Cut these off and lay aside. Fry onion in the butter and put in saucepan with the asparagus. Cook until very soft mashing occasionally so as to extract all juice from the asparagus.
When thoroughly cooked put through sieve. Now add salt, sugar and flour blended.
Stir constantly and add milk and cream, and serve at once. (Do not place again on stove as it might curdle. Croutons may be served with this).
Spinach Soup
| ½ peck spinach 2 tablespoons butter 1½ tablespoon sugar 1½ teaspoons salt 1 small onion 1 pint rich milk 2 tablespoons flour ½ cup water |
Put spinach in double boiler with the butter and water. Let simmer slowly until all the juice has been extracted from the spinach.
Fry the onion and add. Now thicken with the flour blended with the water and strain. Add the milk very hot. Do not place on the fire after the milk has been added.
Half cream instead of milk greatly improves flavor.
Crab Gumbo
| 3 doz. medium Okra 1 doz. Crabs cleaned 2 onions fried |