72 A HOME VEGETABLE-GARDEN 



times a tiny stalk appears among the big ones. I 

 should pull that, because probably a seed has 

 started growing over the big root. It will only 

 be in the way. Cut all that are ready to be used. 



During the heaviest growth, there will probably 

 be much more than can be used fresh. Do not 

 allow any to be wasted. Store away in jars what- 

 ever is left over from each cutting. Just dip the 

 stalks into boiling water, because blanching makes 

 packing easier. Cut up the tougher ends and 

 sterilize for soup. Pack the tender tips whole. 

 Use the pressure canner if possible, for long boil- 

 ing injures the texture. At Christmas time, 

 Thanksgiving, any time, use the canned asparagus 

 in the various ways in which you ate it fresh. 

 The tips are very appetizing, served hot with a 

 dressing of melted butter on crisp toast. Served 

 cold with mayonnaise dressing, it is very good. 

 The asparagus water makes a delicious cream 

 soup stock no one will guess it was "canned." 



