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Show inaill nil ii U ttfflUPggsaftBa rw AN ASPARAGUS SPREE SOME foods are always winning win-ning popularity contests. Of course they don't get free trips to Atlantic City and Hollywood. Holly-wood. Nor do they parade through the street? in rose-decked chariots. The only way you know what favorites they are is when someone some-one says: "I could eat a whole meal of " whatever it is. People Peo-ple often say that about strawberries, straw-berries, about stewed tomatoes; about corn on the cob. But perhaps oftenest of all, you hear them say: "I could eat a whole meal of asparagus!" Asparagus with drawn butter or Kollandr.ise sauce is only the beginning of ways to enjoy the rn-llow grc-en goodness of this vegetable which was a favorite of the ancient Romans and is so full of flavor that in some parts of the world its seeds are used for coffee. Here are some new tested recipes enough for a real asparagus spree. Not. of course, that you will want to use them all at one meal even the most ardent ar-dent asparagus-devotee might well shrink from that! but we'll wager you'll want to try them all before long. m A Soup and Entree A.spartyt'.s Soup: Cut off the tips from the contents of one tail can of asparagus and set them aside for a garnish. Turn the rest of the asparagus, cut fine, and the asparagus liquor into a saucepan, add one quart of soup stock anil boil ten minutes. Press through a sieve: Saute two chopped sweet red peppers in four tablespoons butter about three minutes. Add four tablespoons flour, and stir until thick and smooth. Then add the asparagus and stock liquor, stirring constantly until smooth and creamy. Add half a cup of cream, season, add asparagus tips, and serve. This serves eight." Salmon with Curried Asparagus Sauce: Heat contents of one 1-pound 1-pound can of salmon, and divide in eight servings, leaving in as large pieces as possible. Place on small plates and .pour over the following sauce: Curried Asparagus Sauce: Melt two tablespoons butter and add half a teaspoon curry powder, half a teaspoon celery salt, two tablespoons table-spoons flour, and stir smooth. Add slowly a cup and three-quarters of rich milk or cream, stirring constantly until creamy. Season to taste with salt and pepper. Add half a cup of canned asparagus cut in small pieces. This serves eight. ... A Main Dish and Salad This is a delicious dish for luncheon or for a Sunday night supper : Scotch "Woodcock: Make a sauce of four tablespoons butter, four tablespoons flour, (wo cups milk, the juice from one can asparagus tips, salt and pepper. Add four chopped hard-cooked eggs, the asnaragus tips, and one chopped pimicnln. This serves eight. Asparagus and Cream Cheese Salad: Drain a can of asparagus tips and marinate them in French dressing for an hour. Moisten one cream cheese with cream, and : shape in the form of tiny carrots. Dust with or roll in paprika, entirely en-tirely covering the "carrot." Put a sprig of parsley in for the carrot car-rot top. Arrange several stalks of asparagus and two tiny carrots on individual lettuce beds. A Salad and Roast Asparagus and Egg Salad: Cut ' six hard-cooked eggs in half lengthwise, and remove yolks. Mash yolks and one cup of canned asparagus tips with a fork. Add two teaspoons lemon juice, half a teaspoon salt, an eighth of a teaspoon tea-spoon pepper, a quarter of a teaspoon celery seed and three teaspoons chopped nuts. Pile lightly in the whites. Serve on lettuce, garnished with more asparagus as-paragus tips and a few nuts sprinkled over the top. This serves six. Asparagus and Mushroom Roast: Peel six large mushrooms, remove stems, and place cavity-side up in a shallow pan. Put a piece of butter in each, and dust with salt and pepper. Lay two asparagus tips across each mushroom (one lOVi-ounce can of asparagus tips is needed), and sprinkle thickly with grated cheese. Dust with paprika and place in a hot oven for about fifteen minutes. Serve with steak or on rounds of toast as an entree. This serves six. |