18-year-old Helena Muffly wrote exactly 100 years ago today:
Monday, May 12, 1913: No important events to record.
Her middle-aged granddaughter’s comments 100 years later:
Did Grandma do any “unimportant” things a hundred years ago today? Did she help her mother with the cooking? If so, did they eat asparagus or any other fresh, seasonal vegetables?
Yesterday I bought some asparagus at the store. It was good, but not as tasty as the wild asparagus that I remember finding in fence rows when I was a small child.
We often only found a few tender shoots, and to make the delicacy go further, we’d cream it and serve it on toast.
Creamed Asparagus on Toast
1 cup asparagus, cut into 1 inch pieces
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
Put asparagus into small saucepan; cover with water; bring to a boil and simmer for 2-3 minutes. Remove from heat and drain. In a frying pan, melt butter. Stir the flour into the butter. While stirring constantly, slowly pour in milk and bring to a boil over medium heat. If mixture is too thick, add a little more milk. Gently add the asparagus and bring back to a boil; remove from heat. Serve over toast.
Yield: 3 – 4 servings
An aside—Does anyone remember the book by Euell Gibbons called Stalking the Wild Asparagus? The author lived in central Pennsylvania when I was a teen, and— though I never met him—it seemed exciting to have a minor celebrity living in the general area.