The labor world. [volume] (Duluth, Minn.) 1896-current, 1913-06-21

suited to everyday use: -Four hard.
cooked eGg yolks. 4 fourth OF q tea-
spoonful of salt, dash Of pepper,
half cupful Of butter, and q tea
spoonful and a half Of lemon Juice.
Mash the yolks, add the aeasontngs
and enough softened butter to make
them creamy. Spread the mixture
over the stalks, and the heat will melt
1t sufficiently to season them.
j. -~-Ap-~- ,,.,5
. Asparagus Cooked In Milk. =,
| Occasionally one tires of the whole
asparagus and longs for 1t in this
good old Fashioned way: .Scrape the
stalks, and cut Oft the tough ends.
Then cut the asparagus into dice. add
it to tho milk, which In 1t tho boiling
point. and simmer very gently, over a
Alow heat. or cook In a double boiler
until tender. This taken about 80
minutes Then season with salt, pep
per anu butter. and serve with but
tered toast. = ...
When asparagus is to. figure az
the hot dish at supper it should be
com ined with other foods in sucn a
way as to supply the necessary
amount of bulk and nutritive consti-
| tuents. As the main dish it may be
in the form of asparagus shortcake.
Asparagus ShOrtcake.
! The following ingredients are necea-
sary: Two cupfuls Of bread flour.
half a teasponful of salt, a teaspoon
full of sugar, two tablespoonfuls Of
butter. four teaspoonfuls Of baking
powder, milk to moisten, about half
a cupful. Slit together the dry in
gradients and work in tho butter with
the finder tips, moisten, turn out on
to a Toured board, and pat to an inch
in thfckness, cut into rounds and
bake about is minutes In 4 moderate
ioven.
In the meantime make white
sauce of a tablespoonful and a ha.l
Of butter, a tablespoonful and a halt
Of flour, half 4 teaspoopful of salt,
an eighth of a teaspoonful Of pepper
and cuptul and a. halt Of milk. Add
to it two cupfuls Of cooked aspara-
gus, cut in one-inch lengths. When
the biscuits are baked, split. butter
and put creamed asparagus between
the halves and over the top Of each
serving. "
Eecauoped Asparagus.
Two lunches OF asparagus. two
cupfuls of milk, cupful Of aspara-
gus liquor, four tablespoonfuls Of but.
ter, four ,.tablespoonfuls Of pastry
flour, a tea8poonful and q quar,er OF
|aalt, fourth of a teaspoonful 0,
pepper, three hard-cooked esSs ~nd
two cupfuls and half of soft bread
fcrumbE
Cut the asparagus in one-inch
lengths and boil as usual. Make q
white sauce of the butter, flour, milk
asparagus LIQUOR and seasonings. But.
ter baking dish, put layer Of a.
paragus In the bottom, add a. little
sauce, some chopped hard-cookei
egg and crumbs, and repeat till thu
dish is filled. Bake in a quick over
until Drowned.
AS asparagus has so delicate a fla.
vor in itself. it should be combined
only with very milk foods: otherwise
the flavor is overcome. Egss may ID
combined with asnaraxus, either In
salad or In various hot dishes. Occa.
sionally cupful Of creamed aspara.
gus in left after 4 meal. This may be
utilized instead Of milk, In scramb.
ling the eggs for the next days
breakfast, or it may be used a. thu
basis for an asparagus omelet.
In case it, 10 necessary to. serve I
small amount Of asparagus to a larg,
number Of people it may be combined
In 4 salad with half as much shredded
lettuce as diced asparagus, put to-
gether with q boiled dressing ant
decorated with hard-cooked egks.
Some women are up to date with
everything but birthdays.
Modesty Is a good deal like beaut,
lots Of it is only skin deep.
!