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Classic
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page 159
To preserve asparagus.
Take white, coarse and brittle asparagus, and free it from all downy
attachments. Then put it compactly in oblong tin boxes, with the buds one way,
and now proceed as directed in foregoing numbers, but remember that the
asparagus must boil 2 1/2 hours before serving.
To dry carrots.
Take fullgrown carrots, wash them well and scald them until they become somewhat
soft, when put them on a linen cloth, sort them and cut them in slices to suit,
which place on plates lined with white paper, and dry in a not very hot oven,
while looking carefully that they do not dry too hard. When wanted for soups,
put them first in tepid water, 6 or 8 hours. If the water is changed you may use
the last for the soup.
To dry spinach.
The spinach ought not to be cut when covered with dew or rain, only in dry
weather. It
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