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Cream of Asparagus Soup No. 2

1 bundle asparagus 4 cups milk 3 tablespoons flour Salt, pepper 2 tablespoons butter Wash the asparagus, and cook in boiling salted water, boiling gently thirty minutes. Take from the water, cut off the tips, and put them into the serving dish; press the remainder through a colander.

Scald the milk, melt the butter, add the flour, and pour on gradually the scalded milk. Cook thoroughly, stirring frequently.

Add the two mixtures, reheat, season to taste, strain over tips, and serve at once.