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 scrape 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 butter, 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 analysis of its juice
discovers its composition to be a peculiar crystallizable
principle, called asparagin, albumen, 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.)