Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1907-07-16

Correspondence on topics OF intere1t 70 the amee
u solicited. Address: Editor HohxhAKERs
COLUMN. Oxford Democrat. South Paris. Ne
Delicate Dishes from Asparagus.
It seems almost sacrilege to class
this dainty under the same generic term
with turnip, carrots and potatoes; still,
Q vegetable 1t undoubtedly is, but what
q queen Of vegetables! Robert Louis
Stevenson shas celebrated It In verse;
Jeaffreson and Brillat Savarin abound in
anecdotes concerning It.
The healthfulness of asparagus has
long been established by the unanimous
verdict of physicians, but that It has also
absolutely medicinal properties is not so
generally known. One need not be q
vegetarian to appreciate the healthful
properties of different vegetables and
use them wisely and we'll. A noted
physician has said that>if people could
and would freely use the helps to n.y.
gienic living which nature has put In
their way, such as asparagus, lettuce,
spinach, peas and tomatoes, together
with the fruits of their respective locsli-
ties, there would be little need Of drugs.
/ ThEATMENG bEfOhE COOhlNds
will not so insult the intelligence of
my readers as to say "Choose freshly cut
bunches," for the dullest cook under
stands the inferiority of stale vegetables
Of any kind, but it Is not always possible
to get this, or any other green vegetable,
in a state of absolute freshness. II,
therefore, any time has elapsed between
the cutting and the cooking, cut an inch
from the lower stems and stand upright
in several inches of cold water until
ready to boil. 1t does not seem to be gen.
orally known, since have never seen 1t so
served on any table but my own, that
asparagus should have the hard skin
stripped from the stalk. Begin at the
bottom and pull toward the tip, using a
sharp knife. The tip and green portion
of course has nothing to be removed, but
If the lower portions are thus treated
the entire stock will be edible. Tie the
punches with bands of old soft mus
lin, then they may be lifted out without
breaking or cutting the stalks as cord
will sometimes do Place the heads all
one way and trim the bunch to an even
length.
| BOILED ASPARAGUS.
Set the bunch thus prepared in YES
sal of salted boiling waited with the tips
just out of tho water. The saucepan
should so nearly fit the quantity to be
boiled that it will be impossible for it to
fall down and immense the tips in the
water, which quite spoils their delicacy.
A common error is to boil this vegetable
too much. 1t should be rather crisp
than mushy. When done lift from the
water and lay on sieve for two minutes
to drain. Treated in this way it is un-
necessary to serve 1t on toast, but send
it to table in a hot dish accompanied by
a sauce of plain melted butter, which
will give you the full delicacy and sweet
ness of the asparagus, or, If you prefer
it, serve with a Hollandaise or cream
sauce.
sAUTEED IN BUTTER.
| If your market-man has the thin green
stalks of asparagus, which are really of
an excellent flavor, and you wish to pur-
chase them for economy's sake, these
will need no peeling. Cut the tender
part, which will be nearly the whole
stalk, into half-inch lengths, laying aside
the heads; cook in sailed boiling water
and after ten minutes add the heads;
cook ten minutes more and drain; melt
in saucepan tablespoonful of butter,
lay in the asparagus and season with
salt, pepper, and just pinch of nutmeg
and one Of sugar; toss until very hot and
serve in deep dish.
FRENCH METHOD.
Drain and cut in inch lengths some
cooked asparagus; meantime fry tea
spoonful of minced young onion in two
tablespoonfuls of butter; when tender
and yellow but not brown, add three
tablespoonfuls of cream and the beaten
yolk of an egg; season with salt and pep.
per; lay in the asparagus and toss till
very hot. This may be served on butter.
ed toast that has been quickly dipped In
hot milk.
ASPARAGUS PATTIEs.
These make a very pretty dinner or
luncheon course. Cut into half-incb
lengths the tender parts of bunch OF
asparagus (you can make a cream OF
asparagus soup from the remainder), and
boil until tender; drain. Make a sauce
by bringing to boil in double boiler
three gills of rich milk and one of cream
beat four eggs until light and smooth
and stir them into the boiling milk in
this wise: Pour with the left hand a
ladleful of it into the bowl of whipped
eggs, beating with an egg wisk as you
pour, and then turn the whole slowly in
to the rest of the milk, whisking vigor-
ously with the right hand; take at once
from the fire and add tablespoonful OF
butter and seasoning of salt, pepper
and nutmeg; add tho asparagus and SET
over hot water again while you prepare
the patties, which may be either patty
shells set in the oven to get hot, OF
French rolls or canapes of stale bread.
To prepare the rolls, cut piece from
the top 80 that it can be placed on again,
and remove the crum; brush over with
melted butter and set in the oven to
crisp. Canapes are made from slices OF
stale bread three inches thick, evenly
trimmed, with the crum removed, leav.
ing square, hollow box. Fill any OF
these with the mixture and serve .imme.
diately.
| ALA FRIBOURG.
This is nice accompaniment to veal
in any form. Boil and drain some aspar.
agus and lay heads all one way in the
dish in which it is to be served, sprinkl.
ing each layer with grated Gruyere
cheese and pour over all four tablespoon.
fuls of very hot, almost Drowned butter.
| ASPARAGUS PUDDING.
This is almost dinner in itself. Boil
for ten minutes in sailed water the ten.
der parts of two lunches of asparagus,
first cutting into inch bits; drain; beat
four eggs thoroughly, add two table
spoonfuls of minced boiled ham, one OF
melted butter, the drained asparagus, a
small cup of sifted -four and milk
enough to make batter as for boiled
buildings. Boil for two hours in but
tered mold and serve with cream sauce.
| ASPARAGUS SOUPS.
There are many ways of making this
soup, but here are three of the best.
Cut the heads from a bunch of aspara-
gus and cook the stalks (peeled) until
you can mash them through sieve; to
a cupful of this pulp add a pint of the