Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-07-08

discretion used as to the mixing of the
fruits delicious salads will result
When the strip Is rot used, the best
dressing for fruit salad HAS for its foun-
dation cup of sour cream The cream
must be of the very rich variety and only
slightly acid. The other Ingredients will
be the Juice of lenaon and half a cup OF
melted butter. Stir the sour cream with
silver fork and drop In gradually the melt
ed butter until the mixture Is n creamy
mass. Add the lemon juice drop by drop
and beat rapidly to prevent curdiing Keep
on dropping until all the lemon juice is
added.
Both crab and lobster salads are very
good. and the former is made by taking
the meat of boiled crabs. chopped fine. and
mixing it with mayonnaise sauce. Put the
meat in a bed of lettuce and garnish with
sliced lemon. In the vegetable salad class
nothing Is more delicious than asparagus
transformed into an entree. Make thick
mayonnaIse and mix with 1t half the guam
tity of cream. Color IL a delicate green
and place II on ice a short time before
serving. Cook some large stalks OF aspara-
gus until they are quite tender. but UNI
broken Cut OFF the hard white portion and
drain the heads soft cloth; then dress
them with mayonnaise and place the
asparagus in the middle of border or
golden aspic jelly.
Epicures are .'dafry" about a new cold
asparagus salad which is an expensive lux
ury as the stalks have to be cut at the
psychological moment. which Is when the
small white stalks, which at this stage are
tender and have an indescribabie navor.
are used. To be quite up to epicurean taste
the asparagus is dug after sunset rms
proviso sounds ''spookey,' like the rabbit
foot found at midnight In a church yard.
ETC., but when the salad. fresh and cool
from under the earth and covered with
French dressing, is served nothing Is left
to be desired.
Is Often Degraded.
This queen of summer vegetables has
often to bewail degradation when in con-
sequence Of careless cooking she is thrust
into the common vegetable class To pre-
pare boiled asparagus for the cooking
frame first lay the stalks in cold water
then with a vegetable knife cut of an inch
of the stalk and scrape the remaining part
clear of the outside stringy substance.
Failing frame" cut the stalks even at
the bottom and tie them in bundle large
enough to keep steady; then stand them
in saucepan and cover with boiling water
to within two inches of the top. In this
way the heads are steamed. and II kept
over the fire for from thirty to forty min
utes the chief part of the white stalks will
| be as tender and eatable as the green. The
| most attractive way to serve hot asparagus
| Is on a trebly folded napkin, the linen
abSorbS the moisture. Serve the sauce In
| a separate dish. and II may either be one
| of melted butter. Beurre fondu hollandaise
or sauce mouSselne For this last whisk
| equal qua antilles of cream and hollandaise
| sauce together until frothy and then add a
| little lemon juice and dash of red pepper
| Some gourmets declare that II sent to
| table hot asparagus should be accompanied
by an fce-cold sauce, and vice versa. For
cold asparagus. plain cream iced and sea-
soned with red pepper, white mayonnaise OIL
| tomato cream may be recommended but
remember that the sauce must be very deli