Boil in salted water until tender. Sauce: Have in a saucepan on the range, one tablespoonful butter, one small green pepper chopped, one onion chopped. Simmer for three minutes without browning, then add heaping taspoonful flour, continually mix while cooking for three minutes; then add six peeled chopped tomatoes, also a teacupful of beef stock. Season with salt and just one drop of tabasco sauce. Cook slowly for thirty minutes. Put through a sieve and serve hot, over boiled asparagus. - Mrs. Wm. F. Dermont, Williams, Ariz.

Asparagus Cream Soup

Cook slowly one bundle asparagus in boiling salted water for thirty minutes. Take from water, cut off tips and put into soup tureen. Press pulp from stalks through a sieve. Scald three cups milk, add one cup white stock, or water in which asparagus was cooked. Mix three tablespoonfuls of corn starch with three tablespoonfuls butter in a saucepan over the fire, adding gradually portion of scalded milk to make very smooth. When thoroughly done, add remainder of milk and asparagus pulp. Season to taste with salt and pepper. Stir till boiling, then strain into the tureen.