Asparagus Or Celery Soup

Six bunches of asparagus, cooked thoroughly and pressed through a

sieve; one quart of milk, half pound butter, and four tablespoons

flour. Mix flour and butter together, and let boil five minutes, then

add the milk, then the asparagus, stirring well but not boiling.

Season with salt and pepper to taste. If not perfectly white, strain

again, and serve hot. If celery is used, three bunches are

sufficient; the soup to be made same as above.--Mrs. Hugh Parry.