Vaughans Vegetable Cook Book (4th edition) | Page 4

make excellent pickles.
ARTICHOKE SOUP.
Slice into cold water to keep the color, boil an hour or more in two quarts of water, season highly with butter, pepper and salt, and just before taking up, add a cup of cream.
ARTICHOKES A LA VINAIGRETTE.
Pare and throw into cold water at once. When ready for use cut into thin slices, arrange them on lettuce leaves and serve with a French dressing. (See Salad Dressing.)
AMBUSHED ASPARAGUS.
[Illustration]
Use one quart of the tender tops of asparagus, and be rid of the white part, which will not cook tender, boil and drain. Cut off with care the tops from rolls or biscuits a day old, scoop out the inside, and set the shells and tops into the oven to crisp. Boil a pint of milk, and when boiled stir in four eggs well whipped. As it thickens season with a tablespoonful of butter; salt and pepper to taste. Into this mixture put the asparagus cut up into small pieces. Fill the shells, replace the tops, put into the oven for three minutes and serve very hot.
BAKED ASPARAGUS.
Choose the freshest asparagus possible, trim the tops, scrape or peel the stalks, cut them into equal lengths and tie into small bunches; boil in salted water, drain, cut into inch pieces and put into a buttered baking dish; pour over a white sauce, (See Sauces) cover the top with grated cheese and bread crumbs, and bake until a golden brown.
BOILED ASPARAGUS.
Prepare as for baked asparagus, and when boiled tender in salted water, pour over a drawn butter sauce; or prepare a sauce from the water drained from the asparagus by thickening with one tablespoonful of butter, one tablespoonful of flour and the beaten yolk of an egg, to which add seasoning and lemon or nutmeg to suit taste.
ESCALLOPED ASPARAGUS.
Make alternate layers of boiled asparagus, a sprinkling of chopped hard boiled eggs and a sprinkling of grated cheese until the baking pan is full, having asparagus the top layer. Make a well seasoned milk gravy and pour gradually into the pan that it may soak through to the bottom, cover the top with bread crumbs and a light sprinkle of cheese; bake until a light brown.
FRIED ASPARAGUS.
Parboil the asparagus, dip in egg, then in bread crumbs, or use a batter and fry in hot fat. Sprinkle with salt and serve.
ASPARAGUS WITH EGGS.
Put boiled asparagus into a heated baking dish, season well, break eggs over it and put into the oven until the eggs are set, or beat the yolks and whites of four eggs separately; mix with the yolks two tablespoonfuls of milk or cream, a heaping teaspoonful of butter, salt and pepper, and lastly the beaten whites of the eggs; pour all over the asparagus and bake until the eggs are set.
ASPARAGUS OMELET.
Make a plain omelet and when the eggs are firming, lay over one half of it hot seasoned tops of asparagus, and fold over the other half.
ASPARAGUS SALAD.
Drain boiled asparagus and set on ice until used. Make a bed of crisp tender lettuce leaves, lay on these slices of fresh solid tomatoes, and over these a layer of asparagus: pour over all a French or mayonnaise dressing. (See Salad Dressing.)
ASPARAGUS SOUP.
Boil tips and stalks separately, when the stalks are soft, mash and rub them through a sieve. Boil a pint of rich milk, thicken it with a tablespoonful each of butter and flour and add the water in which the asparagus was boiled and the pulp. Season with salt, pepper, a very little sugar, and lastly a gill of cream, add the tips, boil all together a minute and serve with toast or crackers.
STRING BEANS AND APPLES.
[Illustration]
Take three parts of string beans to one part apples. Break the beans into small pieces, pare and quarter the apples. Boil the beans in salted water until soft, and drain. Mix a tablespoonful each of butter and flour in a saucepan, and add to this, three tablespoonfuls each of vinegar and water and season with salt. Pour over the beans and let cook until they are well seasoned. Boil the apples and add thin slices of lemon. When all is ready add the apples to the beans without too much juice. Serve either hot or cold.
GERMAN RECIPE.
FAVRE BEANS.
Beans and oysters form this dish. Cook the beans until tender and they must not be dry either. Put an inch thick layer of beans in a baking dish, sprinkle with salt, pepper and bits of butter, cover with a layer of raw oysters, then beans, seasoning and oysters again, and so continue until the dish is full. Sprinkle cracker dust or bread crumbs thickly over the top, strew over bits of butter and bake in a well heated oven three-quarters of an hour. Do not let the top get too deep a brown.
FRICASSEE OF