The Rice belt journal. (Welsh, Calcasieu Parish, La.) 1900-19??, 1905-06-23
ASPARAGUS, ITS PREPARATION
AND COOKING.

ANU COONiNS.
Select fresh and tender asparagus. !.
Those versed in its cultivation as
sert that it should be cut at least
three times a week, and barely to the
ground. 1t is is necessary to keep the
punches 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 smashing back
and forth in pan Of cold water till
perfectly free from sand, then break
Off all the tough portions, cut in
equal lengths, tie in punches of hall
a 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 mot cut into small pieces;
when it will not snap off 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. If boiled soft,
it loses its flavor and is uninviting,
1t is a good plan when it is to be d.
vided before cooking, if the stalks are
not perfectly tender, to boil the hard.
est portions first. Asparagus cooked
in punches is we'll done if, when held
by the thick end in horizontal posi-
! ton between the fingers, it only
bends lightly and does not fall heav'
lily down.
The time required for boiling as
Daragus depends upon its freshness
and age. Fresh, tender asparagus
cooks in very few minutes, so quick
", 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 If young and fresh; il Old
from thirty to fifty minutes will be re
Quired.
Stewed Wash, breaH
into pieces, simmer TIL tender in va
ter just to cover. add sufficient rlcf
milk. part cream If convenient, tC
make a gravy. thicken slightly witt
flour, a teaspoonful to pint Of milk
add salt if desired, boil together and
serve.
Asparagus for Egg sauce.-Prepart
and cook asparagus as directed above
When tender, drain thoroughly anS
serve on a hot dish or on slices O
nicely Drowned toast. with an egI
sauce prepared in the following man
ner: Heat half cup Of rich milk U
boiling. add salt, and turn into ]
very slowly the well-beaten yolk o
an egg, stirring constantly at TN
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; Dol
till perfectly tender. Drain thorough
ly, unite the punches, place the STAIN
all the same way upon q hot pla'e
with dressing prepared as follows
Let pint Of sweet cream taDout 81
hours old is best) come to the bollln'
point, and stir into it salt to taSV
and q level tablespoonful OF hou
| rubbed smooth with little cor
cream. Boil till the -four is pertecu
cooked, and then pass through III
wire strainer.
, Asparagus on Toast.-Cook the .
. paragus in punches, and when tehue
= drain and place on slices Of nicer!
I Drowned toast moistened in the q
! paragus liquor. Pour over all a crea'
: sauce prepared as directed ABOVE
: Asparagus Points.-Cut on enous
9 heads in two-inch lengths 10 Han a'
!. three pints. Put into boiling "at'
:. lust sufficient to cover. When tenue
a drain off the water, add hall cup
9 cream, and salt if desired. serve
I cree.