Tulsa daily world. [volume] (Tulsa, Indian Territory [Okla.]) 1905-1919, 1906-07-13
This Delicate Vegetable May BE Used
for Soup and Salad, Creamed
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
ory dishes. Attention Is called TO the
fact that difficulty ~ often experienced
In 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 par
after being immersed In water o. 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-
ierdone. A half hour cooking Is saio
to be enough by this method unless
the butts are unusually tough or
course the coarse butts should always
be removed.
Asparagus Soup. - Wash large
bunch Of asparagus, cut OF the dps
cover the stalks with cold water, anu
boil five minutes, then drain, Then
cover with three pints Of soup stock
and add a third Of the reserved tips
Csk until the asparagus Is SOL
nouPh TO press through sieve or
roander, and leave only the fiber be.
lini then return the soup and pull
% ;ne fire. season TO taste and brint
/ 20 boil drop in the remainder o.
he tips, which have been cooked
emily in another saucepan Gntll ien-
,er Heat one cupful of cream or
.ph milk IN another boiler, and thick
N with two level tablespoonfuls each
If -four and butter rubbed smoothly
together; add to the soup and lie, boil
few minutes longer, then serve at
once with croutons.
Cream Of Asparagus Soup. one
bunch of asparagus In one quart OF wa
ter with sprig Of onions. When the
asparagus is tender, rub all through A
sieve mashing 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 flour and butter rubbed smooth
ly together, and simmer ten minutes
longer
Escalloped sparagus,-Boll aspara-
gus until tender, then drain, and
place layer in a buttered baking dish
which has been we'll sprinkled with
breaG-crumbs. Sprinkle the asparagus
with chopped hard-boiled eggs, pepper,
salt and grated cheese. and proceed in
this way until pan is full, having the
top layer OF asparagus. Pour over !;
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 ,hem
out, and fl 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 pinch of nut
meg. Beat the yolks of four eggs un-
I'll light, add two tablespoonfuls of
cream, two level teaspoonfuls Of but
ter, 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,-lce 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 dressInr
poured over A cream mayonnaise Is
also n delightful accompaniment. and
especially II the iced asparagus tips
are mixed with IN equal amount OF
iced green peas.
Chicken Asparagus Cases.-Mash 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
,wo wel-beaten eggs. Form into iitt'e
oxes or baskets, bush with soft but
er, sprinkle well with fine bread
crumbs, and set In hot oven until
heated through FIJI 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
MIN rnses -Prnlrle Enrmer