At maturity it breaks into
a gorgeous head of lavender-tinted, creamy pendent flowers
covering the upper third of its height, billowing out slightly in
the center, so that from a distance the waxen torch takes on very
much the appearance of a flaming candle. For this reason, in
Mexico, where the plant flourishes in even greater abundance than
in California, with the exquisite poetry common to the tongue and
heart of the Spaniard, Yucca Whipplei has been commonly named
"Our Lord's Candle." At the most delicate time of their growth
these candlesticks were roasted and eaten by the Indians. Based
upon this knowledge, I would recommend two dishes, almost equally
delicious, which may be pre. pared from this plant.
Take the most succulent young bloom stems when they have exactly
the appearance of an asparagus head at its moment of delicious
perfection. With a sharp knife, cut them in circles an inch in
depth. Arrange these in a shallow porcelain baking dish,
sprinkle with salt, dot them with butter, add enough water to
keep them from sticking and burning. Bake until thoroughly
tender. Use a pancake turner to slide the rings to a hot
platter, and garnish with circles of hard-boiled egg. This you
will find an extremely delicate and appetizing dish.
The second recipe I would offer is to treat this vegetable
precisely as you would creamed asparagus. Cut the stalks in
six-inch lengths, quarter them to facilitate cooking and
handling, and boil in salted water.
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