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.