Evening Republican, Volume 19, Number 147, Rensselaer, Jasper County, 22 June 1915 — TAKE TIME WITH ASPARAGUS [ARTICLE]

TAKE TIME WITH ASPARAGUS

Prepared Hastily or Carelessly a Groat Part of Its Finer Flavor Will Bo Lost. The very best method, of boiling asparagus is first to wash, scrape and tie into a bundle, and then plunge the stalks into a vessel of boiling water, allowing the tips to come above the water. The steam will be sufficient to cook these tender parts. Serve on toast or with melted butter. In Europe a little butter is placed on the edge of the plate and the hot head of asparagus dipped into it before eating, hot in this country a white sauce usually accompanies this dish. An economical way, and“when there are children a more convenient way also, is to cfit the tender parts into short lengths and cook in the least quantity of salted water possible. It should be done in about 20 minutes, when it is taken from the liquor and the latter thickened with a little flour, butter and cream. The asparagud is laid upon toasted bread and the sauce poured over, in this way one gets the full benefit of every bit of the vegetable while the tougher portions can be made into a nice asparagus soup. To make this, cook the stalks in salted water until tender and press through a sieve. Put two cupfuls of milk over the fire or milk land a white stock mixed. When it boils, stir in two tablespoonfuls each of flour and butter thoroughly rubbed together, by pouring the scalding milk over gradually. Put over the fire, and if found too tltick when brought to a boil thin with hot milk. Add the asparagus pulp. Season with salt and pepper, then strain into the soup tureen. Asparagus omelet makes a delicious dish for either luncheon or breakfast, and is a good way of using up cold asparagus that is insufficient for making into a salad. Make a plain omelet with three eggs, three tablespoonfuls of hot water and salt and pepper to taste. Add the water and the seasoning to the yolks and beat in the whites at the last. Pour into a hot buttered frying pan and cook slowly. To test whether an omelet is cooked sufficiently press with the finger. If it comes away clean the omelet is ready to serve. Turn upon a hot platter and have ready the asparagus heated in a little cream or thickened milk. Fold over and serve garnished with parsley.