The Barre daily times. (Barre, Vt.) 1897-1959, 1915-04-29
Asparagus Leads All Vegetables.

britain, is lOunu III tlc tioPiNs, Sio"ih
to gigantic size, and to raise it success
fully in the United States has been
cause of much study by kitchen garden
ers. They have succeeded so well that
it is now hailed as the spring fashion
leader among vegetables.
Those who live midway between North
and South are partakers OF practically
three crops the first from the South
the second from tho middle vicinity and
the third from the North, says the Chris
| tian Science Monitor, while the canneries
make such good use of the seasons that
from Oyster Bay to California they are
busy furnishing supply which is use
| ful in home economies long after the sea
son for the fresh vegetable has passed.
From soup to salad the vegetable may
appear in various forms, novel and pal
atable. with little forethought on the
part of the housewife. The green as
paragus is the best for cooking or for
salads. for il has a bit stronger flavor
but for the plain boiled asparagus served
on toast with drawn butter. the fleshy
white stalks seem bit more appropri-
ate. If, in boiling aspar agus. il Is tied
in bundles and stood upright with the
tops Just above the water, they are less
liable TO break ard will steam tender
while the stalks are cooking. Used in |
other ways, do not hesitate to cut the |
stalks well down. for it is not waste
full, as they may be trimmed pared and
used for soup or cut in very small pieces,
boiled until tender and served in a COM
binstion salad, or simply creamed
PURGE of Asparagus--Ta one bunch |
nT aud piu hns /
until very tender in a quart of water. |
adding salt, pepper, the juice OF an onion
and a stalk of celery cut fine; when very
tender remove from the water and mash
through a PURGE sieve; add to the pulp
one cup OF cream. one cup Of milk. one
cup of the water in which il was boiled.
pepper salt and thieken with butter and
flour rubbed to a cream. Serve hot with
toast croutons.
Asparagus Entree-Boil until tender
one cup OF asparagus tips. add them to
one cup of faxed boiled goldfish; add 10
n cup OF cream one beaten egg. aud stir
the mixture together, adding one. half cup
OF bread crumbs. two tablespoons OF
grated cheese. Fill baking shells well
with the mixture. bake deli.
cate brown and serve garnished with wa.
ter eress.
Asparagus Tarts-L line little ramekins
DIT tins with a good puff paste decorst-
ing the edge by denting with tines Of
silver fork. Take one bunch of green
asparagus. trim. boil until tender drain
and cool. When cold cut in small pieces
Slice two cucumbers thin, plunge m boil
ng water for 10 minutes, drain and let
,ool; chop one onion and a stalk Of eel.
ny very hne. mix with the asparagus
md cucumbcrs. Add one beaten egg to
! half cup Of milk, put IL. with a table.
'poon Of bread crumbs. into the mix.
ure and add pepper, salt, a few drops
VI kitchen bouquet and four drops Of hot
outhern sauce. Fll the tarts with the
mixture. sprinkling a little Parmcsau
heese over the top Of each. Rake a
Ielicate brown and serve gar1iished with
spray Of watercress and a little slice
4 crisply fried bacon.
Asparagus Cana pc-Take ono cup ~
old boiled green asparagus tips cut them
D small pieces, add 10 them one table.
poon Of Chutney syrup. and one table
poOn OF bread crumbs that have been
RED IN butter and drained: put a little
Z the mixture on each toast round. put
ing a generous teaspoon Of msyonnaise
D top. IN the center Of which place
sdish rose by way Of garnish.
Russian Salad-perhap. the sauce i
lther tic making II this salad. but il
~ b. found wei worth a trial and viii
rObablY figure ~ oue NJ the seasons
nptilar salads. Boil two buurhes Of
sll-washed and trimmed green aspar-
yus uHtil tender. bot do not allow Il
} becone too soft Cool and drain. thrnI
Tow 4 81 mariuste in French dress
q 10 whieh The juice NJ an onion' audl
teaspo0nful ~ mustard sauce hate
On added. Pare. quarter and remove
20 seeds from 0ue small. fresh. crisp eu-
.nlirr. take half - q large red pepper.
sIt Etiir pimnmtas. snd one small I'm
n fhun Fery fup uth the leaves
Ripped from uue spray ~ tarrarnn
exc euDd nstunns izs dressing. add
2 o. i sualieh kstchup 20 eoior n
lirata pint Ada . dash ~ uarrita
feu arafs ~ u worcestershire sanep and
70 Tablespoons ~ The ciior'fad mittnre.
ir green rsTifsaf rtncs over re- uanr
llks ~ asparagus ~ arr ta - srrradI
/ saeh fs,rt pn. amd las eafh isauflr IN
lffuee 8eaf ~saes fhf dressing Is
H fsrrss sltel 81 tIf side - that
! stale rat ~ 6irred INTO 4 - tiifri
. fatHu THE s 3 rHtifr nruer unr
eTtfFa tI-sn 5usf rairring the aames s
- 30 wiad Nfe hrHaH end s.haezr -
nsufshss srt sefRFd STR r. IL