Show asparagus always in favor has ranked close to the top amon among 0 table delicacies since earliest times must never be overcooked Is point to remember it Is one of the present day sports to Os survey urvey everything ever thing not neglecting the favorite dishes of 0 the com in unity says EL a recognized authority on culinary matters I 1 think however that no questionnaires have ever been submitted to the people in regard to favorites among vegetables I 1 have therefore no data to give you as to their ratings but I 1 do guess that asparagus would receive many votes in a a survey surrey of tills sort it seems to have been favored cier since man its culinary ui possibilities even though they took no stork stock in the theory no more ridiculous than some of tile the food fads of today that tile the alkaloid in asparagus del de clops form foria in tile the OW brain and should lie ile given to artistic children to stimulate their ability I 1 ty although traditions tell us that asparagus in early roman rodall times grew several feet tall it mus must tt have shrunk in size during tile dark ages because we hear it described in elizabethan times garden carden sper age hatli at his first rising out of 0 the ground tender shoots very soft and brittle of the thickness of the greatest swans quit quill in taste like the green bean have bava at top a certain scaly soft bud tills this reminds us of the dainty shoots from a home garden asparagus bed which used to be tile the type of product produced there now several grades are s thick and short but occasionally yo you u find the local p product product thin green and I 1 1 tender lender I 1 I 1 the asparagus Is produced in tile the south ts is thick and mealy and for this reason keeps fresh and in a good condition on its long trip to mor northern thern markets I 1 like all other ve vegetables eatables asparagus must not be overcooked I 1 find that I 1 get best results by retying relying it IE in several bundles after cleaning and putting it into an asparagus boiler which I 1 manufacture by means of a top and bottom of a double boiler I 1 use a cup or two ot of water in the bottom of the lower pan add a dash ot of sugar aad and salt cover it tightly with the upper pan and let it cook over a low fire it your utensils ore are light and do I 1 n not at fit tightly you will need more water this method s teams the tops and keeps them firm the length of time for cooking depends upon the orl original inal tenderness andt anatlie lie size of the stalks but 15 to 23 21 minutes Is tile the average range of time the sauce to serve with wi ali asparagus aragus lias always been a matier matter of controversy tro versy there were friendly wars among epicures epi cures as to 1 whether the sparrow grassl grass should 4 be e dressed with ith butter or with oil now we have to decide whether we like plain butter lemon or black butter and whether or not to add grated cheese american or parmesan we may choose instead nolland alse sauce or a variation of 0 it or perhaps we will use browned buttered crumbs in some households it must always be cut in pieces and dressed with rich milk r cream la in others ft A white sauce Is poured over the asparagus arranged on toast I 1 have even had it dressed with wilh sour cream and peri haps my favorite sauce iqs is that one I 1 made with egg yolks sour cream it and tarragon vinegar I negar I 1 call i 01 special A cream sauce in which grated cheese has been dissolved or 4 a spanish sauce made with tomatoes and green peppers and and onions cooked with olive oil makes a still different dish of tills this how ever everyou jou serve it delicious vegetable this time I 1 am giving you some special french recipes for asparagus JR which you may like to try tor for a change asparagus tips a la a pompa pompadour t actu 0 r blanch asparagus tips la in chicken acken stock instead of water when done drain and remove string and reserve reserve the tips hot covered with a cloth reduce the liquor to two thirds of a cupful heat beat in a saucepan three egg yolks while adding the reduced liquor set pan tit in another pan holding lot liot water and add a few grains cayenne cook and stir with a wooden spoon until thickened and just before serving boat beat in a few bits of butter pour the sauce oyer over the tips arranged on french croutons on a hot serving servin dish dicea diced D aced I 1 asparagus a ra la franchise francaise prepare ampara asparagus us cut tip ends end 3 and tender parts of stalks into die and reserve then them cut tile the remaining palatable part of each stalk into dice and turn first into rapidly bolling boiling water to cover oner oer it a brisk fire adding a slice of lemon lemoi i boll eight minutes minute then add remainder of reserved diced dicea tender asparagus tips coll boll until tender adding a teaspoon fill of salt thoroughly drain turn asparagus into a tablespoonful of melted butter in a saucepan placed in hot water toss asparagus in pan then add a few grains of salt and a dash of white pepper and pour over the whole au an egg sauce shake pan to mix mis egg sauce put in a small saucepan the strained yolks of two hard boiled eggs add one quarter cupful of butter a few drops of lemon juice a dash of salt and a few grains of cayenne set the pan in hot water stir constantly till as thick as idol lan land daise alse sauce do not overheat this sauce or it will curdle in which case it must be rubbed through a fine sieve A substitute for this sauce is often made with fencl chopped cold hard boiled egg mixed in three tablespoonfuls soft creamed butter seasoned with a few grains or of salt and pepper Q noll boll syndicate ser lee |