Tulsa daily world. [volume] (Tulsa, Indian Territory [Okla.]) 1905-1919, 1906-08-21
NICE ASPARAGUS DISHES.
This Delicate Vegetable Nay Be Used
for Soup and Salad, GRAINED
and with Eggs.

The Ladies' World has an inter-
ssting article by Mary Foster snider
giving direction on how 10 cook aspsr-
,gus in different ways and make saw
Dry dishes. Attention Is called 10 the
tact that difficulty - often experienced
n properly cooking this vegetable. II
Is suggested by this writer that II the
stalks are cut into equal length and
then stood upright in the sauce pan
after being immersed In water % 'vo-
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 10 saio
To be enough By this method. uniess
the butts are unusually tough. OF
course the coarse butts should always
be removed.
Asparagus Soup. - Wash large
bunch Of asparagus, cut on the dps
cover the stalks with cold water. and
boil FIVE minutes, then drain. Then
cover with three pins Of coup stock
and add third Of the reserved tips
Cook until the asparagus is soft
enough 10 press through a sieve or
colander, and leave only The hber be-
hind; then return the soup and pulp
TO the FIRE. Geason to taste and bring
It 10 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 -four and butter rubbed smoothly
together; add TO the soup and le. boil
a few minutes longer. then serve at
once with croutons.
Cream Of Asparagus Soup.-Cook one
bunch Of asparagus in one quart Of va
ter with a sDrig Of onions. When the
asparagus Is tender. rub all through 4
sieve. MASKING and rubbing through
all tut 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 II 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 a layer In buttered baking dish
which has been well sprinkled with
bread-crumbs. Sprinkle the asparagus
with chopped hard-hoiled eggs. pepper
salt and grated cheese, and proceed in
this way until pan is full. having fhs
top layer Of asparagus. Pour over II
a 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 hen
out, and fill with creamed asparagus
Serve very hot with cream sauce
passed In sauce boat.
Asparagus with Eggs.-Boil aspara.
gus until tender, then place in but
tered baking dish; season delicately
with salt. pepper. and a pinch Of nut
meg. Beat the yolks OF four eggs un'
I'll light. add two tablespoonfuls oi
cream, two level teaspoonfuls OF but,
ter. a little more seasoning, and the
whites Of the eggs beaten to froth
Pour over the asparagus. ~ in . hoi
oven. and bake until the eggs are set
Asparagus Salad--Ice cooked aspar.
agus tips and mix them lightly viii
nnely-minced young onion. Serve Ice
cold In little nests Of tender lettuc>
leaves With a little French dressing
poured over. A cream mayonnaise I,
also delightful accompaniment aAs
especially II the iced asparagus ,ips
are mixed with an equal amount ol
Iced green peas.
Chicken Asparagus Cases.-Mash ont
cupful Of cold cooked asparagus with
one cupful Of hot mashed potatoes. adj
one-half cupful of nne dry bread
crumbs. salt and pepper to taste, ana
two well-beaten eggs. Form into litut
boxes or baskets. brush with soft but
ier. sprinkle well with fine bread
crumbs. and set In hot oven unit
heated through. FIJI with diced creamst
chicken or veal, which has been kep
hot on the top Of the stove. and cervs
At once. Careful handling IL necss
sary with these pretty and delicioul
little cases.-Prairie Farmer.