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Brown Broth 15 Cheese Balls 16 Bisque of Clam 17 Club Clam Soup 18 Mock Oyster Soup 19 Cucumber Tapioca Soup 21 Quick Clear Soup 22 A la Royal 24 Bisque of Salmon 25 Currant Soup 26 Chocolate Soup 28 Cream of Chestnut Soup 29 Pistachio Soup 30 Ye Food for ye Gods 31 Oatmeal Soup 32

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CREAM OF ASPARAGUS

Wash one bundle of asparagus, cut off the tips and throw them into a pint of boiling water, add a teaspoonful of salt, and simmer gently for fifteen minutes. Strain them and save the water; to this water add the remaining part of the bundle, cut into small pieces. Cook fifteen minutes and press through a colander. Put one quart of milk into a double boiler; rub together two tablespoonfuls of butter and two tablespoonfuls of flour. Add a little of the hot milk to this and work until perfectly smooth, then stir into the milk and cook five