The Ordway new era., 1905-06-23
ASPARAGUS. IT'S PREPARATION
AND COOKING.

Select fresh AID tender HspIrLruG
Those vsrEed In its cultivation rs
sen thHt Il should be cut a. least
three tines L week. Inc barely 10 ne
ground u is Is necessary 10 keep thE
lunches fur some tine betu-. cook
inE. stand them. tops uPps-nuss. Z
water about uae-hHlf inch desp. IN -.
cellar or uthe- cool plRcs- Clean each
Stalk separately by EwEshinE hack
Gnd forth IN pan q. cold vEter IL
perfectly free from sEnd. then h-eLF
OF al the tough portions. cuf n
equal lengths, tie y punches o. tLf
L dozen or more with soft tape. c-ay
into boiling vEfer hu-eiy sufficient 70
cover and simmer gently urtl per
fsctly tender.
i The asparagus IS TO be Etswet,
break mot cua1 tuto saHL pieces
when il VII not snap OF quickly, he
stalk is too tough fox use.
Asparagus rrsi be rREsr from TIE
vEter just as soun as teuds-. While
Tst hr-n II appearance u auIs5 soft.
Il loses lis favor g1d e uui-T,t!rr
i Is Z good plan when il is 70 be d.
not perfectly tender. 20 boil The hard
est portions first. Asparagus cooked
in lunches is well done Z, when held
by the thick end IL L horizontal posi-
ton between the fingers. IL only
bends lightly md does not fan hexy-
ny down
The time required for boiling as
IurnrIn depends upon its freshness
and REs- Fnesh, tender Espsr.Su,
cooks in very feE minutes. 50 quick.
ly, indeed. thIt the Roman emperor.
Augustus. tntimatint ths; rny affair
must be concluded without delay, Was
accustomed 10 say. Let that be done
quicker than you can cook Espr-.
gus" Fifteen Or twenty minutes viii
suffice II young IND fresh. Il old.
from thirty TO fifty minutes viii be 70
Quired-
ste~ec Arparsnuk.-Wash. break
into pieces. simmer TIL tender in wa
ter just 10 cover. add sufficient rich
milk. par cream Il Convenient, TO
make a gravy. thicken slightly with
-four. teaspooutul 10 pint VI milk;
add salt II desired. boil together sn 4
serve.
Asparagus for Eae ssuee-Prepar.
and cook asparagus as directed above
When tender, Grain thoroughly and
serve on hot dish or OF .lices of
nicely bruvaed tp-ist, with an ery
s1nce prepared IN the following man.
ner: Heat half cup OF rich nilk to
boiling. add set and turn into 4,
rery slowly the well-besten yolk Of
an egg. sttrring constantly 4; the
Same time Let the whole Just thick.
81. and remove from the FIRE st once
Asparagus With Cream sauce-
Thoroughly wash, tie In small bunch.
es. sno put into boiling water. boil
TIL perfectly tender. Drain thorough.
lr. unite the lunches, place the stalk
al the same way upon q hot plate
with dressing prepared rs follows:
Let pint Of sweet cream (sbout six
hours old is best) come to the boiltns
point and stir into il salt 10 taste
and q level tablespoonful Of fiou,
rubbed smooth with q little cold
cream. Boil til the -four liz perfectly
cooked. and then past through n Ans
wire strainer.
Asparagus on Teast.-Cook the A.
paragus in lunches. and when tender
drain and place on slices of nicely.
Drowned toast moistened in the ~
paragus liquor Pour over ali = cream
sauce prepared n directed snove.
AsparaOns pslnts-Cut q enouxh
heads = twoaAch lengths to uXe
thrse Dfnts. Pat into boiling vate,
30t su8cisaf TO cpvsr. When tender
draaa - - water. sAa . ha,f cup y
creaA - ~ \ Aaa1rsa- serve Z