cream; three table-spoonfuls of butter, three of flour, one onion,
salt and pepper. Cut the tops from one bunch of the asparagus and cook
them twenty minutes in salted water to cover. The remainder of the
asparagus cook twenty minutes in the quart of stock or water. Cut the
onion into thin slices and fry in the butter ten minutes, being
careful not to burn; then add the asparagus that has been boiled in
the stock. Cook five minutes, stirring constantly; then add flour, and
cook five minutes longer. Turn this mixture into the boiling stock and
boil gently twenty minutes. Rub through a sieve, add the milk and
cream, which has just come to a boil, and also the asparagus heads.
Season with salt and pepper, and serve. Dropped eggs can be served
with it if you choose, but they are rattier heavy for such a delicate
soup.


Green Pea Soup.

Cover a quart of green peas with hot water, and boil, with an onion,
until they will mash easily. (The time will depend on the age of the
peas, but will be from twenty to thirty minutes.) Mash, and add a pint
of stock or water. Cook together two table-spoonfuls of butter and one
of flour until smooth, but not brown. Add to the peas, and then add a
cupful of cream and one of milk. Season with salt and pepper, and let
boil up once. Strain and serve. A cupful of whipped cream added the
last moment is an improvement.


Pumpkin Soup.

Two pounds of pumpkin. Take out seeds and pare off the rind. Cut into