Cream of Asparagus Soup

• A Large Bunch of Asparagus
• A Tablespoonful of Butter
• A Quart of

Wash the asparagus, tie it in a bunch and put into a saucepan of boiling water. Let it boil gently for about three-quarters of an hour, or until perfectly tender. Take it from the water, cut off the tips or points and put them aside until wanted. Put the milk on to boil in a farina boiler. Press the Asparagus stalks through a colander, and add them to the milk. Rub the butter and corn starch or