a cup of cream, stir rapidly, and serve at once.

CREAM OF ASPARAGUS.

Prepare a bunch of asparagus in the usual way for cooking, cut off the
points about an inch in length and put aside. Cover the stalks and half
an onion cut in slices, with boiling water, cook until tender and press
through a puree sieve with the water they were boiled in. Melt a good
tablespoonful of butter in a saucepan, and stir into it half a
tablespoonful of flour, add the puree of asparagus and let it come to a
boil, season with salt and pepper to taste. Have the asparagus points
cooked tender in a little water. Have ready a pint of boiling milk,
remove both from the fire and stir the milk into the soup, put the
asparagus points into the tureen. Beat two egg yolks with four
tablespoonfuls of cream, stir quickly into the soup and pour into the
tureen.

CREAM OF LIMA BEANS.

Put over the fire a quart of lima beans in boiling water to cover them;
when nearly tender add a bay leaf, half a white onion, and salt and
white pepper to taste. Let them cook until very tender, remove from the
fire, and mash through a colander with the water in which they were
boiled. Put back in the saucepan on the range, let it come to a boil,
then add a heaping tablespoonful of butter and a pint of boiling milk,
stir well, remove and press through a puree sieve that it may be smooth.
Beat four tablespoonfuls of cream, add when the soup is in the tureen
and serve immediately. This soup is very nice when made from the best
canned lima beans, using two cans and following the recipe as above.

CREAM OF CAULIFLOWER.

Cut one small cauliflower into flowerettes, reserve a tablespoonful, put
the rest into a saucepan with three cups of boiling water, one small
white onion, half a small celeriac cut in slices, and a bay leaf. Cook
together ten minutes, drain and put the vegetables into a double boiler
with two heaping tablespoonfuls of butter, a heaping tablespoonful of
flour, salt and pepper to taste; steam for ten minutes. Put the
flowerettes into the water the vegetables were boiled in and cook until
tender, remove and put aside to keep warm, measure the water and add
sufficient from the kettle to make two cupfuls, pour this over the
vegetables, cook until tender and press through a fine sieve. Bring two
cups of milk to the boiling point, turn the puree into this, let it boil
up once, remove from the fire. Beat two egg yolks and four
tablespoonfuls of rich cream tog