Deming graphic. (Deming, N.M.) 1903-1948, 1905-07-21
ASPARAGUS, ITS PREPARATION
AND COOKING.

AND COOKING.
Select fresh and tender asparagus.
Those versed In It's cultivation as.
sert that II should be cut at least
three times a week. and barely to the
ground. It 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 tho
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
of all the tough portions, cut in
equal lengths. tie in punches Ct half
a dozen or more with soft tape, drop
into boiling water barely sufficient to
cover, and simmer gently until per.
fectly tender
II the asparagus Is to be stewed,
break mot cut 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,
1t loses its flavor and Is uninviting.
1t is a good plan when II is to be di.
vided before cooking II the stalks are
not perfectly tender, to boil the hard
est portions first. Asparagus cooked
in lunches is well done II, 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.
paragus depends upon It's freshness
and age, Fresh, tender asparagus
cooks in a very few minutes, so quick.
ly indeed, that the Roman emperor,
Augustus. intlmating that any AFFAIR
must be concluded without delay, wac
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.
CURED.
! stewed Asparsgus.-Wash, break
into pieces, simmer TIL tender In wa.
ter Just to cover, add sufficient rich
milk. part cream II convenient, to
make gravy, thicken slightly with
flour teaspoonful to a pint Of milk;
add salt II desired, boil together and
serve.
Asparagus for Egg sauee.-Prepsre
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 a 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 waGh, tie In small bunch
es, and put into boiling water; boil
till perfectly tender Drain thorough
ly, unite the punches. place the stalks
all the same way upon a hot plate
with a dressing prepared as follows:
Let pint of sweet cream ,about six
hours old is besU come 10 the boiling
point, and stir into It salt to taste
and level tablespoonful Of -four
rubbed smooth with little cold
cream. Boil TIL the -four Is perfectly
cooked, and then pass through a fine
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 as
paragus liquor. Pour over all cream
sauce prepared as directed above.
Asparagus Polnts.-Cut of enough
heads In two.inoh lengths TO make
three pints. Put into boiling water
Just sufficient to cover. When tender
drain on the water, add a half cup Of
cream, and salt II desired, Serve al
once.