Asparagus Soup

Boil tips and stalks separately, when the stalks are soft, mash and rub

them through a sieve. Boil a pint of rich milk, thicken it with a

tablespoonful each of butter and flour and add the water in which the

asparagus was boiled and the pulp. Season with salt, pepper, a very

little sugar, and lastly a gill of cream, add the tips, boil all

together a minute and serve with toast or crackers.