Part 129 (1/2)

_Sufficient_.--Allow about 50 heads for 4 or 5 persons.

_Seasonable_.--May be had, forced, from January but cheapest in May, June, and July.

[Ill.u.s.tration: ASPARAGUS.]

ASPARAGUS.--This plant belongs to the variously-featured family of the order _Liliaceae_, which, in the temperate regions of both hemispheres, are most abundant, and, between the tropics, gigantic in size and arborescent in form. Asparagus is a native of Great Britain, and is found on various parts of the seacoast, and in the fens of Lincolns.h.i.+re. At Kynarve Cove, in Cornwall, there is an island called ”Asparagus Island,” from the abundance in which it is there found. The uses to which the young shoots are applied, and the manure in which they are cultivated in order to bring them to the highest state of excellence, have been a study with many kitchen-gardeners.

ASPARAGUS PEAS.

(Entremets, or to be served as a Side-dish with the Second Course.)

1088. INGREDIENTS.--100 heads of asparagus, 2 oz. of b.u.t.ter, a small bunch of parsley, 2 or 3 green onions, flour, 1 lump of sugar, the yolks of 2 eggs, 4 tablespoonfuls of cream, salt.

_Mode_.--Carefully sc.r.a.pe the asparagus, cut it into pieces of an equal size, avoiding that which is in the least hard or tough, and throw them into cold water. Then boil the asparagus in salt and water until three-parts done; take it out, drain, and place it on a cloth to dry the moisture away from it. Put it into a stewpan with the b.u.t.ter, parsley, and onions, and shake over a brisk fire for 10 minutes. Dredge in a little flour, add the sugar, and moisten with boiling water. When boiled a short time and reduced, take out the parsley and onions, thicken with the yolks of 2 eggs beaten with the cream; add a seasoning of salt, and, when the whole is on the point of simmering, serve. Make the sauce sufficiently thick to adhere to the vegetable.

_Time_.--Altogether, 1/2 hour. _Average cost_, 1s. 6d. a pint.

_Seasonable_ in May, June, and July.

MEDICINAL USES OF ASPARAGUS.--This plant not only acts as a wholesome and nutritious vegetable, but also as a diuretic, aperient, and deobstruent. The chemical a.n.a.lysis of its juice discovers its composition to be a peculiar crystallizable principle, called asparagin, alb.u.men, mannite, malic acid, and some salts. Thours says, the cellular tissue contains a substance similar to sage. The berries are capable of undergoing vinous fermentation, and affording alcohol by distillation. In their unripe state they possess the same properties as the roots, and probably in a much higher degree.

ASPARAGUS PUDDING.

(A delicious Dish, to be served with the Second Course.)

1089. INGREDIENTS.--1/2 pint of asparagus peas, 4 eggs, 2 tablespoonfuls of flour, 1 tablespoonful of _very finely_ minced ham, 1 oz. of b.u.t.ter, pepper and salt to taste, milk.

_Mode_.--Cut up the nice green tender parts of asparagus, about the size of peas; put them into a basin with the eggs, which should be well beaten, and the flour, ham, b.u.t.ter, pepper, and salt. Mix all these ingredients well together, and moisten with sufficient milk to make the pudding of the consistency of thick batter; put it into a pint b.u.t.tered mould, tie it down tightly with a floured cloth, place it in _boiling water_, and let it boil for 2 hours; turn it out of the mould on to a hot dish, and pour plain melted b.u.t.ter _round_, but not over, the pudding. Green peas pudding may be made in exactly the same manner, subst.i.tuting peas for the asparagus.

_Time_.--2 hours. _Average cost_, 1s. 6d. per pint.

_Seasonable_ in May, June, and July.

BOILED FRENCH BEANS.

1090. INGREDIENTS.--To each 1/2 gallon of water allow 1 heaped tablespoonful of salt, a very small piece of soda.

[Ill.u.s.tration: Scarlet Runner.]

_Mode_.--This vegetable should always be eaten young, as, when allowed to grow too long, it tastes stringy and tough when cooked. Cut off the heads and tails, and a thin strip on each side of the beans, to remove the strings. Then divide each bean into 4 or 6 pieces, according to size, cutting them lengthways in a slanting direction, and, as they are cut, put them into cold water, with a small quant.i.ty of salt dissolved in it. Have ready a saucepan of boiling water, with salt and soda in the above proportion; put in the beans, keep them boiling quickly, with the lid uncovered, and be careful that they do not get smoked. When tender, which may be ascertained by their sinking to the bottom of the saucepan, take them up, throw them into a colander; and when drained, dish and serve with plain melted b.u.t.ter. When very young, beans are sometimes served whole: when they are thus dressed, their colour and flavour are much better preserved; but the more general way of dressing them is to cut them into thin strips.

_Time_.--Very young beans, 10 to 12 minutes; moderate size, 15 to 20 minutes, after the water boils.

_Average cost_, in full season, 1s. 4d. a peck; but, when forced, very expensive.

_Sufficient_.--Allow 1/2 peck for 6 or 7 persons.

_Seasonable_ from the middle of July to the end of September; but may be had, forced, from February to the beginning of June.