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Show Wa-S aff rrtatlnB A-paracr-i. A frhnid, who If note-l for hir eicel-lent eicel-lent serving of asparagus, ghca tho ful-lotting ful-lotting suggestions for Its prejiaratlont "Tho bttucli should bo plunged Into boil-lug boil-lug water which Is well salted, set dotsn on tho root end with tho tips well out of tho w utir, as tho steam cooks them finite surUilently, Almost any asparagus aspara-gus will lio well cooked after twenty-live twenty-live minutes' lioiling. It can then bo taken Into n collandcr and drained, the strings cart fully cut and the -.egftalle arranged on toast to s rvo. Thero are several sauces used with It either plsln butter, pt-p'rtr and salt, or tftasauie llullandalso being quito popular, or drawn butter may be poured oier It. KoinQtIm.fi, wheu tho tips of asparagus aspara-gus aru served with toast as an especially especial-ly dainty dish, tho stalks an well boiled and struiucd for a soup. Asparagus soup may bt made with olthor stoik or wuter. If stoik Is used thowhltots preferabUi, und cream Is freiiucntly added to mak the soup still richer. It Is a deliiiout soup. Aiparagul can bo steamed to warm It over, and can bo cut In sin bits and stirred Into an omelette, If ut happens to bo left over from dinner," Uoud Housekeeping. |