Spring Dishes Newspaper Clipping

Title

Spring Dishes Newspaper Clipping

Accession Number

2024.16.2.178

Accession Date

28 October 2025

Accession Creator

Meadow Knapp

Description

Spring Dishes segment of a newspaper

Storage Location

Box 28, Folder #4

Text

SPRING DISHES
Dear Aunt Jane:
It is surprising that so few farmers cultivate asparagus, rhubarb and spinach, since they give charming variety to the usually scanty menus during the trying "season between hay and grass." The following recipes are favorites with us, and I trust will also be enjoyed by others:
Asparagus Soup - Boil one quart of asparagus, washed and cut into inch lengths, in one quart of boiling, salted water, until tender; rub through a colander and return to the water in which it was boiled. Add one pint milk, into which has been put one tablespoon of butter, rubbed with one of flour, and boil just a little. Serve at once with toasted bread, cut in dice. If preferred, the asparagus need not be put through the colander.
Asparagus on Toast - Cut off the white part, wash , tie in small bunches and put into a saucepan with boiling, salted water enough to cover well. When young it will cook in twenty minutes; if not boil thirty. Dip slices of well-toasted bread into the asparagus liqour; butter well and lay on a heated dish. Arrange the asparagus on the toast; butter and pepper generously.
Asparagus and Eggs - Put boiled and chopped asparagus into a bake dish, and season with butter and pepper. Put six eggs on top, with butter, salt and pepper on each, and put into a quick oven unti "set." Or, theeggs may ge beaten just enough to break up the yolks; bake eight minutes in a quick oven.
Asparagus in Ambush - Cut out the inside of as many rolls as desired, cutting off tops for covers. Set in the oven to crisp. To two cups milk add two eggs and one tablespoon of butter, rolled in flour, and stir over the fire until it thickens. Put into this asparagus that has been boiled, chopped fine and seasoned. Fill the rolls with the mixture, put on the tops and serve hot.
Fried Asparagus - Mix boiled and chopped asparagus in egg batter and fry in cakes.
Baked Rhubarb - If young and tender it need not be peeled. Wash and cut into inch lengths. Dredge with flour; put in a bake-dish and sprinkle over one largecup of sugar. Bake in moderate oven three-quarters of an hour. Serve hot as a vegetable, or cold as a sauce.
Rhubard Pudding - Fill an earthen crock with layers of chopped rhubarb, well sprinkled with sugar; use no water; cook slowly on back of stove till soft, but not mushy. Cover slices of buttered lightbread with the rhubarb and its syrup; place in a bake-dish; pover over sweet milk until covered. Cook in a moderate oven until thoroughly hot. Serve hot or cold.
Rhubarb Shortcake - Make a "broad cake" of good biscuit dough; split open, butter well and spread with stewed rhubarb. Serve with sugar and cream.
Rhubarb Custard - To stewed rhubarb add two well-beaten egg yolks, melted, butter, and sugar to taste, and a little cream. Put into a pudding-dish and cook in moderate oven until "set." Cover with a meringue. It may be baked on a crust in pie tins, If preferred. Flavor