PRESERVING ASPARAGUS 125 
resume the fresh appearance, take them out carefully 
one by one and place in cold water until cooled, after 
which place on a dish todry. ‘They should be care- 
fully scalded to remove the hard outside skin, done up 
in a bundle, either by tying with strings or wrapping 
in a piece of netting, placed in boiling water, to which 
a little salt has been added, and allowed to remain 
there a few moments—a very few, for it cooks quickly— 
until done. 
These methods are recommended for white aspara- 
gus only, and when properly dried and cooked 
asparagus so treated is by many considered to be 
hardly distinguishable from the freshly cut, although 
it looses its white color in the process. Smaller and. 
green stalks may be dried on wire frames or wooden 
racks over the kitchen stove, similar to apples. 
