New Britain herald., 1921-04-21

Na1 V~Sl1Gn Asf ,t4-.4<,.5 "IN"! TASTY WAYS TO SERVE IT Nlth asparagus in" it behooves the cook to use it as often as possible but even this most delicious of vege- tables will pail if served time after time in the same style Here are five tasty ways or preparing asparagus. =. Luncheon -a or 5 dozen stalks aspa ragus. .- tablespoons butter tabdespoons grated cheese l-2 teaspoon salt Ii teaspoon paprika
 wash asparagus and snap off tough ends Cook in boiling salted water thll about three fourths done. Drain and put in a we'll -bl1ttered ba k ing dish. Melt butter and -r,onre ave, sprinkle with cheese and papfika. separate whites from yolks of eggs and beat whites till stiff and dry with l-4 teaspoonful salt. Spread over as- paragus, which has, been in the oven till the cheese was melted. make little hollows ia the -stfffIv baaten Whites, put yolk in each hollow and return dish to the oven to cook the eggs.
 Baked Asparagus
 32 stalks asparagus
 cup white Sauce.-s
 tablespoons grated cheese
 bread crumbs
 butter n
 salt and pepper ;.
 wash asparagus, snap off tough ends and tie the tender stalks in small bundles. Cook in boiling salted water for 20 minutes. Drain and let cool Ontie and put layer of asparagus in puttered baking dish, add a layer or White sauce and another layer of asparagus. Cover with white sauce sprinkle with grated cheese and bread crumbs. Dot with bits of butter and bake in hot oven for 20 minutes
 Asparagus Souf1e
 24 stalks asparagus
 , tablespoons butter
 tablespoons flour
 2 egg yolks
 3 egg white
 l cup milk fE
 salt and pepper
 Cut asparagus in inch pieces and cook in just enough water to keep from burning. until tender. Rub through sieve. Melt butter, stir in flour. When smooth, add milk slowly, stirring until thick and smooth. The mixture will be stiff enough to leave the sides of the pan. Add yolks of eggs, beaten till thick and lemon colored, and salt with pepper. Add asparagus puree and the whites of the eggs beaten till stiff and dry. Turn into a buttered baking dish and bake in a moderate oven 25 minutes. Serve at once or the Souffle will fall
 Asparagus Pudding l cup asparagus cut in half inch
 pieces
 eggs
 tablespoons flour a l tablespoon minced ham
 ? tablespoons butter,
 salt and pepper, milk.
 Beat eggs well and add asparagus, flour, ham, butter a iittl k as the ham is salty, and pepper. Mix thoroughly and add enough milk to make a thick batter Turn into a buttered mold. cover tightly with a buttered and foured cloth. Put in a. pan of boiling water and boil for ? hours. Turn out of mold onto a hot dish to serve.
 Nodded Asparagus
 24 stalks asparagus
 ] slice onion
 l clove
 slices carrots
 salt and paprika
 1-2 cups water
 1 tablespoon gelatin
 1 teaspoon lemon juice
 salt and parika
 3-4 cups whipping cream
 Cut asparagus in inch pieces and cook with onion, clove, parsey and carrot until tender. Remove onion and parsley and press asparagus through a sieve. Soften gelatin in IA cup cold water. Return the asparagus-there should be about cups-to the fire. When boiling stir in gelatin. Remove from fire and stir until gelatin is dis solved. Pour into a mold. Add salt paprika and lemon juice. When be- ginning to set fold in cream whipped stiff. Let stand to chill and become firm.
 Tins ymsur nrovv No:s