124 ASPARAGUS 



ones. Some recommend the peeling or scalding of the 

 stalks before drying, but this is not essential, and, if 

 desired, may be done after steaming. On a large 

 scale the drjang may be done in any modern evap- 

 orator. 



For home use the most satisfa(5lory way is to string 

 the stalks with a large needle and strong thread 

 through the butt ends of the stalks, and hang them 

 along buildings or fences where the}^ are exposed to 

 the full ra}'s of the sun. To insure a uniform drying 

 it is important that all the spears on the string are of 

 the same thickness, as the thicker ones require more 

 time to dr}' than those of smaller size. When the air 

 is dr}' and warm one day's exposure to the sun will be 

 sufficient to dry them. Otherwise the strings will 

 have to be hung up in the kitchen in the evening, or 

 in some other dry place over night, to be brought out 

 again the following morning, until the asparagus is 

 perfe(5lly dry. It is then ready to be put in boxes or 

 loose bags and stored in a dry place. If the stalks 

 have been peeled before drying, when desired for use 

 they are placed in cold water for half an hour, some 

 salt is added, and they are cooked like fresh asparagus. 



For preparing dried asparagus that has not been 

 peeled before drying. Dr. Brinckmeier recommends 

 taking a sufficient number of the dried stalks and 

 place them in water, which, while not boiling, is very 

 near the boiling point, and keeping them there until the\' 

 resume their succulent, smooth, fresh appearance. To 

 keep the water just right a double boiler is best, with 

 the stalks in the inner one. The water in the outer 

 vessel should be kept at a steady boil. As the stalks 



