Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1914-04-25

mounding up the earth in the early
spring over each plant much as Is
done with asparagus. Elsewhere, how
ever the late frosts make the soil too
cold and the shoots are slow in conn
ing through. ~
Another method is to put a large
drain tile with one end closed, over
each hill before the spring growth
starts. The shoots which come up
inside the tile are well blanched, but
they show a tendency to produce
number of unopened leafstalks which
take away from the robust growth OF
the shoots. To obviate this, casks
or boxes filled with light material,
such as sand or sifted coal ashes.
have been tried with considerable
success. In any case great care must
be taken not to permit the shoots to
break through into the sunlight. If
they succeed in this they at once
become green and their flavor rank
Shoots can be cut when only six
inches long, but 1t is better to let
them grow to twelve or eighteen
inches.
In the cooking of udo there Is still
abundant room for innoyators. In
all experiments. however. one thing
must be remembered: When raw the
stems contain q resinous substances
which gives them a decided and. to
many persons, unpleasant taste OF
pine. IT is, however, easy to elinlt-
| nate this by soaking thin slices of the
stems in ice-cold water for an hour
or two or by boiling them In tto Cs
three waters, as Is often done with
strong favored vegetables. The au-
thor of the Bulletin who has been
experimenting for eight years with
udo on his Maryland farm. suggests
the three following recipes as SAM
pies of what can be done with the
vegetables
lido on Toast.
Peel the shoots and drop them into
cold water. Cut them into four-inch
lengths Boil them in salt water for
ten minutes, then change ...o water,
adding a fresh quantity OF sailed
water and boiling until quite soft.
Prepare a white sauce, such as 10
used for eauli1ower or asparagus, put
the udo in IL and allow it to simmer
until thoroughly soft. Serve on toast
in the usual way. IF there is too
much of the pine flavor, as there may
be If the shoots are not thoroughly
blanched, a second change OF water
will remedy this,
lido Salad.
Peel the shoots. cut them into three
inch lengths. and then split them into
thin shavings. letting these fall into
ice water as they are made. Allow
them to soak in the water for half
hour or an hour, so as to remove the
resinous material In them. Serve
with a French dressing of pepper.
salt, oil and vinegar. Do not dress the
shaVings until just before serving, as
they become stringy on standing in
oil.
lido Soup.
Remove the skin from the shoots.
Cut in pieces one-half inch long and
wash thoroughly in cold water. Cook
until tender and mash through a coll
ander. Add pint and a half of milk,
one-half pint of cream. two table,
spoonfuls of butter, and one table
spoonful of flour mixing the flour ana
butter until smooth. Season with pep
per and salt. (Recipe for one bunch
of udo: enough for five persons)
Just how popular the udo will be-
come is not predicted, 1t is desirable,
however that amateurs experiment
with 1t. for it is not at all impossible
that Ls.p f'sA prove a valuable addi-
ton to 9GA table vegetables.