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Cream of Asparagus

Proceed as with cream of celery soup, substituting one half bundle of fresh asparagus or an equal amount of canned for the stalk of celery. Or, the tips of a bundle of asparagus may be cut oif for table use and the remainder used for soup. In either case the asparagus will be better if mashed through a colander, thus removing the woody portions. 3 ears corn CREAM OF CORN No. 1 Water to cover the corn 1 1 bay leaf 1 pint cream stock Run a sharp knife down through the center of each row of kernels, and with the back of a knife press out the pulp, leaving the nusk on the cob. Break the cobs and put them on to boil in sufficient cold water to cover them. Boil thirty minutes and strain the liquor. Return the liquor to the fire, and when boiling add the corn pulp and bay leaf. Cook fifteen minutes; add the cream sauce and serve.

CREAM OF CORN No. 2 1 pint canned corn 1/2 tablespoon chopped onion 1 bay leaf 1 pint cream stock Cook the corn, onion and bay leaf for fifteen minutes; add the cream sauce and serve. 1 quart spinach