The Cairo bulletin., 1906-06-19
NICE ASPARAGUS DISHES.
This Delicate Vegetable May Be Used
for Soup and Salad, Dreamed
and with Eggs.


The Ladies World has an inter
esting article by Mary Foster Snide
! giving direction on how to cook aspar
agus In different ways and make saw
DRY dishes. Attention is called to tn
fact that difficulty is often experience,
In properly cooking this vegetable
Is suggested by this writer that II tn,
stalks are cut into equal length ant
Then stood upright in the sauce paI
after being immersed in water to Two
thirds of the way to the tips so tina
the latter is cooked by the steam only
there is less danger OF over cookinl
the tips while the butts are not un,
derdone. A half hour cooking Is sale
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. and
boil five minutes, then drain. Then
and add a 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.
mind; then return the soup and pulp
TO the fire, season to taste and bring
1t 70 a boil; drop in the remainder OF
the tips, which have been cooked
gently in another saucepan until len.
der Heat one cupful of cream OF
rich milk in another boiler, and thick
en- with two level tablespoonfuls each
or flour and butter rubbed smoothly
together; add to the soup and let boil
few minutes longer, then serve at
once with croutons.
Cream of Asparagus Soup.-Cook one
punch OF asparagus in one quart OF wa
ter with a sprig of onions When the
asparagus is tender, rub all through a
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 1t 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 |
jread-crumbs. Sprinkle the aspara gus
With chopped hard-hoied eggs, pepper.
salt and grated cheese. and proceed in
his way until pan is full, having the
op layer OF asparagus. Pour over It
cupful of thin white sauce, sprinkle
With buttered crumbs, and brown deli
'ately in hot oven.
y Asparagus in Baskets.--Make good
'aking powder biscuits, hollow them
nut, and fill with creamed asparagus.
serve very hot with cream sauce
'assed in a sauce boat.
Asparagus with Eggs. Boil aspara.
us until tender, then place in but.
cred baking-dish; season deliestely
'ith salt. pepper, and a pinch of nut
1eg. Beat the yolks of four eggs un
u light, add two tablespoonfuls OF
ream, two level teaspoonfuls OF but
sr, a little more seasoning, and the
mites of the eggs beaten to a froth.
our over the asparagus, set in a hot
ven, and bake until the eggs are SET.
Asparagus Salad.--Ice cooked aspar-
gus tips and mix them lightly With
nely-minced young onion Serve ice.
ia in little nests of tender lettuce
aves with little French dressing
,ured over. A cream mayonnaise Is
so delightful accompaniment, anc
il the iced asparagus tips
e mixed with an equal amount OF
ed green peas.
Chicken Asparagus Cases.-Mash oni :
pful of cold cooked asparagus witt .
Ie cupful of hot mashed potatoes, adj :,
Ie-half cupful Of fine dry bread =
umbs, salt and pepper to taste, ant =
% well-beaten eggs. Form into little :,
xes or baskets. brush with soft but.
r, sprinkle well with fine bread
umbs. and set in q hot oven unit,
ated through. Fill with diced ereamet ~
icken or veal, which has been KEEP, a,
[ on the top of the stove, and serys =,
once. Careful handling is neces.
ry with these pretty and delicious =
tie cases.-Prairie Farmer