Every evening, Wilmington daily commercial., 1918-03-09
Where Common
Le6kS
Make Asparagus

save ncScssarics by using luxuries
Is getting tonhC the motto of a good
many persons whose incomes do not
make CaViarc, pheasant, woodcock.
ploVers' eggs ana green turtle on the
list of impossible viands. These people
know that 10y saving these expensive
foods they will merely be cutting down
their food bills and that is not at all
what the Government wants rs tn do
Ii they did cut down their food bills
and do without these necessities then
thrN would have to cat some of the
cheaper staples things that every on"
needs. They are far wiser and more
pJtriutlc t. continue feeding on luNu-
rir- that neither the poor nor the
'llits NOR uur auN an possibly want.
- thus b our wlN out of il to eat
flNui.a even more than hrfurc the
NaI.
I:ut ulo>. Of us have - think of our
PURSES ~ well Is Tho injunction Of the
f.ua administration To eat less wheat
meat oupar and fats. to save for tho
arm, and our alljc~ We have to
l1ur. how " ,.,n 10 without these
things AMI still not spend all our sub
~rtuy, ru our table Not thv paying
,-~ tor food docs an, thing to help
vim The war Tut il amounts to
ae,,S~it!
The question thcn comes up now
au vr make dainties and luNurie>
ont ut the common cheap articles Of
dl.t still left to us.
Ia France they do il admirably. In
certain rursd sections vegetables arc
.til plentiful Carrots and onions ana
l,ar-uips aro ILL., more expensive than
arr, thaugh Tie problem Of gcttiue
th,-. vegetables 10 the cities is douht-
s~~ even more vcNiuc than getting
e,Gttblcs 10 our own city markets.
ltotnoii~, asparagus would hc q Injury
ubc1rd of I;ut 10 make poor mans
-p8racus out ~ tender surculeut
-t,lk- 81 onion j. not at an difficult
TU- Is low thry do IL
Tlcy ,hoo-t NoAn- ami tender
stalks. usually lccks. aS these have tn
mHdest nlNor whcn properly cooked
ri any 81 thc ouion irIbc After clean
sne them tt.orouEhlS, they boil them
ortly tN th,N are very tender drain
.hcm and serve tA,m up With au> 81
usual asparagus sauces Sumc
imes they arrange them iu groups &c
rhrCc or four ga slices ot toast ana
over them pom i little vcIl-made
white sauce Sometimes they serve
sm whole IN sauce vinaierette ana
< tbs form they take the place ~
E pa~asuS sal.d
Win I'm persons Who hay, really
wa.e .t 4rt 81 the table With All real
-oa u fat the sense az sight
has lao>i Is important role as that
af fast, X 4 thins looks llke lux
ury IL wei richt becomes one. II is
a. much because We serve caviare
with ! kind of reverence iu small
portions. allowing il an entir. cours,
.'l TO itself because lis cost is all
most Truhih.tive to most folk that We
culov j, as We a. 80 il you ctu dress
tn an ordinary +, c,t1lIo iu TIL, tran
l.iues ~ a dtncacy yuu haN. trans
nufsd il FOR THE t;mo heln-
carrots arc AZ all vegetables l,crhATS
ri. cheapest Elt II car~ots the
Tr,r t.oa can nltk, tiIh., that
oaa Z had cost many 4 hard
earf.ea reu She ,a'> from vol
rapc1 ard Wei washed carrots naIs
viii + vecei4hle cutter Til" ,rim-
ures sire promptly puts in tile ~oul
s.t TIE ~aut4 even l4NS sl" hullS
thss IN, 5H~t tender ,Iou- te
lut MOT tender euoult ;u fau to
f.o Ther sill, cover tI,iu With a
tNs pos blit, With The French
goods There Is na iuili. ~ r. bad.
I.sraaps There j "a ~, II eti-htt. broth.
tf = lacking ri,. water viii 90.
aud Z even riec Water Il mot aJ hand