Iron County record. [volume] (Cedar City, Utah) 1893-1982, 1905-06-30
ASPARAGUS, ITS PREPARATION
AND COOKING.

Select fresh and tender asparagus.
Those versed In its cultivation as.
sert that it should be cut at least
three times week. and barely to the
ground 1t is is 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 smashing back
and forth in a pan of cold water till
perfectly free from sand, then break
off all the tough portions, cut in
equal lengths, tie in lunches of half
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 cuO 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. IL boiled soft.
! IT loses its flavor and is uninviting.
1t is a good plan when II is to be d.
vided before cooking, IL the stalks are
not perfectly tender, to boil the hard
est portions first. Asparagus cooked
in punches Is well done il, when held
by the thick end in a horizontal posi-
ton 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
"A
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 If young and fresh; II old,
from thirty to fifty minutes will be re-
quired.
Stewed Asparagus.-Wash, break
into pieces, simmer till tender In wa
ter just to cover, add sufficient rich
milk, part cream If convenient, TO
make gravy, thicken slightly with
flour, teaspoonful to a pint Of milk;
add salt IL desired, boil together and
serve.
Asparagus for Egg Sauce.-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 egg
sauce prepared in the following man.
ner: Heat half cup of rich milk to
boiling, add salt, and turn into II
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; boi
till perfectly tender. Drain thorough
ly, unite the punches, place the stalk
all the same way upon a hot plate
with a dressing prepared as follows;
: Let a pint of sweet cream (about sir
e hours old is best) come to the boiling
point and stir into It salt to TASTE
and a level tablespoonful of foul
g rubbed smooth with little COLI
d cream. Boil till the -four is perfect,
e cooked, and then pass through a fin,
), wire strainer.
, Asparagus on Toast.-Cook the as
= paragus in punches, and when tender
S drain and place on slices of nicely
n Drowned toast moistened in the as
S paragus liquor. Pour over all cream
T. sauce prepared as directed above.
Asparagus Polnts.-Cut off enough
II heads in two-inch lengths to maxi
e three pints. Put into boiling waite
l. just sufficient to cover. When tender
4 drain off the water, add half cup o
n cream. and salt If desired. Serve a
II once.