South Bend news-times. (South Bend, Ind.) 1913-1938, 1922-04-15
THE HOME KITCHEN
By JEANETTE YOUNG NORTON
akszs=5s5 The Authority Home COOKING -
TNTsTAL MANs 10 = REPARE AsPARAGLs

Though modern canneries have
learned 20 put up asparagus after
The most perfect methods. and moe
Of US enjoy canned asparagus occas-
.gnaIy through the winter It IS a'-
ways p pleasure 10 welcome the re-
turn Of the fre-h-looklnz. fe0thsoma
bundles 90 our markets. AS the
vegetable IS pc haps most generally
USED boiled Pad served or toast with
some sort OF sauce. Ger as c1&z.i7r
this method oI r1ok@rv FIRST The
early crop is always bir Of "a lux
lry iu price. 80 We should plan 90
make the most OF each bunch pur-
chased
The sreen-tpped punches are all
WAYS cut with longer stalks and
quite = piece OF each stalk is wasted
Now instead % wasting It cut the
bundles after freshly tying them
about halfway down Then the up
per half may be cooked as usual
while the bottom is trimmed. scrap
e6 and washed then cat into small
pieces. Cover the pieces with q
quart Of water and "a sliced onion
and some celery tops. then boil until
the ends are tender. drain and use
the liquid as the foundation OF an
asparagus cream soup I'm this way,
TWO dishes are made from one
bundle which is great saving.
The portion for boiling should be
tied in bundles for individual serv-
ice These may be boiled i'm a rack.
or. better still standing on end i'm q
small. round receptacle SO that the
tips steam while the stalks boil
tender II the asparagus is intend
ed 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. 50 there
IS rot as much stalk. usually, for
SOUP material but still there is US
ually enough for the flavor
Asparagus With Egg Sausc.
Boil the asparagus as directed
then drain 30 and arrange on a hot
dish over toasted bread Put ina an
enamel pitcher the yolks Of two eggs.
on ounce of butter. pepper. salt the
juice Of half a lemon and half an
onion turn i'm a gill of cream. set
the pitcher i'm boiling water and
whip with an esg-beater until the
sauce is rich and creamy and hot
Asparagus Friucrs.
Cut the heads from bunch of
asparagus and boil until tender but
not soft Make good fritter bat
ter and add the drained and cooled
tips. Season the batter with pepper
salt and a little sugar If liked. a
quarter OF a cupful OF chopped nut
meats may be added Fry the fritz
tiers In deep fat. drain and serve i'm
a napkin garnished with parsley and
lemon quarters. Serve tartar or any
other sauce liked with the fritters.
Melted butter. carefully skinned
and poured of the sediment. with a
few chopped mint leaves in it..
makes an excellent sauce for tho
fritters
Tmbalc Of Asparagus
Boil a bunch Of asparagus in the
usual way after cutting off Che
tough ends Of the stalks. drain and
cool Into the water where the
stalks are boiling put a few pieces
OF celery and a sliced onion When
boiled strain through a fine sieve
enough 20 make two Cupfuls. Turn
the amount back into the saucepan
and add a heaping tablespoonful Of
sClatine dissolved i'm a little water
Arrange the tips around the cdses
of tho wet timbdle mould. cut pep
uerS and hard boiled eggs iu fancy
shapes. and decorate the mould. and
when cold strain the liquid add a
few tips 20 il, and turn it into the
mould Set 20 chilli When ready
unmould on lettuce leaves, carnish
with slices Of lemons dipped in chop
ped parsley and heap with heavy
mayoun1lSg
Asparagus is highly priced because
IL is ore of tho few vegetables which
lend themselves 10 various dishes
from soup 90 salad and nearly an
receipts for the fresh vegetable may
be used with canned asparagus