Perth Amboy evening news., 1921-04-22
Kitchen Hints
Tempting Menus

With asparagus 'in" it behooves
the cook to use it as often as pos
sible. But even this most delicious
of vegetables will pail If served time
after time in the same style. Here
are five tasty ways of preparing as
paragus:
Luncheon Asparagus
Two or three dozen stalks aspara-
gus. 4 eggs, 2 tablespoons butter,
4 tablespoons grated cheese, " tea
spoon salt, u teaspoon paprika.
Wash asparagus and snap off the
tough ends. Cook in boiling sailed
water till about three-fourths done.
Drain and put in a we'll buttered
baking dish. Melt butter and pour
over. Sprinkle with cheese and pap.
rika. Separate whites from yolks
of eggs and beat whites till stiff and
dry with 4 teaspoonful salt. Spread
over asparagus, which has been in
the oven till the cheese was melted
make little hollows in the stify beat
en- whites, put a yolk in each hollow
and return dish to the over to cook
the eggs.
Baked Asparagus
T~hirty-two stalks asparagus, one
cup white sauce, 2 tablespoons graf
ed cheese. bread crumbs, butter, salt
and pepper.
Wash asparagus, snap off tough
ends and tie the tender stalks in
small bundles. Cook in boiling salt
ed water for 20 minutes. Drain and
let cool. Unite and put a layer of
asparagus in a buttered baking dish,
add a layer of white sauce and an
other layer of asparagus. Cover
with white sauce. sprinkle with
grated cheese and bread crumbs. Dot
with bits of butter and bake in a
hot oven for 20 minutes.
Asparagus Sourle
Twenty-four stalks asparagus, 8
tablespoons butter. 2 tablespoons of
flour, 2 egg yolks. 8 egg whites, i
cup milk, salt and pepper.
Cut asparagus in inch pieces and
cook in just enough water to keep
from burning, until tender. Rub
through a sieve. Melt butter, still in
-four. When smooth. add milk slow.
ly. stirring till thick and smooth.
The mixture will be stiff enough to
leave the sides of the pan. Add the
yolks of eggs, beaten till thick and
lemon colored. and salt and pepper.
Add asparagus PURGE and the whites
of the eggs beaten till stiff and dry.
Turn into a buttered baking dish and
bake in a moderate oven rs minutes.
Serve at once or the souffle will fall.
Asparagus Pudding
One cup asparagus cut in half
inch pieces, 4 eggs. 2 tablespoons of
Hour, / tablespoon minced ham. 2
tablespoons butter. salt and pepper,
milk.
Beat eggs well and add asparagus,
Hour, ham. butter, a little salt, 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 Toured cloth. Put in
a pan of boiling water and boil for
2 ours Turn out Of mold onto
a hot dish to serve.
Nodded Asparagus
Twenty-four stalks asparagus, 1
slice onion. 1 Glove, 2 slices carrots.
sprig of parsley. 2h cups Of water,
l tablespoon gelatin, 1 teaspoon of
lemon juice, salt and paprika. y cup
whipping cream.
Cut asparagus in inch pieces and
cook with onion, Glove, parsley and
carrot until tender. Remove onion
ana parsley and press asparagus
through a sieve. Soften gelatin In
a cup cold Water. Return the as
paragus-there should be about 2
cups-to the fire. When boiling stir
in gelatin. Remove from the fire and
stir until gelatin is dissolved. Pour
into a mold. Add salt. paprika ana
lemon juice. When beginning to set
fold in cream whipped stiff. Let II
stand to chill and become firm.
Copyright, 1921, N. E. AZ