The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

Home Main Menu Order Support About Search

Share page  

Previous Contents Next

warm it again in sweet milk that is thickened with butter rubbed in flour, the yolks of well beaten raw eggs, a rasp or two of nutmeg, a small pinch of mace, being governed by the quantity of asparagus. Then, having the top crust taken off of some rolls, and the crumbs scooped out, fill up the hollow with the boiling asparagus mixture, which should not be very moist. Place the upper crust on and serve at once very hot.
Boiled Asparagus.—To each 1-2 gallon of water allow 1 heaped tablespoonful of salt. In order to have the asparagus white, it should be cut before sunrise, as the action of the sun turns it green, and it should be put in a cool, damp place, and then dressed as soon as practicable. Like all vegetables, it cannot be cooked too fresh; then scrape the outer skin off beginning at the head, and throw them into cold water, then tie them in bundles of about 20 in each, keep the heads all one way, then, with a sharp knife cut the stalks evenly and put them into boiling water with the above proportion of salt Keep them boiling quickly until tender, with the saucepan uncov­ered. When the asparagus is done, dish it upon toast, which should be dipped in the water in which the asparagus has been boiled, then turn the white ends toward the middle each way, pour over them melted butter and pepper, 15 to 18 minutes from the time the water boils.
Asparagus and Beans.—Cut the tender parts of the asparagus into 1-4 inch lengths, boil in an equal quantity of water, adding about an equal amount of well-cooked Linja beans. Cook until the aspar­agus is tender, season with pepper, salt, butter or cream, and serve hot. Instead of the beans the asparagus may be thickened with flour and cream, or with cracker crumbs and milk.
Asparagus Omelet.—Boil the required quantity of asparagus and cut the tops and tender part into 1-2 inch lengths, season to taste with salt and pepper, and put aside on the stove to keep warm while you make your omelet. Beat the whites and yolks of 6 eggs to­gether, with a teaspoonful of milk for each egg, a salt spoonful of salt and a pinch of white pepper; brown 2 tablespoonfuls of sweet butter in a frying-pan, pour your eggs in, and as soon as it begins to set at the edges turn them up and shake your pan to keep the omelet from sticking. It will be sufficiently cooked in five minutes; put your asparagus in, turn your omelet over it as you would a turn-over pie, and serve at once on a hot dish.
Boiled Artichokes.—To each 1-2 gallon of water allow one heaped tablespoonful of salt, a piece of soda as large as a 25-cent piece. Wash the archichokes well in several waters, and see that no insects remain in them, and trim away the leaves at the bottom, cut off the stems and put them into boiling water, to