Recipes Tried and True

SOUP Recipes

TOMATO SOUP. MRS. R. H. JOHNSON.

Take half a can, or six large fresh tomatoes; stew until you can pass

through a course sieve. Rub one tablespoonful of butter to a cream

with one tablespoonful flour or corn starch. Have ready a pint

scalded milk, into which stir one-half saltspoon soda. Put the

strained tomato into the soup pot; add the butter and flour, after

having heated them to almost frying point; let come to a good boil;

add just before serving; season with a little pepper, a lump of loaf

sugar, a dust of mace and a teaspoon of salt.



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