Pierre weekly free press. (Pierre, S.D.) 1889-19??, 1909-06-03

salmon and canned foods OF like ma
ture?"
Before the pure food laws went into
card the liquid from Gained Vegetables,
While now 1t is only matter Of taste,
as the liquid so often has "tinny'
taste. So l always advise the draining
OF or the liquid and rinsing the peas
and string beans, French peas, mush-
rooms, asparagus and similar vege-
tables, as the liquid in which they are
canned seems particularly strong. and
destroys the delicate flavor of the Vege-
table itself, How much OF the mineral
matter of the vegetable is taken up
by the liquid would be hard to deter
mine. AT any rate 1t is a case where
we would rather sacrifice the mineral
matter to the flavor. All timed vege
tables, meats and fruits are better for
being opened up and taken from the
tins half hour before using.
The liquid In a can of salmon is
sometimes very rich, and need not be
discarded only in using the salmon for
salad or something similar. ] would
spinach providing there is no grit in
it, but turn it from the tin sometime
before using,
To serve peas, asparagus and string
beans, If butter, salt and pepper are
not sufficient, make a drawn butter or
cream sauce, or pour over a very
little milk with butter, salt and pep
per.
Do not use the liquid as basis for
the sauce. Never use milk or cream
sauce with the French canned peas.
Mushrooms are very seldom served
by themselves. They are usually add
ed to some of the creamed meat dishes
or to the brown sauce as an accom-
paniment to a broiled steak
Drawn Butter Sauce.
Cream rounding tablespoon of
-four with one of butter; pour over 1t
two cups of hot water and cook till
creamy; season to taste.
In making a drawn butter sauce for
freshly cooked vegetables, like peas,
beans and asparagus, use the liquid
in which they were cooked, allowing
them to cook in as little water as pos
s:ble
If you prefer to serve them with a
cream sauce, set the liquor in which
they were cooked away for use later
in soup. With the the ordinary store
variety of timed fruits a very good
sauce may be made by pouring Of the
juice into a saucepan with plenty of
sugar and allowing it to boil up well.
Then put in the fruit and set aside to
cool.
This will be found much more eco
nonical and far richer than attempt
ing to sWeeten them without making
a syrup You will perhaps remember
the article about jelly making in which
the transformation of sugar was eX-
planned. Sugar cooked with an acid
becomes levulose, which is many times
sweeter than in It's original form.
Canned pears are so tasteess some
times and can be so much improved
by cooking the juice with some sugar
and the strips Of the yellow peel of an
~ no h. Inv \
lining of the skin but with a very
sharp knife peel off very thin strips
of the outside.
Asparagus.
A request for ways to cook aspara-
gus" is timely, for the short time that
asparagus is at it's best should be talk
en- advantage of, and the succulent
vegetable served frequently.
Asparagus contains an alkaloid
known as asparagin, which has a de-
cided action upon the kidneys, and
while it is popularity supposed to be
beneficial, / do not think that it is
known with any certainty just what
its merits or dement's are.
In preparing asparagus it is well to
use soft vegetable brush and go over
each stalk separately to remove the
inevitable grit which accumulates
around the tips as it pushes it's way
above the ground.
Asparagus In Broad Boat.
One large bundle of asparagus. one
pint of milk, one tablespoon Of butter,
one stale Vienna loaf, yolks of four
eggs and salt and pepper to season.
Cleanse the asparagus carefully and
cut into inch pieces, using only the
tender portion of the stalks. Reserve
the butts and the water in which the
tips are cooked for soup.
IF he OF l3y
whole tied in bundles and after cook
ing tender (one-half hour in sailed
water, drain and cut off the tender part
of the stalks into inch pieces, rubbing
the coarser ends through a colander
into the water and setting 1t away for
future use, to be made into a cream of
asparagus. Hollow out the center of
the loaf to form a boat sufficiently
large to hold the asparagus. Brush 1t
over with butter and brown quickly in
hot oven.
Put the milk into double boiler,
beat the yolks of the eggs, add to them
slowly the hot milk return to the boil
er and cook till creamy. Take from
the fire, season with salt and pepper
and add the butter
Put the asparagus into the bread
boat and pour over it the sauce.
Arrange on a long narrow platter
and send to the table hot. To serve,
cut through the boat, helping slice
with the asparagus.
Sauce HolIandaise.
Two tablespoons Of butter, one
tablespoon of flour, two tablespoons of
tarragon vinegar, one tablespoon of
chopped onion, onehalf pint boiling
water, yoks of two eggs, salt and
pepper to season. Put the onion and
vinegar over the fire and bring to the
boiling point and cool. Rub the -four
and butter together, add gradually the
boiling water, strain the vinegar and
add. Take from the fire and stir in
gradually the yolks of the eggs. Heat
very gently for a moment, add season
ing Of salt and pepper and strain into
sauce boat.
Boston Brown Bread.
(To be baked)
Ingredients: One cup each of whole
wheat and white flour, two cups of
yellow corn meal, one cup of New Or
leans molasses, three quarters cup of
sour milk. one teaspoon Of Soda two
eggs, pinch Of salt.
Scald the corn meal with just enough
water to be absorbed; have the water
boiling hot. Then add the molasses,