| ASPARAGUS SOUP. |
| |
| TAKE FOUR LARGE BUNCHES of asparagus, scrape it nicely, cut off one inch |
| OF THE TOPS, and lay them in water, chop the stalks and put them on the |
| FIRE WITH A PIECE OF BACON, a large onion cut up, and pepper and salt; |
| ADD TWO QUARTS OF WATER, boil them till the stalks are quite soft, then |
| PULP THEM THROUGH A SIEVE, and strain the water to it, which must be put |
| back in the pot; put into it a chicken cut up, with the tops of |
| asparagus which had been laid by, boil it until these last articles are |
| sufficiently done, thicken with flour, butter and milk, and serve it up. |