Evening Republican, Volume 17, Number 145, Rensselaer, Jasper County, 18 June 1913 — Asparagus Soup. [ARTICLE]

Asparagus Soup.

After boiling the stalks of asparagus till tender put them in layers in a baking dish, each layer with cream sauce and a sprinkling of seasoned bread crumbs,, having the crumbs dotted with butter. Brown in the oven. A variation of this dish is to mix grated cheese with the cream sauce. Do not throw away the water in which asparagus is boiled, for, if milk is added and the soup thickened with a roux of butter and flour, it is very tasty. Serve with croutons and a few of the tips of the asparagus cut in the soup.