The Coalville times. [volume] (Coalville, Utah) 1894-1923, 1905-06-30
ASPARAGUS. ITS PREPARATION
AND COOKING.

Select fresh and tender asparagus.
Those yerHed In ~ cultivation a..
aert that Il should be cut AZ least
three times a week. and barely 10 the
ground. II IL IL necessary to keep the
lunches for some time before cook
Ing stand them. tops uppermost. In
water about one.half inch deep. In the
cellar or other cool place. Clean each
stalk separately by swashlng back
aud iorth In n pan of cold water till
perfectly free from sand. then break
on all the tough portions. cut In
equal lengths. tie In punches OF half
a dozen or more with soft tape. drop
into boiling water barely sufficient 20
cover. and simmer gently until per.
fectly tender.
II the asparagus Ia 10 be stowed.
break mot cut into small pieces.
when II will not snap on quickly. the
stalk IL too tough for use.
Asparagus must be taken from the
water Just as soon as tender. while
yet firm In appearance II boiled soft.
II loses its flavor and Is uninyiting.
II IL n good plan when II ~ 10 be d.
ylded before cooking. II the stalks are
I not perfectly tender. TO boil the hard.
est portions first. Asparagus cooked
In lunches ~ well done n. when held
| by the thick end In n horizontal posi-.
] ton between the fingers. II only
bonds lightly and does not fall heay'
ily down.
The time required for boiling as.
| paragus depends upon lis freshness
aud age. Fresh. tender asparagus
cooks In a very few minutes. 40 quick.
~. Indeed. that the Roman emperor.
Augustus. lntlmatinE that any a1alr
must be concluded without delay, was
accustomed 20 say. Let that be done
quicker than you can cook aspara.
gus" Fifteen or twenty minutes will
ufice II young aud fresh; II old.
from thirty TO atty minutes will be ro'
qured.
stewed Asparagus. Wash, break
into pieces. simmer TN tender In wa.
ter Just 10 cover, add SUFFICIENT rich
milk. part cream II convenient. to
make gravy. thickon slightly with
-four. a toaspoonful TO a pint OF milk
add salt II desired, boil together and
sorve
Asparagus for ECO sauee.-Prepare
and cook asparagus as directed above.
when tender. drain thoroughly and
serve on a hot dish or on slices OF
nicely Drowned toast, with an esq
sauce prepared In the following man
ner: Heat half cup OF rich milk "a
boiling. add salt. and turn into II
very slowly the woll.beaten yolk OF
an egg. stirring constantly at the
same time Let the whole just thick
On. and remove from the FIRE at once
Asparagus With Cream Sauce
Thoroughly wash tic In small bunch
os, and put into boiling water. boi
till perfectly tender. Drain thorough
ly. unite the lunches, place the stalks
an the same way upon a hot plate
with a dressing prepared as follows
Lot pint OF sweet cream (about sll
hours old ls besU come 10 the boilinl
point, and stir into II salt 10 TASTE
and level tablespoonful OF houl
rubbed smooth with little cole
cream. Boil an the -four II perfectly
cooked, and then pass through a iin'
! wire strainer.
Asparagus on Toast.-Cook the as
paragus IN punches, and when tender
drain and place on slices Of nicely
! Drowned toast molstened In the al
! paragus liquor. Pour over all a cream
. sauce prepared as directed above
. Asparagus Polnts.-Cut on enougl
p heads In twoinch lengths 10 max
three plnts. Put into boiling waite
, Just sufficient 10 cover, When tender
4 drain on the water, add half cup O
I cream, and salt II desired. Serve a
( once.