Year: 1871

GSS SooOC'


Chop up fine the yolks of four hard
boiled eggs and the whites of two, and
stir them into melted butter. Boiled fish
served with this sauce is very nice.


How TO Cook Asparagus.


Some persons cut asparagus into small
pieces before cooking it; this seems to US
an unwarranted mutilation. The stalk
should have grown in two days; it will
then be exquisitely tender, of deep
green, with head purple, glistening in
the sun, with the color of the robe of an
ancient Roman Consul; it will break as
squsr ely as diamond scratched glass, and
far NOR e easily than q maiden's heart at
the loss of her first lover; its perfume is
pungent and agreeable; its emerald tint
lively, and, as it is one of the earliest,
SO it is one of the most grateful produc
tions of the garden. 1t is to be treated
gently. Cut in the early morning, while
the dew yet lies upon it refreshingly, it is
to be washed in cold water, kept in a
shady place until near the dinner hour,
then put into small quantity, and boiled
until it is about half done; then the water
should be poured off and milk put in, and
allowed to cook until fork can be thrust
through it easily; take it up so as not to
break stalk, and dish it on toasted bread,
seasoned, and you have dish often asked
for, but seldom seen.


Useful Information.


Prof. Blot continues to teach the art of
good cooking. We select few remarks
on some matters of domestic economy:


DRY VEGETABLEs.-Dry vegetables,
especially dry beans, should be washed
by shaking them in cold water, and put
in cold water to boil. Slow fire. Add no
salt until done. Soft water is best. Old
potatoes should be steamed.


STEW PANs.-I use copper stew pans,
lined with tin; l can not afford to use
tin, or iron lined with porcelain. Copper
ones will last for centuries; they need to
be refined every four or five years, which
will cost a few cents. Moreover, they
must be kept clean and taken care of.
1t is not safe to leave them to the care of
careless servants or domestiCs. See to
them yourselves.


SAUCE FOR AsPARAGUs.-To make sauce
for asparagus, take equal parts of flour
and butter; tablespoonful of each; mix
thoroughly; add water and little salt.
Cook in stew pan. When done remove
from the fire, and stir in the beaten yelk
of an egg. Dish the asparagus, and pour
it over.


GREEN VRGRTABLBS.-GreCnV vegetables
are now in season, and we need them
especially in spring. They cleanse the
blood. We need very little of fatty sub
stances in spring and summer, in COM
parison with what we cat in winter. A
very good vegetable is the dandelioD; an
other spinach, and another, sorrel, the
cultivated kind. Sorrel is being very
largely cultivated here by French and
German gardeners, and, to show you the
demand for it, very small restaurant
down town orders from forty TO fifty bar
rels of it in the fall for winter use. Dock
is also most excellent.


OMRLET.-For each Cmelet three eggs,
with little salt; beat well. Have quick,
hot fire. In most houses stoves and ranges
have too much fire. Buy an omelet pan;
it will cost you thirty-five cents, and after
you begin to use it neUer wash it, and
never make anything else in it. Heat
and wipe with a clean towel. Only a
bit of butter is required for each omelet.
keep the pan in clean place, away
from the dust.) Turn in the omelet and
stir it so it may be well cooked through.
CANNED FRUIT.-How to select canned
fruits: First, look at the top and bottom
of the can. Both must be concdUe. If
q trife convex, it is lost. Reject all such.
If the sides be dented, do not mind that.
If the can be good you can make dents
| in it all around. Keep such goods in q
cool place. Jarring is apt to create leaks,
so often the trouble in transportation.
But SO long as the ends of the can are
concave, it will keep for ages.


RADIsIEs.-Take some of the turnip
shaped. Cut off the root and all the
leaves but the center one or stalk. This
should always be left on and eaten, as il
contains an element which assists in the
| digestion of the radish. Then take small
sharp pointed knife, and cutting from left
| to right, so as to keep out of the way OF
the knife, cut down the root like rose.
| First around the outside, cut down in
| slips, and then the inside, divide IN sec
tions. Throw each one, as fast as pre-.
pared, in dish of cold water. They viii
open like rose or water-lily.