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Show paragus In making other dishes. Cooked asparagus may be used in making scalloped dishes, croquettes, fritters, vegetable loaf, tlmbalefl, or added to almost any soup, stew, or vegetable salad. Vegetable combinations combina-tions are Increasingly popular, and such dishes as cut-up cooked asparagus aspara-gus with new diced creamed potatoes, or with- peas, give variety to the menu, and make profitable use of small amounts of each vegetable. An asparagus as-paragus omelet is an appetizing luncheon lunch-eon dish, as Is French toast with asparagus as-paragus sauce, made with the stock. Dy the use of a pressure cooker, the surplus of home-grown asparagus may be canned. Some of the delicate, fresh flavor will of course be lost, but nevertheless asparagus is one of the best of the canned vegetables. SHORT SEASON FOR FRESH ASPARAGUS Enjoy Delicious Vegetable While Supply Lasts. (Prepared tor the United Stt Department et Agriculture.) The season for fresh asparagus is relatively short, so It is a good plan to enjoy this delicious vegetable many times f.nd in many ways while the supply sup-ply lasts. Asparagus should always ( be cooked as soon as possible after it is cut. It toughens and loses flavor very rapidly if allowed to stand To prepare it for cooking trim off any tough ends, brush carefully, and scrape off the larger scales. Wash so as to remove all sand and particles of earth which may have lodged under the scales. Fresh, tender, homegrown home-grown asparagus does not need the vigorous scraping so often given to the mature stalks with tougher skins. Asparagus may be cooked whole, or cut up In Inch lengths and boiled In slightly salted water. The cooking time of fresh tender young stalks cut up In this way may be only five to ten minutes; at most, twenty or twenty- Thotograph by U. S. D. A. Cutting Up Asparagus to Cook It . Quickly. five minutes' cooking should be enough, according to the United States Department of Agriculture. Season the cooked asparagus with salt, pepper, butter, and a little cream, if you have It. Let It stund in a warm place for a few minutes and then serve, either alone or on toast. Many people who have been accustomed to serving the whole stalks accompany them with mayonnaise or vinaigrette similar to French dressing or with hollandaise or white sauce. These sauces may -be used equally well with the cut-up asparagus. Pass the sauce separately. The water in which asparagus has been cooked can be used in many ways and should be saved. It makes a delicious de-licious soup when seasoned, with a little lit-tle cream or milk added. This may be thickened or not, as preferred. Asparagus As-paragus stock is an Improvement to soups made from other vegetable Juices, such as tomato, onion, or celery. cel-ery. It combines well with cream of chicken-soup, and can be made into a good sauce to use with left-over as- |