The Columbus courier. [volume] (Columbus, Luna County, N.M.) 1911-1920, 1918-07-19
ASPARAGUS MOST
DELICIOUS Dish
Housewife Should Make Most Of
Vegetable While II Is Avail
able for Use.
EXPERTS give GOOD ADVICE
Numerous Ways Of Serving, Al Of
Which Are Excellent stand In
Pitcher Of Cold Water 10 Re
move All Bits Of Sand.

The only bad thing about asparagus
In that Il doesn't last long enough.
Therefore, make the most OF this de-
ncious vegetable while Il II here.
Serve II az often as possible In your
meals. II you have m asparagus bed
put up a few Jars for winter use.
There are numerous ways OF serving
asparngus-all Of them good. New,
tender. juicy stalks OF uniform size
are very attractive served whole. A
good way TO remove the bits Of sand
which collect under the scales IA 70
stand the bunch OF asparagus tips
down In n pitcher OF cold water for
an hour. Wash each stalk carefully,
then tie In a bundle with all OF the
tips In the same direction. Cook In a
deep pan, the stalk ends down a. they
are tougher. Cover with boiling snltcd
water and cook for about 20 TO 30
minutes. Remove from the water Just
a. soon as tender, take on the string,
butter. and serve on a platter.
II the asparagus IL not OF uniform
length or size Il II better to cut u
into pieces before cooking. Cook I'M
al tender and serve with n white
sauce. Asparagus served In this way
resembles green peas In favor and II
sometimes called asparagus peas"
A popular way OF cooking asparagus
IN the past has been to cut Il In pieces,
boil II In wnter and serve with butter
or cream snuce on toust. This re-.
qulres bread. however, which we are
trying 20 save. The following Is n
good substitute method and by Il every
portion OF both rice and asparagus IA
used.
Asparagus With Rice.
To each pound OF asparagus allow
One-half cupful OF uncooked rice. one
level ~teaspoonful Of salt, one and one
half cupfuls OF water and n rounded
tablespoonful OF fat. Use a double
boiler. Cut the harder portions OF the
asparagus, which has been washed
carefully 10 remove sand, into one
quartor.lnch pieces and cook them In
saltod water twenty minutes In the
top OF the double boiler directly on the
stove, not over hot water. Add the
remainder OF the asparagus cut into
inch pieces and tho rice. Coo over
hot water until both asparagus and
rice are soft. Add the butter. II the
rice n lifted carefully when there II
need Of stirring, the asparagus keeps
Its form, and In spite Of being cooked
with a cereal retains its freshness and
juiciness. This IL a simple yet very
palatAble dish
ANY leftover portion may be served
cold on lettuce with n French dress
ing for salad
Don't neglect TO serve your family
with can OF asparagus soup several
times during the asparagus season,
To make II, grind several stalks Of
raw asparagus through the food chop
per, taking cars 10 save all the juice
Put a half cupful OF the ground pull
into the top Of a double boiler and
heat over boiling water. Add a quar-
OF skim milk and thicken with 1--WE
teaspoonfuls OF cornstarch mixed viii
q tablespoonful Of melted fat. Season
with salt and pepper.
Why not utilize the asparagus In III
a 10 lend favor to substitute
dishesf When combined with mill
and eggs Il makes a very nutritious ~
well as palatable dish suitable for th'
main dish OF a meal.
Asparagus sousHe.