Asparagus Soup
1 Bunch Asparagus 3 Cups Milk 3 Tablespoons Cornstarch 3 Tablespoons Butter 1 Teaspoon Yellow Corn Syrup Salt and Pepper to Taste Cook the asparagus in boiling salted water. Remove from liquor, cut tips into tureen and keep hot. Mash through sieve the remaining stalks. Put the milk to scald, and when hot turn into the water in which the asparagus was cooked. Rub butter and cornstarch to a cream, stir in part of the hot liquid and cook, stirring constantly, until the cornstarch is thoroughly cooked. Add the rest of the liquid, the asparagus pulp, seasoning and syrup. When boiling pour over the tips. Serve with strips of toasted bread.