Vaughan's Vegetable Cook Book (4th edition)

How to Cook and Use Rarer Vegetables and Herbs

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Author: Anonymous
Published: 1919
Language: English
Wordcount: 27,471 / 87 pg
Flesch-Kincaid Reading Ease: 76.8
LoC Category: TX
Downloads: 4,078
Added to site: 2006.11.13
mnybks.net#: 15223
Origin: gutenberg.org
Genre: Cooking
Excerpt

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

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