Rocky Ford enterprise., 1905-06-23
ASPARAGUS. ITS PREPARATION
AND COOKING.


Select fresh and tender asparagus.
Those vcrscd In Its cultivation ns.
scrt that Il should bc cut at least
three tines a week. and barely to the
ground. II Ii IL necessary to keep tho
lunches for some time before cook.
Ing. stand them. tops uppcrmost. In
water about onc'haif inch deep. In tho
cellar or other cool place. Clean each
stalk separately by Kwashinx back
and forth In a pan Of cold water TIL
perfectly FREQ from sand. then break
on all tho tough portions. cut In
equal lengths. tic In lunches OF half
n dozen or more with soft tape. drop
into boilin. water barely susiiclcni to
cover. and simmer gently until per.
fcc,iy tender.
II the asparagus II TO be ssc~cd.
break mot cuD into small pieces:
when Il will not snap on quickly. the
stalk Is too tough for use.
Asparagus must bc taken from the
water Just a. soon as tender. while
yet firm In appearance. II boiled soft.
Il loses its flavor and is uninviting.
II is a good plan when Il IL TO be di.
vidcd before cooking. n the stalks are
not perfectly tender. to boil tho hard.
est portions first- Asparagus cooked
In lunches is well dono II. vhca held
by tho thick end In = horizontal posi-
,ion between tho fingers. II only
lily down.
Tho time required for boiling ~.
parngus depends upon Its freshness
and age. Fresh. tender asparagus
cooks in very few minutes. 80 quick.
iy. indeed. that tho Roman emperor.
Augustus. intimntins that any affair
must be concluded without delay. vas
accustomed to say. Lot that be done
quicker than you can cook aspara.
gus" Fifteen or twenty minutes will
suficc II young and fresh: II old.
from thirty to nifty minutes will bc re-
quircd.
stewed Aspsraous---wash. break
into pieces. simmer TIL tender In va
ter Just to cover. add sunicicnt rich
milk. part cream II convenient, to
make a gravy. thickcn slightly with
-four. = teaspoonfui to q pint Of milk:
add salt II desired. boil together and
servo.
Asparagus for Zee eaues.-Prepars
and cook asparagus - directed above.
when tender. drain thoroughly and
serve on . hot dish or On sliess Of
nicely Drowned toast, with an egI
sauce prepared IN the following man.
ner: Heat . half cup Of rich milk 70
boiling. add salt. and turn into n
very slowly the well.beaten yolk OF
-
same time. Let the whole Just thick
en-. and remove from the fro at once.
Asparagus With Cream Sauce
Thoroughly wash, 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 . hot plate.
with q dressing prepared as follows:
Let pint Of sweet cream tabout six
hours old IL best) come to the boiling
point, and stir into Il salt to taste
and a level tablespoonful Of flour
rubbed smooth with little cold
cream. Boil till the -four is perfectly
cooked, and then pass through . flns
wire strainer.
Asparagus on Toast.-Cook tho a.
paragus In punches. and when tender.
drain and place on slices OF nicely.
Drowned toast molstened In the a.
paragus liquor. Pour over all cream
sauce prepared as directed above.
Asparagus Points.-Cut on enough
heads In two.inch lengths to make
three pints. Put into boiling water
Just SUFFICIENT to cover. when teodsr,
drain OF the water. add half cup Of
cream, and salt II desired. Serve e