CREAM OF ASPARAGUS.
Cut off half inch tips from two bunches asparagus stalks. Cook the stalks until tender in boiling water. Rub through a colander, salt to taste; add three pints of boiling milk; smooth one teaspoonful of butter with one of flour and stir into the soup. Cook fifteen minutes; while this is in course of preparation boil the tips till tender, drain and put in tureen. When soup is done take from stove, add one half cupful of cream and pour over the tips. Serve with croutons.