The McCook tribune. (McCook, Neb.) 1886-1936, 1905-07-07
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 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 a pan of cold water till
perfectly free from sand, then break
off all the tough portions, cut in
equal lengths, tie in punches of half
a dozen or more with soft tape, drop
into boiling water barely sufficient to
cover, and simmer gently until PEA.
fectly tender.
If the asparagus is to be stewed,
break (not 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 well done if, when held
by the thick end in a 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 its freshness
and age. Fresh, tender asparagus
cooks in a 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; if 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 a gravy, thicken slightly with
-four, a teaspoonful to a pint of milk;
add salt if 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
prepared in the following man
ner: Heat a half cup of rich milk to
boiling, add salt, and turn into it
very slowly the w~ell-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; 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 a pint of sweet cream (about six
hours old is best) come to the boiling
point, and stir into it salt to taste
and a level tablespoonful of -four
rubbed smooth with a little cold
cream. Boil till 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 moistened in the as )
paragus liquor. Pour ove all a cream
sauce prepared as directed above.
Asparagus Points.-Cut off enough
heads in two-inch lengths to make
three pints. Put into boiling water
just sufficient to cover. When tender,
drain off the water, add a half cup of
cream, and salt iS desired. Serve at
once