Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1907-03-09

green vegetable is lacking from the pale
straw-colored spikes standing erect and
close IN the Jars that crowd the grocer's
windows as the days grow long and the
new crop threatens to push out the old
stock on hand
The faint bitter is the wholesomest trait
Of our patrician asparagus. Robbed OF II.
and cooked and canned, It is as nutritious
al so much wet cotton and well nigh as in
sipid.
Baked Asparagus-Scrape the upper
halves OF the stalks down ito the quick.
as it were. That il. get of all the hard,
horny skins. Asparagus, cooked in any
way. is much more tender and digest IL
the stalks be thus freed from the outer
casing. Boil in hot sailed water until ten
der. Drain on the water and chop the
asparagus-not so fine as to make It mushy.
Make in a saucepan 'roux of two table
spoonfuls Of butter and the same Of flour,
and add to It when It has cooked for a
minute, two cupfuls Of milk. heated. with
bit OF soda dropped into It. Stir over
the fire to a cream add the minced aspara-
gus when you have seasoned 1t with salt
and pepper and set II aside to get cold.
Then beat into 1t three eggs whipped light
and two tablespoonfuls of cream. Pour
into q we'll buttered dish and bake in a
quick oven. Cover with paper for twenty
minutes. Remove the paper and brown.
Serve at once.
Asparagus q la Vinaigrette-The salad
whose popular name stands at the head Of
this recipe makes a delicious entree in the
course Of Lenten dinner where fish has
played the leading part. Cut of the thick
est and toughest portions Of the stalks.
Put them away carefully. with an eye to
vegetable soup to be served at the family
dinner next day.
Lay the edible tips attached to the upper
parts OF the stalk in cold water for an
hour Tie them into loose punches with
soft strings. Put these into broad GAUGE
pan where they will not be crowded; cover
with cold water, slightly sailed, and cook
gently for twenty-five minutes-for a
shorter time II they are very young and
slender. Make a dressing OF two table
spoonfuls Of vinegar. two teaspoonfuls of
French mustard, half a teaspoonful of
sugar. a tablespoonful of salt and half as
much white pepper. Rub all these condi-
ments together in a bowl until you have a
Smooth emulsion. Then begin to heat in
oil, and keep at II until you have incor-
ported six tablespoonfuls with the "emul-
eon'
Set the vessel containing the dressing in
pan of boiling water, stirring frequently
When It Is smoking hot leave in the water
while you drain the asparagus. remove the
strings and lay in a deep dish. Pour the
hot dressing over 1t, cover closely to keep
in the strength OF the vinegar and set
away to get cold. When II Is cool, set in
fee until you are ready to serve 1t. Pass
crackers and cream cheese with 1t.
Boiled Spinach american Style(-Prepare
the spinach as already directed. Put over
the fire I'm the inner vessel OF a rice boiler,
with no water. except that on the leaves.
Cover closely; fill the outer boiler with hot
water and cook the leaves tender. Drain
off the water and chop fine in wooden
bowl. Put back over the fire and stir into
II two tablespoonfuls OF butter with a little
sugar. and pepper and salt to your taste.
Mount on a hot platter and garnish with
hard-boiled eggs cut in slices. A prettier
! garnlsh is the yolks of hard-boiled eggs
| rubbed to a fine powder through sieve
and strewed thickly over the mound Shred
the whites fine and lay about the base.
| A Spinach Soufile-This is a nice way of
| using leftover spinach. II IL was creamed
/ at It's first appearance on your board, II
win need no more chopping or beating.
Add to II the beaten yolks of two eggs
II there is a cupful OF spinach, increasing
the number OF yolks proportionately IL
you have more OF the "left-over;" a table
spoonful OF melted butter and salt and
pepper to your liking. Stir pinch of soda
into cupful OF sweet cream, mix with the
other ingredients, and, this done, whip in
the whites of the eggs beaten to a standing
froth. Turn into a buttered dish and set
at once into brick oven Bake to a light
| brown and serve Immediately.
Boiled Italian Artichokes--Cut the stems
| close TO the body OF each flower and lay
all in cold water. Leave them there for
half an hour. watching to see II any
| drowned insects rise TO the surface and re-
moving them. Cook in boiling sailed water
| for another half hour, drain and. with
sharp knife, cut each neatly in half from
| crown to stem. Put into hot root dish
and pour over them this sauce: Into six
tablespoonfuls of melted butter beat
tablespoonful OF lemon Juice, half as much
| onion Juice. half teaspoonful of French
| mustard, a pinch of salt and of paprika;
last, a teaspoonful Of salad oil. Stir to
scalding over the fire. remove the sauce
| pan to the table and add carefully a beaten
| egg. Beat for a minute and pour over the
| lrtichokes; or you may serve with them a
| simpler bearnaise sauce, letting each guest
| clip himself to it,