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... ASPARAGUS SOUP. Far about one quart of soap cut the Ups odt not • than thirty stems of asparagus Bail than in water which &amnion has Lean parrioody Wad, or in plain salted water, for tea atinuisk and kelp in said water till required. Cut up the sterna ...
... FORCING ASPARAGUS. Four-year or older roots are dug in late autumn and stored in a cool cellar or shed under a covering of straw or cocoanut fibre until wanted. To force, pack the. clumps close together on 2 or 3 inches of earth ; cover with about 4 inchse ...
... COLD ASPARAGUS. Cook asparagus as directed above, and when cold serve with it sauce made as follow :—Drain the yolks of two eggs quite free from white, and place them in a small basin. Add a little salt and pepper, and with a wooden spoon stir vigorously ...
... RECORD PRICE FOR ASPARAGUS. Probably the highest price ever paid for a single bundle of asparagus was realised at Evesham's annual asparagus show on Monday. A bundle, neighing 191 b. 4ca., with 120 beads, was told for £l5. SUICIDE AFTER EXAM. FAILURE ...
... 10 BDTL ASPARAGUS. Trim the asparagus to an even length, when necessary scraping the stem from root towards the tip. Tie rather loosely in small bundles, keep covered with cold water for about halt an hour, then place in boilint slightly salted, water ...
... on hot dish Place asparagus tips in the centre and pour the sauce round Black butter sauce with asparagus piquancy which plain melted butter lacks comes in especially useful when the asparagus is itself lacking in flavour Boil asparagus drain it well keep ...
... 13 revolution being carried out in the production of early asparagus by English market growers this season Hitherto the trade has depended solely upon Paris exporting firms for its supply of this dainty during the winter and spring months of the year ...
... A DELICIOUS SAVOURY. Asparagus is just at its most perfect state now, and i 3 a vegetable that lends itself most amiably to all kinds of little” dishes, declares a Tatler writer. Asparagus points heaped on hot buttered toast and lightly scattered with ...
... also, Gooseberry, Currant, and Hasplierry. of all sorts. Celery, CauUflower, and Cabbage Plants. Rhubarb, Sea-kale, and Asparagus Roots. Seed Potatoes, *c., 4c. They have always qu hand largo Stock of Thorns, Privets, and Beech, for Hedges. Car Brown ...
... also. Gooseberry, Currant, and Raspberry, of all sorts. Celery, Cauliflower, and Cabbage Plants. Rhubarb, Sea-kale, and Asparagus Roots. Seed Potatoes, Ac., Ac. They have always on hand a large Stock of Thorns, Privets, and Beech, for Hedges. Brown A ...
... also, Gooseljerry, Currant, ami Raspberry, of all sorts. Celery, Cauliflower, and Cabbage Plants. Rhubarb, Sea-kale, and Asparagus Roots. Seed Potatoes, Ac., 4c. They have always on hand a large Stock of Thorns, Privets, and Beech, for Hedges. far Brown ...
... also, Gooseberry, Currant, and Raspberry, of all sorts. Celery, Cauliflower, and Cabbage Plants. Rhubarb, Sea-kalo, and Asparagus Roots. Seed Potatoes, &c., Ac. They have always on hand a large Stock of Thorns, Privets, and Beech, for Hedges. Brown A ...