Evening star. [volume] (Washington, D.C.) 1854-1972, 1912-04-28
s asparagus Is a feature of the
vegetable market and home gar
dens just now. a few words
about its ancient and honorable

~ vegetable market and home gar
- dens just now, a few words
q about its ancient and honorable
lineage as recorded in a bulle-
tin put out by the Department OF Agricul-
ture may be OF interest.
It's use. first as a medicinal plant. then
as vegetable, is as old as the Gram
plan hills" on which it grew. The Old
Roman writer's praised its virtues with
enthusiasm and the bonvivant counted
1t one OF the delights of his table. For
want of a better way, the sprouts were
preserved by drying, as is done by thrift.
ty farmers wives today in order to
lengthen the natural season. So much
had the gardeners of that dav improved
the natural variety that Pliny records
spears OF II weighing three to the pound.
Introduced by the invading Roman SOL
diers to the Gauls. Germans and Britons,
1t soon became one of their most priced
vegetables, and 400 years ago its use was
general In nearly every part of Europe.
The early settlers in America, familiar
with Its use, brought the seeds OF the
plant with them and though not native
to this country IL found it congeniai
to Its tastes and habits as did the set
tiers themselves Indeed. New England
writer to a London paper in 1872, speak
ing OF the plants which had sprung
up since the settlers had planted and fed
Asparagus thrives exceedingly"
Soaking Asparagus Lessons It's
Value as Food.
point for the city housekeeper to
bear in mind If she has to keep asparagus
several days before cooking is to set the
lower part OF the stalks In cold water
The market men know this. too. as well
as the fact that 1t increases the weight
Of the vegetable. II asparagus is sold
by the bunch instead of by weight the
careful buyer would not mind so much,
but IL she is defrauded by purchasing
watered asparagus she should protest.
According to the German Experimental
Institute at Geisenheim on the Rhine
the weight by the absorption OF water
OF submerged asparagus Is increased
about 10 per cent In two days. while the
vegetable loses some of its nutritious
components, especially those containing
nitrogen and mineral matter. The result
OF experiments with asparagus whose
cut surface had been dipped in melted
paraffin to coat, showed that asparagus
thus treated absorbed considerably more
water. but retained more OF its alimen-
tary value than that which was placed in
water without first coating the cut sur
face with paraf1n.
Canned Asparagus.
Carefully trim and wash asparagus In
cold water. Pour over 1t boiling water
and cook fifteen minutes Drain and cool.
Arrange neatly, heads up, in straight
sided jars and fill to overlooking with
water that has been boiled and cooled.
Lay on the tops without the rubbers and
stand the jars in a washboiler protecting
them from contact with the bottom by
wooden rack or layers of hay. Do not let
the Jars touch each other: keep them sep
arated by cloths wrapped about the Jars
or the clothesline twisted between them.
their height. cover the boiler, bring quick
iy to the boiling point and cook contin-
uously an hour and a half. Scald the
rubbers. Place on jars. lifting out one at
time. fasten. replace and cook thirty
minutes longer. Remove, screw as tight
ly as possible and when cold set in a cool.
dark place. This calls for asparagus Of
good size.
Asparagus omelet..
Break four eggs into a bowl and beat
until light and foamy without separating
whites and yolks. Add four tablespoon
fuls of cream or rich milk, a salt spoon
full Of salt and dash Of pepper. Have a
smooth, clean omelet pan ready and melt
a tablespoonful of butter or vegetable oil
in 1t, fitting 1t so that 1t will run all over.
the pan to grease the sides as well as the
bottom. When kissing hot. pour in the
egg mixture. AS 1t cooks, prick in sew
eral places with a fork in order to allow
with the fork until the whole is OF a
creamy consistency. Have in readiness
several spoonfuis of cooked asparagus
points. mixed with a little melted butter.
spoonful of chopped parsley. Spread
lightly but evenly over the top of the
omelet, double over dextrously and shake
out Of the pan on to hot platter. If
liked the edges of the omelet may be
garnished with more asparagus points.
Scrambled Eggs With Asparagus.
For every three eggs allow a half cupful
Of asparagus tips. and tablespoonful of
water to each egg. Salt and pepper to
season. Put a tablespoonful of butter in
the frying pan or chatting dish and when
hot turn In the egg mixture Stir with a
FORK until creamy. then serve on toast or
alone, as desired.
Asparagus and Cheese.
Cook the vegetable as usual. drain. then
put in casserole, sprinkling each layer
with grated Parmesan cheese and salt
and pepper to season. Just before serv-
ing cover the top of the dish which had
cheese for the last layer with drawn but
ter, return to the oven a moment and
serve.
Vegetable Outlets.
Boil separately until tender a half dog
en- French carrots, q turnip and an onion.
Mash thoroughly and mix with cupful
cooked lentiis drained perfectly dry. Sea-
SON with minced parsley, salt and pepper.
ana q beaten egg and bread crumbs to
bind together. Form into croquettes
outlet shaped: dip into beaten egg. roll
In nne crumbs and fry in deep fat Gar
nish with parsley and serve hot A lit
tie curry powder may be added to the
seasoning II desired.
Asparagus, vinaigrette Dressing.
For this popular dish the asparagus Is
boiled AZ usual. then drained. chilled and
served with q sauce made In this way:
Mix together salt and pepper to season.
then add vinegar or sour wine, with q
few minced herbs like chives, mint or
parsley, and olive oil to suit the taste
Most people like twice ~ much oil az
vinegar. but that 10 ~ You viii.
Asparagus With Rarmssan Cnssss.
Having boiled the asparagus Tor twelve
minutes arrange In . deep earthen Dish
or casserole In layers. with grstad Par
mesau cheese between. Brown . piece OF