Your diet recipes » CREAM OF ASPARAGUS. Prepare a bunch of asparagus

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 tablespoon-
ful of butter in a saucepan, and stir into it half a
tablespoonful of flour, add the pure 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 boil-
ing milk, stir well, remove and press through a puree
sieve that it may be smooth. Beat four tablespoon-
fuls 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 veg-
etables into a double boiler with two heaping table-
spoonfuls 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 pure into this, let it boil up once,
remove from the fire. Beat two egg yolks and four
tablespoonfuls of rich cream together, add some of
the soup to this, then mix all together, turn into the
tureen, add the flowerettes and serve at once.