Asparagus Soup
Boil a bunch of asparagus in salted water for half an hour, then cut off their heads and put them into a soup-tureen. Meanwhile boil one quart of milk, mix three tablespoonfuls of flour and one of butter together, and add to the milk; stir until it thickens. Rub the rest of the asparagus through a sieve and add to the milk. Take it off the fire, season with salt and pepper, and pour it into the tureen on to the asparagus heads.