick slices and put on to cook in
boiling water Boil ten minutes drain,
cover again with boiling sailed water cook
until they tender but still firm. and
then drain. Have ready pint of cream
sauce made like that which is the ba sis for
toast creamed fish. potatoes and the like
1t must not be very thick Butter a baking
dish. put in a layer of onions and one of
the sauce sprinkled with bread crumbs
Then put another layer of onions, and so
on till the dish is full. Make the last lay
ers of the crumbs and sauce with a few
extra bits of butter. Bake in quick oven
till brown. little layer of cheese may
be used with each layer of crumbs If de-
sired.