The Washington herald. [volume] (Washington, D.C.) 1906-1939, 1913-05-08
INTERESTING PAGE FOR WOMAN AND THE HOME D~s%%sn nan
Green Vegetables Are
Very Valuable Diet

per, and last of all the beaten whites OF
the eggs. Pour over the asparagus and
bake until the eggs are set
Baked Asparagus.
Choose very fresh cut asparagus, trim
and scrape or peel the shoots and cut
in equal lengths, boil tender in sailed
water, then drain-and cut in inch pieces.
Put in a buttered baking dish and pour
over il enough cream or white sauce 70
just cover and cover the top with a
layer of bread crumbs mixed with graf.
ed cheese. Bake a golden brown.
Tossed Asparagus.
Taxi all the tender part OF the small
green shoots of asparagus. Cut them
in half inch pieces. Wash thoroughly
in cold water and dry on a cloth and
cook in boiling sailed water. While
still rather firm, drain and let the as
paragus cool. When nearly ready to
serve melt enough butter In the frying
pan to cover the bottom; when hot, turn
in the asparagus, shake over 1t a little
salt. pepper, sugar and grating Of nut
meg. Place over the fire and heat well
without browning. stirring about pan.
Turn into a heated dish ard serve.
Asparagus Omelet.
Make a four or five egg plain omelet,
and when the eggs are becoming set lay
on half the omelet about a cupful OF
hot seasoned asparagus tips and fold the
omelet over and turn out onto q heated
dish.
Asparagus with Brown Butter.
Boil the asparagus in small punches,
the stalks uniform length. When done.
drain on a cloth without allowing them
to cool and arrange in layers in covered
vegetable dish; heads all same way. and
fresh grated gruyers cheest sprinkled be-
tween layers. Pour on four ounces of
butter heated until slightly Drowned and
serve at once.
sauce Nfcorse To Serve with Cold
Asparagus.
Rub three hard boiled eggs through a
sieve and put into a bowl with salt,
pepper, a tablespoon Of made mustard
and two raw egg yolks. Stir with a
wooden paddle mixing in slowly at first.
cup of best salad oil and enough
vinegar to make it acid as desired. Add
two tablespoonful fine herbs, chopped.
If the sauce is too thick use a little
more acid, or, if sharp enough. add
little cream.
SQUAD.
This is delicious Use the tips for
the stuffing and the tougher part OF
stalks and asparagus water for a soup.
Season the asparagus when cooked Tor
about fifteen or twenty minutes in boil
ing water, drained, cut in inch pieces:
fill the chicken or squads and roast them
over toasted bread.
Asparagus Tips with Green Peas.
Two punches of fresh green asparagus:
one pint of fresh green peas; one table
spoonful butter: six tablespoonfuls cream
sauce, and six or eight buttered toast
croutons.
Cut the tender part of the asparagus
into inch lengths and add them to the
peas when they have boiled tender, hav-
ing sufficient boiling water to cover. Boil
rapidly for ten minutes: then drain thor
oughly and return to the fire with a
tablespoonful of butter added, and salt
and pepper to taste Add the sauce and
heat thoroughly. turning over carefully
so as not to break the asparagus tips.
Serve on the toast croutons on heated
dish. Use the water in which the vege-
tables were boiled in making a good
soup.
A very pretty and delicious salad is
made by filling the peeled and scooped
out tomatoes with asparagus tips cut in
small pieces and mixed with fresh capers
and mayonnaise dressing.