903 
Asparagus Recipes. 
We would like some of your kind read¬ 
ers to send us some recipes on how as¬ 
paragus can be cooked, made into salads 
and preserved or canned. We hope that 
you can find a small space to publish 
this in the best farm paper, Tiie R. N.- 
Y. H. B. 
The average cook rarely tries any other 
mode than boiling. Boil the stalks whole, 
after careful washing, tying in a bundle 
to keep from breaking; drain, lay upon 
toast, and serve with cream sauce. An¬ 
other way is to cut in inch lengths, and 
stew in milk, thickening with flour, and 
seasoning with butter, pepper and salt. 
Asparagus a la Vinaigrette.—Cook as 
for boiled asparagus. While cooking 
make a hot French dressing by mixing 
together in a saucepan over the fire six ta¬ 
blespoonfuls of salad oil, two of vinegar, 
two teaspoon fills of French mustard, half 
a teaspoonful of sugar, salt and pepper to 
taste. When the asparagus is tender 
drain, put in a deep dish and pour over 
it the hot dressing. Cover and set aside 
to cool, then stand in the ice chest for 
an hour or so before serving. 
Baked Asparagus.—Prepare the as¬ 
paragus as usual for boiling, and boil un¬ 
til tender. Drain and cut in one-inch 
pieces. Arrange alternately in well but¬ 
tered baking dish layers of the asparagus 
and layers of fine bread crumbs, pepper, 
salt and butter. Then add a cup of milk, 
in which one egg has been beaten, and 
a gill of cream, and grate over the top 
a generous amount of cheese. Bake a 
delicate brown in a moderate oven. 
Cream of Asparagus Soup.—Wash, 
trim and scrape the stalks of one bunch, 
cut the “heads” one inch long and boil 
separately till done, then drain and set 
aside. Cut the rest into inch pieces, 
cover with l 1 /? pint of boiling water and 
cook until very tender, adding a pinch of 
salt and the juice of one small onion. 
Strain and mash through a sieve, add a 
pint of hot milk and half a pint of cream, 
thicken with butter and flour rubbed to 
a paste, add the asparagus heads, season 
to taste and serve with toasted croutons. 
Asparagus With Egg Sauce.—Wash, 
trim and scrape one bunch of asparagus 
and tie into bundles of six or seven 
stalks. Cover with boiling water, add a 
little salt and boil evenly for 20 to 30 
minutes until tender. Drain and arrange 
on buttered toast rounds on a platter or 
individual plates, and pour over an egg 
sauce made as follows: Tlace in a small 
earthen jug or pitcher the yolks of two 
eggs, one ounce of butter, a gill of cream, 
the juice of half a lemon, pepper and 
salt. Stand the jug in boiling water and 
whisk with a fork until the sauce is 
creamy. 
Asparagus With Eggs.—Put boiled as¬ 
paragus into a baking dish, season with 
butter, pepper and salt, then break eggs 
carefully and lay over the top as for or¬ 
dinary baking. Season the eggs and put 
into the oven until the eggs are set. An¬ 
other method is to prepare the eggs as 
for an omelet, or scrambled eggs, pour 
over the asparagus, and bake as before. 
Asparagus Omelet.—Make a plain 
omelet, and when the eggs are firming 
lay over one-lialf of it boiled asparagus 
tips, hot and seasoned; then fold the 
omelet over them. 
Asparagus and Green Peas.—This is 
a good way to serve asparagus when 
stalks are small, or when one has a lim¬ 
ited dish of either vegetable. Cut the tips 
into small pieces and boil with green 
peas. There should be about equal pro¬ 
portions of the two vegetables. For one 
bunch of asparagus add half a cup of 
water and a teaspoonful of butter. This 
makes an excellent garnish for Spring 
lamb. 
Canning Asparagus. — Straight-sided 
quart glass jars should be used for as¬ 
paragus, so as to avoid breaking the 
stalks. Wash carefully, cut the right 
length to stand the whole stalk upright 
in the jar and pack in snugly, heads up; 
then pour in cold water slowly, until the 
jar is full to overflowing, and lay on the 
tops. Place straw or boards in the bot¬ 
tom of the wash-boiler, stand the jars 
° n this, and pour in enough cold water 
to come half way up the jars; put the 
boiler over the fire, and when the water 
comes to a boil, boil steadily for three 
hours. Take up the jars, see that they 
are full to overflowing (if not fill up with 
boiling water) put on rubbers and screw 
°J otherwise fasten the covers tight. 
Keep in a cool, dark place. Another re¬ 
cipe recommends boiling the asparagus 
THE RURAL NEW-YORKER 
for 15 minutes, then putting in the jar, 
and boiling in the wash-boiler for 1 y 2 
hour, but we think some of the stalk 
are very likely to be broken by this 
method. 
Baked Fish. 
A short time ago the question was 
asked by Mrs. E. L. Benson how to cook 
fish so the bones would be like salmon. 
Place the fish to be cooked in a baking 
dish and put in enough water so it will 
be nearly covered; add two tablespoon¬ 
fuls of vinegar per pound of fish and a 
little salt if a fresh fish is to be cooked, 
and bake about three hours. 
MRS. C. Y. K. 
Blackberries, Plums and Cherries. 
Pickled Blackberries.—Make a syrup 
of three pounds of sugar and a pint of vin¬ 
egar, bringing it to a boil. Drop in the 
berries and cook till they are tender; 
then seal in jars, no spices being required. 
Plum Sunshine.—Use equal parts of 
fruit and granulated sugar, bring to the 
boiling point, remove from the fire. Dip 
the plums out with a skimmer; spread 
on platters. Return syrup to the fire, 
boil 10 or 15 minutes; pour over fruit 
and set in open air and hot sunshine. 
Cover with panes of glass and let stand 
Embroidery Design 
No. 884 is a design for embroidering a 
sailor collar and' cuffs for a child's dress or 
coat. Price of transfer pattern 10 cents. 
The scalloped edges are designed to be 
padded and buttonholed; the sprays of 
leaves and the liowers worked in solid em¬ 
broidery, as eyelets, or in a combination of 
solid embroidery with eyelets, the steins are 
to be outlined, and the round' dots worked in 
solid work or as eyelets. To pad the scal¬ 
lops rapidly and effectively, work chain 
stitch between the lines, heavier at the cen¬ 
ters, lighter at the points; or, cut a skein of 
thread, apply two or more strands over the 
center of the stamped pattern, keeping with¬ 
in the lines; tack here and there in couch¬ 
ing style, gathering the threads closely to¬ 
gether at each point of the scallops. But¬ 
tonhole closely over the foundation. When 
making solid embroidery, first pad the 
stamped figures by darning backward 1 and 
forward, lengthwise, and then cover closely 
with over and over stitches worked in the 
opposite direction from the padding. To out¬ 
line the stems, take short stitches, keeping 
the needle toward the right and work up¬ 
ward. For eyelets, first encircle by running 
a thread around the outline; then cut a 
slight slit lengthwise, then crosswise for the 
oval openings and pierce the round openings 
with a stiletto; work closely over and 1 over. 
until just before (lew falls. If the pre¬ 
serve should not be as thick as desired 
put out in sunshine next morning and 
let stand until “heavy.” Bottle or can 
and keep dark and cool. 
Plum Conserve.—Five pounds plums, 
peeled and pitted; five pounds sugar; 
cook plums 20 minutes before adding 
sugar. Put in sugar and boil a little, 
then add two pounds seeded raisins (cut 
into small pieces), grated rind of four 
oranges and the pulp chipped (easier to 
cut with scissors). Cook to a thick con¬ 
serve (15 to 20 minutes), and put in 
jelly glasses. Cherries (sour) are good 
used instead of plums; pit them. Cur¬ 
rants may also be used instead of plums. 
Cherry-Pecan Preserve.—The following 
recipe from the New York Tribune is 
highly recommended: To six pounds of 
ripe, well washed and stoned cherries 
add four pounds of granulated sugar. 
When all is melted together let come to 
boiling point slowly and boil, skimming 
carefully, until the fruit is done. Have 
ready one pound of carefully shelled and 
halved pecans, stir them into the fruit 
and boil down to the proper consistency, 
which is reached when the boiling is 
heavy and smothered. It can be judged 
by trying a little on a cold plate. It 
must be very carefully watched and 
stirred with a wooden spoon or paddle, 
as it is very apt to burn. When slightly 
cool it may be turned into a sun-warmed 
crock, and when cold covered with a 
linen cloth and the crock covered and 
set away, or it may be sealed in jars, hot, 
as in the case of the regular preserves. 
Almost any nuts except Brazil nuts or 
pine nuts may be used in this way with 
any of the seedless fruits, but those nuts 
having a skin, like hazel nuts and al¬ 
monds, should be blanched and carefully 
dried before being added to the preserves. 
Canning Corn and Sweet Potatoes. 
Can you give me a recipe for canning 
sweet potatoes and corn? MRS. r. c. f. 
For canned corn cut the kernels off 
the cob with a sharp knife, scraping out 
the pulp. Fill into the can a little at a 
time, pressing it down firmly until the 
milk overflows the can. Add a teaspoon¬ 
ful of salt. When all are filled place 
the cans in a boiler and cook half an 
hour with the covers laid loosely on. Re¬ 
move from the fire and seal, then cook 
two hours longer. The preliminary 
cooking permits the corn to swell with¬ 
out endangering the cans, which may 
burst if tightly sealed from the first. 
Succotash is canned by first half filling 
the cans with green Lima beans, then 
filling the remainder of the can with 
corn, pressed down firmly. Add a tea¬ 
spoonful of salt to each can, and cook 
like corn. 
We have never canned sweet potatoes, 
but the following method is given by 
Prof. McCarthy of South Carolina: 
Wash and boil potatoes till skins crack; 
peel, cut in slices or quarters, and pack 
solidly in jars without any liquid. Then 
process in oven, at temperature of 
240 deg., for 20 minutes, or stand jars 
in open kettle and boil for 20 minutes, 
three days in succession. 
Hearty Luncheon Dishes. 
Escalloped Clams.—The epicure favor¬ 
ing escalloped oysters will be surprised 
to find clams an appetizing and inexpen¬ 
sive substitute. Soak raised bread over¬ 
night in rich milk, eschewing the crusts. 
If fresh clams can be obtained, good luck ! 
If not, use canned ones. Place in pud¬ 
ding dish a layer of the bread, soaked to 
lose its shape. Then, a layer of clams, 
and, if one likes onions, a sprinkling of 
onion slices, and continue the layers till 
dish is nearly full. , Then pour over all 
a quart of milk heated, mixed with four 
or five beaten eggs. When the mixture 
is partly cooked, or heated so thoroughly 
that the salt will not curdle the milk, 
add a pinch salt, and add the clam juice 
from the can. Milk and clams, blended 
previous to heating the milk, l’esult in 
souring or curdling. If cheese is liked, 
grate sharp cheese over the whole and 
brown before removing from oven, which 
is done when the custard has thickened. 
Rice Cakes.—Grate a cocoanut and 
mix with a cupful washed rice. Cover 
the whole with milk and cook till it 
swells, in double boiler. Then add two 
beaten eggs, and milk enough to liquefy 
the whole. A cupful raisins or chopped 
apples, cherries, or prunes, pitted and 
chopped, are added, and the wtiole baked. 
Cook, then cool, spread breadboard with 
brown sugar, nutmeg, a pinch of salt, 
drop, by spoonfuls, the rice on this, and 
form into cakes, then place the cakes on 
greased tin or waxed paper, and sprinkle 
with more cocoanut, then delicately 
brown in oven. Serve hot with cream 
and sugar if preferred, but they were 
primarily designed to serve cold with 
whipped cream, or as cakes with ice 
cream. l. l. t. 
When you write advertisers mention 
The R. N.-Y. and you'll get a quick 
reply and a “square (leal.” See guaran¬ 
tee editorial page. : : : : 
Victrola IV 
$15 
Other styles 
$25 to $250. 
W i t h a 
Victrola in 
the ho m e 
every musical 
longing is sat¬ 
isfied. 
All the world’s best 
music to entertain you 
whenever and as often as 
wish. 
Hear the Victrola at any 
Victor dealer’s. Write 
to us for catalogs. 
Victor Talking 
Machine Company 
Camden, N. J. 
Berliner Gramophone Co., 
Montreal, Canadian Distributors* 
SPECIAL ( No- 4 *1.00. 12 Pk,J.. with Nickeled Hook Hanger 
I PARCEL POSTJ No. 5 *1.00, 10 Pkgs., with Hamliome Polished 
V OFfERS;^^ A Nickeled Bath Room Cabinet 
V V No. 6 2$ Cts. 3 Pkqs., with Nickeled Hook 
Instantly Deliver* a FOLDED Full-Size Sheet. Better than Sheets or 
Rolls- Vour Money Back if Not ENTIRELY Pleated. Try Improved 
HANDJFOLD TO-DAY Money or Stamps at our risk 
ASK vov* orALZN ro a Hanoi f old 
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— 'll I' I III—■ ■ ,/ 
DRY YOU R FRUIT 
and Vegetables by steam in two hours on the “Granger” 
Fruit and Vegetable Evaporator Cheaper than c:-n- 
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tor catalogue F 
EASTERN MFG. CO.. 259 S. 4th St.. Phila.. Pa. 
Water Power 
A small brook or spring 
will furnish free power to 
supply running water to 
your house and barn. With 
a larger stream you can 
make your own electric 
lights, saw wood, etc. Send 
"■ for catalog. 
FITZ WATER WHEEL COMPANY 
Penn 8 Georye Sts., Hanover. Pa. 
* -..a aoBoiutciy Kunmniocti 
for 5 years. Wonderful bargains at $49 cash 
(or on credit at slight advance in price.) Outfit includes 
600 Gallon Cypress Tank and 20 ft. steel towor. 
|Y _ t Others as low In proportion. 
catalog of Complete Water Works Equipment. 
■ 1 *Ask for special proposition No. 25. 
THE BALTIMORE CO. 
FUMA 
, (tepredatii 
Fuma Carbon Bisulphide” 
I . 1 rva A n n rl C! n 1 V, n ,, » .. A . . t. . . 
n KILLS Prairie 
Dogs, Woodchucks, 
Gophers, and Grain 
Insects. Stop their 
d epredations by usi n g 
Also mfrs. 
, - of Solution 
lame and Sulphur for spraving purposes 
TAYLOR CHEMICAL CO., Penn Ian, N. \ 
Canada is Callin&\£>u 
to her RichWheat Lands 
She extends to Americans a hearty invitation to settle on 
her FREE Homestead lands of 160 acres each or secure 
some of the low priced lands in Manitoba, Saskatchewan 
and Alberta. 
This year wheat is higher but Canadian land just as 
cheap, so the opportunity is more attractive than ever. Canada 
wants you to help to feed the world by tilling some of her 
soil— land similar to that which during many years has 
averaged 20 to 45 bushels of wheat to the acre. Think 
what you can make with wheat around $1 a bushel 
and land so easy to get. Wonderful yields also of Oats, 
Barley and Flax. Mixed farming is fully as profitable 
an industry as grain growing. 
The Government this year is asking farmers to put increased acreage 
into grain. Military service is not compulsory in Canada but there is a 
great demand for farm labor to replace the many young men who have 
volunteered for service. The climate is healthful and agreeable, 
railway facilities excellent, good schools and churches conven¬ 
ient. Write for literature and particulars as to reduced railway 
rates to Superintendent Immigration, Ottawa, Canada, or to 
J. S, CRAWFORD 
301 E. Genesee St., Syracuse,N. 
3 a. Canadian Government Agent 
