ASPARAGUS SOUP.Take four large bunches of asparagus, scrape it nicely, cut off one inchof the tops, and lay them in water, chop the stalks and put them on thefire with a piece of bacon, a large onion cut up, and pepper and salt;add two quarts of water, boil them till the stalks are quite soft, thenpulp them through a sieve, and strain the water to it, which must be putback in the pot; put into it a chicken cut up, with the tops ofasparagus which had been laid by, boil it until these last articles aresufficiently done, thicken with flour, butter and milk, and serve it up.