Long Valley advocate. (Lardo, Idaho) 1904-1907, 1906-06-28
NTcr ASPARAGUS H
rs;s delicate Vegetable May Be Used
for Soup and Salad, Dreamed
and with Eggs.

.ct;ng article by Mary Foster Snider
living direction on how to cook aspar.
cons in different ways and make saw,
orv dishes. Attention is called to the
foct that difficulty is often experienced
~ nroperly cooking this vegetable. II
&c suggested by this writer that if the
stalks are cut into equal length and
then stood upright in the sauce par
offer being immersed in water to two.
thirds 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 IN.
derdone. A half hour cooking is saic
to be enough by this method, unless
the butts are unusually tough. Oh
course the coarse butts should always
be removed.
Asparagus Soup. Wash a large
bunch of asparagus, cut off the tips
cover the stalks with cold water, anL
boil five minutes, then drain. Their
cover with three pints of soup stock
and add a third of the reserved tips
Cook until the asparagus is sofl
enough to press through a sieve OF
colander, and leave only the fiber be.
hind; then return the soup and pull
to the fire, season to taste and bring
it to a boil; drop in the remainder O.
the tips, which have been cooked
gently in another saucepan until ten
der. Heat one cupful of cream o.
rich milk in another boiler, and thick
en- with two level tablespOonfuls eacl
of flour and butter rubbed SMOOTH.
together; add to the soup and let boi
a few minutes longer, then serve a
once with croutOns.
Cream of Asparagus SOup.-COOk on,
bunch of asparagus in one quart of wa
ter with a sprig of onions. When tn
asparagus is tender, rub all through
sieve, MASKING and rubbing through
all hut the fiber. Return the pulp I'M
soup to the fire, season with salt, whit
pepper and celery salt, and add on
pint of milk. Let it come to a boil
thicken with one level Tablespoonful
each of flour and butter rubbed smooth
ly together, and simmer ten minute
longer.
Escalloped Asparagus.-Boil aspara
gus until tender, then drain, an
place a layer in a buttered baking dis.
which has been well sprinkled wit
bread-crumbs. Sprinkle the asparagu
with chopped hard-toiled eggs, pepper
salt and grated cheese, and proceed l
this way until a pan is full, having tn
top layer of asparagus. Pour over
a cupful of thin white sauce, sprinkl
with buttered crumbs, and brown del
cately in a hot oven.
Asparagus with Eggs.-Boil aspars
gus until tender, then place in a but
tered baking-dish; season delicatel
with salt, pepper, and a pinch of nut
meg. Beat the yolks of four eggs III
I'LL light, add two tablespoonful {
cream, two level teaspoonfuls Of bu'
'er' a little more seasoning, and tn
whites of the eggs beaten to a frOtl
rour over the asparagus, set in a ht
oven, and bake until the eggs are sc
asparagus Salad.-Ice cooked aspaI
asus tips and mix them lightly wit
nnely-minced young onion. Serve ic'
oolo IN little nests of tender lettut
raves with a little French dresslr
po~uredsover. A cream m~ayonnaise
"iso a delightful accompaniment, An
especially if the ICED asparagus til
are mixed with an equal mount
Iced green peas.
Onlcken Asparagus Cases.-Mash OF
0upiul or cold cooked asparagus wit
one cupful of hot mashed potatoes, az
one-nalf cupful of fine dry brea'
crumbs, salt and pepper to taste, ar
.wo wel-beaten eggs Form into lit