Asparagus Soup
3 cups White Stock II or III 1 can asparagus 2 cups cold water 1 slice onion 1/4 cup butter 1/4 cup flour 2 cups scalded milk Salt and pepper Drain and rinse asparagus, reserve tips, and add stalks to cold water; boil five minutes, drain, add stock, and onion; boil thirty minutes, rub through sieve, and bind with butter and flour cooked together. Add salt, pepper, milk, and tips.