Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

BAKEl) ASPABAQUS. VEQETABLE8 AND FARINACE0U8 FOODS 236 Fried AsparaguB Fried asparagi is made just exactly as well from the canned variety of the vegetable as from the fresh. Drain the asparagus on a cloth, season it with white pepper and with salt. Dust it lightly with flour, then dip in beaten egg, and roll in sifted bread crumbs. Frj it in hot fat. The best pian is to use half batter and half lard, the whole being strictly limited in quantity. Serve on a hot dish. Asparagus Canapés Scrape lightly the stalks, boil until the stalks are tender, when half done add a little salt. When done prepare each bunch to serve on separate plates. Take a slice of toast, dip quickly in the asparagus water. Lay this on the plate, sprinkle a very little salt over it, also pour a small quantity of melted butter. Lay the asparagus on this. Remove the string from the bunches. Sprinkle a little more salt over it and over this pour melted butter. Bruseels Sprouts in Cream Take off any loose leaves hanging from the sprouts, put them in cold water, and let them stand half an hour so that if any insects are in them they will come out. Then put them on to boil, using one quart of sprouts to two quarts of boiling water. They will probably be done in twenty minutes or half an hour. Have them well cooked, but not softened to lose their shape. Toward the end of the boiling add a tablespoonful of salt. Drain off the water, add a dash of pepper, and a small cup of cream in which a teaspoon of flour or corn-starch has been stirred. Let the sproutfi simmer five or ten minutes in the cream and serve. Baked Bananaa Fill a baking dish with bananas which have been peeled, cut in halves, lengthwise, and crosswise. To one banana allow two tablespoonfuls of water, one of sugar, one teaspoonful of melted butter, one of lemon juice, and a few grains of salt. Baste often and cook slowly a half an hour or till the bananas are red and syrup thick. Serve very hot. Banana Frittera Beat three eggs, one pint of milk, and flour enough to make stiff batter, add one teaspoonful of baking powder. Peel the bananas. Cut them in four pieces. Dip each one separately in the batter and drop in boiling fat. Fry three or four minutes, drain on paper, and serve with wine sauce. Sprinkle with powdered sugar before serving. Stuffed Oabbage Select two medium-sized solid cabbages. Remove the loose leaves, wash carefully, and soak them in salted water for one hour. Then parboil for fifteen minutes. Cool in fresh water, press the water out, and set them on a cloth to drain. Make a forcemeat with one-half pound of raw, lean veal and one-half pound of fat pork. Chop fine, pound well, and rub through puree sieve. Season with salt and white pepper, grated nutmeg, and chopped parsley, add the yolks of four eggs, and mix well. Slit the cabbages, cut out the cores, and fili with the forcemeat. Place them together and wrap them in thin slices of fat pork. Tie them with strings. Put them in a saucepan with a quart of broth and one glass of Sherry wine. Cover and cook slowly for two hours and till the liquid is reduced to a glaze. Dish up the cabbage, untie the strings, remove pieces of pork, and drain. Take off the fat from the glaze, add two ladlefuls of brown sauce to the saucepan to VEGETABLE8 AND FARINACEOUS FOODS 287