Asparagus Soup
Make a good strong stock of veal or beef, having about three quarts of stock to one bunch of asparagus. Boil until tender, strain and return to the fire, adding another bunch of asparagus, chopped very fine, and boil twenty minutes. Mix a cup of milk with a tablespoonful of flour; add to the soup. Let it come to a boil and serve. Season to taste with pepper and salt.