The Blue Grass Cook Book

page 29

Soups

      ASPARAGUS SOUP

  3 bunches of asparagus,

  1 quart of cream or rich milk,

  1 tablespoon of butter,

  1/2 tablespoon flour.

Boil the asparagus in 1 quart salt water till tender. Drain water off, then add
cream. Rub butter and flour together and add before taking from the stove. Add
salt and pepper to taste. Serve with toasted bread or crackers.

      BLACK BEAN SOUP
E. D. P.

  1 ten-cent beef bone,

  1 gallon of water,

  Small bunch of parsley,

  4 cloves,

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