Scrape and wash the asparagus. Cook them in salted boiling water for about 25 minutes. Drain and cut the tips off, reserving them, for further use. Mash and press the stalks through the colander and stir them into 1 qt. of boiling milk. Stir in 1 tablespoon of corn starch, already dissolved in cold milk. Put in the tips, add pepper, bring to the boiling point, take it off the fire, stir in 3 tablespoons of butter, and serve. - Mrs. Frank Mullins, Franklin, II.

Variation I

Use 1 can of asparagus, cut off the tips, and lay them aside. Cut up the stalks, cover with 4 cups of cold milk (or 1/2 water and 1/2 milk), and let cook slowly in a double boiler for 1/2 hr.; then strain, pressing the asparagus to extract the flavor. Return to the saucepan, add 1 teaspoon of sugar, 1 tablespoon of butter, into which 1 teaspoon of flour has been made smooth, season generously with salt and pepper, add the asparagus tips, 1 cup of milk, and just before serving, 1 tablespoon of whipped cream. A tablespoon of minced onion, fried for 10 minutes in butter, is sometimes added to the stalks while cooking. - Mrs. Roger Rawl-ings, Chicago Heights, 111.

Variation II

2 qts. of chicken or other white stock, 2 tablespoons of butter, 2 bunches of asparagus, 1 qt. milk, just as much flour as the butter will dissolve. Cut off the heads of the asparagus and set aside, cut up stalks and put in stock to boil 1 hr. Boil the heads in salted water, melt flour and butter, stir the milk until it cooks; strain stock, stir in butter and milk, and season. Before serving, add the asparagus heads and 1/2 cup of cream. - Mrs. Joseph, Bartlett, 111.

Asparagus Cream Soup

Cut off the ends of the asparagus for about 2 inches, and boil the rest until tender. Rub the vegetables through a very coarse sieve and salt the pulp. Boil a pt. of milk, mix 1/2 teaspoon of butter with 1/2 teaspoon of flour, and stir into the milk. Add the asparagus and boil about 10 minutes, keeping it agitated. Meanwhile boil the ends for about 15 minutes, drain, and place them in a soup tureen. Add 2 tablespoons of cream to the soup and pour it into the tureen without boiling again. Serve at once. - Mrs. C. J. Jeffries, Winnetka, 111.