The art of German cooking and baking

Preparation: The asparagus are prepared and cooked as given under No. 1. When they are tender pile them on a platter keeping the heads all one way and prepare the dressing. Melt the butter, stir in the flour, the yolks of eggs and the cream and gradually pour in the boiling asparagus liquor. Let it come to a boil, stirring constantly, pour over the asparagus and serve hot. No. 4— CANNED ASPARAGUS. Quantity for 6 Persons. This asparagus is carefully heated and served with any kind of dressing prepared for it as given either under No. 1, No. 2 or No. 3. No. 5— FRENCH ASPARAGUS WITH CREAM Quantity for 6 Persons. 2 lbs. of fresh or 2 qts. of water 2 lb. can of asparagus 1 tbsp. of salt For the Dressing. % lb. of butter % pt. of asparagus liquor 2 tbsps. of flour 2 yolks of eggs % cup of sweet or sour cream 3 tbsps. of lemon juice Preparation: Thin stalks of asparagus may be used for this ; they are peeled and cut into 2 inch lengths, then cooked in boiling salt water for 20 minutes. The water is poured off, the asparagus put into a dish and the gravy or dressing poured over. .For the dressing melt the butter, stir in the flour and pour in gradually the boiling asparagus liquor, add sour or sweet cream, 3 teaspoonfuls of lemon juice, stirring constantly, boil 1 minute, then add the 2 yolks of eggs, but do not boil any more. — 187 — No. 6— PRESERVED ASPARAGUS WITH CREAM. Quantity for 6 Persons. Preparation and ingredients are the same as given under No. 5, French Asparagus with Cream Dressing. No. 7— GREEN ASPARAGUS. Quantity for 6 Persons. 4 lbs. of asparagus % lb. of butter 31^ qts. of water 3 slices of toasted wheat bread 2 tbsps. of salt Preparation: The green asparagus is washed, but not peeled, and cooked 20 minutes in boiling salt water. The slices of toast are placed on a platter and the asparagus, from which the water is drained in a colander, put on each slice of toast, heads all one way. The butter which has been heated to a golden color is poured on. Serve very hot. No. 8— ASPARAGUS. Quantity for 6 Persons. 2 lbs. of fresh or % pt. sweet or sour cream |2 lbs. of canned asparagus % pt. asparagus liquor ■|qts. of water % tbsp. of Parmesan cheese Btbsp. of salt 2 tbsps. of grated rolls K lb. of butter 1 tbsp. of butter W^ 3 scant tbsps. of ilour Preparation: The fresh asparagus is peeled and cooked as given under No. 5. For the dressing melt the butter, stir in the flour, add the cheese, the sweet or sour cream, and cook, stirring constantly. The dressing must be thick. Drain the water off the asparagus, butter a baking dish, put in the asparagus and dressing, strew the roll crumbs over and drip the tablespoonful of butter on. Bake this by setting the baking-dish in a dish with hot water in the oven about 10 to 15 minutes. Boiled ham or tongue is nice with this dish. Remarks: It makes a fine side-dish. No. 9— CAULIFLOWER. Quantity for 6 Persons. 1 head of cauliflower, 2 lbs. 2 tbsps. of salt 4 qts. of water For the Dressing. Vg lb. of fresh butter % pt. of sweet cream 2 tbsps. of flour 2 — 3 yolks of eggs % pt. of cauliflower liquor A little nutmeg — 188 — Preparation: Pick off the outer leaves and put the head of cauliflower, the top downward, in cold water for 15 minutes to remove the insects that might be on it. The salt water is brought to boil and the cauliflower boiled in it a half hour. For the dressing stew the butter and flour, add the cauliflower liquor and cream, and boil, stirring constantly. Add the yolks of eggs and do not boil any more. The cauliflower is carefully placed on a platter or into a vegetable dish so it does not fall apart and the dressing is poured over, then the nutmeg is strewn over it. No. 10— CAULIFLOWER WITH BUTTER SAUCE. Quantity for 6 Persons. 1 head of cauliflower, 2 lbs. 2 tbsps. of salt 4 qts. of water Vi lb. of butter