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Asparagus Soup

Cut the tender tips from cooked asparagus, set them aside and cook the stalks in some of the water in which the asparagus was cooked the day before. Cook down to a cupful, strain, and add to two cupfuls of white sauce No I A (see page 68). Heat to boiling, add the asparagus tips, and serve.

Baked-Bean and Tomato Purée 2 cups baked beans I onion, sliced 2 cups cold water I pint stewed and I tablespoonful flour strained tomato Sugar, salt, and pepper to taste Cook beans and onion in water until very soft.

Strain. To one cup of thick bean pulp add tomato and seasoning. Thicken with the flour mixed smooth in two tablespoonfuls of water. Boil well after adding flour. If too thick, hot water may be added.

Baked-Bean Soup (with Milk) I cup bean pulp Salt and pepper 2 cups thin white ' sauce No. I (see page 67) Prepare bean pulp as in preceding rule, combine it with the thin white sauce, add seasoning and, if necessary, hot milk to thin it.