Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1906-07-26

There Is nothing "skinchy" in tho
common growth of Mother Earth" a,
this season and the family who cannot
live, and live well. even If they seldom
see the butcher lacks a good manager at
the helm. There is no time in the year
when the roster of vegetables is so va
ried and altogether full of delicious pos
sibilities as now, and a clever cook may
ring the changes ad infintum. Begin
ning alphabetically. an asparagus soup
is one of the things to conjure with.
ASPARAGUS SOUP.
Take a Lunch Of asparagus. remove
the tough parts and cut tho rest in two
inch pieces. Throw in boiling salted
water. together with few lettuce
leaves If YOU happen to have some on
hand. cover closely and cook twenty
minutes. Drain, saving all the liquor.
Put into saucepan two Ia blespoonfuls
butter add the asparagus. season with
salt, pepper and a grating of nutme z
and stow gently for fifteen minutes. Put
through a PURGE sieve. Make white
sauce by cooking together a hcapine
tablespoonful each of butter and -four.
stirring until smooth, then adding two
'cuptuls white stock or mixture of
equal parts of the asparagus liquor and
rich milk. Stir constantly until it cooks
to a smooth. velvety cream, season with
salt. pepper and a little lemon juice.
add the asparagus pulp and just before
serving two egg yolks stirred into a cup
OF hot cream. Pour into a hot tureen
over croutons. If this seems quite a
bother the end justfies the means and
the soup is really a meal in itself A
simpler soup may be made using simply
the water In which the asparagus was
cooked with milk and thckcning and
the strained pulp while epicurcs. gu
nance the Gustatorial delights of the
original receipt by adding at the same
time with the cream and egg, bits of
cucumber salted in butter
BAKED BETS.
Wash tender young beets without
breaking the skin. lay in a baking pan
with a little hot water thrown over
them and bake, turning and basting fire.
quently. When tender. peel. slice in cir
Giles or lensthwise. dress with oil and
lemon juice. or butter salt. pepper and
vinegar, and serve hot. A seasoning of
nutmeg is also often added by English
and German cooks but this is a matter
of individual preference.
BETS WITH SOUR SAUCE.
somewhat unusual dressing is this.
commonly known as sour sauce" Hav-
ing boiled or baked the beots until tender.
peel and slice. Put half cup vinegar
over the fire. with tablespoonful butter.
a teaspoonful Of sugar. half teaspoon
full salt and a good dash of pepper. When
it boils thicken with tablespoonful
cornstarch dissolved in two Of water.
Stir constantly until smooth, pour over
the beets and serve at once
Under the "C"s" comes such wealth
of vegetable riches that It Is hard to
know where to begin or where to end.
With tender young cabbage in the
markets, cold "slaugh" made in the real
old fashioned Pennsylvania way be-
comes an appetzng possibility.
GERMANTOWN COLD sLAw.
Put into a saucepan one cup vinegar
and a level teaspoonful butter Beat the
yolks of four eggs and add to them one
half cup cream. Take the vinegar from
the fire, and stir the eggs and cream
into it while hot. taking care it does
not curdle. Return to the fire and stir
until the consistency Of boiled
custard. Shred the cabbage fine pour
the dressing over it hot. and toss until
thoroughly mixed. Chill then put into
the dish in which 1t Is to be served and
sprinkle with sweet red pepper.
CORN FRITTERS.
Beat three eggs thoroughly. then add
to them two cupfuls milk, a cup and a
half -four, shted with a tea spoonful bak-
ING powder and a teaspoonful salt. Stir
into this batter two cupfuls cold cooked
corn cut fine, or the same amount grated
uncooked corn and drop into deep fat
from the tip of a spoon. Drain on soft
brown paper and serve with fried
chicken.