Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-04-11
MRS. WILSON TELLS HOW
TO PRESER We ASPARAGUS
There Must Be No Delay in This Procedure When the " orh
Has Once Been Started-Several Causes for Failure

acids, prepare the grass for easy pack
ing and to set the color. During this
process the heat has just begun to penc-
trate toward the center of the stalk and
when the grass is removed from this
hot bath and plunged into cod water.
the cold dip-thc process of cooking IL
apparently delayed but the heat Is driven
toward the center of the stalks-hence
it can be seen that speed is vitally nee
and into the bath.
Slow or careless work at this point is
frequently the starting point of this
trouble. DO not allow the grass to lie
in bundle or n heap. Spread it out
on cold platter after lifting from the
cold dip. Do only enough to fiji two
or three jars at time. Pack the
jars quickly and speed them to the
hot water bath or boiler. Fill It with
sufficient jars as quickly as possIplc.
Have the water in the hot water bath
or, boiler just about 49, degrees or just
below the simmering point. If it is
hotter than this. the jars are apt TO
crack. Constant and rapid boiling is
necessary for success.
About the closing of the iar-if you
use the old fashioned screw ton Mason
jar-placc the lid on the Jar and turn
gently until it stops. Now give it n
half turn back to loosen just little.
For the all -glnss jar just. slip the
large wire bale into position.
The reason for partially tightening
the jars in the hot water bath is that
when the hot water bath Is kept boiling
for some time the contents Of the jar
are also boiling. and unless sngnt
leverage were left in the jar. the steam
created by the boiling action would
cause the jar to crack.
Failure to adjust the lid properly is
one of the causes of the liquid seepng
from the jar.
When the lid is properly adjusted and
the liquid cvaporntcS the cause will be
found that the jars have not been COW
| cred to n sufficient depth with the water
in the bath. When the tops of the Jars
are left exposed during the process in
the hot water bath. the intense heat
necessary to bring the contents TO tho
boiling point creates vacuum through
the top Of the iur and gradually the
| liquid content of the jar is evaporatcd
The water should be at least thrr,
| inches deep over the tops Of the Jars
in the hot water bath.
When the time limit expires for tn,
processing Of the asparagus. it is very
necessary TO take precautions for care
full and quick cooking. The best way
| t. do this Is to remove the jars from
the hot water bath to a tray covered
with dry cloth and then set the tray
in cool room. which is free from
draughts. The moist ana humid ten
poraturc Of the kitchen will not do. an,
as soon az the jars can be handled
then chill them quickly by the process
given above.
Sometimes the question Of using pres
ervativcs in canning comes from som
| housewife, and in answer to this
would say that any drug used in pre-
serving food is violation Of the lay
and deadly danger to the huma
body. Personalities. liquid and powder
simply embalm the product. Product
of this character will cause Seriou
intestinal and digestive disturbances
and rather than use these cmbalmin
materials do not can.
Here are some suggestive ways a
using both the canned and fresh as
paraguS:
SOuflie Of Asparagus
Have the asparagus cooked and coolo
before preparing this dish. Rub suifi
Cient well cooked asparagus throug
coarse sieve and then take one Gu
Of water in which the asparagus wa
cooked and add five level tablespoons G
flour. Stir to dissolve the -four an
then bring to boil and cook for thrc
minutes. Turn into bowl and Il
cool. When cold add the prepare
asparagus.
One teaspoon of salt.
One-hdt teaspoon of ,rhitc pepper,
Tro drops of onion ertrdct,
Yolks Of four eggs:
Beat well to mix and then CAREFUL
fold in the stiffly beaten whites of fOu
eggs. Rub an oval or round mold we
with butter and dust very lightly wit
flour. Turn in the asparagus mixtur
and cover with buttered paper. Set
pan of warm water and bake in
slow oven until firm in the center. Th
usually takes from twenty five to thirt
minutes. Remove from the oven an
let stand for five minutes. Loose
the soufflc from the edge of the mol
with a knife and then turn out on
hot platter. Garnish with tips of as
paragus and serve with llollandai'
sauce.
This is dainty and elegant dish an
will require half dozen eggs and
bunch and half of asparagus.
can be prepared for less than n dOlla
Cold. left over soufhc may be serve
as n salad with sour cream or mayOn
nGise dressing.