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Stewed Asparagus

Wash the asparagus in cold water, cut into pieces about one inch long, rejecting all the tougher parts. Put the pieces in a kettle, covering them with boiling water, add a teaspoonful of salt and boil thirty minutes; then drain in a colander. When thoroughly drained return to the kettle, dust the asparagus lightly with a tablespoonful of flour, add two ounces of butter and half a pint of cream or milk, half a teaspoonful of salt and a dash of pepper. As soon as this comes to boiling point it is ready to serve. Do not stir it or you will break the asparagus.