The L'Anse sentinel. (L'Anse, L.S., Mich.) 18??-current, 1906-06-09
NICE ASPARAGUS DISHES.
This Delicate Vegetable May Be Used
for Soup and Salad, Dreamed
and with Eggs.

and with Eggs.
The Ladies' World has an inter-
esting article by Mary Foster Snider
giving direction on how to cook aspar-
agus In different ways and make saw
DRY dishes. Attention is called to the
fact that difficulty Is often experienced
In properly cooking this vegetable. It
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 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 un-
derdone. A half hour cooking is said
to be enough by this method, unless
the butts are unusually tough. OF
course the coarse butts should always
be removed.
Asparagus Soup. Wash large
bunch of asparagus, cut off 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-
hind; then return the soup and pulp
to the fire, season to taste and bring
1t 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.
Cream of Asparagus Soup.-Cool; 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 Lut 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 flour and butter rubbed smooth
ly together, and simmer ten minutes
longer.
Escalloped Asparagus,-Bo aspara-
gus until tender, then drain, and
place layer in a buttered baking dish
which has been well sprinkled with
brea6-crumbs. Sprinkle the asparagus
with chopped hard-toiled eggs, pepper.
salt and grated cheese, and proceed in
this way until pan is full, having the
top layer of asparagus. Pour over 1t
a cupful of thin white sauce, sprinkle
with buttered crumbs, and brown deli
cately in a 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 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 I'M
til light, add two tablespoonfuls of
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 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 lettuce
leaves with a little French dressing
poured over A cream mayonnaise is
also delightful accompaniment, and
especially II the iced asparagus tips
are mixed with an equal amount OF
iced green peas.
Chicken Asparagus Cases.-zMash one
cupful of cold cooked asparagus with
one cupful Of hot mashed potatoes, add
one-half cupful of fine dry bread
crumbs, salt and pepper to taste, and
two well-beatcn eggs. Form into little
boxes or baskets, brush with soft but
ter, sprinkle well with fine bread
crumbs, and set In a hot oven until
heated through. Fill with diced creamed
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 delicious
little cases.-Prairie Farmer.