THE HOME.

New Zealand Herald, Volume LII, Issue 16032, 25 September 1915, Page 6 (Supplement)

THE HOME.

ASPARAGUS COOKERY. * The asparagus is described as the queen of vegetables. It is also said to be almost a modern vegetable. Within the memory of a great number of people of two score of years of age there was a time when the only use made ■■ of this plant was an ornamental one. It grew not in the vegetable but in the flower garden, and' its skeleton-like bushes were used in great bouquets and for such services as filling up the . open fireplace in the summer. The expense of early asparagus keeps it out of many homes, but for a little while now before it disappears from the market, except in tins, it will be inexpensive enough for the whole family to have a generous helping. This delicate vegetable is always received with favour, and it is the- duty of the cook, therefore, to preserve as far as possible its flavour. The first mistake is to overboil it, so that the tender heads are left behind in the saucepan. Many writers on cookery expatiate to great extent on the proper method of cooking asparagus. To be cooked properly it should be set in a little frame that cora'&s for the purpose, sc. that the tips will not be overcooked by being immersed in the boiling water'during the time necessary to cook the toucher part. In cooking asparagus, after thoroughly washing it and retying it into bundles, in lieu"of a frame, it should be put into' the boiling water in such a way as to keep the delicate heads out of the water and let them be. steamed until done. When the stalks are broken the heads should be set apart and added to the rest when it is almost cooked or cooked separately. Carefully brush each stalk before cooking it. The water must be boiling briskly when the vegetable is placed in it, and salt heightens its green colour. If a sauce is to be served with the vegetable, have it in readiness, and as soon as the asparagus is cooked, serve at once. If the vegetable is to be served cold, drain as soon as it is tender and place it where it will cook quickly. Never allow it to remain in the water after it is tender, as this destroys* its fresh colour. An unskilled cook consigns the.cupful .of left-over asparagus to the garbage ..pail, but one with a senseof thrift will convert it into dainty asparagus croquettes, timhals, or with a bunch of cress prepare a dainty salad, or use it as filling for an omelette. * •*

One learns very quickly too, to prize a sandwich— a savoury; as the open sandwich is called—made fof asparagus points and a ; bit of ravigote butter or a sprinkling of fresh chopped herbs. These savouries are served before the soup at luncheons and informal dinners, and are, as the name implies, a .whet to the appetite. They are served, also at five o'clock teas and at suppers. ' ; '" Delicious soups;are made with asparagus. These are made without meat arid are excellent for luncheons. v Cold asparagus makes a delicious salad with a French dressing. Cold asparagus 'not only:: makes a fine salad, but .with e!?gs may be made into a dainty, warm. dish. -; *,'-'» ; k Beune'roitclu Sauce.—Set Joz of butter

(three even"* tablespoons) over fire in a saucepan and- add lemon juice and pepper. Before it melts :remove from fire and let

heat of pan finish it. when it will be creamy instead of oily. Serve- in r * hot : sauce boat and pass with the asparagus. Asparagus la la Tom , Thumb.—The tips alone are. used for this dish. Scrape the stalks and lay them in cold, water; they will work into a cream of asparagus soup. > Cook the tips—none,of them more than 2in long—in boiling water slightly salted. Meantime, make,a rich white sauce by stirring into two tablespoonsful of butter, one of flour, and, when it is smooth, a generous cupful of milk. " Season with white pepper and salt; add the hot ass. paragus .jSops; coot for one minute, and serve upon rounds of toast, laying six tips, side by upon each round. Baked" Asparagus.—Boil the tender portions of asparagus, cut in £in lengths, until tender, then drain. Make a - sauce by heating- two tablespoonsful each of flour and 'batter .when creamy, add a cupful of f the : .water in which the asparagus , was cocked&and H half a 'cupful of milk. Add the liquid very slowly; : wheh it boils, add a teaspbonful of salte Remove * from the fire and. addjtlie-yolks of-two eggs slightly beatenif Baiter., a baking' dish,' 1 place in it a layer of asparagus, then a layer of sauce, and 'so. on until the materials are used. Cover the top with breadcrumbs moistened with the sauce • and bits of butter and-set the dish in "the oven long enough to brown the crumbs. The above dish is delicious served in rice croustades. To make them, add a tablespodnful of butter to two cupsful of hot cooked rice; add also the yolks 'of two eggs, beaten slightly. Butter the small oblong moulds that are sold for this purpose, and line the bottoms and sides with the rice 'mixture, pressing it in firm with ai£ wooden spoon. Brush over with the beaten white of an egg, and place in the oven for ten minutes. Turn the croustades from, the moulds arid fill i with asparagus} mixed with sauce. With a cupful of If cooked minced chicken or veal . added to the asparagus an inexpensive and appetising eutree is produced with little outlay.

HOUSEHOLD HINTS. Cleaning Furniture.— furniture is dirty it should be washed in water and vinegar, equal parts, using a flannel rag, and then, . after perfect ' drying, rub with a clean fiannel : and a little linseed oil before using any liquid or cream polish.

Dressmaking.Never, if you can possibly help it, do dressmaking when you're feeling, tired and not in the mood. If you are "nervy" and irritable, something is almost sure to go wrong. For Gum or Glue.A little glycerine added to gum or glue is a great improve- , merit, as it prevents the gum or glue from becoming brittle. It also prevents gummed labels having a tendency to curl up when you are writing on them.

An Ironing —Next time you are doing -a big ironing," try having two or three iron-holders ready, so that you can change »from one to the other occasionally. Tour hand will not get nearly so hot and tired as it would otherwise do. Cleaning —When raking the ashes from a grate, hold a sheet of newspaper in front with the left hand, while you rake with the right. In this way a draught is created, and the. dust blows up the", chimney instead of out into the room.

A Coal Hint A good way to use up coal dust is to save all p'aper bags, fill them with the dust, and when the fire requires mending place a bag of the dust on it, with a few pieces of coal on top. This plan is much cleaner»than putting on the dust in shovelfuls, as it cakes, and so does, not tumble through the bars of the grate on to the hearth.

Bran for Cleaning.— is invaluable for cleaning purposes. Buy a pennyworth, heat it in the oven, and rub it into th« soilea -fur -with the hand. Imitation ermine WiU look like new after a cleaning of this kind. °

Steamed Pudding—ln "warming »' steamed pudding, or in steaminz a stale cake never put the article on a plate or a flat dish Place the pudding in a colander ui the steamer, and you will fcfe surprised to find how much lighter and more delicate the pudding will be than « a platehad been used for the moisture to settle 9n and make the pudding stodgy 1 v Wtom—lo make a boot polisher of the very best kind, take anv odd piece of velvet and make it intTa pad. It can be stuffed with cutting of ?sr& ssassas sa^S■.will beat tins. ,•' find pollßh nothing