Cut off the woody part of the asparagus and scrape the lower ends of the stalks, or cut off all but the very tender part, saving the pieces for cream of asparagus soup. Wash the stalks and tie them in bunches; place them upright, stem end down in a deep saucepan. Pour in boiling water sufficient to come up to the tender heads but not to cover them; add a teaspoon of salt for each quart of water and place the saucepan where the water will boil. Cook until tender, leaving the cover partly off. It will take from fifteen to thirty minutes according to the age of the asparagus. Serve on thin slices of buttered toast, seasoning with butter, pepper and salt, or pouring drawn butter or cream sauce over all. Save the water for vegetable soup.
If preferred, all the tender part of the asparagus may be cut into short pieces, boiled in water sufficient to cover, and served in cream sauce or in a little of the water in which it is cooked, seasoned with salt, pepper and butter.
Wash young pods and boil them in salted water until tender, about twenty minutes; drain and reheat for five minutes in cream, adding butter, salt and pepper.
6 peppers Bread crumbs 2 teaspoons salt 1 tablespoon herbs
¼ teaspoon basil
¼ teaspoon summer savory
2 tablespoons butter or drippings
1 cup white sauce
2 cups white stock or water
Select only tender, sweet peppers. Soak in water bread crumbs sufficient to make one pint when the water is pressed out; mix with the seasonings and butter. Cut off the stem end of each pepper; carefully remove the interior and fill the peppers with the prepared dressing. Place in a shallow baking pan and pour around them the white sauce thinned with the stock or water. Bake about one hour, basting frequently with the sauce.
Peppers may also be filled with a well-seasoned dressing of chopped meat, with or without the addition of bread crumbs or boiled rice.
Boil the chestnuts a few minutes; drain and remove the shells and skins. Boil again until tender, adding sufficient salt to make them palatable. Drain again; shake over the fire until dry; cover with cream sauce and serve at once. If allowed to stand the chestnuts become heavy and unappetizing.
With a sharp knife cut across on the flat side of each chestnut; put them in a wire pan and shake constantly over a hot fire until the shells split. Serve at once.
Hash may be made with one or many vegetables and with or without the addition of meat and fish. Potato is the most useful vegetable for hash, because it combines well with meat or other vegetables. The vegetables must be chopped fine, well seasoned with salt and pepper, and parsley, onion, chives or green pepper if desired, and moistened with stock, milk or water, using a quarter of a cup to a pint of hash. Melt a half tablespoon of butter or savory drippings in a pan; put in the hash, spreading it evenly and dropping small pieces of butter or drippings over the top. Cover the pan; let the hash cook over a moderate fire for half an hour; fold over like an omelet and serve. If properly cooked there will be a rich brown crust formed on the outside of the hash.
Break the macaroni into small pieces; boil for half an hour; drain and blanch in cold water. Reheat in tomato or cream sauce and serve. Grated cheese may be sprinkled over the dish if desired.
The recipe for Baked Macaroni will be found in the chapter on "Meat Substitutes."
1 teaspoon salt
2 tablespoons chopped parsley 1 saltspoon white pepper
Dash of grated nutmeg
2 tablespoons melted butter
1 cup white sauce
1 teaspoon capers
Dash of powdered cloves
1 well-beaten egg
Salt and pepper
Cut the cucumbers in half lengthwise; remove the seeds with a spoon; lay the cucumbers in vinegar over night; then wipe dry and fill with a mixture made from the chopped nuts, potatoes, egg, salt, parsley, pepper, nutmeg and butter. Bake in a buttered baking tin until tender. Serve hot with white sauce, to which has been added the capers, cloves, egg and seasoning.