Search America's historic newspaper pages from 1789-1924 or use the U.S. Newspaper Directory to find information about American newspapers published between 1690-present. Chronicling America is sponsored jointly by the
National Endowment for the Humanities and the Library of Congress. external link Learn more
Image provided by: University of Illinois at Urbana-Champaign Library, Urbana, IL
Newspaper Page Text
the babies sign them today and take
the children home with me.
"I don't know what I shall tell Har
ry or what he will say to me. I hope
I can keep it from the papers. Per
Jiaps I had better go South for a while
and then come back, as though I had
adopted the children down there.
"What would you do, Margie?"
"I haven't the slightest idea," I an
swered breathlessly, all the while be
ginning to realize that Bliene, whom
I had always decided was a namby,
pamby sort of a creature, had arisen
to heights that it would be hard for
me with all my boasted philosophy
and bigness to reach.
(To Be Continued Tomorrow.)
From the housewife's standpoint,
pne of the best things about aspara
gus is the ease with which it can be
prepared.' In fact, with a little boiling
in a little water, with a little salt and
butter, you have a-dish fit for a king.
Asparagus should always be cook
ed with salt in the proportion of a
teaspoonful to a quart of water.
It isn't easy to lay down a hard,
fast rule as to the time to cook as
paragus. But in general, if it is young
and tender, about 15 minutes will suf
fice. While on the other hand, if it is
rather old and tough, itwill be better
for about 30 minutes' cooking.
The important thing to consider in
.buying asparagus is its freshness.
Asparagus can be served on a strip
of buttered toast, dressed with pep
per and salt and butter, or it. can be
served with a good cream sauce. '
If the housewife prefers, she can
make asparagus the foundation of
the main dish in her luncheon. For
instance, she can have an:
Asparagus Omelet To make
which the Rougher pieces can be used.
Cut them in one-inch pieces and boil
them slowly in salted water until
quite tender. Beat the whites of three
eggs, with a pinch of salt, till they
are stiff and dry, and then add the
beaten yolks. Add a teaspoonful of
cream to the mixture and then put in
the inch-long asparagus, which
should be quite soft.
Mix the asparagus and eggs lightly.
Pour the mixture into an omelet pan
or a skillet in which a little butter
has been melted. Brown it slightly.
Fold it, sprinkle it with salt and pep
per and slip it on" a hot platter. Gar
nish with sprigs of parsley.
Asparagus loaf is another luncheon
dish. Put two tablespoons of butter
in a small saucepan and when it is
bubbling add a teaspoon of floijr.
Then add a cup of milk, slowly, stir
ring all the time. Season with salt
and paprika. Cook the whole slowly
until a creamy sauce results. This
will take six or seven minutes prob
ably. Remove from the fire, 'adding
four well-beaten eggs and a cup of
asparagus tips, cooked till tender.
"It's a risky business making point
ed remarks about anyone."
"Because you may have to swal"'
& a, j; ,U. JiW-'kA-i) -;