... of the stalks, from twenty-five to forty minutes. If asparagus be boiled, it should be placed on a strainer or tied in muslin, to facilitate lifting it in and out of the water. If steaming asparagus, place a piece of muslin at the bottom of the steamer ...

... THE QUEENLY ASPARAGUS. The asparagus is described as the queen of vegetables. It is also said to be almost a nodern vegetable in this country. The expense of early asparagus keeps it out of many tomes, but for a little while before it disappears from ...

... is attained by laying the asparagus upon a clean napkin. Theodore Child pertinently remarks: If you do find asparagus served on toast do not offer to eat the toast, any more than you would offer to eat the napkin. Asparagus should be served on a long ...

... cabbage in. Her husband, as a rule, dislikes cabbage soup, but when it comes to asparagus—and the asparagus season is just coming in—a different story must be told. Asparagus water contains all the nutriment of the original vegetable, leaving nothing but ...

... -up spoonful of flour, and by degrees some of the asparagus stock and two yolks of eggs. Draw to the side, work in rapidly a spoonful of tarragon vinegar, season with pepper and salt. Serve the asparagus tops on buttered toast, and pour the sauce over the ...

... AISPABAOIIB Cs/rm.—Boil a bundle of asparagus. When tender, divide into pieces about an inch and a-half long. Butter a French fire. proof dish, and powder it thickly with fine breadcrumbs. Lay a layer of asparagus over them, sprinkle with grated Gruyere ...

... boiled should be threes stray; it contains a poisonous alkaloid, and is oo who; this is also true of the water in whiti asparagus is cooked, but the water in which vegetables are cooked is worth saving. The wate in which peas, beans, and cauliflower are ...

... fresh fruit, remarks the lining., there is also the canning and preserving Industry. The export of vegetables, notably I asparagus and tomatoes, is also to be undertaken. The result of this new industry will be watched with considerable interest, and its ...

... be useful, and not by the presence or absence of a silver teapot in his home, or his familiarity with the art of eating asparagus. Many a workman ,n corduroys ...

... Europe and Western Asia. Cabbages are of Eastern origin. The carrot comes from Northern Africa, Europe, and Northern China. Asparagus from Europe and Western Asia; while onions and leeks are practically the only vegetables which originally grew in nearly ...

... behind the veil. The latest opinion advanced is the, it is a kind of asparagus. but this is hardly compatible with its entirely different and characteristic odour, whilst —unlike asparagus—it is found in all latitudes, ranging from the tropics to the shores ...

... EGGS.—Wash and scrape the asparagus and tie into small bundles, then boil in salted water until tender. This will take from twttnty to twenty-five minutes. Meanwhile. have ready some neat slims of buttered toast. When the asparagus is cooked, drain it, untie ...