The Washington herald. [volume] (Washington, D.C.) 1906-1939, 1913-05-08
Nv Ida AMEs WILLIS.

Nv LIDA n MES /"
Eating grass is no new fad. Quite the
reverse we assure you, as no less an au-
thority than sacred history gives US the
account of a notable KING VINO ave grass
with the beasts of the field. Doubtless
many people have wasted much sympathy
and comrniseration over the victim oil
such enforced diet. But we wonder and
opjne there may be good reason to De-
Iieye there was more in this briefly out
lined story than appears on the surface.
And certain we are that, whatever kind
Of grass the king fed on, 1t was of va
riety belonging to human natures daily
food. for in those days dietitic laws were
more generally and religiously observed
than at present. We surmise the king
physician was wiser in his day and gen.
Grafton than we. 1t may have been diet
Of salad greens, a numerous class and
variety we moderns know little about
More shame TO us, raising such hue and
cry over the high cost of living.
Then il is reasonably certain that as
paragus that delectable spring vegetable
OF ancient and royal approval, was one
of the prescribed grasses on the diet nst'
for il is native of countries ad1acent
to the Mediterranean. The shoots OF some
varieties grow very large. An account Is
given by one writer of a hundred heads
Of asparagus grown in 1887 which welghso
twenty-eight pounds. Another bunch OF
one hundred heads weighed forIy-t"o
pounds. This was grown at Mortlake-oh-
the-Thames. Another writer tells or tne
discovery of a giant species or ASPARAGUS
measuring twelve inches in clrcuinier-
ence growing in Russian Asia, ano de-
clared that one head was sufnclent LOT
six persons Now this is not so lmprop-
able as il seems But think Of buying as
parayus by the shoot instead OF the nap
hazard sort of punches one hnds In our
markets One may buy bread by the yaru
in our large cities, and there is variety
of South American string hean tnat Is
cultivated to a limited extent in our states
that produces such generous poos-lh
length-one bean, when cut in inch pieces
will serve five or six people. And for SUCH
an appa rently shocky overgrown product
the pods are very tender and required no
longer time to cook than our common
native varieties 1t would seem quite like
having vegetables grown in tabloid form,
AS they are i'm fact and reality.
Small Variety Best.
But do not be misled into the BELIEF
that the large coarse shoots grown tor
our markets is the choice variety. IN
deed. no: not if you seek the finer nav
orcd asparagus. The larger the heao
the poorer the flavor. The decioeoly
green medium sized asparagus is the
best.
And another strong point IN the favor
as asparagus as diet is the certain
medicinal qualities the green variety,
poorn than the white shoots contain. NO
need to go to the sulphur springs Tor
the benefit of the water. Stay at nome
rest and be comforta bic and eat plenty
OF asparagus, which Is said to contain
qualities similar to those that make the
suIphur spring water so efficacious. The
canned vegetable is recommended "heh
the fresh grown cannot be had
All green vegetables are especially
valuable additions to the daily menu at
this time of year. principally on account
of their anti-scorbutic properties. their
important inorganic salts ana agreeapie
flavor most of them possess AS aspara-
gus mas declued actIon on the kloneys
every individual must regulate the guam
tity and frequency of indulgence In thls
highly Favored vegetable. Few persons
In normal condition or ADVISED by medi-
cal authority to do so, shoulo eat as
paragus more than once per day. no
matter how great the desire for an as
paragus mayonnalse made OF the colo
vegetable left from dinner II you must
indulge in the salad, best escheW the
shoot at dinner when other vegetables
will fiji up the deficiency.
But eat asparagus as often as you nnd
II compatible with your good health 10
do so, for its season is all too snort lot
the fresh-grown shoots. However IL Is
now so successfully canned one may en-
iov il the year round PROVIDED you can
afford to buy the best grades.
To Serve Asparagus Plain on Toast.
Wash every shoot carefully and cut of
All the woody hard part at the root end
and peel off the skin nearly to the
heads if il is the white variety. Tie IN
small bundle i'm even lengths. and lay in
q kettle of boiling water, adding teas
pooh of salt. Boil half an hour, or un-
iii il is tender as you like. Some like it
under-done others prefer it very tender
and soft When done lift out carefully
and Law on slices of toast, heads all one
way and serve. If you prefer sauce
make the following: Melt two table
spoonfuIrs of butter, rub in two of flour,
and when smooth add gradually cup
of the water in which the asparagus is
cooked Season to taste with salt and
pepper ard lemon juice or vinegar enough
to give it the desired piquancy. Juice
of half lemon is about right.
EscaIIoped Asparagus.
Put alternate layers of boiled aspara-
gus cut in inch lengths. sprinkiing of
chopped, hard boiled egg and grated
cheese and seasoning of salt and pepper.
Some add a suspicion of grated nut
meg Have the top layer OF asparagus.
Add enough cream sauce TO soak through
and just cover Spread buttered bread
crumbs over the top and a slight sprinkle
of grated cheese and bake dainty
brown.
Asparagus with Eggs.
This makes nice luncheon or Friday
dinner dish Boil the asparagus until
Just tender then drain and put into a
baking dish, season well with salt and
pepper. Beat yolks and whites of four
eggs separately: mix with the yolks four
tablespoonfuls of cream or milk; heap
ing teaspoon of butter, salt and pep
II