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Show COOK ASPARAGUS DIFFERENT WAYS Cook Quickly to Avoid Destroying De-stroying Delicious Flavor. (Prepared by tho United States Departmont of Agriculture) Whatever way you serve aspara-gns, aspara-gns, cook it quickly so as not to destroy de-stroy its delicate flavor nor injure Its vitamlnes. If you cook the stalks whole have the pan broad and deep enough so that the entire bunch can be kept together and lifted out without with-out the stalks being broken. A strip of clean cheesecloth loosely fastened around the asparagus will help In removing re-moving it when cooked, or a frying basket may be used. Asparagus is trimmed, washed and scraped if there are large scales. Then it Is broiled until tender in lightly salted water, either whole or cut in inch pieces. It is then ready to be served with butter, a white sauce, or hollandaise sauce, or In any, other way. In the following recipes from the bureau of home economics-the economics-the amount of asparagus needed Is. relatively small. These dishes can be served while this delicious, vegetable Is still scarce. The asparagus season Is comparatively short, so those who are fond of the flavor will want to en Joy It frequently, prepared in differ-ent differ-ent ways. Asparagus Custard. 1 pint milk 3 eggrs 3 cups raw aspara- tsp. stilt gus, cut In small 3 tbs. butter peCGs Few drops tabasco Cook the asparagus In a small amount of water until almost tender. Beat the eggs slightly, add the milk and seasoning, and then the cooked asparagus and the water In which cooked If not more than one-half cup. Grease a casserole and pour In the mixture, bake in a pan surrounded by water In a moderate oven until set In the center. Serve at once. ' Spaghetti and Asparagus. 2 cups cooked 2. tbs. butter spaghetti 2 tbs. (lour 2 cups asparagus, Vi tsp. salt cut In Inch pieces cup line but- 1 cup rich milk or tered bread cream crumbs 1 cup asparag-us 3 or 4 drops ta- wator basco The spaghetti must be thoroughly cooked in salted boiling water and then drained. Cook the asparagus for ten minutes. Prepare a sauce of the flour, butter, milk, and asparagus water, and add the tabasco and suit Grease a casserole and put In a layer of the cooked spaghetti and then one of asparagus. Cover with the cream saiuce, continue until all Ingredients are used. Cover the top with the buttered bread crumbs. Place In an oven until the crumbs are golden brown. Asparagus Tlmbales. i pound fresh as- 2 tbs. butter paragus, about a 3 bs. flour dozen good-sized 1 cup milk stalks P- salt 3 eggs Wash the asparagus well and cut the tender portion from the stems. (The stems are good for soup.) Cook the tips In n small amount of snrlted water for five or ten minutes or until soft. Force through a strainer or chop very fine. Prepare a cream sauce of the flour, butter and the milk. Add the Very lightly beaten eggs and the asparagus and season with salt and n little pepper. Till buttered timbale molds, set In a van of hot water, and bake about lo or '20 minutes or until eet. i |