The Miller press. [volume] (Miller, S.D.) 190?-current, 1909-06-03
A ccrrespondent writes.

A correspondent writes: Tn using
canned vegetables should the liquid
be thrown away? ! wish to know, es-
pecially in regard to spinach. Is II all
right to use the liquid from canned
salmon and canned foods Of like ma
ture?
/ Before the pure food laws went into
effect, II was very important TO dis
card the liquid from canned vegetables,
while now II is only a matter of taste,
as the liquid SO often has a "tiuny"
taste. So ! always advise the draining
off of 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 It 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 a half hour before using.
The liquid in a "a of salmon is
sometimes very rich. n need not be
discarded only in using the salmon for
salad or something similar. ! would
not discard the water from the canned
spinach, providing there is no grit in
it, but turn il from the tin sometime
before using.
To serve peas, asparagus and string
beans, If butter. salt and pepper are
not sufficient, make a draw butter or
a cream sauce, or pour over n very
little milk with butter, salt and pep
per.
Do not use the liquid as a 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-
pauiment to a broiled steak.
Drawn Butter Sauce.
Cream a rounding tablespoon of
1our with one Of butter; pour over IT
two cups Of hot water n cook till
creamy; season to taste.
In making a drawn butter Il 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!hle.
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 De lldue ny pouring u llit
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
nOmical 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 was eX-
planned. Sugar cooked with an acid
becomes leVulose, which is many times
sweeter than in its original form.
Canned pears are so tasteless some
times n can be SO much improved
by cooking the juice with some sugar
and the strips of the yellow peel of an
orange. Do not use the pulpy white
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 its best should be TAX
en- advantage of, and the succulent
vegetable served frequently.
Asparagus contains an alkaloid
known as a~sparagin, which has a de-
cided action upon the kidneys, and
while il is popularity supposed to be
beneficial, l do not think that ii is
known with any certainty just h
Its merits or dement's are.
In preparing asparagus 1t is well TO
use a soft vegetable brush and go over
each stalk separately to remove the
inevitable grit which accumulates
around the tips as ii pushes its way
above the ground.
Asparagus In a Bread 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.
Or, If preferred, cook the stalks
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 IT 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 il
over with butter and brown quickly in
a hot oven.
Put the milk into a double boiler,
beat the yolks of the eggs add TO them
slowly the hot milk, return to the boil
er ana COOK tlll creamy lake lfoIl
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 a slice
with the asparagus.
Sauce H~ollandaise.
Two tablespoons of butter, one
Tablespoon OF flour, two tablespoons of
t~arragon vinegar, one tablespoon of
chopped onion, one-half pint boiling
water, yolks of two eggs, salt and
pepper to season. Put the Onion ana
vinegar owe the fire and bring to the
boiling point and COO. Rub the Jour
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
a sauce boat.
Boston Brown Bread.
(To be baked.)
Ingredients: One cup each Of whole
wheat and white -four, two cups of
yellow corn meal, one cup OF New Or
leans molasses, three-quarters cup of