Willmar tribune. [volume] (Willmar, Minn.) 1895-1931, 1906-06-06
NICE AsPARA DISHES.
This Delicate Vegetable May Be Used
81 Tor Soup and Salad, Creamed
{ .@s= 3. . and with Eggs. = =..* s :.s:s

.&z-s 49, vvOAAu LOS Ill 1ut9re
es.tlng article by: Mary Foster Snider|
giving direction on how to cook aspar-
agus in different ways and make saw
OFF dishes attention is called to the.
TACT that difficulty is often experienced
IN properly cooking this vegetable. 1t.
IS suggested by this writer that II the
stalks are cut into equal length and
the then 8 stood upright IN the sauce pan
after q! being immersed in water. to two,
thirds fl Of the way to the tips so that
the latter Is cooked by the steam only,
there is less danger OF over cooking
the tips while the butts are not, un-
derdone. A half hour cooking isl said
TO be enough by this method, unless
the butts are unusually tough. OF
course the coarse butts should always
be removed. ~z:., :% No. 4
Asparagus Soup. - Wash a large
bunch VI J, of asparagus; cut of the tips,
cover the stalks with cold water, and
boil five minutes, then drain. Then
cover with three rints OF soup stock
and add third of the reserved tips.
Cook until the asparagus is soft
enough to press through a sieve or
,colander, and leave only the fiber be-
hlnd; then return the soup and pulp
TO the fire, season to taste and bring
It to a boil; drop in the remainder of
the tips, which have been cooked
gently in another saucepan until ten
der. Heat one cupful of cream or
rich milk in another boiler, and thick
en- with two level tablespoonfuls each
Of flour and butter rubbed smoothly
together; add to the soup and, let boil
few minutes longer, then serve at
once with croutons. 49,. ~
Cream of Asparagus Soup.-Cook one
bunch OF asparagus in one quart of wa
ter with sprig of onions: When the
asparagus is tender, rub all through a
sieve, MASKING and rubbing through
all cut the fiber. Return the pulp and
soup to the fire, season with salt, white
pepper and celery salt, and add one
pint of milk: Let it come to a boil,
thicken with one level. tablespoonful
each of -four and butter rubbed smooth
ly. together, and simmer ten minutes
longer.
:Escalloped Asparagus.-Boil aspara-
gus: until tender, \ then drain, and
place layer in a 'buttered baking dish
which has been well sprinkled with
bread-crumbs. Sprinkle the asparagus
with chopped hard-toiled eggs pepper.
salt and grated cheese, and proceed in
this way until a pan is full, having the
top layer of asparagus. Pour over 1t
cupful Of thin white sauce, sprinkle
with buttered crumbs, and brown deli
cately in hot oven.
Asparagus in Baskets.-Make good
baking powder biscuits, hollow them
out, and fill with creamed asparagus
Serve very hot with cream sauce
passed In a sauce boat.
Asparagus with Eggs.-Boil asrara-
gus until tender, then place in a but.
tered baking-dish; season delicately
with salt, pepper, and pinch OF nut.
meg. Beat the yolks Of four eggs i'm.
til light, add two tablespoonful oil
cream two level teaspoonfuls OF but.
ter a little more seasoning, and the
whites Of the eggs beaten to a froth
Pour over the asparagus, set In a hot
oven, and bake until the eggs are set
Asparagus Salad.-Ice cooked aspar.
agus tips and mix them lightly with
finely-minced young onion. Serve ice.
cold in little nests of tender lettuct
leaves with a little French dressing
poured over. A cream mayonnaise Is
also delightful accompaniment, ant
especially: II the iced asparagus tips
are mixed with unequal amount OF
Iced green peas ss,s;%s.;*>>:: H..
Chicken Asparagus Cases.--Mash ont
cupful Of, cold cooked asparagus witt
one cupful of hot mashed: potatoes, adj
one-half cupful Of fine dry bread
crumbs, salt and pepper to taste, ane
two well-beaten eggs Form into iittl.
boxes or baskets, brush; with soft but
ter, sprinkle we'll with !. fine bread
crumbs, and set in a hot oven unit
heated through. Fill with diced creame,
chicken or veal, which has been KEEP
hot on the top of the stove, and serve
at once. Careful handling is neces
sary with these pretty and deliciou!
| little cases.-Prairie Farmer.
To Save Table Cloths.
| A friend with large family usei
to be. much disturbed over the fire.
quency with which she had to renew
her tah1e linen and oSnacia11v th1