Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1909-07-01
Domestic Science
by Emma Paddock Teiford.

The common growth of Mother Earth
suffices c--Wordsworth.
The scientific aspect OF food must be
united in the bonds OF holy matrmony
with n practical knowledge of the cooks
art. before man can discourse learn
cdly of food.-Fothcrgill.
MENU SUNDAY.
Strawberries
Cereal. Cream
Thin slices Of fIori Grilled
Asparagus Omclet
Potato Pancakes
Coffee
DINNER
Cream OF Asparagus Soup
Radishes olives
Lamb Fricassec with small Dunplngs
Now Poiatoc. Green Peas
Beef Salad
Strawberry Meringue
Coffee
SUPPER
Pressed Chicken Olives
| Radishes Little Onions
Bread and Butter
Sugarcd Cherries
White Cake
Tea
Asparagus may we'll be called the ars-
tocrat OF vegetables. That is. not only
on account OF its antiquity, but superb
or deicacy. First as medicinal plant
| then as n vegetable II was known and
highly respected BY the ancient Romans
land Crooks. who praised 1t highly in
their writings and used It freely at their
| banquets.
While America holds the palm to-day
for the size Of our cultivated aspara-
gus, we have still to do considerable
hustlng II we equal the old gardeners
who produced according. to Pliny, stalks
weighing three to the pound.
| Asparagus, according to the dietit-
ians. contains much nutriment. IL OK
ceedingly digest!ble and easily assimia-
ted even by invalids, excepting those with
equity tendency. Ways of cooking and
serving asparagus are constantly on the
increase indicating by their variety the
favor It has attained. A gross mistake
| frequently made by the good plain
cook" is to boil asparagus laid trans
| versely in saucepan. so that by the
time the lower part of the stalks are
tender the delicate tips have all cooked
| to pieces then covering II with half
! cooked cream sauce. This is barba rous.
! Asparagus of the stoutcr sort should
be cut OF exactly equal lengths. tied Sc
curolv and boiled tips upwards In deep
saucepan. Nearly two inches Of the
hea DIS should be out of water, the steam
sufficing to cook them The water In
which they are boiled should BE boiling
and slightly sailed. II the stalks are
quite long so that the cover OF the
saucepan will not At over them. the
steam can be retained BY inverting an
other saucepan over them. This
plan permits the thick. salty parts to
grow soft and succulent In the longer
boiling, while the tips are properly cook
ed by the steam alone. taste mas
grown up OF late years for asparagus
iced and served with Ice sauces. For
ordinary purposes. however. there Ia no
better accompaniment for this vege-
table either hot or cold. than may
onnaise or simple French dressing AS
a luncheon relieve cold asparagus served
in this way has no superior
CREAM OF ASPARAGUS SOUP.
| The coarser parts Of asparagus make
a delicious soup. Remove the tips and
| Law inside for service by themselves. or
! II preferred add to the soup about 10
minutes before serving: Cut up the
stalks and cook in stock or water until
tender 7, water is used. n bit of onion
| fried In butter may be added as seas
oninr together with a few peppercorns.
Let the vegetables cook an hour rub
through n PURGE sieve, letting all the soft
pulp mass through but none fthe fiber.
Return the strained soup to the fire, add
two tablespoonfuls -four until we'll blend
cd mixing this In gradually to avoid
hmping. Cook 10 minutes. Season with
salt and pepper, add a half cupful cream
md serve with croutons or the tips that
were added after strnlrins the soup.
ASPARAGUS TIPS
Those should be boiled In salted water
about - minutes. They may then be
dressed with butter. salt and pepper and
served In little pntt,es, may accompany
ve,, or lamb outlets. may be added to
an omelet or scrambled eggs, allowing a
half cupful Of the tips to every three
eggs or may be used for a delicious gar
nish for n salmon salad.
TO ATTRACTIvELY SERVE THE
SUMMER BEET.
This suGary root is native OF the
Mediterranean shores but 1T SO readi-
sdanted itself to our soil and climate
,hat few. who see It so abushantly Gull
nvated. not only for the table, but for
the purpose OF converting into sugar ana
vegetable dyes. ever think Of II as not
80 the manner born"
n IA wonderfully nutritious. whole
; some and rich In sugar. starch and aka
line salts and comes TO us as . well
come and pleasing addition to our menu,
. in the spring and early summer when the
appetite Is faded and weary OF tho heavy
. winter foods. especially the meat diet.
, This. even though we have enjoyed the
, latter and do not actually agree with
Porphyrises who A. p, 233 said The
eating OF much flesh nils us with n null
titudc Of evil diseases and multitudes OF
evil desires" The beet should be fire.
forms. Brush and scrub them well,
place In kettle OF boiling water and
boil rapidly until tender; II new. they
require about A minutes. then rub off
the skins with a wet towel. and slice,
They are most appet!zins served hot
with cupful OF cream and tablespoon
full OF butter to which pepper and salt
and scant spoonful OF sugar have been
added, then all heated to the boiling
point and poured over them.
Another pleasing method Is to re-
move the skins. cut into eiEhts length
wise and cover with sauce MADE as foi-
, lows: Three tablespoonfuis OF butter
four Of lemon juice, half teaspoonfu'
Of salt, a little cayenne pepper ana SUE
l At 80