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Classic
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page 187
ASPARAGUS.
Scrape the stems of the asparagus lightly, but very clean; throw them into cold
water, and when they are all scraped and very clean, tie them in bunches of
equal size; cut the large ends evenly, that the stems may be all of the same
length, and put the asparagus into plenty of boiling water, well salted. While
it is boiling, cut several slices of bread half an inch thick, pare off the
crust, and toast it a delicate brown on both sides. When the stalks of the
asparagus are tender, (it will usually cook in twenty to forty minutes), lift it
out directlyor it will lose both its color and flavor, and will also be liable
to break; dip the toast quickly into the liquor in which it was boiled, and dish
the vegetable upon it, the heads all lying one way. Pour over white sauce, or
melted butter.
ASPARAGUS WITH EGGS.
Boil a bunch of asparagus twenty minutes; cut off the tender tops and lay them
in a deep pie plate, buttering, salting and peppering well. Beat up four eggs,
the yolks and whites separately, to a stiff froth; add two tablespoonfuls of
milk or cream, a tablespoonful of warm butter, pepper and salt to taste. Pour
evenly over the asparagus mixture. Bake eight minutes or until the eggs are set.
Very good.
GREEN PEAS.
Shell the peas and wash in cold water. Put in boiling water just enough to cover
them well, and keep them from burning; boil from twenty minutes to half an hour,
when the liquor should be nearly boiled out; season with pepper and salt, and a
good allowance of butter; serve very hot.
This is a very much better way than cooking in a larger quantity of water, and
draining off the liquor, as that diminishes the sweetness, and much of the fine
flavor of the peas is lost. The salt should never be put in the peas before they
are tender, unless very young, as it tends to harden them.
STEWED GREEN PEAS.
Into a sauce-pan of boiling water put two or three pints of young green peas,
and when nearly done and tender, drain in a colander day; then melt two ounces
of butter in two of flour; stir well, and boil five minutes longer; should the
pods be quite clean and fresh, boil them first in the water, remove, and put in
the peas. The Germans prepare a very palatable dish of sweet young pods alone,
by simply stirring in a little butter with some savory herbs.
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Classic
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