Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1919-07-15
HOMEMAKERS' COLUMN.
Correspondence ON topics Of interest 70 the ladies
is solicited. Address: Editor HohEMAKIRg



following II, she will work toward the
better health of her family and the re-
duction of the meat bill, and in addition
they will enjoy each vegetable when 1t 10
at the acme of perfection.
Asparagus, pure and simple, has been
enjoyed for some time. But there still
may be some left In the garden, and
more unusual ways OF preparing 1t will
now be appreciated.
Asparagus Psrfait will form delicious
main dish for luncheon and supper. The
Ingredients needed are one bunch of ~.
paragus, one pint of peas measured after
being shelled, four eggs, seasonings, and
about pint of Golden Sauce. Cut the
asparagus, after removing the tough
portions, into inch lengths and cook IN
til tender; also cook the peas and hard.
cook the eggs, which should then be
sliced. Combine lightly the asparagus
and peas and season with one teaspoon
full OF salt, place on hot platter, and
pour over the Golden Sauce made while
the vegetables were cooking. Garnish
with the hard.cooked eggs and small
toast points, on each of which place
narrow strip OF red or green sweet pep
per, radiating outward. To make the
Golden Sauce melt In q saucepan two
tablespoonfuls of butter, add two table
spoonfuls of -four, and cook together IN
til bubbling. Add gradually one pint OF
milk. Cook until smooth and thickened,
then season with one and one-half tea
spoonfuls of salt, one-fourth tsaspot niul
of pepper, and dash of cayenne pepper.
Remove from the stove and add the we'll
beaten yolk of an egg, stirring rapidly.
Asparagus Souffle is also an attractive
"hearty." Rub through q coarse sieve
one cupful Of green boiled asparagus cut
in small pieces and mix lightly with the
yolks of three eggs which have been we'll
beaten and mixed with one cupful Of
we'll. seasoned, medium.thick white
sauce. Let this cool and then combine
lightly with the stifay beaten whites of
the eggs. Pour into buttered baking
dish and bake in slow oven for about
thirty to forty minutes, or until set.
Serve with this Hollandaise Sauce, If you
Wish.
The ''thinnings" of the small carrots
may be used for many delicious prepar-
atoms and combinations. For Perfection
Young Carrots, scrape one pint of tiny
carrots Zone and one-balf inches or SO in
lengthy, and stew until tender in just
enough water to cover we'll, adding salt
| Just before the carrots are done. Drain,
saving the water for the next days soup,
season with ope.half teaspoonful of salt,
one eighth teaspoonful of pepper, one
fourth teaspoonful of sugar, two table
spoonfuls of butter or margariD, one
| teaspoonful of lemon-juice, and one tea
spoonful of finely minced parsley. Shake
over the fire until very hot, and serve.
Beet Greens with Ring Garnish. This
is the most delicious and the very pref.
test way of serving beet greens. Boil
and chop beet green's, first removing the
small beets. Season highly with salt,
pepper, lemon juice, and oil or butter,
and pack closely in small, buttered
melon mold or bowl, which should be
set in boiling water to keep hot. Mean
while boil the beets which are cut from
the greens-the beets should be about
| the size of walnuts-and skin. Put In
hot bowl and add salt, pepper and little
butter. Tip out the green's from the
mold on hot, shallow dish, and sur
round with close ring of the small
beets. Serve all very hot.
Savory Beets. Boil small young beets,
slip off the skin, and just before serving
pour over them the following sauce: Fry
one onion finely minced in two table,
spoopfuls of butter or margarin. Stir In
two tablespoonful of -four and add one
cupful Of milk. Stir until smooth and
thick, add one teaspoonful Of salt and
one-fourth teaspoonful of pepper, and
last, stirring very carefully, one table
spoonful each of butter and lemon-juice
worked together.
Florentine Spinach. Boil two quarts
or more-some spinach cools away more
than the average-of spinach, drain well,
and rub through coarse sieve. To each
cupful of spinach add one-fourth cupful
of grated cheese, one and one-half tea
spoonfuls of salt, one-fourth tesspoonful
Of pepper, and mix thoroughly together,
moistening with beaten egg (about one
half an egg will be needed). Make into
small balls or croquettes, place In but
tered pan, and cook in q hot oven for
about ten minutes. Serve with melted
butter or more grated cheese.
Sometimes the radish crop ''comes ON
all at once. Try this recipe for Deviled
Radishes. Pare the radishes and boil
until tender, adding one teaspoonful of
salt to the water when nearly done.
Place in buttered, shallow glass bak
ing. dish and sprinkle over two cupfuls
of radishes, one tablespoonful Of chopped
nut meats, using walnuts or peanuts, and
one tablespoonful of grated cheese.
Cover with rather thick and highly sea.
soned tomato sauce, sprinkle crums over
thickly, and crate q tablespoonful of
cheese over all. Brown In hot oven.
Savory Onions. Peel two cupfuls OF
young onions and pack closely In q
broad. bottomed saucepan in which has
been melted one-fourth cupful of mar
garin. Sprinkle with one teaspoonful OF
salt, one-fourth teaspoonful of pepper,
and one.fourth teaspoonful OF sugar.
Shake until all are seasoned, and add
enough chicken or veal stock just to
oover-about two cupfuls. Dissolved
chicken bouillon cubes may be used, In
which case do not season the onions so
highly before adding the stock. Cover |
closely and simmer until the onions are |
tender; then take off the cover and boil |
rapidly until the liquid is reduced to |
about half Q cupful. Pour all over
squares Of toast which have been but |
tered, and sprinkle with cheese. Toast
In hot oven.
Summer Combination. Prepare and
cook equal parts of green peas, tin!
onions, and small carrots, using "thiD-
nipgs," as suggested above. Combine
just before serving, adding salt, dasl
of cayenne pepper, and pepper to taste,
and Q Tablespoonful Of sugar to 8
quart of the mixed vegetables. Last,
add four tsblespoonfuls Of thick cream |
or two tablespoonfuls of butter.-Flor
anna SpripO In lood Hon r aapinO