PRESERVING ASPARAGUS 1 25 



resume the fresh appearance, take them out carefully 

 one by one and place in cold water until cooled, after 

 which place on a dish to dry. 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 ma}- be dried on wire frames or wooden 

 racks over the kitchen stove, similar to apples. 



