The Holly chieftain., 1905-06-23
ASPARAGUS, ITS PREPARATION
AND COOKING,

Select fresh and tender asparagus.
Those yersed in its cultivation as.
sert that 1t should be cHt at least
three times q week. and barely to the
ground. 1t is is necessary to keep the
lunches for some time before cook.
ing, stapd them, tops uppermost, in
water about one-half inch deep, in the
cellar or other cool place. Clean each
stalk separately by swashing back
and forth in 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
dozen or more with soft tape, drop
into boiling water barely sufficient to
cover. and simmer gently Until per-
fectly tender.
If the asparagus is to be stewed.
break (not cuD into small pieces;
when 1t will not snap of quickly, the
stalk is too tough for use.
Asparagus must be taken from the
water Just AS soon as tender, while
yet firm in appearance. II boiled soft,
it. loses its flavor and is uninviting.
1t is good plan when 1t is to be di.
vided before cooking, If the stalks are
not perfectly tender. to boil the hard.
est portions first. Asparagus cooked
in punches is well done If, when held
by the thick end in a horizontal posi-.
tion between the fingers. 1t only
bends lightly and does not fall heav.
lily down.
The time required for boiling as.
paragus depends upon its freshness
and age. Fresh, tender asparagus
cooks in very few minutes, SO quick.
ly. indeed. that the Roman emperor.
Augustus, intimating that any affair
must be concluded without delay. was
accustomed to say, Let that be done
quicker than you can cook aspara-
gus" Fifteen or twenty minutes will
suffice II young and fresh; II old,
from thirty to fifty minutes will be re-
Quired.
stewed Asparasus.-Wash, break
into pieces, simmer till tender in wa
ter just to cover, add SUFFICIENT rich
milk. part cream II convenient. to
make a gravy, thicken slightly with
-four. teaspoonful to pint Of milk:
add salt II desired. boil together and
serve.
Asparagus for Egg saues.-Prepars
and cook asparagus as directed above.
When tender, drain thoroughly and
serve on hot dish or on slices Of
nicely Drowned toast, with an egg
sauce prepared in the following man.
ner: Heat . half cup of rich milk to
boiling. add salt, and turn into n
very slowly the well-beaten yolk Of
an egg. stirring constantly at the
same time. Let the whole Just thick.
en-. and remove from the FIRE at once.
Asparagus With Cream Sauce
Thoroughly wash. tie in small bunch.
es, and put into boiling water; bell
till perfectly tender. Drain thorough.
ly. unite the punches, place the stalks
all the same way upon a hot plate.
with dressing prepared as follows:
Let pint of sweet cream (about six
hours old is best) come to the boiling
point, and stir into 1t salt to tasts
and a level tablespoonful Of -four
rubbed smooth with a little cold
cream. Boil till the flour is perfectly
cooked, and then pass through . fins
wire strainer
Asparagus on Toast-Cook the a..
paragus In punches, and when tender.
drain and place on slices of nicely.
Drowned toast moistened in the ~
paragus liquor. Pour over all a cream
sauce prepared as directed above.
Asparagus Polnts.-Cut OF enough
heads In two-inch lengths to mako
three pints. Put into boiling water
just suhfcient TO cover. When teader.
drain on the water. add half cup Of
cream. and salt Il desired. Serve q
once.