Great Falls tribune., 1922-04-16
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BIZ JEANETTE
YOUNG NORTON
authority on Home Cooking
Copyright 1881. b Newspaper Features. Inc.
ASPARAGUS DISHES

lDOugh modern canner1eS nave learn
ed to put up asparagus after the most
perfect methods, and most of us enjoy
canned asparagus occasionally. through
the winter, it is always pleasure to
welcome the return Of the fresh look
ing, toothsome bundles to our markets.
As the vegetable is perhaps most gen
orally used boiled. and served on toast
with some sort of sauce, let us con-
slider this method Of cookery first.
The early crop is always a bit of a
luxury in price, so we should plan TO
make the most Of each bunch pur
chased.
The green tipped lunches are always
cut with longer stalks and quite piece
Of each stalk is wasted. Now, instead
of wasting it. cut the bundles, after
freshly tying them about halfway down.
Then the upper half may be cooked as
usual, while the bottom is trimmed.
scraped and washed, then cut into small
pieces. Cover the pieces with a quart
Of water, add a sliced onion and some
celery tops, then boil until the ends
are tender, drain and use the liquid as
soup. In this way. two dishes are
made from one bundle, which is great
saving.
! The portion for boiling should be tied
| in bundles for individual service. These
may be boiled in a rack, or. better
still. standing on end in small. round
| receptacle, so that the tips steam while
the stalks boil tender. # the aspara-
gus is intended for salad or any fancy
| dish. this is an excellent way to handle
| it, The large. white stalks are tender
farther down than the green, so there
is not as much stalk, usually. for soup
material, but still there is usually
enough for the flavor.
Asparagus With Egg Sauce
Boil the asparagus as directed, then
drain it and arrange on a hot dish over
toasted bread. Put in an enamel pitch
er the yolks of two eggs, an ounce of
butter, pepper, salt, the juice Of half
lemon and half an onion, turn in gill
of cream, set the pitcher in boiling
water. and whip with an egg beater
until the sauce is rich and creamy and
hot.
Asparagus Fritters
Cut the heads from bunch Of as
paragus and boil until tender. but not
add the drained and cooled tips Sea-
son the batter with pepper, salt and
little sugar. If liked, quarter of
cupful of chopped nut meats may be
added Fry the fritters in deep fat,
drain and serve in a napkin garnished
with parsley and lemon quarters. Serve
tartar or any other sauce liked with
the fritters Melted butter, carefully
skinned and poured off the sediment.
with few chopped mint leaves in it,
makes an excellent sauce for the frit-
ters.
Timbale of Asparagus
Boil a bunch Of asparagus in the
usual way after cutting off the tough
ends Of the stalks, drain and cool. Into
the water where the stalks are boiling
put few pieces Of celery and sliced
onion. When boiled, strain through
fine sieve enough to make two cupfuls
Turn the amount back into the sauce
pan and add heaping tablespoonful
Of gelatine dissolved in a little water
Arrange the tips around the edges of
the wet timbale mould, cut peppers
and hard-boiled eggs in fancy shapes.
and decorate the mould, and when cold
strain the liquid, add few tips to it,
and turn it into the mould. Set to
chill. When ready, unmould on lettuce
leaves, garnish with slices of lemons
dipped in chopped parsley, and heap
with heavy mayOnnaise.
Asparagus is highly priced because it
is one Of the few vegetables which lend
themselves to various dishes, from SOUP
to salad, and nearly all recipes for the
fresh vegetable may be used with
canned asparagus.